{"id":10236,"date":"2014-03-20T21:55:42","date_gmt":"2014-03-20T09:55:42","guid":{"rendered":"https:\/\/theveganmonster.de\/index.php\/2014\/03\/20\/nix-backen-schoko-vanille-kuchen-vegan-glutenfrei-fruchtgesuesst\/"},"modified":"2021-02-07T14:37:04","modified_gmt":"2021-02-07T14:37:04","slug":"nix-backen-schoko-vanille-kuchen-vegan-glutenfrei-fruchtgesuesst","status":"publish","type":"post","link":"https:\/\/theveganmonster.de\/en\/nix-backen-schoko-vanille-kuchen-vegan-glutenfrei-fruchtgesuesst\/","title":{"rendered":"No Bake Chocolate Vanilla Cake (Vegan, Gluten-free, Fruit-Sweetened)"},"content":{"rendered":"

No, there is no end in sight yet. I have a few more ideas for my no bake cake series \ud83d\ude42 This time I’ve tried a combination of chocolate and vanilla – because I love them both!<\/p>\n

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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.<\/p>\n

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As always, this recipe for Chocolate Vanilla cake is vegan, gluten-free and fruit=-sweetened. No baking required. yay! \ud83d\ude42<\/p>\n

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For a 18cm spring form you need:
\n<\/strong><\/h3>\n

For the crust:<\/strong>
\n140g hazelnuts (soaked in filtered water for at least 8 hours, rinse and drain)
\n140g dates, pitted
\n2 heaped tablespoon (20g) FAIR-TRADE cocoa powder
\n1 tablespoon water<\/p>\n

For the vanilla layer:
\n<\/strong>140g dates, pitted
\n170ml water
\n330 cashew nuts (soaked in filtered water for at least 4 hours, rinse and drain)
\n25g cacao butter, melted
\n1\/2 teaspoon ground vanilla<\/p>\n

For the chocolate layer:<\/strong>
\n100g dates, pitted
\n170ml to 200ml water (start with less)
\n140g sunflower seeds (soaked in filtered water for at least 8 hours, rinse and drain)
\n10g cacao butter, melted
\n3 tablespoon FAIR-TRADE cocoa powder<\/p>\n

For the drizzle:<\/strong>
\n1\/3 cup of the chocolate layer mixture
\n3 tablespoon FAIR-TRADE cocoa powder
\n10g cacao butter
\n3 to 5 tablespoon water, start with less<\/p>\n

Instructions:<\/strong><\/h3>\n

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.<\/p>\n

2. Line cake tin with baking paper. Spread the dough into it evenly and press firm.<\/p>\n

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.<\/p>\n

4. Spread the vanilla cream evenly over the crust. Place in fridge while preparing the chocolate layer.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

8. Place in fridge until the drizzle is set. Cut the slices while the cake is still quite firm and keep chilled until serving.<\/p>\n

Enjoy! \ud83d\ude42<\/p>\n

Please let me know what you think about this recipe, I\u2019d love to hear from you<\/strong>! And if you remake this recipe, please share the picture with me on Pinterest<\/a>, Instagram<\/a> or Facebook<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

No, there is no end in sight yet. I have a few more ideas for my no bake cake series \ud83d\ude42 This time I’ve tried a combination of chocolate and vanilla – because<\/p>\n","protected":false},"author":1,"featured_media":13562,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[885,890],"tags":[1382,1196,1381,1799,1157,1379,1215,1148,1145,1780,1155,1378,1754],"class_list":["post-10236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegan-and-gluten-free-desserts-sweets","category-raw-uncooked","tag-cake","tag-cashew-en","tag-chocolade","tag-dates","tag-fruitsweetened","tag-gluten-free","tag-hazelnut","tag-lactose-free","tag-soy-free","tag-sunflower-seeds-en-2","tag-vanilla","tag-vegan-en","tag-without-baking"],"_links":{"self":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/10236","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/comments?post=10236"}],"version-history":[{"count":0,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/10236\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media\/13562"}],"wp:attachment":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media?parent=10236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/categories?post=10236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/tags?post=10236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}