Raw Chocolate Ginger Frosted Cake

This recipe is from Kimberly Snyder’s new book, The Beauty Detox Foods.

I’m going to share this recipe because I love it, and because it’s already published on her website, so I’m not sharing something for free that is only available in her  book.

This is a very rich, chocolaty dessert, but it’s totally healthy. It’s high in protein, fiber, Omega-3s, and tons of vitamins and minerals. Like all of her recipes, not only is it good for your health, but good for your skin, hair, and nails.

Kimberly likes to do this recipe as a double layer cake, but I think it’s too rich. If you do want to make a layer cake, double the recipe.

This recipe takes about 15 minutes, and it’s a hit with all audiences.

Print Recipe

Raw Chocolate Ginger Frosted Cake

Course: Dessert, Snack

Ingredients

Serves 6

• 1 cup almonds
• 3/4 cup walnuts
• 1/4 cup raw cacao
• 1/4 tsp high quality sea salt
• 1 tsp grated ginger
• 3 tbsp coconut nectar*
• 5 Medjool dated (pitted)
• 1 tsp vanilla

Frosting:

• 3/4 cup avocado flesh
• 3 dates
• 2 tbsp cacao
• 1/4 cup coconut nectar*

Instructions

• Grind the almonds, walnuts, and cacao in a food processor until it resembles bread crumbs. Add the sea salt, ginger, coconut nectar, dates and vanilla and mix again until you achieve a smooth texture. Press the mixture into a 9 x 5 inch rectangular glass baking dish.
• For the frosting, put all the ingredients for frosting in the food processor, or vitamix, and blend together.
• Frost the cake and done. No cooking. Just enjoy!