Unbaked Mocha Chocolate Vegan Cake
This Unbaked Mocha Vegan Cake is super easy to make, gluten free and refined sugar free, will become your favorite celebrations 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.