Namaste,
Baba’s Mahasamadhi is the beginning of our year on Kashi. We honor our Baba who is Ma’s Guru. Baba is my Paramaguru (Guru of my Guru) and Ma is my Guru. Baba’s and Ma’s teaching is to welcome and treat everyone with kindness and to “Feed Everyone”.
This recipe has no added refined sweetener, just sweetness from organic dates. It is gluten free and dairy free. I hope you enjoy it!
Love Swami Rudra Das
Always at the Feet of my Guru, Ma Jaya Sati Bhagavati
Ingredients
- Cake:
- 3 cups Dates (Pitted) – Organic
- Water to Soak Dates – need to soak for 4 to 24 hours
- 3 Eggs – Organic
- 1 cup Coconut Milk – Organic – (drained liquid from cans for frosting)
- 1 cup Brewed Coffee – Strong – Organic
- 1/2 cup Dairy Free Yogurt (Like Almond or Coconut Yogurt)
- 2 Tablespoons Vanilla Extract – Organic
- 2/3 cup Vegetable Oil – Organic
- 3/4 cups Raw Cacao Powder – Organic
- 2 cups – Gluten Free Flour – Use your favorite or make your own with:
- 1 3/4 cups Oat Flour – Gluten Free – Organic
- 4 Tablespoons Arrowroot Powder (Flour)- Organic / Non-GMO
- 1 teaspoon Xanthan – (Bob’s Red Mill)
- 1 teaspoon Baking Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Himalayan Salt
- Non Stick Spray or Coconut Oil – Organic – To grease the baking paper and pans
- Frosting:
- 4 cups Dates (Pitted) – Organic
- Water to Soak Dates – need to soak for 4 to 24 hours
- 4 Tablespoons Vanilla Extract – Organic
- 3 Cans Coconut Milk – Organic – Refrigerated
- Fresh Raspberries or Blueberries — Organic (Garnish)
- Utensils
- Food Processor
- Measuring cup
- Measuring Spoons
- Mixing bowls
- Whisk
- 2 – (9×13) Cake Baking Pans or 1 – (1/2 sheet pan)
- Unbleached Baking Paper
- Rubber Spatula
Directions:
Step 1: Soak the Dates for the Cake and the Frosting in Separate Bowls:
Place the dates for the cake in a bowl and cover with water to soak for 4 hours. Do the same for the frosting by placing those dates in a separate bowl and covering them with water to soak for 4 hours also.
Step 2: Mix Flour Ingredients with Baking Powder, Baking Soda, and Salt:
In a separate dry mixing bowl combine the oat flour, arrowroot, xanthan, with baking powder, baking soda, and salt.
Use a dry clean whisk to mix all the dry ingredients evenly.
Step 3: Mix Cacao Powder into Oil:
Place oil in a large mixing bowl with cacao powder.
Whisk well until all the cacao is smooth with no lumps.
Step 4: Drain Water from Dates for Cake and Put into Food processor:
Drain the water from the dates for the cake and put into food processor.
Open the 2 cans of coconut milk. They have to be cold so the fat is solidified at one end of the can. Drain the water out into a measuring cup. Put 1 cup of liquid into dates in food processor. Also add 1 cup of brewed coffee into food processor. Pulse and puree until the dates are completely smooth. Put the solidified coconut fat into a bowl and place in refrigerator to keep solid for frosting.
Step 5: Mix All the Wet Ingredients:
Now, add the eggs to the cacao and oil. Whisk well. Add the date puree and whisk well. Add the non dairy yogurt and vanilla and whisk well.
Step 6: Make a Well in the Middle of Dry Ingredients, Add Wet to Dry:
Make a well in the middle of the dry ingredients and add the wet to the dry. Using a spoon or rubber spatula mixing all the ingredients until smooth.
Step 7: Bake the Cake:
Lightly grease the cake pans or 1/2 sheet pan. Line with baking paper and lightly grease the paper. Pour the cake batter evenly into pan(s). Bake at 325 degrees until cake is set, about 20 minutes, check every 10 minutes . Use a knife or toothpick to test. It should pull out clean. Remove from oven and cool on counter for a couple of hours.
Step 8: Make the Frosting:
Add the coconut cream (fat) from the refrigerator into the food processor. Add the vanilla and mix well until the cream is smooth. Drain the dates, discard the water, and add the dates to the coconut cream in the processor. Puree until smooth.
Step 9: Frost the Cake:
If using cake pans, flip one cake onto a large platter. If using 1/2 sheet pan flip onto larger platter (cut this cake in half width wise). Add 1/2 the frosting to the bottom cake. Spread evenly with a rubber spatula or thin knife. Flip the second cake on top of the frosted first layer. Add the remaining frosting on top and spread evenly over the top. Smooth out the sides. garnish with raspberries or blueberries or any berry you like.
Serve or refrigerate for later
Enjoy !!!
Love Swami Rudra Das