DIY Kitchen: raw chocolate cake
Saturday morning it began snowing. The kind of snow that cancels any plans you may have had; which makes driving to the store for…what was it, bananas?…seem like crazy business. It cinches your small world tighter and confers a certain sacredness over the land. You splash a little kahlua in your coffee, the kids drag out Monopoly, snow swallows the outside world, and it all feels holy.
Our friend Chris walked over to our house with his daughter, Iris, and while the kids got busy jump-roping, I had a little conversation with myself about how much more weirdness you blog readers are up for. (The very small flurry of unsubscribing following recent roadkill mention could be total coincidence, but still…).
I was planning on making this raw chocolate cake that I love, but was feeling a little sheepish about toting out this wonky cake, announcing: you’ll love it! It was made with avocados and almonds and no flour or sugar whatsoever. Who wants the recipe?
Is your weird-o-meter pinging?
But then Chris—whose continent of culinary preferences contains a stronghold of meat and potatoes—announced that lately he’s been eating less flour, less sugar and more kale smoothies. Which was the exact invitation I needed.
And really, there’s nowhere to hide from our own weird selves. Plus, it’s too late anyway. And goodness, it’s way too exhausting to keep shuttling all our eccentricities into the closet, the closet which is already overflowing. My friend Julia just told us about the Thai guy who was tasked with massaging her hairy legs during her recent pedicure. Rose asked, a bit worried, “did he say anything?” To which Julia just flashed her gorgeous and sincere smile, like her own billboard for Following your Heart is Beautiful.
Let your freak flag fly! Love what you love! And if people don’t like it, well, let them eat (raw, grainfree, vegan) cake.
Isn’t it beautiful? And really, it’s incredibly delicious and why wouldn’t you have almonds, dates and avocados for breakfast?
Raw Chocolate Cake
2 cups almond meal (probably any nut would do, but I’d choose cashews next if I didn’t have almond meal)
1 cup dates
1/4 cup maple syrup (honey would probably be great, too)
3 TBSP unsweetened cocoa powder
2 – 3 TBSP coconut oil (this helps everything bind together. Start with 2 TBSP and add more if necessary)
1/2 tsp each of vanilla and salt
1 large avocado
1/2 cup dates
1/4 cup maple syrup
3 TBSP unsweetened cocoa powder
2 TBSP water
(FYI: if I’m just looking for a sweet little treat, I just make the frosting, sometimes omitting the dates, because y’know, all that pitting).
Directions: Blend all the cake ingredients. Shape into cake. If it’s too dry, add a little more coconut oil, or water. If too moist, add more almonds. Next, blend all frosting ingredients and spread on top. Keep in fridge.
First, assemble lovely assistants.
Ingredients: if you have a Natural Grocers in your town, their almond meal makes this recipe easy as cake.
The cake “batter.”
Frosting (possibly the best part of the cake, especially after being chilled).
Snow + chocolate cake + Rose Raven = 3 of my favorite things
For the record, Chris loves all our unorthodox cooking around here, and we love feeding him.
Also for the record, this is what Col was working on while the girls helped me make cake.
Thanks, Elizabeth S. for inspiring this recipe.
Happy Monday, Happy snow day, Happy weird life,