Nutty Creamy Chocolate Cake – vegan and gluten-free chocolate cake

image-82

These days, my favorite dessert is my raw cashew “cheesecake.”  Ever since I have been making them, I have been receiving rave reviews from my vegan and non-vegan pals.

Last week, my husband, Peyman, and I went out and feasted on a dessert called “Nutty Chocolate Cake.”  Oooh, was it heavenly!  Right away, I knew I was going to attempt to make it at home and tried to get as much information from the waiter about it as possible.  I asked if there were cashews in it, and/or tofu, and if there were dates and nuts in the crust and which kind.  After gathering all the vital information, I started working and testing my recipe. I realized that it is basically a chocolate version of the delicious raw vegan “cheese” cake that I posted previously.  My instincts were spot on and I think it came out as good as or even better than the restaurant’s version!

I hope you trust me when I say that this Nutty Creamy Chocolate Cake is delicious and decadent, and you won’t be sorry when you eat a slice or three.  If you only keep to one slice a day, you won’t get mad at yourself for indulging!  There obviously are no eggs, milk, cream, or butter in this recipe, so there is no cholesterol! Let loose a little and enjoy your cake!

Please keep in mind that it is helpful to have a really good blender to make this super creamy.  A Vitamix, Blendtec, or Ninja work well for this.  I have also made this with a friend’s $30 blender and it worked out successfully.  If you don’t have a high-powered blender, just blend the mixture for a very long time until it is super smooth. Also, a 6-inch cake pan will work best.  The cake can be cut into eighths and although slices may look small, each slice sure is quite filling!

I hope you enjoy this masterpiece and share it with your friends and family!  Bon Appetit!

image-83

Nutty Creamy Chocolate Cake (aka Chocolate Truffle Cake)

Servings 8

Time: 1 day

Ingredients

Crust:

1/2 cup raw pecans (almonds or walnuts will also work)

1/2 cup soft Medjool dates

¼ tsp sea salt

Filling:

1 ½ cup raw cashews, soaked for at least 5 hours in filtered water, refrigerated overnight is best.

Seed of 1 whole vanilla bean, or 1 ½ tsp alcohol-free vanilla extract

1/3 cup raw coconut oil, melted

1/3 cup raw coconut nectar (or maple syrup, if you don’t have this)

1/3 cup filtered water

½ cup raw cacao powder

Topping:

Handful of chopped walnuts or pecans

 

Directions

1. Make the crust. Place the nuts, dates and sea salt in the food processor and pulse to chop until they are to your desired texture (you will want a finer crust than a chunky one). Test the crust by spooning out a small amount and rolling it in your hands. If the crust mixture holds together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together.  Pour the crust mixture into a 6-7” spring-form pan (if you don’t have a spring-form pan, use a cake pan lined with plastic wrap) and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.

2. If the coconut oil is solid, gently heat the oil in a small saucepan on low heat until it comes to a liquid state.

3. Place all of the filling ingredients into the blender and blend on high until very smooth (this may take a couple minutes).

4. Taste the mixture. If you feel the filling needs a little more sweetness, add about 1 – 2 more tablespoons of coconut nectar, and blend.

5. Pour the filling into the crust and smooth it out evenly with a spatula.

6. Place the cake in the freezer until solid, about 4 hours.

7. To serve, remove from the freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve when fully defrosted. You should get 8 slices. Serve on its own, or the way I like it, topped with raw chopped walnuts or pecans! Enjoy and store leftovers in the freezer!

 

Share on Facebook

11 Thoughts on “Nutty Creamy Chocolate Cake – vegan and gluten-free chocolate cake

  1. Kristen on May 12, 2014 at 8:02 am said:

    I bought the wrong dates! Will other kinds work or must they be medjool?

  2. Hi Kristen!

    No worries! Yes, other dates should work fine in this recipe. :)

    Enjoy and please let me know how yours turns out!

    All The Best,
    Yvonne

  3. Kristen on May 13, 2014 at 10:07 pm said:

    Thanks Yvonne, it came out great! Thanks for the amazing recipe! I wait with baited breath for the app.
    -Kristen

  4. Hi Kristen,

    I’m so happy you enjoyed this recipe! Thanks so much for your support with my app. Should be out in a few weeks.

    All The Best,

    Yvonne <3

  5. Renee on May 16, 2014 at 7:20 am said:

    Just made this cake and it was lovely. I maxed it in a big cake tin though so mine is more like a slice! I’ve tagged you on my photo on Instagram. Thanks for sharing and looking forward to the app :)

  6. Hi Renee,

    I saw your photo in Instagram and it looks great! I’m glad you tried out and enjoyed this recipe.

    I can’t wait until the app is released! It’s very exciting. Thank you so much for the love and support! Have a wonderful weekend.

    All The Best,

    Yvonne <3

  7. Unfortunately I’m allergic to cashews. Are there any replacements I can use?

  8. Hi Amy,

    Are you allergic to macadamia nuts? You can use those instead! Macadamia nuts are the only nuts that I’ve tested on this recipe besides the cashews. <3

    All The Best,
    Yvonne

  9. angelica on May 9, 2015 at 2:34 pm said:

    Hello Yvonne,

    I follow you in Instagram… I have a 9inch springform pan, how much more do you think I should increase the ingredient measurements so that my pie comes out looking as plump and delectable as yours? I suppose it’ll just come out lower in height if need be. Thanks!

  10. Hi Angelica!

    My apologies for my delayred reply! If you have a 9-inch pan, I would recommend doubling the recipe! Hope this helps and thank you for following me on Instagram!!

    All the Best,
    Yvonne

  11. Hi! This looks fantastic. I really want to make this, but there so much sugar and oil in the recipe! How much do you think I could reduce to and still make it taste normal?

Leave a Reply

Your email address will not be published. Required fields are marked *

This blog is kept spam free by WP-SpamFree.

Post Navigation