Raw Vegan Chocolate Mint “Ice Cream” Cake

                       cake 1 

This Cake may look and sound like a daunting project with all the layers but I promise it’s super easy to make and sure to please. I made this cake for a celebration of my Son’s and Brother in law’s birthdays. What can you make to satisfy a 2 year old and a bunch of adults?…  Chocolate hehe
There are 4 different layers and I recommend freezing each layer before adding on the next.
cake 2
Step on: The crust

1/2c ground raw almonds
1/2c Ground raw sunflower seeds
1/2c Cacao powder
6-7 soft pitted dates
2tbs melted coconut oil
1/2 tsp vanilla extract

Combine all ingredients in a food processor and mix till the dates are broken down and mixed throughout.
Once mixed press down crust mixture into the bottom of a spring form pan. I used a 4″ pan for this cake.
Set in the freezer to firm while you prepare the next layer.

Step 2: Chocolate layer

1c raw Cashews
1/4c water
1/4c maple syrup
1/4c melted coconut oil
1/3c cacao powder
1 tsp peppermint extract

Combine all ingredients in a high speed blender and blend till smooth.
Pour chocolate mixture onto the crust and smooth with a spatula or spoon. Chill in the freezer for 1hr.

Step 3: Mint layer
I especially like this layer because of the added superfood! I add E3live for extra nutrition and colour. This ingredient is optional but I highly recommend using it. See the bottom of this post for benefits.

1c Cashews
1/4c water
1/4c maple syrup
1/4c melted coconut oil
3tbs E3live super blue green algae liquid (optional)
1 1/2 tsp peppermint extract
1 drop peppermint essential oil (optional)

Combine all ingredients in a high speed blender and blend  till smooth. Pour and smooth onto the top of the cake. Again, you will want to use a spatula or spoon to smooth the top.
Place the cake in the freezer while you prepare the chocolate drizzle.

Step 4: Chocolate drizzle
cake 3This step is optional and mostly just for looks. Makes your cake purdy 😋

1 tbs  cacao butter
1/4 tsp  coconut oil
1 tbs cacao powder
2 drops liquid stevia

In a double boiler melt cacao butter and coconut oil together. Once melted add cacao powder and stevia.  Mix thoroughly and drizzle over cake. 

Store your cake in the freezer or fridge.

Extra tips and substitutions:

I like to keep my cake frozen till the day I am serving. I move it into the fridge the day of and pull it out directly before serving. This way it stays very firm and similar to a ice-cream cake.

In the case of allergies, seeds and nuts can be replaced with other nuts. Walnuts or pecans are nice options.

Maple syrup maybe be replaced with raw organic agave.

A silicon pan may be used in replacement of a spring form pan.

A few of the benefits of E3live super blue green algae.
– boosts immune system
– speeds recovery after exercise
– complete protein
– improves mood
– increases energy
– packed full of vital nutrients

If you have any questions or comments do not hesitate to contact me
Amanda @myholistichome

And a thank you to my friend Alex for helping me with photos


2 responses to “Raw Vegan Chocolate Mint “Ice Cream” Cake

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