This Unbaked Mocha Chocolate Vegan Cake is such a delicious decadent treat that is also full of goodness, gluten free and guilt free abundance.
It is fairly easy to make and requires no baking so I encourage to try this delicious cake as a Christmas treat but also for any festive occasion.
Why is this Unbaked Mocha Chocolate Vegan Cake so easy to make
You really do not need any special skills to make this delicious cake. All it is required is to blend the base ingredients in food processor, press it in the cake tin and then blend filling ingredients in a blender. Pour it on the base and chill. Easy peasy 🙂
Which appliances and props do I need to make this Unbaked Mocha Chocolate Vegan Cake
To make this Unbaked Mocha Vegan Cake you need
- blender
- food processor
- round cake tin 18 or 20 cm
If you love raw or unbaked cakes check out also…
Unbaked Mocha Chocolate Vegan Cake
Equipment
- Blender
- food processor
Ingredients
- Base
- 1 cup raw buckwheat
- 1 cup almonds or hazelnuts
- 3 tbsp cocoa
- 2 tsp instant coffee powder or plant based coffee substitute powder
- 1/2 cup dates – 10 medium
- 2 tbsp maple syrup
- 4 tbsp melted coconut oil
- 2 pinches salt
- Cashew Cream Filling
- 2 cups cashews – soaked for 3 hours
- 1/2- 2/3 cups water
- 1/4 cup maple syrup
- 1/2 tsp vanilla
- 2 tbsp lemon juice
- pinch of salt
- 1/2 cup melted coconut oil
- 4-5 tsp instant coffee powder or a substitute
Instructions
- Process roughly buckwheat and almonds in food processor
- Remove and add dates, melted coconut oil, syrup and salt
- When smooth, add cocoa, coffee and ground buckwheat and almonds
- Reserve handful of it for making balls for decoration
- Pulse until you get moist sticky mass.
- Press it into base of cake tin lined with parchment paper
- Prepare the cashew cream filling
- Wash and drain the cashews and place with all other ingredients besides coffee into blender. Start with 1/2 cup water and add the reserved part as needed for blending.
- Blend until smooth. If it’s too thick, add more water but just to get the blender to blend smooth.
- Pour half on top of base and place into freezer to firm up a bit (around half hour) so you can pour second coffee part on top.
- Add coffee to second part of filling and blend.
- When the first part of filling is firm enough, pour over it the coffee filling.
- Leave in the fridge overnight or place in freezer for at least 4 hours.
- Shape the reserved base dough into balls and decorate the cake.
Sirova torta s Biankom i kakaom
Sirova torta s Biankom i čokoladom, jaaaako fina, kremasta i aromatična. Tko želi veliku šnitu??!
Od djetinjstva volim Bianku – napitak od žitarica i cikorije pa je i dan dan danas je pijem i samu i zajedno s instant kavom kao trik da smanjim količinu kofeina kojeg unosim 🙂
A sad postoji i Bio Bianka i to me je baš razveselilo. Evo i recept za ovu prefinu tortu koja može biti rodjendanska, božićna ili za bilo koje slavlje. Uz to je napravljena od cjelovitih sastojaka tako da je i guilt free 🙂 Javite ako probate??? a za pitanja, komentirajte 😉
Sastojci
Baza
- 1 šalica heljde
- 1 šalica badema
- 3 žlice kakaa
- 2 žličice Bianke
- 2 žlice javorovog ili agavinog sirupa
- 1/2 šalice datulja bez koštica (desetak komada) prstohvat soli
- 4 žlice rastopljenog kokosovog ulja
- 2 prstohvata soli
Krema
- 2 šalice indijskih oraščića – namočenih 3 sata
- 1/2 – 2/3 šalice vode
- 1/4 šalice javorovog ili agavinog sirupa vanilija (prah ili ekstrakt)
- prstohvat soli
- 2 žlice limuna
- 1/2 šalice rastopljenog kokosovog ulja
- 4-5 žličica Bianke – u pola kreme
Metoda
Sameljite u sjeckalici ili blenderu heljdu i bademe. Zatim izblendajte datulje s kokosovim uljem o sirupom. Dodajte mljevenu heljdu i bademe, kakao, sol i Bianku. Kratko izblendajte da se sastojci povežu u vlažnu mrvičastu smjesu. Utisnite je u dno kalupa od 18-20 cm (ostavite malo za kuglice za ukrašavanje torte).
Za kremu blendajte oprane i ocijeđene indijske oraščiće s svim ostalim sastojcima osim Bianke. Po potrebi dodajte još vode ako se ne može izbledati u glatku kremu, ali pazite da ne pretjerate.
Ulijte polovicu kreme na bazu i stavite da se učvrsti u zamrzivač ili hladnjak. U ostatak kreme dodajte 4 do 5 žličica Bianke, ovisno o tome koliko intenzivan okus kave želite.
Nakon sat- dva trebala bi biti dovoljno čvrsta (ili u zamrzivaču kraće) da možete uliti treći sloj. Ulijte ga i stavite natrag u hladnjak da se stisne preko noći. Ako vam se žuri, možete i na 3-4 sata u zamrzivač.
Za ukrašavanje formirajte kuglice od ostaka smjese za bazu.
Hana
Mislite li na heljdinu kašu, nekuhanu?
Maja ∣ Delicious & Healthy by Maya
Bok Hana,
mislim na sirovu heljdu. Kaša je obično smeđa dok je sirova heljda zelenkasto bijela. Ima je u Muelleler-u, Dm-u, Bio&bio, Gardenu itd.
Maja