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Chocolate Banana Fudge Cake with Caramel Frosting (raw, vegan, gluten-free)

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Chocolate-Banana-Fudge-Cake-with-Caramel-Frosting--featureMy husband needed some sweet loving… so that’s exactly what I  dished  up!  With each passing day, I find myself amazed  how fast the days are flying by.  We have so many new adventures taking place in our life that I rarely remember going to bed or even waking up… am I coming or going?

Did I put that plate down or was I just picking it up?  Ever have one of those days?  Regardless of how hectic things are,  it is important that we stop to remember those special people in our lives, the one’s who make us smile and warm our hearts.

My husband… the man of my dreams.  He stands beside me through everything, gives me strength, and gives me encouragement.

Sometimes I have to just slow down a tad and tell him how much I love and appreciate him!  If you have a special “somebody” in your life… stop what you are doing (that means reading this post) and go tell them, call them, whatever it is you need to do to get them within earshot.

Life is too short to let these moments slip by.  Then come back and make this recipe and serve them some sweet loving!

One of the many wonderful features of this fudgy cake, is that it freezes beautifully. Due to the dates, it won’t freeze solid so there isn’t a need to worry about thawing it out before serving it. It can made days or even weeks in advance and stored in the freezer. When ready to serve, just remove, slice, and serve. I hope you enjoy this simple recipe. Many blessings, amie sue

Chocolate-Banana-Fudge-Cake-with-Caramel-Frosting--3Ingredients:

Base: yields 8×8 pan

  • 3 cups raw walnuts, soaked & dehydrated
  • 2/3 cup raw cacao powder
  • 1/4 tsp Himalayan pink salt
  • 16 Medjool dates, pitted
  • 3 ripe bananas
  • 1 tsp maple extract
  • 2 tsp water
  • 1 cup chopped walnuts (for topping)

Caramel:

  • 1/2 cup raw almond butter
  • 1/2 cup maple syrup or raw dark agave syrup
  • 1/2 cup date paste
  • 2 tsp vanilla extract
  • 1/8 tsp Himalayan pink salt

Preparation:

  1. Place the walnuts, cacao, and salt in a food processor fitted with the S-blade, process until finely ground.
  2. Add the dates, bananas, maple extract, water and process until the mixture begins to stick together.
  3. Line a 8 x 8 cake pan with a parchment-paper or lightly grease with coconut oil
  4. Pour the chocolate mixture into the pan and distribute it evenly.  Press down with your hand to compact.

Caramel sauce:

  1. In a high-powdered blender combine the almond butter, sweetener, date paste, vanilla and salt.  Blend until smooth.
  2. Stop occasionally to scrap the sides down.
  3. Spread the caramel frosting on top and sprinkle chopped walnuts on the cake.
  4. Store any excess in the fridge in a glass container for approximately 2 weeks. To soften, leave out at room temperature for a few hours.
  5. Place the cake in the freezer to firm up. This cake won’t freeze solid. When ready to serve, remove from freezer, slice and enjoy!


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6 thoughts on “Chocolate Banana Fudge Cake with Caramel Frosting (raw, vegan, gluten-free)

  1. villarosa says:

    WOW, looks amazing! You are so inventive in your recipes, and you always plate them so beautifully! Thank you!

    • amie-sue says:

      Thank you Villarosa. I hope you give them a try and let me know what you think. Have a great weekend! amie sue

  2. Amie-Sue, you never cease to amaze me with your beautiful photos! I always wish I were there to taste your creations!
    Do you teach classes? I am just completing a course with Eva Rawposa, and am beginning my journey into an uncooking business adventure. I would love to have someone as talented as you mentor me in not only how to photograph food, but prepare it as wonderfully as you do!

    • amie-sue says:

      Good afternoon Suzie,
      Thank you very much. :) I do teach classes. Is the Eva course on-line? I think I know who you are talking about. That is so awesome. I am thrilled for you. To be honest, I don’t know much about photography. lol I haven’t even read the manual that goes with the darn, silly, point and shoot camera. :) What are your plans with the raw knowledge that you have gained? So good to hear from you, blessing… amie sue

  3. Hello again, Amie-Sue.
    It’s hard to believe that you haven’t been trained in photography! I haven’t seen an unprofessional shot on your site!
    Yes, Eva teaches online classes, called Uncooking 101. As soon as I’ve completed the course, I will be beginning group Uncooking 101 classes.
    I am in the process of working on my site, which is actually part of Eva’s site, (she graciously gave us one already prepared). If you’d like to see it, you can go to suziep.uncooking101.com
    I would love to have feedback on what people think of it–even tho it is still a work in progress!

    Suzie

    • amie-sue says:

      Suzie, I am excited for you and your new adventures involving raw foods. I will take a peek at your site. Please keep in touch…oh so exciting! amie sue

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