Unbaked Mud Cake

One year later, here I am, writing another recipe for Beth's birthday cake!

Can you believe she is two already? When parents say "they grow up so fast", they truly weren't lying!

This isn't what I would call a healthy raw vegan cake. With three types of rich spreads; chocolate buttercream, caramel sauce and raw chocolate icing; it's not for the faint hearted! But, it's a great alternative to having a cake filled with eggs, butter, bleached flour and white sugar.

For the first time in a while, my husband was raving about how good this cake was and I even found him eating it for breakfast the next morning. 

I can't take all the credit for this cake, though. A friend passed on this recipe from Rawberry Fields. I've adapted Rachels recipe quite a bit by swapping out the pure maple syrup (because maple syrup is $40 a litre here in New Zealand, and that's just crazy). If you can access maple syrup at a better price, I'd highly recommend it. Otherwise, good old coconut sugar does the trick. 

Like I said, I only make a cake once a year, so I'm definitely no cake connoisseur. However, I'm so happy with how this cake turned out, just excuse my rough decorating skills. It's not often I ice a cake, and I definitely could have done a better job! 

Try to make this cake a day in advance. The flavours doubled in goodness the day after it was made. Happy unbaking! If you watch the recipe video until the end you'll get to see Beth in action on her second birthday. 

We served this cake alongside Tess Begg's Blueberry and Banana bread (seriously so good!), a big bowl of New Zealand's Kettle Korn sea salt popcorn and a few platters (of homemade hummus, rice crackers, grapes, olives, strawberries and cherry tomatoes). For refreshments, I made up some gorgeous pineapple tea from pineapple tea bags and added fresh pineapple and ice.  

The Unbaked Mud Cake

Ingredients: 

Raw chocolate cake
110g walnuts
3 apples, peeled and cored
4 tablespoons coconut sugar
1 tablespoon coconut syrup or pure maple syrup
2 teaspoons vanilla essence or paste
1/2 cup + 1 tablespoon unsweetened almond milk
1 1/4 cups raw cacao powder
a pinch of pink Himalayan salt
3 cups coconut flour

Chocolate buttercream
2 ripe avocados
1/2 cup cacao powder
1/2 cup coconut sugar

Caramel sauce
1 1/2 cups pitted dates, soaked in water for 5 minutes
1 tablespoon almond milk
a pinch of salt

Raw chocolate icing
1 cup cacao powder
1/2 cup raw coconut oil, liquid
1 cup coconut sugar
1 tablespoon almond milk

Method: Watch my demonstration video here

To make the cake:
1. 
Process walnuts in a high-speed blender until they turn into a flour.
2. Add the apple, coconut sugar, coconut syrup, vanilla, 1/2 cup of almond milk, cacao powder and salt. Blend until smooth.
3. Add the coconut flour and blend until combined. You may need to add a tablespoon of almond milk here if the cake mixture is too dry. Use your tamper tool to help combine the mixture. The mixture should be moist, yet crumbly when pressed between two fingers. See my demonstration video for the texture you are looking for. 
4. Line two small cake pans with baking paper. Evenly distribute the cake mixture into the pans. Lightly press the cake into the pans, taking care not to be overly firm otherwise you will end up with a very dense cake.
5. Store pans in the fridge while you make the cake spreads. 

To make the chocolate buttercream: 
1. Blend all ingredients in a blender until thick and creamy. 
2. Set in fridge for 30 minutes to set. 

To make the caramel sauce:
1. Blend all ingredients in a blender until smooth. 

To make the raw chocolate icing:
1. Blend all ingredients for 4 or 5 minutes until smooth and warm. 

To assemble the cake: 
1. Gently remove the cakes from the cake pans.
2. Cover one layer with the caramel sauce, followed by the chocolate buttercream. 
3. Sandwich the two cakes together, and then crumb coat the entire cake using the chocolate buttercream.
4. Coat the cake with the raw chocolate icing using a large flat knife or icing tool. 
5. Leave the cake in the fridge to set for a minimum of five hours. I'd recommend making this cake the day before your occasion.
6. Serve with fresh strawberries and coconut yoghurt! You only need the smallest slice of this unbaked mud cake as it is extremely rich.