And yes, even though no ice cream maker is required, the ice cream has a lovely, smooth and silky texture. I was so happy when I took the first scoop and it scooped up so perfectly.

The ingredients are just a few. And if you would like to replace coffee, you can some cocoa instead and replace the water with some vegan mylk.

This recipe for cappuccino ice cream is always vegan and gluten-free. It is also nut-free and sweetened with fruits.

Note: To achieve a lovely, creamy texture, it is important to let the ice cream thaw just a bit if it was in the freezer for longer. I get the best texture when I place the whole container in the fridge for a few hours. That requires some planning and patience though.

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Cappuccino Ice Cream (Vegan, Nut-free, Fruit-sweetened)

Only a few ingredients needed. This cappuccino ice cream is super creamy and works without an ice cream machine. The recipe is vegan, gluten-free, nut-free and fruit-sweetened. Makes approx. 400 ml.

Diet Gluten Free, Vegan

Keyword Cappuccino, coffee, fruit-sweetened, Ice Cream, nut-free, Sunflower Sead, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Soaking time 4 hours hours

Ingredients

• 80 g sunflower seeds (or cashews), soak in water for 4 hours, then rinse and drain
• 120 g dates, pitted and chopped
• 150 ml freshly brewed FAIR-TRADE Kaffee, cooled down
• 250 ml coconut cream (from the can), OR plant-based cream

For the chocolate sauce:

• 1 tbsp FAIR-TRADE cocoa powder
• 1 tbsp date paste
• 1-2 tbsp water

Instructions

• Blend all ingredients for the ice cream smooth, using a high-speed blender.
• Prepare the chocolate sauce by blending all ingredients in a small bowl. Add just enough water to achieve a creamy sauce.
• Pour one third of the ice cream mixture into a freezer safe container. Then drizzle with some of the chocolate sauce. Repeat this step twice. Garnish if you like (I use cacao nibs).
• Freeze until it is fairly firm. Should you leave it in the freezer for longer, let thaw a little before serving (also see my note above).

For sweeteneing I have used dates, which also add soe more creaminess to the texture. And thanks to the sunflower seeds the recipe is not only vegan and gluten-free but also nut-free.

While these panna cotta use whole coffee beans you can also use cocoa powder and create a yummy choclate flavoured version.

Panna cotta are one of my favourite vegan desserts because they are so light and not so filling. Also, they are so easy to make! Simply blend, heat up, pour into moulds, done! Well, OK you gotta have some patience while they set

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Coffee Panna Cotta – (Vegan, Gluten-free, Fruit-sweetened, Nut-free)

Coffee in a different way! These vegan panna cotta are super easy to make und only require a few ingredients. They have a lovely coffee flavour. Add the chocolate sauce … yum!

Course Nachspeise

Diet Gluten Free, Vegan

Keyword chocolate, coffee, fruit-sweetened, nut-free, panna cotta

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Soaking Time 4 hours hours

Servings 4 Serves

Ingredients

For the panna cotta:

• 65 g sunflower seeds soak in water for approx. 4 hours, then rinse and drain
• 140 g dates pitted & diced
• 350 ml plant mylk
• 1ß3 tsp FAIR-TRADE whole coffee beans depending on how strong you like the coffee flavour
• 1 1/4 tsp agar agar powder

For the chocolate sauce:

• 1 tsp FAIR-TRADE cocoa powder
• 1 tsp sweetener of your choice
• 1 teaspoon tahini or seed/nut butter of your choice
• 2 to 3 tsp water

Instructions

• Start by blending the dates, mylk and coffee in a high speed blender until smooth.
• Then add the sunflower seeds and agar agar and blend once more until nice and creamy.
• Transfer the mixture to a small pot and gently bring to the boil. Let simmer for a few minutes while stirring constantly.
• Let cool down a little before pouring it into the moulds. Let set and then store chilled until serving.
• For the sauce, stir all ingredients in a small bowl. Add as much water as needed until it reaches the desired consistency. 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.

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.

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No Bake Cappuccino Cake (Vegan, Gluten-free, No Refined Sugar)

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!

Course Cake

Cuisine Austrian

Diet Gluten Free, Low Lactose, Vegan

Keyword cake, Cappuccino, Cashew, coffee, dairy-free, Dates, egg-free, fruit-sweetened, Hazelnut, no bake, No Refined Sugar, raw, without baking

Servings 1 cake (18 cm)

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

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.

I had this kind of extravagant chocolate mochachino ice pop recipe creation planned for quite a while. I just loved the idea to take this traditional treat to the next level by smothering it in chocolate sauce and sprinkling it with chopped nuts and cacao nibs… And boy, it is delicious. Nobody would think that this is also gluten-free, dairy-free and without refined sugar!

And the best thing is that you can try all sorts of variations. Use vanilla instead of coffee to create a vanilla-chocolate version. Use cocoa or cacao instead of coffee and you have a luxurious double chocolate ice pop etc.

While this recipe calls for cashews, you can create a completely nut-free version by using dairy-free milk instead of cashews and water (eg soy milk, rice milk, oat milk etc.) and skip the chopped nuts for garnish).

For 10 ice-pops you’ll need:

For the ice-pops:
3/4 cup (100g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
1/2 cup (70g) dates, pitted
1-2 tablespoon coffee beans
2 1/8 cup water

For the chocolate dip:
1/2 cup (70g) dates, pitted
3/4 cup water
40g cacao butter, melted

Preparation:

1. For the ice-pops, blend all ingredients until smooth. If your blender isn’t very powerful, let the dates soak for a while before blending.

2. Pour into ice-pop molds, cover with lid and insert popsicle sticks. Place in freezer until set.

3. Remove ice-pops from mold and place in freezer while preparing the chocolate dip.

4. For the chocolate dip, blend all ingredients until smooth. Also prepare garnish of choice.

5. I used a small bowl to pour the blended chocolate sauce into. This way it is easy to dip the ice-pops in the sauce. Then sprinkle with garnish and place on a sheet of baking paper.

6. Enjoy right away or place in freezer until set (then transfer to an air-tight container for storage).

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.

I’ve been playing around with hazelnut dishes for a while now. My most beloved hazelnut dish is Chocolate Hazelnut Parfait

But I haven’t tried a combination with coffee yet. And here we go, carob, you get your chance! And yes, in this creation it can shine in all its glory The mild nutty flavour of the mousse gets a real lift with the nutty, slightly bitter carob sauce!

This mousse is made with a high-speed blender. And really, it has to be a high-speed blender to achieve this creamy consistency. I use an Optimum 9400 and have heard that a Vitamix might not be able to achieve the same texture. Apparently is was too grainy. While it does have a very subtle grainy texture, I don’t mind that at all. If you happen to own a Vitamix blender and make this recipe, please let me know how it turned out.

Ah, and by the way, you only need 8 ingredients!

For 2 large or 4 small portions you’ll need:

For the hazelnut mousse:
1 cup (150g) hazelnuts (soaked in filtered water for at least 8 hours, then drained)
3/4 cup (100g) dates, soaked in 3/4 cup water
1 1/4 cup water
1 tablespoon whole FAIR-TRADE coffee beans (for a stronger flavour, use more)
1 pinch salt

For the carob tahini sauce:
1 teaspoon carob
1 teaspoon tahini (alternatively almond or other nut butter)
2 teaspoon maple syrup (or other liquid sweetener of your choice)

Preparation:

1. For the hazelnut mousse, blend all ingredients to a fine cream. If it seems a little too thick, add some extra water.

2. Fill into dessert cups.

3. For the carob tahini sauce, place ingredients in a small container and stir until well combined.

4. I like to swirl the sauce into the mouse by gently pulling the spoon through the mousse. Refrigerate before 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.

Chocolate Coffee Cake That Everyone Can Enjoy

I’ve made a similar cake before, but I thought it could use an update. Because I’ve learned a few more things while experimenting in the kitchen, I had to have another look at this recipe.

Again I have not used any refined sugar. It is also free of gluten, dairy and egg. But, oh boy, it is delicious. The ultimate, decadent cake for a special occasion!

I have used coffee for the creamy filling, but you can also replace it with cocoa. Or maybe even with vanilla. Just make sure you adapt the fluid so it is thick enough and not too runny.

Make sure you soak the dates in the fluid prior to preparation. This way they will be easier to blend.

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Chocolate Coffee Cake (Vegan & Gluten-Free, Fruit-Sweetened)

This chocolate coffee cake is the perfect dessert for anyone who loves deep, rich flavours without compromising on dietary needs. Made entirely vegan, gluten-free and naturally sweetened with fruit, it combines moist chocolate cake layers with a smooth coffee cream filling and a silky chocolate topping. A wholesome yet indulgent cake that proves conscious baking can still feel luxurious.

Course Cake, Desserts

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword celebration cake, chocolate, coffee, fruit-sweetened, layered cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Cashew soaking time 6 hours hours

Total Time 7 hours hours

Servings 1 21cm spring form

Author The Vegan Monster

Equipment

• 1 Springform pan (≈ 21 cm)
• 1 mixing bowls
• 1 blender or food processor
• 1 Saucepan
• 1 Cooling rack
• 1 Cake knife

Ingredients

For the dough:

• 130 g sweet sorghum flour
• 70 g buckwheat flour
• 50 g FAIR-TRADE cocoa powder
• 2 tablespoon fiber husk
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 140 g dates + 1 cup water
• 2/3 cup water
• 2 tablespoon olive oil

For the filling:

• 140 g cashews (soaked in filtered water for at least 6 hours, then drained)
• 105 g dates
• 1 heaped tablespoon FAIR-TRADE coffee beans
• 30 g corn starch
• 1 pinch salt
• 1 1/2 cups extra strong FAIR-TRADE coffee
• 1-2 heaped tablespoon coconut oil

For the chocolate frosting:

• 1 cup dates + 1 cup water
• 100 g FAIR-TRADE cocoa powder
• 2 tablespoon coconut oil

Instructions

• Preheat the oven to 190°C. Line the bottom of the spring from with a sheet of parchment paper. For the dough, mix the dry ingredients in a medium sized bowl and mix well. It might pay to sift the cocoa, baking powder and baking soda.
• Blend the dates with the water to a fine cream. The longer you soaked them, the better they will blend. I use my Personal Blender for this job.
• Pour the date cream into the bowl with the dry ingredients. Add olive oil and additional water as well. The dough might appear a little too watery at first, but the sorghum soaks it up quite well. Mix well but not too long. Pour the cake into the spring-form and spread evenly.
• Place in the oven, covered with a loosely placed sheet of aluminum foil. Bake for approx. 20 minutes, then take the cover off and bake for another 10 minutes (depending on oven type, make needle test!). Let rest for a moment before taking out of the oven. Then take out of the spring-form and let cool down properly on a cooling rack. Keep the parchment paper for the next steps.
• For the filling, blend all ingredients except the starch to a fine cream. Pour most of this cream into a small pot and gently bring to boil, stirring constantly. Add the corn-starch to the remaining cream and mix well. When the cream is boiling, take off the heat and pour in the remaining starch-cream-mixture. Bring to boil again, stirring constantly. Let cook for a couple of minutes and then take off the stove.
• Stir in the coconut oil. Now the next steps are best done when the cake has cooled down almost completely.
• Fill a sink with some water, place the pot in it and keep stirring every 30 seconds to one minute or so until the coffee cream is only lurk warm. If you don't stir regularly, the cream will become lumpy.
• Then take the cake and cut it into two halves. I use a bread knife, works well Put the parchment paper back into the spring-form and close it. Place the lower part of the cake into the spring-form.
• Then pour/scoop the coffee cream onto the cake, spreading it carefully to the borders. After that take the upper part of the cake and gently place it on top, then press it gently into the cream.
• Place in fridge while preparing the chocolate frosting. For the chocolate frosting blend all ingredients to a fine cream. Take the cake out of the fridge, remove the spring form but leave it on the parchment paper. I like to start with spreading the frosting around the sides. After that I finish the top.
• Then I sprinkle with whatever takes me fancy, in this case it was chopped up pistachios and desiccated coconut, topped with a few roses. There are no limits for creativity!

Notes

Let set a little in the fridge before transferring onto a cake plate. 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.

What Makes This Chocolate Mocha Cake So Special

The dough is sweetened with banana and the filling as well as the glazing is sweetened with dates. the recipe for this chocolate mocca cake is vegan and gluten-free.

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Chocolate Mocha Cake (Vegan, Gluten-free)

This chocolate mocha cake has always been one of my favourites, so I finally created a gluten-free version of it. With its rich filling and satisfying texture, it’s perfect for coffee time or dessert. And once again, it proves that vegan baking can be unbelievably delicious!

Course Cake, Desserts

Cuisine International

Diet Gluten Free, Low Lactose, Vegan

Keyword Banana, chocolate, coffee, Dates, mocha, naturally sweetened, rich filling

Prep Time 35 minutes minutes

Cook Time 40 minutes minutes

Soaking Time 6 hours hours

Total Time 7 hours hours 15 minutes minutes

Servings 1 cake (23 cm)

Author The Vegan Monster

Equipment

• 23 cm springform pan
• blender or food processor
• mixing bowls
• whisk or spoon
• large knife
• sauce pot
• spatula or palette knife

Ingredients

For the cake:

• 120 g sorghum flour
• 130 g brown rice flour
• 60 g buckwheat flour
• 70 g FAIR TRADE cocoa powder
• 2 teaspoon baking powder
• 1 pinch salt
• 2 very ripe FAIR-TRADE bananas
• 1 3/4 cup water

For the filling:

• 60 g cashews that have been soaked with filtered water for at least 6 hours
• 120 g dates
• 3/4 cup very strong FAIR TRADE coffee
• 1/2 cup water
• 3 tablespoon corn starch
• 1 cup water

For the icing:

• 140 g dates
• 2/3 cup water
• 3 heaped tablespoon FAIR TRADE cocoa powder
• 20 g cacao butter melted

Instructions

• Preheat the oven to 190°C. Prepare the spring form. For the cake, mix all dry ingredients in a bowl.
• Mash up the banana in a small bowl. Transfer the banana and water to the dry ingredients and mix through well but quickly (too much stirring makes the dough not rise as good).
• Transfer to the spring form, spread it well and bake at 190° for approx. 40 minutes (depending on oven, make a test with knife or needle). Let the cake cool down properly.
• Remove the ring and use a large knife to cut horizontally through the cake. Take the top off. Put the ring back on for the next steps to follow.
• For the cream filling, blend the ingredients until smooth. Pour the mixture into a pot and bring to the boil, stirring constantly. Once it boils, take it off the heat. Let cool down for a few minutes and pour the mixture then into the spring form.
• Wait another few minutes but make sure no skin is building on top of the cream. Carefully place the top part of the cake back on. Let cool down properly. It's best to chill before adding the icing. After it's cooled down and the filling has set, take the ring off. If there is excess cream spilling out, remove it with a scraper.
• For the icing, blend all ingredients to a fine paste. Spread the icing all over the top and sides. Let set properly, best in the fridge. Be patient. Or you'll have a messy version like me

Notes

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.

This time I wanted to create something mocca-ish with a bit of chocolate too. I’ve also used some hazelnuts which add nicely to the coffee flavour. Yum! And all that delicious richness is still vegan, gluten-free and only sweetened with dates. Yay!

This cake is quite rich, so you can actually share it with someone who deserves it I also like to freeze the pre-cut slices and defrost them as desired. Best results will be achieved with a high-speed blender. You can find a review of my favourite blender here.

For a 18cm (7inch) cake tin you’ll need:

For the crust:
1 cup (150g) hazelnuts (soaked in filtered water for a least 8 hours, then drained)
1/2 cup (70g) dates, pitted and diced
1/4 cup (25g) FAIR TRADE cacao or cocoa
1 pinch salt

For the filling:
2 cup (280g) cashew nuts (soaked in filtered water for at least 6 hours and drained)
2/3 cup (95g) dates, pitted and diced
2 tablespoon coffee beans
1 cup water

For the chocolate topping:
1/4 cup cashews (soaked in filtered water for at least 6 hours and drained)
1/2 cup (70g) dates, pitted and diced
1/3 cup (30g) FAIR TRADE cacao or cocoa
2/3 cup water
pinch salt

For garnish I used chopped hazelnuts, desiccated coconut and raw cacao nibs.

Preparation:

1. For the crust, pulse the hazelnuts and dates to fine crumbles and transfer to medium sized bowl.

2. Sift cacao or cocoa and salt into the bowl and mix well. Is the dough too dry, add a little bit water. You want it to be just moist enough so that it is sticky.

3. Line the cake tin with baking paper and pour in the dough. Spread it evenly and press it down. Place in refrigerator or freezer while preparing the filling.

4. For the filling, blend all ingredients in a food processor or blender until they are a fine cream. I prefer to start with the dates and water and then add the other ingredients.

5. Take the cake tin out of the refrigerator/freezer and pour the filling in, spreading it evenly. Put it back in the freezer until it is solid.

6. When the cake is solid, prepare the chocolate sauce by blending all ingredients to a fine cream. Again, I like to start with the dates and water, and then add the other ingredients.

7. Take the frozen cake out of the cake tin and carefully pour the chocolate sauce over it. Then add your garnish of choice. Place in the freezer until the topping has set. I recommend to let it thaw a little before cutting the slices.

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.