These sweet little cakes are full blown TREAT. YO. SELF. territory. They take a bit of time, the ingredients are decidedly luxe, they’re individual, there’s a fresh coconut and some dehydrating involved (although I’m super-confident that you could bake the batter in an oven at low temperature)… You have to dredge up the will and gumption to make raw food, high-vibe magic happen here. It was my birthday this week and dang if I wasn’t gonna make something delicious that made me feel so good. Also, tea + cake is one of my most loved breakfast combinations ever, so there’s that to consider.
We had a cozy weekend in the city to celebrate another year of being right here with lots of tasty eats + drinks. February tends to be kind of blah across the board, but there have been glimmers and sparks of great things to come to keep our lives a little more vibrant. I’m excited for it all, big and little.
And these cakes! I’m generally crushing on individual desserts at all times, so I went in that direction here. I enjoyed an earl grey and chocolate milkshake as part of a dessert trio at a tiny restaurant a long time ago that has sadly closed its doors since. The combination certainly latched itself onto my memory. I just had to find a most fitting dessert and well, here we are. My morning beverage of choice all fancied up with plenty of chocolate. Good life.
The cake portion is comprised of walnuts, very fine almond meal, maple syrup, vanilla + raw cacao. I dehydrated the cake (in my incredibly budget, entry-level dehydrator from the local hardware store) and was so pleased with the results. Exactly like a rich and dense brownie and heavy with deep chocolate flavour. I imagine the cake could be made in the oven as well. Put the temperature as low as you can and keep an eye on it to see how quickly it dries out. The mousse is all cashews and fresh coconut meat with strong earl grey tea, vanilla, more cacao and extra virgin coconut oil. It was my first time working with a fresh, young coconut so I was rather anxious to lay a knife into the thing and go wild. When I pried its natural lid off, I saw some pretty pink flesh inside and freaked out a bit. A little googling revealed that the pigmentation was a sign of extreme young-ness in the fruit (and good luck apparently!). All sighs of relief and lots of tasty, mega-hydrating coconut water to drink. The mousse turned out so rich and airy with subtle citrus + floral notes from the tea.
In terms of serving it up: I don’t need to tell you that cake + ice cream is a birthday staple, so there’s that. I also put a little bit of nature’s sprinkles on top in the form of pomegranate seeds. They served as a wonderfully tart respite from all of the heavy richness going on. While they’re still somewhat plentiful, I would highly recommend it.
Partyin’ down over here and all of my big hugs, friends :)
RAW CHOCOLATE BIRTHDAY CAKE WITH EARL GREY CACAO MOUSSE
Print the recipe here!
Barely adapted from Sarma Melngailis’s recipe in Living Raw Food
SERVES: 4 – 6, depending on how you cut the cake
NOTES: I sifted the almond flour to get it super fine. This is really important in terms of the cake’s texture. I would recommend purchasing a finer ground almond meal/flour if it’s available. Also, here’s a video (link) to help you with cracking open a young coconut! I would recommend NOT using a super-cherished knife for this, just go for a sharp one with some good heft.
raw chocolate cake:
1 cup raw walnut pieces, soaked 2 hours or longer + strained
3/4 cup maple syrup
1/2 cup filtered water
1 tsp vanilla extract
1 cup raw cacao powder (or cocoa powder is fine too), sifted
1.5 cups very fine almond flour
1/2 tsp fine sea salt
earl grey chocolate mousse:
1 1/4 cups raw cashews, soaked 2 hours or more
1/4-1/3 cup young coconut meat (this is what I yielded from 1 coconut)
2 tbsp raw cacao powder (or cocoa powder)
1.5 tsp vanilla extract
pinch of fine sea salt
1/2 cup maple syrup
heaped 3/4 cup strong-brewed earl grey tea (or water!)
3/4 cup liquid extra virgin coconut oil
1.5 tbsp melted extra virgin coconut oil
2 tbsp maple syrup
2 tbsp raw cacao powder
splash of vanilla extract
pomegranate seeds/other fruit of choice
vanilla ice cream of choice (I like Luna & Larry’s Coconut Bliss)
Make the cake: combine the soaked walnuts, maple syrup, water and vanilla extract in the pitcher of a blender. Gradually bring the blender speed to high and blend until walnuts are fully liquified/incorporated into the liquid. Set aside. In a large bowl, stir together the sifted cacao powder, fine almond flour and sea salt. Add the maple and walnut mixture to the bowl. Stir with a spatula until fully combined. Spread the batter onto a parchment lined dehydrator tray (an offset spatula is very helpful here). It should be about 1/2 inch thickness. Smooth out the top as much as you can.
Dehydrate the cake at 115 degrees F for around 24 hours. You want the cake to be firm and dry on the top. The parchment should peel away with little effort. Wrap the cake in cling film and set aside in the refrigerator until ready to use. I had mine wrapped and stowed away for 2 whole days and it was fine.
Make the mousse: combine the cashews, coconut meat, cacao powder, vanilla extract, sea salt, maple syrup and earl grey tea in the pitcher of a blender. Gradually bring the speed of the blender to high. Blend until cashews are thoroughly puréed and the mix is homogenous. With the motor of the blender on low, remove the lid and slowly pour in the melted coconut oil. This step emulsifies the filling like a salad dressing and evenly distributes the oil. Once you’ve poured it all in and the mix is homogenous, turn the blender off and scrape the mousse into a medium bowl. Cover the bowl with saran, pressing it onto the top to prevent a skin from forming. Refrigerate for at least 4 hours.
Assemble: cut 12 rounds out of the sheet of cake. I used a 1.5 inch round cookie cutter, but you could also just cut out some squares with a sharp knife. Line a small baking sheet with parchment and place 4 of the rounds onto the sheet with a bit of space around each. Spoon a fat dollop of the chocolate mousse on top of each round. Place the sheet pan in the freezer for 10 minutes. Remove the sheet pan and place another cake round and dollop of mousse on each. Place the tray in the freezer for another 10 minutes, remove it and place the final cake round on each mini cake. Store cakes in the freezer, covered in cling film, until ready to serve.
Make the chocolate sauce: whisk together all of the ingredients right before service.
To serve: put one of the cakes on each plate. Top with a spoonful of chocolate sauce, pomegranate seeds + serve a scoop of ice cream on the side.