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Super-Creamy No-Bake Double Chocolate Cake (Vegan, Gluten-free)

This vegan and gluten-free double chocolate cake is so creamy and just melts in your mouth! There is only 8 basic things needed to send your taste-buds to heaven. ;)
Course Cake
Cuisine American
Servings 1 cake (21 cm)


  • 21cm spring form
  • highspeed blender


For the crust:

  • 150 g almonds soaked in filtered water for at least 8 hours, then drained
  • 105 g dates
  • 35 g FAIR-TRADE cocoa or cacao
  • 1 pinch salt
  • 1-2 tablespoons water

For the filling:

  • 280 g cashews soaked in filtered water for at least 4 hours, then drained
  • 210 g dates
  • 1 1/2 cup water
  • 1-2 tablespoon coconut-oil melted
  • 35 g FAIR-TRADE cocoa or cacao
  • 1-2 pinches salt
  • a little bit fingernail size of fresh lemon zest if available

For the topping:

  • 35 g dates
  • 1/2 cup water
  • 25 g FAIR-TRADE cocoa or cacao
  • 3 tablespoon coconut-oil melted


  • Pulse the almonds and dates to fine crumbles and transfer to a medium sized bowl. Sprinkle with salt and sift the cocoa (or cacao) into bowl.
  • Mix well and then pour in the water. If it is too dry, add some more. It should become moist enough to be able to knead it with your hands.
  • Line a spring form with baking paper. Pour the dough into the spring from and spread it evenly. Place the cake tin in the fridge while preparing the filling.
  • For the filling blend all ingredients to a fine cream. Take the cake tin out of the fridge and pour the filling into it.
  • Then blend the ingredients for the topping to a fine cream. Pour the topping in circles onto the cake. If you hold it up higher it will drop deeper into the main filling.
  • Then use the end of a spoon or fork and make swirls by stirring through it. Place in freezer until set (approx. 3 hours). Cut while still semi-frozen, it makes nice clean edges.


Enjoy! :)
Keyword Almond, Cashew, chocolate, Dates, fruit-sweetened, Hazelnut, without baking