Chocolate Cake (raw & vegan)
What could be better than a quick gluten-free chocolate cake that is not even a sin? Because there are so many healthy ingredients in here that it is almost too good to be true.
This chocolate cake is not baked, but you simply mix 2 different masses, which together create a taste orgasm. Sorry for the vulgar description, but real chocolate fans like me will understand what I mean. In fact you don't need any fancy ingredients either. The base is a date and nut mixture and the filling mainly consists of (yeah okay, you can argue about fancy now) avocado, banana and cocoa. If you don't like banana in chocolate cake, you can do without it and use only avocado instead. I know, avocado in cake sounds unusual at first. But trust me, in the end you won't taste the avocado out at all, but simply have a very creamy and delicious filling - I promise!
By the way, you can also just prepare the cake once and enjoy it whenever you feel like it (of course only until it is empty). Because it can be kept for several weeks by freezing it. You should pack it airtight for this. Before serving, however, it should be thawed at room temperature for at least half an hour so that you don't eat ice cream cake (although in summer this is of course also a pleasant refreshment - depending on your taste).
If you want to make a larger cake, you should use at least twice the amount, at best three times the amount. Just multiply all ingredients by three.
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