Charis Cuisine

Cocoa Almond Cake


Todd Schuchmann's raw vegan birthday cake made by the talented Carole-Lee.

Ingredients

3 C ground raw almonds

Peel from 4 tangerines (or tangelos) ground thoroughly

½ C raw cocoa powder (or carob powder)

½ C dates (soaked for 1 hour and chopped finely)

1 t sunflower oil (2 t if using carob)

½ C raw honey or agave nectar

½ t salt

1 t vanilla extract

Combine the almonds, tangerine peel, and cocoa. Mix the rest of the ingredients thoroughly in a large mixing bowl and then gradually add the dry mixture to the wet mixture. Form the thick mixture into a cake shape on a plate.

Topping

Juice of 1 medium lemon

3 T raw honey or agave nectar

½ C olive oil

1 t vanilla extract

½ C ground almonds

Place all ingredients in a blender or food processor and blend well. Spread over the top of the cake. Decorate creatively with your favorite fruit. It is especially delicious with assorted berries. Chill before serving.

This cake recipe was inspired by a similar recipe in the book Eating Without Heating.