Raw German Chocolate Cake

Raw German Chocolate Cake

It’s always exciting to see new beautifully crafted conscious cookbooks enter the marketplace, and today we are excited to feature one of our recent favorites! It’s called Love Fed by Christina Ross, and it is an all-raw and vegan-except-for-honey (or what Christina calls “Beegan”) dessert recipe book. Now, before you get your panties in a twist over the honey thing, please remember that we are all on a journey toward conscious eating, and any honey in recipes can easily be replaced by Bee Free Honee (we love this!) or agave nectar. 

And get this. Christina is sharing a very exciting recipe from the book with our wonderful World of Vegan readers! This recipe is incredible because it takes a favorite decadent dessert that is in no way healthy, and transforms in into one that is equally delicious while also nourishing our bodies with vitamins, minerals, fiber, healthy fats, and other healthful elements. It should really win an award. But without further ado, here is Christina’s recipe for Triple-Layer Raw Vegan German Chocolate Cake!

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Triple-Layer Raw German Chocolate Cake

  • Author: Christina Ross
  • Prep Time: 45
  • Total Time: 225

Description

This raw chocolate cake recipe is a homage to my dear German friend, who loves dark, rich chocolate as much as I do. When I travel abroad I often bring her chocolate and she does the same for me. Given her European taste buds, she’s made a great taste tester for this recipe.


Scale

Ingredients

CHOCOLATE CREAM FROSTING

  • 2 cups of chilled coconut cream
  • 1 cup of cacao powder
  • ½ cup of coconut nectar
  • 1 teaspoon of vanilla bean powder or vanilla extract

PECAN AND COCONUT TOPPING

  • 1 cup of pecans
  • 1 cup of finely shredded unsweetened coconut
  • 1 teaspoon of vanilla bean powder or vanilla extract
  • 1/8 teaspoon of fine sea salt
  • 3 tablespoon of coconut nectar

CAKE LAYERS

  • 1 cup of coconut flour
  • 1 ½ cups of almond flour
  • 1 teaspoon of vanilla bean powder or vanilla extract
  • 1 ½ cups of cacao powder
  • ¾ cup of coconut nectar
  • 2 tablespoons of almond butter

Instructions

To make the frosting

  1. Place the coconut cream, cacao powder, coconut nectar, and vanilla bean powder in a medium bowl and whisk thoroughly. Refrigerate until firm, about 3 hours. Meanwhile, make the topping and cake layers.

To make the topping

  1. Place the pecans, unsweetened coconut, vanilla bean powder, sea salt, and coconut nectar in a food processor. Process until the crumbs stick together lightly when you pinch the mixture between your fingers. You are looking for a fluffy texture, so do not overprocess. Set aside and make the cake layers.

To make the cake layers

  1. Place the coconut flour, almond flour, vanilla bean powder, cacao powder, coconut nectar, and almond butter in a food processor and process until a fine flour begins to stick slightly together.
  2. Line a 41⁄2″ springform pan with enough plastic wrap to come up over the sides and press one-third of the cake layer mixture into the pan. Once you have evenly pressed the mixture into the pan, gently lift up on the plastic wrap and transfer the cake layer to a plate. Repeat this process two more times. Wrap each cake layer individually in the plastic wrap and allow to firm up in the refrigerator while the frosting is firming.

To assemble

  1. Once the frosting has thickened, remove the cake layers from the refrigerator. Place one cake layer on a plate and frost completely with an offset spatula. Sprinkle one-third of the pecan and coconut topping on top of the first frosted layer, then top with the second layer. Repeat until all the layers have been added and the cake is completely frosted all the way around. Use any remaining frosting to pipe around the edges for a pretty finish or refrigerate for use with another recipe. Top the cake with the remaining pecan and coconut topping. Serve immediately or store in the refrigerator for up to 2 days.

Finally, we had the opportunity to ask Christina Ross some questions and we’re sharing her answers with you!

What led you to fall in love with raw vegan food?

When I met my beloved, Alex, we both decided to do a cleanse, eating only of raw foods. We both felt eating food in its natural, unprocessed state would only have benefits on our bodies. Once we gave raw foods a try for two weeks it was life changing enough that we made it a regular part of our lifestyle. We had more energy, creativity, clarity, positive thoughts, a deeper connection to body and nature, and all of these changes led to a life of being love fed.

How do you find your inspiration to create new recipes?

Love gives me great inspiration, usually I think of the person I want to create a dessert for and inspiration comes through naturally. It feels channeled and effortless when I align myself with love, perhaps because creativity is love.

What is your all-time favorite recipe in Love Fed?

It would have to be the Banana Toffee Pie. It is simple to make and full of my all-time favorite flavor and texture profiles that I always have on hand at home. I’m also drawn to any desserts with a crust.

If you are interested in crafting more healthful desserts in your own home, we encourage you to pick up your own copy of Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts. Christina’s recipes will fuel both your body and soul!

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