Yesterday was my husband's birthday so I made him a delicious homemade cake. The difference with this cake and standard birthday cakes was that it was unbaked and free from damaged/processed fats, refined sweeteners and grains. These are the main culprits in most diets, which lead to a host of health imbalances. You may think well it's only one day to indulge in such things but if you can make alternatives which taste great and supports health then I would rather go for that option.
It was actually really easy to do. All I needed was my trusty food processor and a few ingredients.
Here's how I made my chocolate birthday cake.
1 cup of dates
1 cup of cashews
1/2 cup unsweetened desiccated coconut
1/4 cup cocoa powder
1/4 cup virgin coconut oil
1 tsp vanilla extract
Chocolate Frosting Ingredients
1 ripe avocado
3 tbsp cocoa powder
3 tbsp date paste
- I washed the dates and removed any stones
- Next I processed the dates until they were finely chopped then I added my cashews and blended until everything was mixed and the cashew/date mixture stuck together
- Then I added vanilla extract and blended in the dry coconut and melted virgin coconut oil
- The cocoa powder was mixed in next.
- Finally I blended in a fresh banana, which sweetens and adds moisture to the mixture as cocoa is drying and has a bitter taste.
- I lined a baking tray with cling film and filled 3 cookie cutters with the cake mixture. I could have made one large cake but I had a feeling that it would be very rich to eat so decided to make 3 smaller ones.
By the way my daughter doesn't like cocoa so I made 2 separate cakes for her (right) but left out the cocoa and banana.
- The cake mixture is quite soft at this stage so it needs to go in the freezer to firm up whilst I made the topping.
- For the chocolate frosting, I blended a ripe avocado with some cocoa, vanilla and my homemade date paste which is just soaked dates which have been blended.
My daughter had a chocolate free topping made from just avocado and date paste.
That's it, all I had to do was top my cakes with the chocolate frosting and store them in the freezer until we were ready to eat them.
To serve all I did was add some fresh strawberries.
The cake turned out great and had a delicious fudgy texture with a clean sweet taste. The whole family loved it and unlike standard cakes we only needed a small amount to be satisfied. My hunch about only needing a small amount was correct so we still have two cakes left over. These will sit happily in the freezer for another day. Knowing my family we'll be having them pretty soon.