I’m a big coffee lover. Not like 5 cups a day though. It’s more of a special treat every now and then.
And Mr Vegan Monster makes on mean coffee, using an old coffee grinder that has been passed on in the family for three generations now, to grind the beans freshly. And the most important part is the frothy soymilk on top, with a sprinkle of cinnamon. So. Darn. Yummy! I think I might be drinking coffee just for the milk-foam 😉
So I’ve been making this raw cappuccino cake, inspired by a delicious cup of cappuccino. If you ever wondered what a cappuccino would look like in form of a cake, this might be the answer. It is super creamy and so full of exciting flavours! 🙂
As always, this no bake cake recipe is vegan, gluten-free and without refined sugar.
No Bake Cappuccino Cake (Vegan, Gluten-free, No Refined Sugar)
Equipment
- Springform 18 cm
- Blender
Ingredients
For the crust:
- 200 g hazelnuts (soak them in filtered water for at least 8 hours, then rinse and drain)
- 105 g dates pitted and diced
- 40 g FAIR-TRADE cacao or cocoa powder
- 1-2 tablespoon water
For the coffee layer:
- 200 g cashews (soak them in filtered water for at least 4 hours, then rinse and drain)
- 105 g dates pitted and diced
- 190 ml water
- 2 tablespoon coffee beans
- 2 tablespoon FAIR-TRADE cacao or cocoa powder
For the cream layer:
- 200 g cashews (soak them in filtered water for at least 4 hours, then rinse and drain)
- 105 g dates pitted and diced
- 190 ml water
- 1/2-1 teaspoon vanilla essence or vanilla paste
Instructions
- Pulse the hazelnuts to small crumbs and transfer to medium sized bowl. Pulse the dates to smaller bits and add to the bowl.
- Sift the cacao or cocoa powder into the bowl and mix well. Add just enough water to form a super thick but moist enough dough.
- Line the base of the springform with baking paper. Scoop dough into the form, spread it evenly and press it firm.
- For the coffee layer, blend all ingredients until smooth. Take two teaspoons of the mixture and put aside in a cup. Pour the remaining coffee-cream into the cake tin and spread it evenly. Place in freezer for a while to firm up a bit.
- For the cream layer, blend all ingredients until smooth. Gently spread on top of the coffee layer. Place little dollops of the remaining coffee cream on top and make swirls, using a teaspoon handle. Garnish if desired (I used cacao nibs).
- Place cake in freezer until set (approx. 4 to 6 hours). Let thaw for a while before cutting slices, then chill until serving.
Notes
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
