Raw Spicy Cacao Maca Love Cakes

There are many non-physical ways to show your love for someone, but one of my favorites is with food.  Yes, I know, Valentine's day has passed but so what.  That does not mean the love sharing has to stop!   After all, we all need it whether we admit to it or not.  Who wouldn't love a home made raw chocolate cake given to them by their special someone?!  Which was exactly my thought when I dreamt up these little Raw Spicy Cacao Maca Love Cakes!
These are meant for lovers, simple as that.  They are made to be the perfect size for the two of you to share one, they contain lots of sensuous raw dark chocolate both in the cake and the glaze cascading over them.  They have a bit of a kick, due to the chipotle in the cake layers and sweet cinnamon (Mexican chocolate style).  They contain maca, good for stamina, boosting libido and mood.  Plus a layer of sweet gooey caramel...and who doesn't love that?!
All you need do is make them, and share them and you and whomever you share them with will be two happy people.  Sharing chocolate is definitely one of my favorite ways to show love, and my boyfriend Eric agreed when I shared these with him!

Raw Spicy Cacao Maca  Love Cakes
Makes 4

Cake:

1 1/4 cups raw sprouted buckwheat or quinoa flour
1/2 cup ground raw flaxseed
2 cups raw coconut flour (do NOT use store-bought!)
1 cup raw cacao powder
1/4 tsp sea salt

1 Tbsp pure vanilla extract
2 tsp maple extract
2 Tbsp maca powder
1 tsp cinnamon
1 tsp ground chipotle powder
1 cup raw red beets, chopped
1/2 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
1/3 cup raw coconut nectar or your choice of liquid sweetener
1 1/4 cups coconut water or filtered water (or as needed)

Chocolate filling:
1 cup young coconut meat
2 Tbsp coconut water
1 1/2 Tbsp lucuma powder
1 Tbsp maca powder
1 Tbsp raw coconut nectar or your choice liquid raw sweetener
1/8  tsp sea salt
1 tsp pure vanilla extract
3 Tbsp raw cacao powder
2 1/2 Tbsp raw coconut butter, warmed to liquid

Caramel filling:
1 cup medjool dates
3 Tbsp raw coconut butter, warmed to liquid
3 Tbsp raw coconut nectar or your choice liquid raw sweetener
1 Tbsp pure vanilla extract

1/4 tsp sea salt

filtered water as needed

Raw Chocolate glaze:
1/4 cup plus 2 Tbsp raw cacao powder
1/4 cup coconut oil, warmed to liquid
2 Tbsp raw coconut nectar, or your choice of liquid raw sweetner
a pinch of sea salt

Raw cacao nibs for garnish

For the cake, combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut, nectar, and water to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Spread batter into a square 1 1/2 inches thick on a dehydrator sheet.  Dry for about 12 hours (until dry on the outside but still moist). Cut into 4 squares* (you can trim the edges if you want them perfect), and slice them in half horizontally so that they have 2 layers, and let cool completely.
Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and process until smooth and well combined.  Place in a bowl and set in the freezer until firmed up to whipped cream consistency, about 45 minutes.  Once it is that consistency set in the fridge until ready to use.
Meanwhile, to make the caramel, combine all ingredients in a food processor and process until smooth. Add a Tbsp or more of water if too thick.  Set aside in a bowl.
To assemble the cakes, spread the caramel over the bottom half of each cake square, then the chocolate filling, then top with the top square so you have a mini layer cake.  Set aside in the freezer while you make the chocolate.
To make the chocolate, combine all ingredients and whisk together until smooth. Set the cakes on a piece of foil, and drizzle some of the chocolate over each cake, then sprinkle with cacao nibs.  Set in the freezer until the chocolate hardens, then enjoy!  Store extra cake in the fridge.

*If you would like to make one large square cake instead of 4 smaller, don't cut into squares, just slice horizontally so you have 2 layers.


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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

5 Comments
  1. March 15, 2014 at 01:52
    Reply

    Oh my goodness this looks absolutely amazing! I love the ingrediants! Will definitely try!

    • March 17, 2014 at 01:56
      Reply

      Thank you :)! I hope you do try it!

  2. Silvia
    April 18, 2016 at 10:51
    Reply

    Hi Amy, your website is one of the best i came across on net... the recipes are wonderful so far i have tried and the photos are addicted before i have even tried a spoonful of the cakes!!! i do have a question if you could possible let me know what else can be used instead of the fresh coconut meat here as the fresh coconuts are quite expensive in UK if available and if fresh... anything else i can substitute? possible raw almond pulp i get after making raw milk or even silken tofu (though won't be raw then)... Thank you! Silvia

    • April 18, 2016 at 14:23
      Reply

      You may use raw cashews, soaked for a few hours and drained in place of the young coconut meat. That always works just as well! I am so happy you enjoy my recipes, thank you so much for letting me know, you made my day :)!

      • Silvia
        April 18, 2016 at 22:09
        Reply

        Thanks very much Amy for the quick reply and coconut's meat replacement - cashews will be used. 5 stars for all i have done so far, you have a magic on your side;)

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