Raspberry Frosted Chocolate Cake

Yields one 6-inch, two-layered cake.

 

Components:

 

Two 6-inch cake pans

 

Cake:

 

1/2 cup Bob's Red Mill All-Purpose Gluten-Free Flour

1/4 cup cacao powder, or powdered chocolate without sugar added

A half-tsp of baking soda

One teaspoon of baking powder

Half a teaspoon of sea salt

One-quarter cup of soft Medjool dates, packed, pitted, soaked in water for half an hour, and then drained

one-fourth cup of almond butter

Two tsp of pure vanilla essence

Two cups of water that has been filtered

Two tsp of vinegar from apple cider

 

 

 

 

Decorating:

 

One 15-ounce can of chilled organic full-fat coconut milk 

 

one-half cup raw cashew butter

 

a third cup of maple syrup

One cup of raspberry freeze-dried powder

1/4 teaspoon of sea salt

Apple vinegar, 1/4 teaspoon

One tsp genuine vanilla essence

Add two teaspoons to half a cup of melted coconut butter (NOT OIL) after heating to liquid.

 

 

For aesthetic purposes:

 

sprinkles; are not required Instructions:

 

Adjust the oven rack to the middle position and preheat to 375F.

Grease two 6-inch circular cake pans with coconut oil and place parchment paper on the bottom.

In a large basin, thoroughly mix flour, cocoa powder, baking soda, baking powder, and sea salt.

In a blender, combine the dates, water, almond butter, and vanilla extract. Blend until smooth. Transfer the blended mixture to the flour mixture and stir until well combined. Add the cider vinegar and whisk until bubbles appear.

After filling the prepared pans with cake batter, bake them.

Cakes should be baked for 25 to 30 minutes, or until they are set and a toothpick put into the centre comes out virtually clean. around 25 to 30 minutes.  Take out of the oven, allow to cool fully, then remove the moulds and place them onto two plates, cover, and store.

All of the ingredients for the frosting should be combined in a high-speed blender and blended until very smooth.  Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may take up to 45 minutes, depending on the temperature.

 

Once ready, put it in the refrigerator until you're ready to assemble.

To assemble, place one cake layer onto a tray and spread about 3/4 cup of frosting over it.  Place the second cake layer on top of the first and spread the leftover icing down the sides and over the top of the cake.

After adding a few glitter, tuck in!