This is amazing! After I successfully created a mousse au chocolat that was vegan, gluten-free, nut-free and soy-free, I just had to go a step further and make a no-bake cake with the same features.
It wasn’t as hard as I thought and the result was mouthwatering delicious! But I have to warn you, this dish is super rich. Better serve small portions and enjoy responsibly 😉 The mousse filling has a heavenly rich chocolate flavour. And all that while being vegan, gluten-free, nut-free, and fruit-sweetened. As usual, best results are achieved with a high-speed blender.
No-Bake Chocolate Cake (vegan, gluten-free, nut-free, soy-free)[
Equipment
- cake pin 7 inch / 18 cm
Ingredients
For the crust:
- 190 g buckwheat groats (preferably soaked for at least 4 hours in filtered water, then drained)
- 105 g dates pitted & diced
- 50 g FAIR-TRADE cocoa or cacao
- 1 pinch salt
For the filling:
- 400 g coconut cream
- 100 g sunflower seeds (soaked in filtered water for at least 6 hours and then drained)
- 140 g dates pitted & diced
- 50 g FAIR-TRADE cocoa or cacao
- 1 pinch salt
- For garnish I used desiccated coconut and cacao nibs
Instructions
- In a medium sized bowl, mash the buckwheat groats with a potato masher.
- Pulse the dates to fine grumbles and add to the bowl. Sift the cocoa or cacao through a sieve into the bowl. Add salt and mix well.
- Line the cake tine with baking paper. Pour the dough into the tin and press it evenly with your clean hands. I like to pull it up the sides as well.
- For the filling, blend all ingredients to a fine cream. If your blender isn’t very strong, let the dates soak in the coconut cream before blending.
- Pour the filling into the cake tin and spread it evenly. Add garnish of your choice.
- Place in the fridge or freezer until set. Can be stored in the freezer if needed.
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.
