For my birthday this year, I knew I wanted to experiment in the kitchen and make my own cake. Thankfully, my experiment was a success and this was the end result: a raw chocolate coconut cream cake. Perfect for an August birthday since it doesn’t require any baking.
This cake, although indulgent, is made with healthy ingredients and topped with a handful of super-foods. Can I get an Amen?! Nutritious treats for the win! 😉
Chocolate Coconut Cream Layer
*Note: nut measurements were rounded – they do not need to be exact.
I chose to let my cake set in the fridge and then 1-2 hours before serving I placed it in the freezer. You can keep it in the fridge if you prefer a softer chocolate coconut cream layer. If you choose to keep this cake in the freezer then I suggest letting it thaw (at room temp) about 10-15 minutes before serving.
This cake was a complete hit with my family (myself included)! It held together well and was easy to cut and serve. If you wish to make a vegan version, then you can substitute 1 scoop of vegan protein powder for the collagen peptides.