Triple chocolate cake
Sugar-free, gluten-free and vegan delicious chocolate delight!
triplechocolatecake
Triple chocolate cake: raw chocolate cake with a cocoa and nut base and raw cocoa nibs topping

This delicious recipe is a true delight for body and mind! The three chocolate layers of which this raw and sugar-free chocolate cake exists truly make you forget about all your problems for a moment and enjoy the consolatory effect of the cocoa bean without feeling guilty.

This recipe is a lot like other recipes I’ve made previously such as the raw bergamot coconut cake. Only here the silken tofu in the main part of the cake has been substituted with cashew nuts, which gives the cake a more solid texture and bite.

By the way, it’s ridiciously simple to design your own version of the raw cake. The base of the raw cake generally consists of a combination of nuts, flakes (such as oat meal or buckwheat flakes) and/or seeds, with something sweet and sticky, such as dates or raisins, and flavouring, like here cocoa, but also lemon, vanilla or herbs like cinnamon or cloves. The filling is usually made of a big dose of (melted!!!!) (and possibly unscented) coconut oil and silken tofu or soaked cashew nuts. Some people don’t want to go through the trouble of melting the oil or soaking the cashew nuts, and of course it’s not absolutely necessary, but it does give an enormous improvement in texture and taste. The beauty of coconut oil is that it becomes hard in the fridge and gives the whole cake a creamy, harder texture.

Be aware that the number of dates varies per type of date and per person. It very much depends on the juiciness of your dates, if you’ve soaked them well and your person taste, how many you need before getting a nice taste. You can experiment by adding your dates one by one and tasting (YUM!) after every date.

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Triple chocolate cake
Print Recipe
Triple chocolade cake: a delicious sugar-free cake with a cocoa nut base and raw cocoa nib topping.
Servings
10
Cook Time
35 minutes
Servings
10
Cook Time
35 minutes
Triple chocolate cake
Print Recipe
Triple chocolade cake: a delicious sugar-free cake with a cocoa nut base and raw cocoa nib topping.
Servings
10
Cook Time
35 minutes
Servings
10
Cook Time
35 minutes
Ingredients
Base
Vulling
Servings:
Instructions
Base
  1. Start soaking the cashews at least 4 hours before preparing the cake. The dates I would soak for 4-5 but you might need more based on the quality of your blender.
  2. Prepare a springform. I usually take a round form which I cover in baking paper (or at least the bottom of it). No need to grease the form.
  3. Make the base by grinding the walnuts and pecans (or other nuts) in a mixer or high-speed blender. Add the cocoa and dates and mix again. The mixture is good if it's sticky enough to roll a little ball from it. If not, add more dates.
  4. Press 2/3 of this mixture into the bottom of the springform as to form a neat base. Press well. Set the other 1/3 apart for later.
Filling
  1. Melt the coconut oil. If you'd like to keep the cake 100% raw, melt it at low temperature (even on a heater or in the sun you can easily melt it). You can also melt it in a pan or pot.
  2. Mix or blend the liquid coconut oil, cashews, cocoa and dates until they form a smooth and even mixture.
  3. Pour the mixture over the base, making sure it evens out well, then sprinkle some of the left-over base and cocoa nibs on top.
  4. Leave the cake in the fridge over night or for a couple of hours. This is essential for its taste and structure. If you don't have a lot of time or can't wait, put it in the freezer for two hours.

Author: Jonathan

Foodblogger, translator, webmaster, Dante specialist, cook. Passionate about natural food, languages, cycling and travels.

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Gui
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Just checking, is it 4-5 minutes soaking for the dates, or hours? 4-5 minutes seem short to me!

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