Lovely eats 💕💫 WALNUT CHOCOLATE CAKE with SWEET POTATO FROSTING by @thisrawsomeveganlife
👌🏻 as seen on @bestofvegan
Recipe inspired by @thefullhelping
and as posted on thisrawsomeveganlife.com:
Makes one 6" cake; 12 slices.
2 cups walnuts, soaked for 8 hours
1 cup pitted dates
1 cup raisins
1/4 cup cacao powder
1 teaspoon vanilla extract
Pinch sea salt
2 tablespoons ground flax seeds
2 tablespoons hemp seeds
1 3/4 cups sweet potato puree
1/4 cup almond butter
3 tablespoons cacao powder
3 tablespoons maple syrup
1 teaspoon cinnamon powder, or pumpkin pie spice
1 tablespoon melted coconut oil
Pinch sea salt
2-3 tablespoons almond milk, as needed
1 tablespoon cacao powder
1 teaspoon maca powder
1-2 tablespoons maple syrup, as desired
1 teaspoon almond butter
1. To make the cake: throw all the ingredients in a food processor and process until you have a thick, moist, semi-crumbly dough. It should hold its shape when pressed between fingers. If it's too moist, add more flax or hemp seeds. If it's too dry, add 1-2 tablespoons water or coconut oil. Press into the bottom of a lined cake pan or brownie pan and leave in the fridge for 2 hours, or until the dough has set.
2. To make the frosting: blend all ingredients until lusciously smooth and delicious. Add more sweetener if desired. Leave in the fridge for 30-60 minutes to thicken.
3. To make the drizzle: whisk together the ingredients until you have liquid chocolate. If it's too watery, add more cacao powder or almond butter. If it's too thick, add more almond milk.
4. Frost your cake, drizzle with the chocolate sauce, sprinkle with extra chopped walnuts (optional), slice and enjoy! This will keep in the fridge for up to a week.
You can use pumpkin instead of sweet potato. You can use any other nut instead of walnuts. You can use more dates instead of raisins.