Cake, for dad


Honestly, dad’s day comes around every year and I run into the same problem: what does dad want? What does any dad want, really?


Obviously lollipops are more important to me than mom’s photo album. Pretty sure my sister was falling asleep…

I have the kind of parents who mean it when they say they don’t want anything. I’m sure there is something, but it probably has to do with winning the lottery and I can’t do much about that. They don’t like travelling (this is why I’m a homebody!), they don’t like going out for meals, they don’t care for fancy electronics or appliances. They’re content with what they have, and that’s fine. Not having over-the-top dreams doesn’t mean you aren’t happy or ambitious in your own way.

It does, however, make it difficult to buy them gifts. Anyone else have this problem?

My dad has a sweet tooth and loves chocolate. Guess who I took after the most?


If there is anyone who is skeptical about vegan or raw or allergy-friendly foods, it’s my dad. I take it as a huge compliment when he likes something I make. Pretty sure if it includes chocolate I’ll get a pass.

This cake is gooey and rich. Intoxicatingly rich. Consume with caution. Happy fathers’ day to my dad, whose done more than he knows, and all the other hardworking dads out there.


Raw Fudge Cake with Chocolate “Icing”

vegan, gluten-free, soy-free, corn-free, refined sugar-free, raw

1 cup raw almonds
1 cup medjool dates, pitted
5 Tbsp cacao powder
3 Tbsp liquid sweetener
1 cup medjool dates
1/4 cup cacao powder
1/4 Tbsp coconut oil, melted
salt, to taste
fresh fruit
crushed or slivered/chopped almonds


In a food processor, grind the almonds until coarsely chopped. Add dates, cacao, and sweetener and pulse until the mixture comes together in a ball (should have some moisture, but not too much—it will be thick).

Press base into the bottom of a springform pan or a tart pan with a removable bottom.

For icing, blend dates, cacao, and oil in a high-speed blender until you get a smooth, thick chocolate paste. Add a little salt to suit your taste.

Evenly spread icing over top of base. Top with fresh fruit and/or slivered or chopped almonds. Chill at least 2 hours before serving. Store, well-covered, in the fridge up to 5 days.

Serves 8-10


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