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Unbaked Mocha Vegan Cake, on wooden board

Unbaked Mocha Chocolate Vegan Cake

Maja ∣ Delicious & Healthy by Maya
This Unbaked Mocha Vegan Cake is super easy to make, gluten free and refined sugar free, will become your favorite celebrations cake
Prep Time 30 mins
Chilling time 6 hrs
Total Time 6 hrs 30 mins
Course Dessert
Cuisine Healthy Vegan
Servings 8 slices
Calories 350 kcal


  • Blender
  • food processor


  • 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
  • 1/2 cup melted coconut oil
  • 2 pinches salt
  • Cashew Cream Filling
  • 2 cups cashews - soaked for 3 hours
  • 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


  • 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
  • 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.
Keyword Gluten Free Cake, Healthy Vegan Cake, Unbaked Vegan Cake