I had a mixture of 3 nuts and I wanted to make a flourless cake. I am nuts over nuts, and coconuts too, so here I have combined ingredients to bring you 3 exciting layers of a semi-raw cake, which is very rich in taste, but moreish and enormously chocolaty for that extra choco-kick. I hope you enjoy it, and my only tip is leave it in the fridge overnight, and place in the freezer for half an hour before serving.
Makes 8-10 portions
INGREDIENTS FOR THE CAKE
1 cup walnuts
1 cup roasted hazelnuts
1 cup blanched almonds
1 cup pitted dates
a pinch of sea salt
¾ cup cocoa powder
1½ Tbsp raw coconut oil
1 tsp coffee powder
INGREDIENTS FOR FIRST FROSTING
½ cup firm silken tofu
½ cup cocoa powder
½ cup pitted dates
¼ cup (60 mL) maple syrup
INGREDIENTS FOR FILLING
1½ cups raspberries or strawberries (if using strawberries, half them)
INGREDIENTS FOR SECOND FROSTING
125 g Dark Swiss Chocolate
2 Tbsp raw coconut oil (the solid one)
1 Tbsp vegan margarine, or substitute same amount of coconut oil
a pinch of salt
- You will need an 18 cm non-stick cake tin. Then you will need to make your cake mix first.
- Place the nuts in your food processor, and process until they form small crumbles (but we are not making powder here). Then remove and transfer into a bowl.
- Next, add the dates and the remaining cake ingredients to the processor, and process until smooth.
- Then add your nut ‘crumbs’ back in the mix and pulse for 3 or 4 seconds only. Now scoop this semi-crumbly mixture into a bowl, cover, and set aside.
- Now for the 1st Frosting. You will need to clean your food processor with a damp cloth, and to dry it. Then place your dates and the remaining ingredients in your processor, except for the tofu, and blend until smooth.
- Finally, add the tofu, and blend until you have a thick creamy consistency. Scoop it into a bowl, and set aside in the fridge.
- Now for the 2nd Frosting. Using a bain marie method, add all the ingredients into a glass dish, and heat up in a saucepan that contains a little hot water. Simmer until the chocolate mixture has melted. Another method, which is fast, would be to microwave the ingredients until they are melted, mix, and they’re ready.
- Now, to assemble the cake. Place half the cake mix onto the base of the cake tin, and using your hands, even it out at the edges to achieve an even top. Then, using a spatula, spread half the 1st frosting spread on top. Then sprinkle 1 cup of the raspberries on top of this frosting.
- Next, place the remaining ‘cake mix’ on top of this – again, use your hands to flatten the base. Now spread on the remaining 1st frosting, and even out with your spatula.
- You are now ready to add the final layer – the amazing 2nd frosting – on top of your 1st frosting, which because it is quite thick, can carry the 2nd frosting well – but just the same, be gentle with this stage. Spread it as evenly as you possibly can – and then decorate with raspberries (I used the frozen whole ones).
- Place in the refrigerator, and serve a minimum of 3-4 hours later, or, better still, the following day.
- Cut your portions and smile !!!
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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