No, there is no end in sight yet. I have a few more ideas for my no bake cake series 🙂 This time I’ve tried a combination of chocolate and vanilla – because I love them both!
I’ve added some sunflower seeds. They add a very nice nutty flavour and go very well with the chocolate. And if you feel like giving it a super fancy look, add the drizzle at the end.
As always, this recipe for Chocolate Vanilla cake is vegan, gluten-free and fruit=-sweetened. No baking required. yay! 🙂
For a 18cm spring form you need:
For the crust:
140g hazelnuts (soaked in filtered water for at least 8 hours, rinse and drain)
140g dates, pitted
2 heaped tablespoon (20g) FAIR-TRADE cocoa powder
1 tablespoon water
For the vanilla layer:
140g dates, pitted
170ml water
330 cashew nuts (soaked in filtered water for at least 4 hours, rinse and drain)
25g cacao butter, melted
1/2 teaspoon ground vanilla
For the chocolate layer:
100g dates, pitted
170ml to 200ml water (start with less)
140g sunflower seeds (soaked in filtered water for at least 8 hours, rinse and drain)
10g cacao butter, melted
3 tablespoon FAIR-TRADE cocoa powder
For the drizzle:
1/3 cup of the chocolate layer mixture
3 tablespoon FAIR-TRADE cocoa powder
10g cacao butter
3 to 5 tablespoon water, start with less
Instructions:
1. For the crust, place nuts and dates in a high-speed blender and pulse to crumbles. Transfer to a bowl. Stir in cocoa powder. Add water if the dough is too dry.
2. Line cake tin with baking paper. Spread the dough into it evenly and press firm.
3. For the vanilla layer, first blend dates and water in high-speed blender until smooth. Then add remaining ingredients and blend again. You may need to use the temper for this step.
4. Spread the vanilla cream evenly over the crust. Place in fridge while preparing the chocolate layer.
5. For the chocolate layer, first blend dates and water in high-speed blender until smooth. Then add sunflower seeds and cacao butter. Blend smooth. Mix in the cocoa powder at the end as it tends to thicken up the mixture considerably.
6. If you like to add the drizzle, take approx. 1/3 cup of chocolate cream aside. Spread the remaining chocolate cream on top of the vanilla layer. Swirl it a bit with a teaspoon if you desire.
7. Place in freezer until set (approx. 6 hours). Take the cake out of the cake tin. Prepare the drizzle by mixing the ingredients in a cup that sits in a warm water bath. Start with less water until it has reached a consistency that makes it easy to drizzle it over the cake.
8. Place in fridge until the drizzle is set. Cut the slices while the cake is still quite firm and keep chilled until serving.
Enjoy! 🙂
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.
