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. ;)
Equipment
- 21cm spring form
- highspeed blender
Ingredients
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
Instructions
- 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.
Notes
Enjoy! :)