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Raw Chocolate Coconut Cream Cake

8.2.2015

This cake was born to be a legend. I first released the recipe over two years ago in my old blog and it immediately gained a great success. I haven´t got that much comments and feedback from any of my other recipe. Both raw cake and traditional cake lovers seemed to love it. And no wonder. It combines creamy vanilla frosting, deep chocolate flavors and banana. You just can´t go wrong with those simple and always stylish ingredients.

The recipe found its way also into my healthy treats cook book and now I think it´s time to release it again online – in the name of democracy. Classics belong to everyone.

So help yourself and stick your spoon into what I would modestly call one of world´s best raw cakes.

V

RAW CHOCOLATE COCONUT CREAM CAKE


Raw Chocolate Coconut cream cake

Base:

  • 3 cups almonds
  • 1 cup grated coconut / coconut flakes
  • 1 medium sized banana
  • 5 tbsp raw cocoa powder
  • 3 tbsp organic honey (or coconut palm syrup)
  • a pinch of sea salt

Chocolate Filling:

  • 5 tbsp grated cocoa butter
  • 1 tbsp virgin coconut oil
  • ¼ cup peanut butter
  • 3 tbsp raw cocoa powder
  • 3 tbsp organic honey (or coconut palm syrup)
  • a pinch of sea salt

Frosting:

  • 1-2 bananas
  • coconut whipped cream (See instructions HERE)

On top:

  • coconut flakes

Cake tin: about 7 inch or 17 cm

Coconut whipped cream:

Prepare coconut whipped cream. See instructions HERE. Move the whipped cream to the refrigerator and let it sit until you’ve made the cake.

Base:

Chop the almonds in a blender. Add coconut flakes and the banana and mix to a smooth paste. Add raw cocoa powder, sweetener and salt. Stir. The dough should be now easily moldable, quite dry but not crumbly or flaky. If necessary, add ground almonds or coconut flakes. Taste and add sweetness if desired.

Chocolate Filling:

Melt the cocoa butter and coconut oil in a warm water bath. Add peanut butter, cocoa powder, honey and salt. Stir. Taste and add sweetness if desired.

Assembly:

Cut a round piece of baking paper on the bottom of a cake tin so that the cake is easy to move afterwards. Press half of the base dough into the bottom of the pan tightly and evenly. Apply a thin layer of chocolate filling over the dough base. Leave the rest of the chocolate filling wait in the warm water bath. Transfer the cake tin in the freezer for about 15 minutes or until the chocolate has hardened. Take the pan from the freezer and press the rest of the base dough over the chocolate filling. Then pour the rest of the chocolate filling on top of the dough and put the pan in the freezer again.

When chocolate has solidified in the freezer, remove the cake from the pan and lift on a serving plate. Let the cake melt for a moment in a room temperature. Slice a banana or two and put the slices on top of the cake. Take the coconut whipped cream from the fridge and frost the cake. Add some coconut flakes on top. Serve and enjoy!

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Raw Chocolate Coconut cream cake

Base:

  • 3 cups almonds
  • 1 cup grated coconut / coconut flakes
  • 1 medium sized banana
  • 5 tbsp raw cocoa powder
  • 3 tbsp organic honey (or coconut palm syrup)
  • a pinch of sea salt

Chocolate Filling:

  • 5 tbsp grated cocoa butter
  • 1 tbsp virgin coconut oil
  • ¼ cup peanut butter
  • 3 tbsp raw cocoa powder
  • 3 tbsp organic honey (or coconut palm syrup)
  • a pinch of sea salt

Frosting:

  • 1-2 bananas
  • coconut whipped cream (See instructions HERE)

On top:

  • coconut flakes

Cake tin: about 7 inch or 17 cm

Coconut whipped cream:

Prepare coconut whipped cream. See instructions HERE. Move the whipped cream to the refrigerator and let it sit until you’ve made the cake.

Base:

Chop the almonds in a blender. Add coconut flakes and the banana and mix to a smooth paste. Add raw cocoa powder, sweetener and salt. Stir. The dough should be now easily moldable, quite dry but not crumbly or flaky. If necessary, add ground almonds or coconut flakes. Taste and add sweetness if desired.

Chocolate Filling:

Melt the cocoa butter and coconut oil in a warm water bath. Add peanut butter, cocoa powder, honey and salt. Stir. Taste and add sweetness if desired.

Assembly:

Cut a round piece of baking paper on the bottom of a cake tin so that the cake is easy to move afterwards. Press half of the base dough into the bottom of the pan tightly and evenly. Apply a thin layer of chocolate filling over the dough base. Leave the rest of the chocolate filling wait in the warm water bath. Transfer the cake tin in the freezer for about 15 minutes or until the chocolate has hardened. Take the pan from the freezer and press the rest of the base dough over the chocolate filling. Then pour the rest of the chocolate filling on top of the dough and put the pan in the freezer again.

When chocolate has solidified in the freezer, remove the cake from the pan and lift on a serving plate. Let the cake melt for a moment in a room temperature. Slice a banana or two and put the slices on top of the cake. Take the coconut whipped cream from the fridge and frost the cake. Add some coconut flakes on top. Serve and enjoy!

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Facebook

Instagram

Pinterest

Twitter