Ingredients
- For the Cake
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1 1/2 C. Unbleached All-Purpose flour
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7/8 C. Sugar
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1/3 C. cocoa Powder
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1 tsp. Baking Soda
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1/4 tsp. Sea salt
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1/4 C. Mashed Banana
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1 Tbsp. apple cider vinegar
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1 tsp. vanilla Extract
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1 C. Ice Cold Water
- For the Mousse
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1 1/4 C. Mashed Avocado
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4 Dates, Pitted and Soaked in Water for 30- 60 mins.
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5 Tbsp. cocoa Powder
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1/3 C. Leftover Soaking Water
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4 Tbsp. Maple syrup
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1/4 C. almond butter
- Topping
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1- 2 Tbsp. Crushed /Minced Toasted Almonds
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1 Tbsp. coconut Flakes (would be great toasted)
Directions
- Preheat the oven to 350ºF. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda and sea salt.
- Using a blender, puree the banana, ACV, vanilla extract and cold water together until just smooth.
- Pour the wet mixture into the dry and whisk together until smooth, making sure of no powder pockets.
- 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.
- Pour the batter in, making sure that it’s spread out flat. Bake for 30-35 minutes, or until a toothpick draws clean.
- 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.
- 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.
- 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.
- Sprinkle the almonds and coconut over the top, evenly.
- Serve cool or at slightly under room temperature.
