Gluten-Free Chocolate Cake with Coconut recipe

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Ingredients

¾ cup cashews
½ cup cashews
1 cup shredded coconut
2 tablespoons agave syrup
3 tablespoons cocoa powder
3 tablespoons coconut oil
3 tablespoons agave syrup

Nutrition Info

502 calories
carbohydrate: 45.8 g
cholesterol: : -
fat: 35.8 g
fiber: 5.6 g
protein: 7.9 g
saturatedFat: 17.9 g
servingSize: -
sodium: 327.5 mg
sugar: 27.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place 3/4 cup cashews in a bowl and add enough water to cover, soak for 2 hours. Drain.

  2. Blend 1/2 cup cashews in a blender until smooth. Stir blended cashews, coconut, and 2 tablespoons agave syrup together in a bowl until smooth, press into a small cake pan.

  3. Blend soaked cashews in a blender until smooth. Add cocoa powder, coconut oil, and 3 tablespoons agave syrup, blend until smooth. Pour chocolate cake over cashew crust, refrigerate until set, 2 hours to overnight.

Recipe Yield

4 servings

Recipe Note

Rich, creamy raw food chocolate cake with a soft coconut crust.

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