May 4, 2012
BIRTHDAY CAKE…turned out to be super yummy! I am so excited to share this with you as I love when the outcome of experimentation is better than expected. The cake is super moist, and the frosting was so easy to make. Please do not substitute ingredients. Remember to use all organic ingredients. It will taste better and feel better, and you are worth it!
FOR THE CAKE (if you want to make a double layer, then double and split into two 9” cake pans):
Preheat oven to 350 degrees. Grease a 9” cake pan with coconut oil and dust with almond flour.
In a large bowl, combine the almond flour, cocoa powder, sea salt, and baking soda. In a medium bowl, combine coconut sugar, eggs, coconut milk and vanilla. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
Bake for 23-25 minutes until a toothpick inserted into center of cake comes out clean. Let the cake cool completely before removing from pan and frosting.
FROSTING: you must make date paste first
Place the dates in a medium mixing bowl, cover with the filtered water and allow to soak for 20 minutes. Using your hands massage the dates in the water for 1 minute. Drain and reserve the soaking water.
Place the dates along with 1/2 c of the soaking water in a food processor and process until a smooth paste. Stop occassionally to scrape down the sides. Add more water to reach desired consistency should be thick, smooth paste.
Place the date paste and coconut in a medium bowl and stir until well combined. Add the pecans and stir until evenly distributed. Keep in refrigerator until ready to frost cake.