Chocolate 3-Layer Cake with Raspberry Fudge Icing
A whole food, plant-based chocolate 3-layer cake free of refined sugar, dairy, and oil covered in a 4-ingredient raspberry fudge icing.
Servings 10
Ingredients
Cake Ingredients
- 6 oz unsweetened chocolate
- 3 cup soy milk unflavored
- 1 Tbsp apple cider vinegar
- 3/4 cup applesauce unsweetened
- 1 Tbsp vanilla
- 1 cup Medjool dates pitted
- 1 cup warm water
- 3 3/4 cup whole wheat flour
- 3/4 cup cocoa powder
- 2 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Icing Ingredients
- 1 cup warm water
- 1/3 cup cocoa powder
- 1 1/2 cup pitted dates
- 1 pinch salt
- 1/2 tsp vanilla
- 1 cup raspberries
Instructions
Cake Instructions
- Preheat oven to 350F. Line bottom of three 9" with parchment paper and rub oil on sides. (Cut out parchment paper to fit in pan by sitting pan on parchment paper and tracing a line around the outside. Cut with scissors on the line.)
- Melt unsweetened chocolate in a double boiler on the stovetop or in a microwave-safe bowl. Once melted, remove from heat and let cool for 5 minutes.
- Combine soy milk and apple cider vinegar in a large bowl. Let sit for a few minutes to curdle. Add applesauce, vanilla, and melted chocolate to the bowl. Stir to combine.
- Place the dates and warm water in a food processor fitted with an S blade and let sit for 10 minutes so dates can soften. After 10 minutes process dates and water until smooth, stopping to scrape down sides as needed.
- Add processed date paste to the large bowl with the wet ingredients. Stir to combine.
- In a medium bowl combine all dry ingredients (flour, cocoa, baking soda, baking powder, salt). Stir until combined.
- Add half of dry ingredients to wet ingredients and stir to combine. Add remaining dry ingredients to wet ingredients and stir to combine.
- Pour 1/3 of the batter into each cake pan. Bake for 20 to 25 minutes or until a toothpick inserted into the middle of each cake comes out clean and the cakes are firm/spongy on top. Allow cakes to cool before removing from pans.
Icing Instructions
- Place warm water and cocoa powder in a food processor fitted with an S blake and process until smooth (10 - 15 seconds).
- Add remaining dates, salt, and vanilla to the food processor and process until smooth, stopping to scrape down as needed.
- Roughly chop raspberries
Assembly Instructions
- Remove cakes from pans. Use a serrated knife to remove any domes that formed when baking so they are flat on top.
- Place the first cake on a serving platter and spread icing over the top of the cake. Sprinkle half of the chopped raspberries on the icing. Spread icing over the bottom of the 2nd cake layer and place it on top of the first cake. Repeat the process for the 2nd and 3rd cake layers.
- Decorate top of cake by arranging fresh berries on top.
Notes
If time allows, freeze the 3 cake layers before assembling the cake. This makes stacking and frosting the layers much easier as they are not as fragile when frozen.
This recipe makes a 9" cake. To make a 6" cake simply half all of the ingredients. You can also make these in cupcake form!
Deglet Noor dates can be used in place of Medjool dates, although the product won't be quite as sweet (but still delicious).