Raw Chocolate Cake
[Vegan]

For the Chocolate Cake:

1. Pulse walnuts in a food processor until finely ground and set aside.
2. Add agave nectar, apple, coffee, vanilla, lemon juice and salt and process until smooth and well combined.
3. Add the ground walnuts and process again until smooth.
4. Add the coconut flour and pulse until mixture is thick and dough-like.
5. Press half of the batter firmly into a 15cm springform tin. Remove tin from cake and place cake on dehydrator tray. Repeat with remaining batter.
6. Dehydrate cakes for about 2 hours until surface of cakes is firm and dry.

Chocolate Frosting:

1. Place frosting ingredients into a blender (or food processor) and blend until smooth.

For the Assembly:

1. Place one cake on a plate and spread a layer of chocolate frosting over the top.
2. Place the second cake on top of the first, and cover the entire stack with chocolate frosting.
3. Sprinkle cake with coconut rainbow sprinkles.
4. Refrigerate overnight to allow the cake to set firm (optional), and then slice.
5. Cover leftover cake and store in the refrigerator for up to 4 days.