Healthier Chocolate and Cashew Fudge Cake with Strawberries

This cake is surprisingly very delicious considering it's healthier than your usual chocolate fudge cake and has an amazing texture! It's made with all natural ingredients and is free of refined sugar and gluten. 

Healthier Chocolate and Cashew Fudge Cake with Strawberries 

adapted from Green Kitchen Stories 

1 1/2 cup raw cashews

15 fresh soft medjool dates, pitted

5 tbsp cacao powder

1/2 tsp ground cinnamon

3 tbsp coconut oil (room temperature) or olive oil

4 tbsp apple puree

1 tbsp maple syrup or honey

100 g strawberries

Chocolate icing

1 banana

2 tbsp cashew butter

3 tbsp coconut oil

2 tbsp cacao powder

2 tbsp maple syrup or honey

100g chopped strawberries to decorate 

Preheat the oven to 325° F / 175° C. Place cashews in a food processor and pulse until it resembled fine bread crumbs, add dates and pulse until mixed. Add the rest of the ingredients and pulse everything until well combine. Add the strawberries and pulse a few times to distribute them evenly n chunks in the batter. Pour the mixture into an 8-inch non-stick lined spring pan and bake it for 40 – 50 minutes.

Let the cake cool slightly before removing the spring pan. Meanwhile prepare the frosting. Put all the ingredients into a food processor and pulse until completely smooth. Place in the fridge for about an hour or until set and use to ice the cooled cake. Top with the chopped strawberries.