Gluten-free & vegan chocolate cake

DifficultyBeginner

No need to heat the oven for this cake! This almost raw cake has a silky smooth texture and is filled with flavor!

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Gluten-free & vegan chocolate cake
Prep Time30 minsTotal Time30 mins
 200 soft seedless dates
 ½ dl waterapprox.
 ½ dl raw cocoa powder
 pinch of salt
 ½ dl to 1 dl melted coconut oil
 2 tbsp mable syrup
 2 tbsp date paste
Filling
 3 dl cashew nutsSoak well (at least 4h), wash and strain
 1 ½ dl raw cocoa powder
 pinch of salt
 2 tbsp mable syrup
 2 tbsp coconut sugaror to taste
 1 dl melted coconut oil
 ½ dl melted raw cocoa butter
 1 dl to 2 dl roomtemperature water
 berries and/or salt flakes to decorate
1

Make the date paste by mixing dates with water together with a blender.

Tighten a baking paper over the base of a cake pan. Mix base ingredients together and press at the bottom of the pan. Place in the fridge while you prepare the filling.

Melt the cocoa butter over hot water. Add filling ingredients* and 1 dl of water to the blender. Blend silky smooth and add water if needed. Taste and sweeten if needed.

Pour over the base and tap on the countertop for few times. Transfer to fridge and let it harden overnight.

*Tip1: Work with room-temperature ingredients to make it silky smooth.
**Tip2: If you don't have the time to soak the cashews (4h), cover the nuts with hot water for approx. 15 minutes. Wash and strain.

Marita Eriksson | MyBlissKtchn

Ingredients

 200 soft seedless dates
 ½ dl waterapprox.
 ½ dl raw cocoa powder
 pinch of salt
 ½ dl to 1 dl melted coconut oil
 2 tbsp mable syrup
 2 tbsp date paste
Filling
 3 dl cashew nutsSoak well (at least 4h), wash and strain
 1 ½ dl raw cocoa powder
 pinch of salt
 2 tbsp mable syrup
 2 tbsp coconut sugaror to taste
 1 dl melted coconut oil
 ½ dl melted raw cocoa butter
 1 dl to 2 dl roomtemperature water
 berries and/or salt flakes to decorate

Directions

1

Make the date paste by mixing dates with water together with a blender.

Tighten a baking paper over the base of a cake pan. Mix base ingredients together and press at the bottom of the pan. Place in the fridge while you prepare the filling.

Melt the cocoa butter over hot water. Add filling ingredients* and 1 dl of water to the blender. Blend silky smooth and add water if needed. Taste and sweeten if needed.

Pour over the base and tap on the countertop for few times. Transfer to fridge and let it harden overnight.

*Tip1: Work with room-temperature ingredients to make it silky smooth.
**Tip2: If you don't have the time to soak the cashews (4h), cover the nuts with hot water for approx. 15 minutes. Wash and strain.

Gluten-free & vegan chocolate cake

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