Raspberry Fudge Cake on Vegan.Chicks.Rock.

This is the first time I've made the Raspberry Ganache Fudge Cake and it certainly will not be the last.  The photo just makes it look so yummy that I've been wanting to make it ever since I got this book.  I thought this was a fitting dessert for a big holiday dinner, especially since most of us have been eating lots of cookies and cupcakes and chocolates and stuff for the last few weeks.

Don't be fooled by this being a raw cake.  This bad boy is rich and sinful tasting and sooooo good.  I've always been a bit skeptical about using avocado in desserts.  I've heard so many people say they do it with good results, but to me that just sounds weird.  I'm a convert, now.  Don't be scared by the avocado in the frosting.  Trust me on this, you won't taste it and it'll come out amazing.  One note when making this:  you really need to use raw walnuts.  Roasted ones will not give the correct texture.  They're not that hard to find, though, so don't worry.  Okay, I've rambled on enough.  Here's the recipe.  Go make it.  You can thank me later.

Raspberry Ganache Fudge Cake from Ani's Raw Food Desserts by Ani Phyo


3 cups raw walnuts, dry (It's best to soak the nuts if you have time.  Overnight is best, but a few hours is okay, too.  Just dry them off before you start making this.)
2/3 cup unsweetened cacao powder or carob powder
1/4 teaspoon sea salt
1 cup pitted Medjool dates


1/3 cup semi-soft pitted Medjool dates (just soak them in cold water for a little bit to soften if yours are hard)
1/4 cup agave syrup
1/2 cup ripe avocado flesh (from about 1 medium avocado)
1/3 cup cacao powder or carob powder


1/2 cup raspberries

To make the cake, combine the walnuts, cacao powder and salt in the food processor and pulse until coarsely mixed.  Avoid over-processing.  Add the dates and pulse until mixed well.  Shape into 2 stackable cakes of desired shape and set aside.  (I found it easiest to use my smallest springform pan to shape these.  You might also want to use a cut circle of parchment paper in the bottom of whatever pan you're using so they're easier to get out.)

To make the frosting, combine the dates and agave syrup in the food processor and process until smooth.  Add the avocado and process until smooth again.  Add the cacao powder and process until smooth yet again.

To serve, frost the top of one of the cakes with half the frosting and top with the raspberries.  Stack the second cake on top and frost the top and side.  Serve immediately, or place in the refrigerator for a couple of hours to firm up.

The cake on its own will keep in the fridge for many weeks.  The frosting will keep separately in the fridge for 1 week.  The assembled cake with raspberries will keep in the fridge for up to 3 days.

via veganchicksrock.blogspot.com

Love this blog I just found! Yummy vegan recipes such as this one from Ani Phyo. Ani Phyo is the raw food goddess of our generation. She creates delicious raw recipes that will make you want to go raw at least a few days a week or a few meals a week. Try this raspberry fudge cake for healthful deliciousness.