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Raspberry Chocolate Fudge Cake Recipe

Raspberry Chocolate Fudge Cake Recipe

Raspberry Chocolate Fudge Cake

Ingredients (Serves 8-10)
– 2 cups almonds
– 1/4 cup flax seed, ground
– 3/4 cup warm water
– 1 large avocado (9 oz whole)
– 15 Medjool dates, pitted
– 1/2 cup any milk or water ( or unsweetened almond milk)
– 1/2 cup cocoa or cacao powder
– 1 tsp pure vanilla extract
– 1 tsp baking powder, aluminum free
– 1/4 tsp salt
– Cooking spray
For Frosting:
– 2 medium bananas, ripe
– 1/2 cup cacao powder
– 1 tsp pure vanilla extract
– 1/3 cup coconut oil, melted
– 3 Medjool dates, pitted
– 1/4 tsp salt
For Garnish:
– Raspberries or any other fruit or berries ( fresh or frozen)
– Nut of your choice
– Cacao or cocoa powder
Instructions:
– Preheat oven to 375 degrees F. Place almonds on a large baking sheet and bake for 10 minutes.
– In the meanwhile, whisk flax seed and water in a small bowl and set aside. The mixture will gelatinize.
– In a food processor, add avocado, dates, milk, cacao powder, vanilla extract, baking powder and salt. Add roasted almonds and flax seed mixture. Process on High until smooth, about 4 – 5 minutes, scraping mixture off the walls.
– Reduce oven temperature to 350 degrees F and spray 9-inch pie dish, a spring form or a non-stick tart pan with cooking spray. Pour batter into prepared baking dish and smooth with spatula. Bake for 30 minutes or until a toothpick inserted comes out clean.
– While cake is baking, make the frosting by adding the Frosting ingredients to a food processor (use the same bowl, no need to rinse) and processing until smooth.
– Remove cake from the oven and let cool for 20 – 30 minutes. Add frosting on top and smooth with spatula. Add your favourite toppings.
Storage Instructions: Refrigerate covered for up to 3 – 4 days or freeze for up to 3 – 4 months.  Thaw on a counter or in the refrigerator overnight.
 

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