Chocolate Walnut Cake with Chocolate Frosting

Apple and Cinnamon with Fruity Streusel
Makes: 12




2 cups LLWF Baking Mix

3/4 cup cacao powder

2 tbs mesquite – optional

1 tbs ground cinnamon

¾ cup pitted dates

¾ cup walnuts

½ cup nut milk

¼ cup coconut yoghurt

2 lge tbs coconut oil

2 lge tbs nutelex

8 tbs aquafaba

2 tsp vanilla

1 tbs apple cider vinegar



½ cup raw cashews

½ cup pitted dates

½ cup ground coconut sugar

1 large heaped tbs tapioca

1 ½ large heaped tbs cacao powder

1 tbs coconut yoghurt

1 tbs nutalex







  1. Preheat oven to 180oc and  grease medium sized Bundt pan.

  2. Add baking mix, cacao and mesquite if using and cinnamon to a large mixing bowl and stir to combine.

  3. Add the milk, oils, dates, walnuts, yoghurt, aquafaba and vanilla to a blender and blend until smooth.

  4. Add milk mixture to the flour mix and gently fold through until fully incorporated and thick.

  5. Spoon into the Bundt pan then bake on the centre rack for approx. 20-25 minutes or until it bounces back when gently pressed.

  6. Remove and allow to cool slightly before removing from the pan to cool on a wire rack.




  1. Soak the cashews and dates in warm water for an hour. Only just cover as you don’t want too much water.

  2. Drain the cashews, reserving the liquid then add to a blender with the nutelex and coconut yoghurt then blend until super smooth and creamy.

  3. Add the cacao powder and tapioca to the mix and continue to blend until thick and fluffy.

  4. Alternatively, spoon the date/cashew mixture into a large mixing bowl then add the cacao powder and tapioca and mix with a cake mixer until light and fluffy. I placed mine in the fridge until it had cooled then mixed for 5-10 minutes to create a thick and fluffy frosting.

  5. Wait until the cakes have cooled then spread with the frosting and decorate with dried coconut if you want.

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