Steps to Make Chocolate Cake With Butter Cream Frosting

Banana Chocolate Creamed Cashew Cake

Calling all chocolate cake lovers!

Recipe Summary Banana Chocolate Creamed Cashew Cake

A vegan cheesecake-type cake, nearly raw (could easily be made raw), soy-free, gluten-free, dairy-free, egg-free... and yet still delicious, smooth, and sweet.

Ingredients | Chocolate Cake With Butter Cream Frosting

3 cups raw cashews

1 cup almonds

1 cup pecans

4 Medjool dates, pitted

2 teaspoons coconut oil, melted

2 teaspoons cocoa powder

¼ teaspoon salt

4 cups banana, coarsely chopped

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon vanilla extract

¾ cup coconut oil, melted

½ cup chopped vegan dark chocolate

¼ cup coconut milk

Directions

Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.

Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.

Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.

Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.

Chopped vegan dark chocolate can be substituted with vegan dark chocolate chips, if desired.

Info | Chocolate Cake With Butter Cream Frosting

prep: 20 mins additional: 4 hrs 30 mins total: 4 hrs 50 mins Servings: 12 Yield: 1 9-inch cake

TAG : Banana Chocolate Creamed Cashew Cake

Dessert Recipes, Fruit Desserts, Banana Dessert Recipes,