INGREDIENTS
Cake:
- 3 cups dried white mulberries, ground (I just put them into my food processor and processed into a fine crumble first)
- 2 cups medjool dates {pitted + presoaked to soften and then strained. Note: soak for a few hours in warm water, or cover with boiled water and soak 15-20 minutes if you don’t care for the recipe to remain raw}
- ¾ cup alkalized cocoa powder (strongly recommend against using raw cacao — see comments section for explanation)
- ¼ cup maple syrup (or agave, etc.)
- 1 tbsp lemon juice
- pinch of salt
- 1 tbsp pure vanilla extract (or a pinch of raw ground vanilla beans)
- Optional: 2 tbsp neutral tasting coconut oil, softened (only add if you want the cake extra firm, otherwise it will work just fine without)
Topping Layer:
- ½ cup coconut oil, liquified (but not hot!)(use non-dairy butter instead for a softer frosting)
- ¼ cup cocoa powder
- 3 tbsp maple syrup (or agave, etc.)
- 1 tsp pure vanilla extract
Optional Toppings:
- cacao nibs
- dried white mulberries
- salt flakes
- dried lavender or other edible dried flowers
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