Prepare the Frosting:

Drain and rinse the soaked cashews. Add them to a blender with 1/2 cup filtered water. Blend until smooth and creamy, adding more water by the tablespoon if necessary to achieve a thick, creamy consistency.

Add cocoa powder, stevia, and chocolate whey protein to the blender and blend until smooth.

Place the frosting in the freezer to cool while you bake the cake.

Preheat the Oven:

Preheat your oven to 325°F (163°C). Line two 6-inch round cake pans with parchment paper (or use one pan and bake the cakes one at a time).

Make the Cake Batter:

In a mixing bowl, combine all cake ingredients until fully mixed and smooth.

Pour half of the batter into each prepared pan.

Bake the Cakes:

Bake for about 15 minutes. Check for firmness every 1-2 minutes, and remove the cakes once they are firm to the touch. Be careful not to over-bake.

Assemble the Cake:

Once the cakes have cooled, spoon half of the cashew frosting onto the bottom layer of the cake.

Place the second layer on top and spread the remaining frosting on the top layer.

Garnish and Serve:

Optionally, top with raw cacao nibs for extra crunch and flavor.

Slice and enjoy!