Recipe for raw vegan gluten-free paleo unbaked mint avocado layered chocolate cake.
Friday is here!! yay and we got some good news from our friend, her husband’s left eye opened a little and he responded to some commands yesterday with moving his fingers. He still has a long road ahead, but it is progress. Thank you again for your prayers.
Now time to celebrate with cake.
Today’s inspiration came from a picture we came across in a magazine.
Raw vegan gluten-free grain-free mint chocolate layered cake
Remember last Friday we shared our first attempt at this cake. This time around we made some changes to get more of what we wanted out of this layered cake. We really wanted the cake batter to be soft and moist. So decided to try walnuts to provide the cake with natural, healthy fat to give the cake a rich texture.
Unbaked avocado mint chocolate cake that is low in sugarPrint
Unbaked Mint Avocado Layered Chocolate Cake (raw, vegan, gluten-free, grain-free, low sugar)
A healthy low sugar guilt free desert made from real foods. Unbaked mint avocado layered cake. Raw. Vegan. Gluten-free. Grain-free.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- 2 2/3 cups whole walnuts, shelled, unsoaked
- 1/3 cup cocoa powder
- 2 tbsp chia seeds (or flax meal)
- 2 tbsp xylitol or sugar (if want to use stevia do about 1/4-1/2 tsp liquid stevia)
- 1–2 tbsp maple syrup
Mint avocado cream
- 2 avocados, about 1 1/2 cups pureed
- 1/2 cup +1 tablespoon irish moss paste – about 4oz (or cashews)
- 1 teaspoon stevia, liquid
- 3 tablespoon maple syrup or coconut nectar
- 1 tablespoon coconut oil
- 1 tablespoon mint extract
- 1/2 – 1 teaspoon spirulina (optional, helps with green color)
To make chocolate cake
- Place walnuts in food processor and pulse till a crumbly texture.
- Then add in remaining ingredients. We left our cake more on the less sweet side, so adjust sweetness to taste.
- Note: chia seeds gave the cake a little crunchy texture, so if do not like or want crunch use flax meal or grinded chia seeds.
To make avocado cream
- Place irish moss (or cashews) in blender with maple and blend a little.
- Next add in the pureed avocados, stevia and mint extract, spirulina.
- Blend till smooth and end with coconut oil.
- Adjust sweetness to taste.
- Note: Adjust sweetness. And depending how much you add may need to up coconut oil to 2 tbsp. The purpose of the coconut oil is to help the cream get hard so when you slice cake it does not go everywhere.
- Line the 6 in pan with wax/parchment paper.
- Press about 1 cup of moderately packed chocolate cake batter onto the bottom of the pan.
- Next top with 1 cup of mint avocado cream.
- Set first two layers in the freezer for about 2 hours to set.
- Repeat cake and cream layers.
- Place final cake in freezer for a few hours (about 4-6 hours) to set.
- When ready to slice let cake come to room temperature a little (15 or so minutes), will help make it easier to cut.
- Keep leftover slices in refrigerator and will last about 2-3 days.
- Serving Size: serves 6-8
Now this cake is for anyone who loves a little chocolate and mint together.
And anyone who loves their healthy fats, like we do. Plus this unbaked layered cake is full of Omega’s, vitamin K, potassium, and fiber! Now that is what we call a ‘perfect’ cake.
We ended up putting some of the avocado cream on top kinda like an avocado mint whip cream.
Chocolate mint is seriously one of our favorite combos
Do you like chocolate and mint together?
Check out our guest post over at Cleaning Eating Chelsey – we share our journey of gluten free eating.
Let’s eat cake!
till next time, xoxo
Lori and Michelle