Raw Food Recipes

Chocolate Raspberry Cake with Ginger Chocolate Mousse

This cake recipe is from issue 3 of News from the Kitchen.

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Chocolate Raspberry Cake with Ginger Chocolate Mousse

The awesome cake recipe is so delicious as if you have a taste of heaven.

Servings4 cakes

Nutrition (For one serving)

Calories: 605kcalCarbohydrates: 66gProtein: 13gFat: 37gSaturated Fat: 16gSodium: 329mgPotassium: 701mgFiber: 10gSugar: 34gVitamin A: 23IUVitamin C: 24mgCalcium: 103mgIron: 5mg

Ingredients

US Customary - Metric

Base

1/4 cup oat flour
1/2 cup cashew flour
2 tbsp cacao powder
2 tbsp maple syrup
1/2 tsp vanilla extract
3 tbsp water
1 tsp lemon juice
1/8 tsp salt
1 pack raspberries small, for the centre of the cake.

Mousse

1 cup cashews
1/4 cup coconut oil
1/4 cup cacao powder
6 tbsp maple syrup
1/2 cup water
1 tbsp ginger fresh
1/2 tsp ginger ground
1 tsp lemon juice
2 tsp tamari or nama shoyu
1/8 tsp salt

Decoration (optional)

1/2 cup raspberries
1 tbsp maple syrup
1 tsp lemon juice

Instructions

Oat flour is simply raw oats that have been turned to flour in a coffee grinder or Vitamix.
Cashew flour is made by grinding cashews in a food processor until they turn to crumbs. You don’t need it as fine as the oat flour.
In a large bowl: mix all the base ingredients, thoroughly.
Place a metal ring approximately 3" (7 cm) wide and at least 2″ (5 cm) tall, on a dehydrator tray and non-stick dehydrator sheet. Dividing the mixture into 4, place one part into the bottom of the metal ring and spread evenly. Repeat this until you have 4 bases.
Dehydrate at 115 degrees F, for 2 hours. At this point you should be able to transfer the bases to a dehydrator tray without the Paraflexx sheet; allowing them to dry for a further 8 hours.
Blend all mousse ingredients in a high speed blender until smooth and set aside.
Take your bases and place the metal ring back over one of them. It's recommended to line the inside of the ring with non-stick paper as this aids in the removal of the ring at the end.
Arrange some raspberries at the bottom of the ring, covering the whole of the base. You can then cover them with one quarter of the mousse.
Repeat this with the other bases. This can be done using another 3 metal rings; or you can leave the cake you have just done in the freezer for a few minutes, by which time it will be firm enough to remove the metal ring.
You can decorate the cakes however you like, but for the decoration in the picture, blend all the decoration ingredients, and used a spoon to drizzle that mixture onto a Paraflexx sheet. Dehydrated it for 24 hours at 115 degrees F on the sheet, and a further 24 hours without, until crispy. Instead of doing that, to save time, you can just top with more raspberries and a dusting of cacao powder.

Notes

The metal rings that is used in this recipe can be bought from most cook shops in a variety of sizes.