No-Bake Chocolate Cake (vegan, gluten-free, nut-free, soy-free)[
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!
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
Enjoy! :)