A gluten-free fluffy raw vegan chocolate cake with chocolate avocado frosting.
Author: Amanda Nicole Smith
1/2cupprunes + 1/4 cup water = prune paste
1/3cupflax seed; soaked in 1 cup water
1/4cupmaple syrup or coconut nectar
pinchof sea salt
Soak flax seed in 1 cup of water and 1 tsp vanilla extract for about 30 minutes or until the flax seed releases it gel.
Blend together prunes and 1/4 cup water to make prune paste.
Sift the coconut flour and almond flour into a mixing bowl.
Add the coconut oil to the soaking flax seeds and blend together until somewhat smooth.
Add all of the cake batter ingredients to the mixing bowl and mix until you have a bunch of "dough balls". Additionally you can pulse the dough in a food processor to make the dough even fluffier. However you may need to do so in two batches, as there is a lot of dough, but don't over process the dough.
Add all of the frosting ingredients to a food processor and process until smooth.
Use as is, or stick it in the fridge to thicken up a bit.
Take a third of the cake batter and spread the "dough balls" out evenly in an 8-inch spring form pan. Lightly push the dough together.
Add a good layer of frosting on top.
Repeat step 1-2 and then add your last cake batter layer.