By Published On: 13 October 2011554 words2.8 min read

A Vegan MoFo post, a review, and dessert all rolled into one? Yup, that’s what I’m talking about today.

One thing nearly everyone can agree on is this: Sweet treats are fantastic. You’d better know how to run fast if you wave a vegan cupcake in front of a hungry vegan crowd. You can get tackled for that kind of goodness.

Ok, you’re probably not going to get tackled; I’m just trying to make a silly point.

Though, you wouldn’t want to try that around my friends, just saying 😉

The only bad thing about sweet treats is the results they have on my ass size health. But it doesn’t have to be that way. There’s a secret you should know about cake.

You can have it and eat it, too.

Just ask Ani Phyo. She’s the author of the seemingly sinful book, Ani’s Raw Food Desserts.

Somehow she turned rich, decadent treats into good-for-my-health desserts.

That’s nothing short of amazing.

Ani Phyo, a Raw Foods Mastermind

I’ve written about Ani Phyo before

In addition to her dessert cookbook, I also own Ani’s Raw Food Kitchen and love it. The dessert book is new to my collection, but it’s been out for a few years now.

I should have gotten it sooner.

Ani’s Raw Food Desserts contains recipes like Ice Kream Sandwiches, Tiramisu, cupcakes, frostings, and much more.

And the best part? They’re all raw and vegan.

That means you’re ditching the flour and oils found in other vegan treats in place for healthy fats from nuts and antioxidants from fruit.

You can officially have your cake and eat it too.

You’re welcome.

Uncooking…or, Unbaking?

I’ve made more than a few dessert recipes since I’ve gotten this cookbook.

You know, for taste-testing purposes.

All of the recipes I’ve tried so far have been wildly successful. I rarely like an entire cookbook, but this one has a lot of versatility that I love.

A few more things I like about the book:

  • Eco-friendly and green living tips throughout the book
  • Intersectional environmental considerations

I love this book.

Now, let’s talk cake. Specifically, this double-layer Fudge Cake with Maple Cream and Chocolate Ganache recipe heavily inspired by Ani Phyo’s recipe in her dessert cookbook.

Double-Layer Fudge & Maple Cream Cake with Chocolate Ganache

This beautiful double-layer fudge cake is a twist on the Raspberry Ganache Fudge Cake in Phyo’s book.

These cake and frosting recipes here are nearly identical to the original with minor changes. I swapped the fresh berries out for a thick layer of maple cream, which pushes the already decadent treat into another flavor realm.

By now, it should surprise no one that I chose to make miniature versions of traditional-sized cakes. I can’t control my love of all things tiny, and why would I anyway? Want to make something adorable? Miniaturize it!
But back to this cake. It’s adorably small and huge in flavor.

One final note before I get to the recipe, don’t panic when you read avocado in the frosting recipe. It doesn’t taste like guacamole, I promise. Instead, it will be a thick, rich frosting that will blow your mind.

You may never go back to sugar-based frosting ever again.

Double-Layer Fudge & Maple Cream Cake with Chocolate Ganache

Double-Layer Fudge & Maple Cream Cake with Chocolate Ganache

Prep Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

A modern, raw take on a traditional treat.

Ingredients

For the Cake

  • 1 + 1/2 cup raw walnuts
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup pitted Medjool dates
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt

For the Maple Cream

  • 1/2 cup raw cashews
  • 3 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg

For the Chocolate Ganache

  • 1/3 cup pitted Medjool dates
  • 1/2 cup avocado flesh
  • 1/8 cup agave syrup
  • 1/3 cup unsweetened cocoa powder

Instructions

For the Cake

  1. Add the walnuts, unsweetened cocoa powder to a food processor and pulse until coarsely mixed. Be careful not to over-process.
  2. Add the dates and pulse until mixed well. The mixture should have large crumble pieces. Continue to be careful not to over-process.
  3. Pour contents into a bowl and set aside.

For the Maple Cream

  1. Add the cashews, ground cinnamon, nutmeg, and salt to a food processor. Pulse until fine.
  2. Turn on the food processor. While it's running, slowly drizzle in the maple syrup. Next, slowly drizzle in a tiny amount of filtered water until the mixture has the consistency of thick cream. Be careful not to add too much water.
  3. Scrape the contents into a bowl and set them aside.

For the Chocolate Ganache

  1. Put the dates and agave in a food processor and blend until smooth.
  2. Add the avocado and unsweetened cocoa powder to the food processor and blend until thoroughly mixed. The ganache should be silky smooth.
  3. Scrape the contents into a bowl and set them aside.

To Assemble the Cake

  1. Begin by preparing the pans by rubbing them with coconut oil. I used two round four-inch pans, but any small baking pan or tart pan will work.
  2. Divide the cake mixture in half. Carefully, tightly press one-half of the cake mixture into each pan. Remove each cake carefully and set them aside.
  3. Place the bottom layer on a plate. Spread a thick layer of maple cream on the top. Top with the second layer of cake.
  4. Frost the entire cake with chocolate ganache.
  5. Place the entire cake in the refrigerator for two hours or until the frosting is firm.



Notes

Fudge cake and chocolate ganache adapted from Ani's Raw Food Desserts by Ani Phyo.

By Published On: 13 October 2011554 words2.8 min read

A Vegan MoFo post, a review, and dessert all rolled into one? Yup, that’s what I’m talking about today.

One thing nearly everyone can agree on is this: Sweet treats are fantastic. You’d better know how to run fast if you wave a vegan cupcake in front of a hungry vegan crowd. You can get tackled for that kind of goodness.

Ok, you’re probably not going to get tackled; I’m just trying to make a silly point.

Though, you wouldn’t want to try that around my friends, just saying 😉

The only bad thing about sweet treats is the results they have on my ass size health. But it doesn’t have to be that way. There’s a secret you should know about cake.

You can have it and eat it, too.

Just ask Ani Phyo. She’s the author of the seemingly sinful book, Ani’s Raw Food Desserts.

Somehow she turned rich, decadent treats into good-for-my-health desserts.

That’s nothing short of amazing.

Ani Phyo, a Raw Foods Mastermind

I’ve written about Ani Phyo before

In addition to her dessert cookbook, I also own Ani’s Raw Food Kitchen and love it. The dessert book is new to my collection, but it’s been out for a few years now.

I should have gotten it sooner.

Ani’s Raw Food Desserts contains recipes like Ice Kream Sandwiches, Tiramisu, cupcakes, frostings, and much more.

And the best part? They’re all raw and vegan.

That means you’re ditching the flour and oils found in other vegan treats in place for healthy fats from nuts and antioxidants from fruit.

You can officially have your cake and eat it too.

You’re welcome.

Uncooking…or, Unbaking?

I’ve made more than a few dessert recipes since I’ve gotten this cookbook.

You know, for taste-testing purposes.

All of the recipes I’ve tried so far have been wildly successful. I rarely like an entire cookbook, but this one has a lot of versatility that I love.

A few more things I like about the book:

  • Eco-friendly and green living tips throughout the book
  • Intersectional environmental considerations

I love this book.

Now, let’s talk cake. Specifically, this double-layer Fudge Cake with Maple Cream and Chocolate Ganache recipe heavily inspired by Ani Phyo’s recipe in her dessert cookbook.

Double-Layer Fudge & Maple Cream Cake with Chocolate Ganache

This beautiful double-layer fudge cake is a twist on the Raspberry Ganache Fudge Cake in Phyo’s book.

These cake and frosting recipes here are nearly identical to the original with minor changes. I swapped the fresh berries out for a thick layer of maple cream, which pushes the already decadent treat into another flavor realm.

By now, it should surprise no one that I chose to make miniature versions of traditional-sized cakes. I can’t control my love of all things tiny, and why would I anyway? Want to make something adorable? Miniaturize it!
But back to this cake. It’s adorably small and huge in flavor.

One final note before I get to the recipe, don’t panic when you read avocado in the frosting recipe. It doesn’t taste like guacamole, I promise. Instead, it will be a thick, rich frosting that will blow your mind.

You may never go back to sugar-based frosting ever again.

Double-Layer Fudge & Maple Cream Cake with Chocolate Ganache

Double-Layer Fudge & Maple Cream Cake with Chocolate Ganache

Prep Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

A modern, raw take on a traditional treat.

Ingredients

For the Cake

  • 1 + 1/2 cup raw walnuts
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup pitted Medjool dates
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt

For the Maple Cream

  • 1/2 cup raw cashews
  • 3 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg

For the Chocolate Ganache

  • 1/3 cup pitted Medjool dates
  • 1/2 cup avocado flesh
  • 1/8 cup agave syrup
  • 1/3 cup unsweetened cocoa powder

Instructions

For the Cake

  1. Add the walnuts, unsweetened cocoa powder to a food processor and pulse until coarsely mixed. Be careful not to over-process.
  2. Add the dates and pulse until mixed well. The mixture should have large crumble pieces. Continue to be careful not to over-process.
  3. Pour contents into a bowl and set aside.

For the Maple Cream

  1. Add the cashews, ground cinnamon, nutmeg, and salt to a food processor. Pulse until fine.
  2. Turn on the food processor. While it's running, slowly drizzle in the maple syrup. Next, slowly drizzle in a tiny amount of filtered water until the mixture has the consistency of thick cream. Be careful not to add too much water.
  3. Scrape the contents into a bowl and set them aside.

For the Chocolate Ganache

  1. Put the dates and agave in a food processor and blend until smooth.
  2. Add the avocado and unsweetened cocoa powder to the food processor and blend until thoroughly mixed. The ganache should be silky smooth.
  3. Scrape the contents into a bowl and set them aside.

To Assemble the Cake

  1. Begin by preparing the pans by rubbing them with coconut oil. I used two round four-inch pans, but any small baking pan or tart pan will work.
  2. Divide the cake mixture in half. Carefully, tightly press one-half of the cake mixture into each pan. Remove each cake carefully and set them aside.
  3. Place the bottom layer on a plate. Spread a thick layer of maple cream on the top. Top with the second layer of cake.
  4. Frost the entire cake with chocolate ganache.
  5. Place the entire cake in the refrigerator for two hours or until the frosting is firm.



Notes

Fudge cake and chocolate ganache adapted from Ani's Raw Food Desserts by Ani Phyo.

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  1. Michael July 18, 2012 at 12:48 pm - Reply

    Just made this. It was delicious, YUM! thank you

  2. Katie October 17, 2011 at 9:24 pm - Reply

    Whoa, that looks really good! I’ve never seen a raw cake that actually looks like cake.

  3. Rachael October 14, 2011 at 12:24 am - Reply

    This sounds ridiculous.

    Need to make it!

  4. Taryn October 13, 2011 at 10:58 am - Reply

    Well………… I’m sold.
    My ass says thank you.