raw mint chocolate cake

growing up, one of my favourite birthday traditions was choosing my birthday cake. my mom had an entire recipe book of birthday cakes for kids: there were number cakes and an animal cake and a typewriter cake and an under the sea cake and an artist cake and a train cake and a piano cake and a soccer field cake and a castle cake and a clock cake and telephone cake and a lion cake...seriously so many cakes. but the problem was - you'd only get one choice a year. and with so many options of shapes and colours and flavours and toppings how could a kid make the right decision??

but somehow every year I managed to choose one and every year we celebrated my birthday with my chosen  cake and whatever i wanted to eat for dinner. 

now that i'm a bit more grown up this birthday tradition has evolved - i still get to pick whatever i want to eat for dinner and i still get to pick whatever cake i want to celebrate with. but now, i don't pick my cake from a gluten + sugar filled recipe book AND (the best part) i get to make the cake myself!

so after much debating and decision making and thoughts on flavours and shapes and nutritional content for my birthday cake this year, i ended up with this concoction: the RAW MINT CHOCOLATE CAKE.

i was also lucky enough to host the majority of my family at my house for dinner, who very lovingly drove 4 hours just to eat with me and then drove another 4 hours back home. so i chose an aubergine and lemongrass curry courtesy of one of my favourite food blogs: green kitchen stories (which was delicious).

and then we dug into the cake. 

keep in mind: this recipe requires several layers but i really did just make it up on the fly with the things that i had on hand in my kitchen. you are absolutely welcome to adapt this cake with your own ingredients - that's the best part about raw cakes, they are very forgiving and you can make them your own. give it a shot and tell me how it goes!

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[PART 1] the base

blend the following in a vitamix or food processor until it turns into a rough dough:

  • 1/2 cup sunflower seeds, roughly ground
  • 1/2 cup walnuts, roughly ground
  • 5 medjool dates
  • 1/3 cup coconut oil
  • 1/2 tsp salt (to taste)
  • 2 tbsp raw cacao powder

remove from blender and press into a 5-6 inch spring form pan. place in the freezer while you move on to the next layer.

[PART 2] the green layer

into a high speed blender, add:

  • 3/4 cup soaked cashews (soaked for at least 2 hours, preferably overnight)
  • 2 heaping tbsp cococonut oil
  • 2 heaping tbsp honey
  • 1/2 tsp spirulina
  • 1 tsp chlorella
  • 1/3 cup water
  • peppermint oil or extract to taste (i used 3 drops food grade essential oil)

blend on high until smooth. Pour over base layer and place back in freezer. 

[PART 3] the cream layer:

(FIRST MAKE THE CHOCOLATE CHIPS)

melt:

  • 1/3 cup coconut oil

in a small bowl. then stir in:

  • 2 tbsp raw cacao powder
  • 2 tsp extra dark cocoa powder
  • pinch sea salt
  • sweetener to taste (i used vanilla stevia + a drizzle of maple syrup)

stir until smooth. pour into a small baking tray lined with parchment paper, place in freezer while you make the cream layer.

(THEN MAKE THE CREAM)

to your vitamix, add

  • 1.5 cups soaked cashews
  • 3/4 cup warm water 
  • 1/3 cup coconut oil, melted
  • 1/3 cup honey, runny or melted
  • peppermint oil or extract to taste (i used 3 drops food grade essential oil)
  • dash of lucuma powder (if you have some, about 2 tsp)
  • dash of vanilla bean powder or vanilla extract
  • dash of salt
  • sweetener to taste (i used about 4 drops vanilla stevia)
  • OPTIONAL: a handful of fresh chopped mint

blend on high until smooth. let cool in the freezer until at least room temp.

meanwhile, remove the chocolate from the freezer and chop roughly.

once the cream is chilled, add the chocolate chips (if the cream isn't cold, you'll end up with a chocolate swirl instead of chocolate chips, which isn't terrible).

pour the cream over the green layer in the spring form pan, return to freezer to set.

[PART 4] green mint coconut butter

blend 3/4 cup of shredded coconut until it turns to butter (basically, use the same recipe as you would for a nut butter). if this is difficult, try using 2 cups of shredded coconut and then saving the leftovers as a toast or oatmeal topping)

add 3 tbsp of coconut oil and continue blending.

sprinkle in a tsp of spiralling and a drop of peppermint oil.

once the cream is fully set, you can spread a thin layer of the coconut butter on top of the cake.

[PART 5] the toppings

i topped mine with another layer of chocolate (use the same recipe as for the chocolate chips, but simply pour the sauce over the green coconut butter). 

add a few handfuls of a chopped raw mint chocolate bar (i love giddy yo-yo!)

about an hour before serving, remove the cake from the freezer and place in the fridge. 

removed the outer springform and slice into pieces. enjoy.

yum.