For the Cake
1 1/2 C. Unbleached All-Purpose flour
7/8 C. Sugar
1/3 C. cocoa Powder
1 tsp. Baking Soda
1/4 tsp. Sea salt
1/4 C. Mashed Banana
1 Tbsp. apple cider vinegar
1 tsp. vanilla Extract
1 C. Ice Cold Water

For the Mousse
1 1/4 C. Mashed Avocado
4 Dates, Pitted and Soaked in Water for 30- 60 mins.
5 Tbsp. cocoa Powder
1/3 C. Leftover Soaking Water
4 Tbsp. Maple syrup
1/4 C. almond butter

Topping
1- 2 Tbsp. Crushed /Minced Toasted Almonds
1 Tbsp. coconut Flakes (would be great toasted)

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  DIRECTIONS

  1. Preheat the oven to 350ºF. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda and sea salt.
  2. Using a blender, puree the banana, ACV, vanilla extract and cold water together until just smooth.
  3. Pour the wet mixture into the dry and whisk together until smooth, making sure of no powder pockets.
  4. Get a round, 9″ cake pan out, spread a very thin layer of coconut oil on it and then dust lightly with flour. Or just use non-stick cooking spray, if that’s what you have on-hand.
  5. Pour the batter in, making sure that it’s spread out flat. Bake for 30-35 minutes, or until a toothpick draws clean.
  6. While the cake is baking, place all of the ingredients for the mousse into a food processor; this mixture is a little too thick for a blender, but you can try it if you’d like.
  7. Puree the ingredients completely, check for date clumps, since they seem to be a pain in the butt when it comes to making smooth things.
  8. Place the mousse in the refrigerator. When the cake is done baking, refrigerate it until cool all of the way through and then spread a 1/4″ to 3/8″ thick layer of mousse all over it.
  9. Sprinkle the almonds and coconut over the top, evenly.
  10. Serve cool or at slightly under room temperature.

Products from this Recipe