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1
Preheat the oven to 350F (180C, or gas mark 4).
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2
Grease three 8-inch (20 cm) round cake pans or two 9-inch (23 cm) round cake pans with coconut oil and lightly dust with coconut flour.
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3
To make the cakes: Place the Medjool dates in a microwave-safe bowl with the water and heat on high for 30 seconds.
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4
Drain some of the water, leaving about 1 tablespoon (15 ml), then use a fork to mash the dates until smooth.
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5
Place the Medjool dates in a food processor along with the eggs, coconut oil, applesauce, maple syrup, vanilla, and coconut milk and process until smooth.
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6
In a separate bowl, whisk together the coconut flour, cacao powder, baking soda, cinnamon, ginger, and salt.
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7
Add the dry ingredients to the bowl of the food processor with the date mixture and process until well combined, stopping to scrape down the sides of the bowl.
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8
Remove the blade from the food processor and stir in the zucchini.
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9
Evenly distribute the batter among the prepared cake pans and bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
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10
Allow the cakes to cool for 10 minutes before removinq from the pan.
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11
Transfer the cakes to a wire rack to cool completely.
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12
To make the cream: Drain the cashews.
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13
In a food processor, combine the cashews, coconut milk, dates, maple syrup, ginger, cinnamon, and vanilla bean seeds and process until very smooth.
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14
Spread the cream on the top of one of the cooled cakes, just coating the top, Gently place the second cake layer on top of the cream layer.
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15
Repeat: with the third cake, if using.
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16
Then spread additional cream on the top of third cake.
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17
Sprinkle the dark chocolate shavings on top of the cake.
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18
The cake can be stored in the refrigerator, covered, for up to 3 days.
