Chocolate Raspberry + Coconut Torte

rasberry coconut torte 2   The phone rang. “Jade, I have a business proposition. I’d like to hire you to bake a cake for my brother’s birthday.”   I’m interested. Gina continues. “It needs to be vegan and wheat free”. And my heart sinks just a little. Gluten/wheat free, well that’s easy, I could just make a nut based cake. But vegan too. No eggs! I tell her that I am not confident using gluten free flour mix. Or that egg replacer stuff. Not both in the same recipe, it would ruin the integrity of the cake – in my opinion. I tell her I will think about it for a couple of hours before I make my decision. When I hung up the phone I started flipping frantically through my cookbooks and researching online. Then, BINGO! I found one here at Green Kitchen Stories that ticked all the boxes. It uses Medjool dates and walnuts as the base so not only is it gluten free and vegan, it is also sugar free. Bonus. Raw cacao powder and blackberries, plus coconut oil to round it all out. What a winner. I was super happy with the result, as was Gina, and hopefully the birthday boy too. And now I was ready to do a little tinkering and create my own delicious vegan and gluten free masterpiece. I decided to go with a coconut/almond/raspberry version, as I had almonds and coconut in the pantry, and berries in the freezer. Plus I thought it sounded quite amazing. For those of you who also enjoy tinkering, I think cherries would work beautifully in place of the raspberries. raspberry coconut torte

Chocolate Raspberry and Coconut Torte

adapted from Green Kitchen Stories
– 1 cup ALMONDS
– 15  MEDJOOL DATES, pitted
– 1/3 cup desiccated COCONUT
– 1/2 tsp ground CINNAMON
– 3 Tbsp COCONUT OIL, melted
– 1 cups frozen RASPBERRIES

Chocolate Frosting

– 1 Tbsp MAPLE SYRUP (or more to taste)
– a pinch of SALT
– extra desiccated COCONUT, to decorate

Preheat the oven to 170° C. Place almonds in a food processor and process until nuts resemble almond meal. Add dates and process until well combined. Add cinnamon, cacao powder, desiccated coconut, coconut oil and apple sauce and pulse until the mixture comes together. Add the raspberries and pulse only briefly – so you still retain some good sized chunks of berries. Add the mixture to a prepared cake tin, smooth out the batter but make sure you don’t press it down too hard. Bake your torte for about 30 – 40 mins. Leave to cool while you prepare your chocolate frosting. Melt the dark chocolate in the microwave in 30 second spurts. Add to a bowl and beat (using handheld beaters) together with the avocado, maple syrup and salt. When the cake is cool, spread the frosting on top and decorate with a sprinkling of extra coconut.

Comments 4

  1. Sarah S 25/08/2014

    I made this today for the first time and it’s unbelievably delicious. It put a smile on my face to eat it. I’ll be sharing it around the office tomorrow for sure

  2. zoedidit 28/01/2015

    Just made this today, it’s amazing! I have made a few of your refined sugar free recipes now and they are the just the best thing ever, I can’t begin to pick a favourite. Thanks so much x

    • eatthismyfriend 02/02/2015

      Hey zoedidit! So happy to hear this!!!
      And it is my absolute pleasure.
      It’s great to know that there are people out there who love yummy healthy treats as much as I do : )

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