Ever since I was a child, my favorite part of Christmas dinner has always been the finale...the dessert! While everyone else was always complaining about being too full, I always had room for something sweet. My favorite was the Holiday silk pie from Baker's Square (a chain restaurant around here for those of you that do not live in Minnesota or the surrounding states). It had a layer of chocolate cream, a layer of peppermint cream, lots of whipped cream on top and candy canes on top. It was sooo good to my five year old self. This was something my Dad would bring to Christmas, or pick up for our family to enjoy. I know it was not the healthiest, full of dairy and refined sugar, but it was so good.
I still always like to make something chocolate mint for the Holidays, but it is a bit more healthified than that Holiday silk pie I used to enjoy. I have to say, the raw vegan chocolate mint creations I have made are way better than that pie anyway and I do not have to worry about feeling yucky after enjoying them! This year I decided that I needed to make a cake. I love making cakes and decorating them. I feel like a child at play piping on the different colored frostings and tasting as I go (because that is the best part of making a cake).
For this Chocolate Mint Layer Cake, I made the most rich chocolate cake which was sooo good even before I dehydrated it. I incorporated beets into the batter to keep it moist and soft, and it worked out perfectly! My kitchen smelled so good while it was dehydrating, and I could not wait to finish making it! I whipped up a vanilla mint filling which was tinted red and green to keep it festive, and frosted it with a decadent fudge frosting.
This cake was sooo good! Layers of moist chocolaty cake accented with smooth sweet vanilla filling and silky chocolate frosting! I would have loved this even more than that pie had I enjoyed it as a child. It was crave worthy chocolate deliciousness fit for the finale to a Christmas meal worth saving room for!
Raw Chocolate Mint Layer Cake
Makes 1 6 inch 2 layer cake
3 3/4 cups raw sprouted buckwheat or quinoa flour
1 cup ground raw flaxseed
4 1/2 cups raw coconut flour (do NOT use store-bought!)
2 1/4 cups raw cacao powder
1/2 tsp sea salt
1 Tbsp pure vanilla extract
4 1/2 cups chopped raw red beets (peeled)
1 1/2 cups medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
1 cup raw coconut nectar or your choice of liquid sweetener
1/4 cup plus 2 Tbsp filtered water
3 cups young coconut meat
1/4 cup plus 2 Tbsp coconut water
1/4 cup plus 2 Tbsp raw coconut nectar or raw agave nectar or your choice of liquid sweetener
1/4 tsp sea salt
1 tsp peppermint extract
seeds of half a vanilla bean, or 2 tsp pure vanilla extract
1/2 cup raw coconut butter
, warmed to liquid
1 small chunk beet
a handful spinach
2 cups avocado
1/2 cup raw cacao powder
1/4 cup raw coconut nectar or raw agave nectar or your choice of liquid sweetener
a pinch sea salt
1 tsp pure vanilla extract
1 tsp pure peppermint extract
1/4 cup raw coconut butter, warmed to soft
Pomegranate seeds for garnish (optional)
For the cake, combine flour, flaxseed, coconut flour, cacao powder, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, beets, 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). Form the batter into 3 mounds on a lined dehydratpr sheet, then form each into a 6 inch circle (you can always trim the edges later if not perfect). Dry at 115F for about 14-16 hours, until the cakes are dry but still a little moist in the centers then remove from the dehydrator and place in the fridge to cool (at this point you can trim the edges if they are uneven).
Meanwhile, to make the filling, combine all ingredients but the coconut butter in a food processor and process until smooth. With the motor running, add the coconut butter and oil and process a minute more. Divide the mixture in half and add half back to the food processor. Add the chunk of beet, and process until uniform red color. Pour back in to the bowl. Rinse out the food processor and add the other half of the mixture. Add the spinach and process until a uniform green. Pour back in into the bowl, and place both bowls in the freezer until a whipped cream consistency (about 30 minutes). Place one cake layer on a plate, and spread the red over it. Top with another cake layer and then spread the green over that (I reserved a little green for the top of the cake too). Top with the last cake layer and place in the fridge while you make the frosting.
To make the frosting, combine all ingredients in a food processor until smooth. Place in a bowl. Spread frosting over the top and down the sides of the cake, smoothing out. Place the remaining frosting in a pastry bag, and pipe decoratively around the bottom and top of the cake (if you have saved some of the green cream you can pipe that on as well). Garnish with pomegranate seeds if using). Serve! Store cake in the fridge.