Raw Almond Cake Recipe

First, prepare the base by putting all the ingredients into your blender bowl: rinsed almonds, coconut sugar, refined coconut oil, almond flour, and a pinch of salt (which enhances the flavor). Blend roughly. You will likely need to do this several times, scraping down the mixture from the sides of the bowl.

Place a piece of parchment paper under small pastry circles (or line ramekins with parchment paper) (mine are 7 x 3.5 cm for rectangles and 5 cm in diameter for rounds) that you will place on a baking sheet or dish.

Spread the dough into the circles. Press down and smooth it out with the back of a small spoon. Set aside in the freezer. Prepare the cream by blending all the ingredients again: almond puree, agave syrup, vanilla, coconut oil, and a pinch of salt. Blend everything until very smooth.

Pour evenly over the pastry bases. Smooth with a spoon. Keep in the freezer for half an hour. Prepare the frosting by pouring all the ingredients into a bowl: the cocoa, the agave syrup, the water, and the oil. Whisk together well.

To finish, using a teaspoon, coat the cakes. Keep in the refrigerator until ready to serve. At that time, decorate with almond chunks (if the almonds are added before refrigeration, they will soften a bit).