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A Must Make Cake for the Holidays

Judy’s Raw Foods Cake

This is a raw foods recipe (which is also gluten free and vegan) and is sure to please anyone without a nut allergy. It might sound a bit strange but I encourage you to try this easy recipe during the holidays.

 

Judy’s Raw Foods Cake

adapted from Ani Phyo’s Chocolate Raspberry Ganache Cake Recipe

Cake:

3 cups walnuts

2/3 cup cacao powder

1 cup dates (pitted)

1/4 teaspoon sea salt

1 cup raspberries

In a food processor mix walnuts and cocoa powder. Then add dates and salt and blend again. Mush all the ingredients together and break into two sections. Line a pan (any shape about 8×8) with plastic wrap. Place one 1/2 of cake mixture in the bottom of the pan. Add a layer of mushed raspberries. Then take the second layer of cake mixture and form it on top of the raspberries. Set aside to add frosting.

Frosting:

1/3 cup dates (pitted)

1/4 agave syrup

1/3 cup cacoa powder

1 avocado

Mix the dates and agave in a food processor, then add the cocoa power and finally the avocado. Frost your cake with the mixture and add whole raspberries in a decorative pattern to the top of the cake.

Alternatives:

Walnuts can be replaces with pecans or cashews. Raspberries can be replaced with any berry.

Need more instructions, just watch Ani make this cake on The View From the Bay.