This recipe is raw, vegan and low fat! I’ve been leaning towards low fat recipes more and more, but I had a freak out last night when I realized: oh god, my blog is based around raw desserts which kinda need to be high in fat cuz nuts and stuff make ’em creamy and rich. WELL, I SHOWED ME.
I had a reassuring epiphany: you don’t NEED nuts and coconut oil, etc. to make rawkin’ raw vegan desserts (eish too many puns on one blog). Instead, you can use dried and fresh fruit for creaminess and sweetness, and oats and buckwheat groats instead of nuts! I’ve done low fat raw dessert recipes before, but they were usually exceptions to the rule (that is, the Rule of Cashews). So look forward to more low dessert recipes, because they’re comin’. I want to be able to enjoy the recipes I make, but I feel sluggish if I eat too many walnuts or whatever, so recipes like this one solve all the problems! Of course, if you do fine with higher fat recipes (our bods are all so unique, it’s rad) then I have my handy adaptions / substitutions list at the end of the recipe.
This cake is ultra decadent and not too shabby to look at either. Hold on – what does shabby actually mean? Oh, apparently this (“wearing worn clothes or having a slovenly or unkempt appearance”). Not the best description anymore but I’m goin’ with it because “delete” is so far away. Don’t argue with my lack of logic. Of course it’s taking me way longer to keep writing about this then it would have o simply backspace this nonsense away, and “W” is equally far away as “delete”… but what am I EVEN TALKING ABOUT NOW? Honestly, I don’t know why I am allowed to write a blog. Moving on.
This cake is YUMMY. It’s sweet, rich, creamy, and quite a treat. Except for the fact that everything in it is perfectly great for you. So eat the whole thing if you want. Really. I’m going to.
DOUBLE CHOCOLATE LAYER CAKE
1 cup rolled oats
1 cup gooey dried figs
1/4 cup raisins
2 tablespoons cacao powder
1/2 teaspoon vanilla powder
Water, if needed
Pinch of himalayan salt
1 cup gooey dates
1 tablespoon cacao powder
Water, as needed
1/8 teaspoon cinnamon powder
1/8 teaspoon vanilla powder
1/8 teaspoon chili powder (optional)
Raw chocolate sauce (use this chocolate chunk recipe)
To make the cake: grind the oats into flour. Then in a food processor, blend the flour with the rest of the ingredients, adding some water if you need to, until you get a heavy dough-like mixture that holds it’s shape when you press it between your fingers. It should also be easy to the whole thing into roll into a giant ball. Roll out flat, about 1/4-inch thick, and cut into large circles with a cookie cutter: cake layers! The once I used was about 4 inches across. Put the cake layers in the fridge until they have hardened up.
To make the frosting: blend everything until smooth and thick, adding water as needed. You want it to have the consistency of frosting (duh).
Assembly: frost a cake layer, then add another on top, and so on and so on until you’ve used up all your cake or all your frosting. Decorate as you like (I threw on some hazelnut butter instead of chocolate sauce since I used up all my cacao) and enjoy! This would be terrific with banana ice cream.
ADAPTIONS / SUBSTITUTIONS: use buckwheat groats, almond flour or any nuts instead of oats; use any other gooey dried fruit instead of figs and dates; use cocoa or carob instead of cacao.