Yummy Raw Fudge Cake Recipe! It Made A Believer Out Of Non-Vegans!

I've made vegan desserts for my husband and I all the time but not for anyone else. We had my parents over this past weekend and I ended up making a fudge raspberry cake. Totally vegan and raw (depending on how you look at agave). It was so good and everyone seemed to be in agreement that it was satisfactory. Oh man, if you haven't tried raw dessert than you are not living. Instead of empty calories it's a nourishing sweet dish. I took pictures of the process but not the actual finished project. Anyhow here's the recipe if you are interested.

Raspberry Ganache Fudge Cake

My cake didn't quite look this perfectly formed but it was still in a cake shape and it looked like this when the pieces were cut.

Makes about 6 servings (One serving is sooooo sweet and filling - so if your cake is not huge then don't worry because it will be enough to satisfy 6 people!)

Fudge Cake

3 cups dry walnuts
2/3 cup unsweetened cacao powder or carob powder
1/4 teaspoon sea salt
1 cup pitted Medjool Dates (I find the fresher the better they taste and softer they are)

Frosting

1/3 cups semi-soft Medjool Dates
1/4 cup agave
1/2 cup ripe avocado flesh (from about 1 medium avocado)
1/3 cup cacao powder

Filling

1/2 cup raspberries

To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid over-processing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.

To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.

To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the fridge for a couple hours to firm up. (I suggest the latter because it's easier to cut and serve.)

The cake on it's own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with the raspberries will keep in in the fridge for up to 3 days.

I hope you enjoy it as much as we did! It was gone by the next morning. I got the recipe from Ani's Raw Food. The book is on the left. It's too die for and so worth the buy.