raw vegan cake chocolate

by / 27 December 2020 / No Comments

I absolutely love this cake and it was a major hit with everyone whenever I made it. ★☆ Baked this cake for my birthday and it was an absolute hit! I explained a bit about why I use cups in the faq section here: https://www.unconventionalbaker.com/faq/. Baked chocolate sheet cake: https://www.unconventionalbaker.com/recipes/gluten-free-vegan-texas-sheet-cake/ Could I use oat flour instead, or maybe hazelnut flour? Good luck with it and let me know how you go and what you do if you give it a try! I’m sorry the frosting didn’t work out as planned though. Here are a few examples: Oh. I only ask this because I did!!!! No flour, no baking, and so easy to make. ***Storage notes: this cake holds up well at room temperature and will not melt, so refrigeration isn’t a must so long as it’s not super hot where you are. Transfer contents into a 6″ round springform pan and press down … we agree. Lift it from the bottom. Rest them in the fridge. Loved the topping! Pinning and will share :-). I've never done any raw "baking" and I've been primarily raw for the last 3 years. Hi Audrey, Sorry, I must have edited a part of the recipe at some point, and left the cacao powder words in that part by accident (just fixed it). My birthday is National Brownie Day, so it’s a divine sign that I’d love them! The process keeps the living enzymes in the cocoa and removes the fat (cacao butter)). ★☆ Kids and adults LOVED it. Hi Makenzie — so sorry I wasn’t able to get to your question in time, but yes, you can make this a few days in advance without any problems — it keeps well. Well, I don’t mind that at all, because my patience is somewhat limited! Place cashews, 6 cups warm water, and 1/4 teaspoon salt in a large bowl. And it’s so much easier than using scales, you’ll never want to do it again! It never happens to me, but I’ve seen similar things happen in freezers that have a lot of frost build up. https://www.theblendergirl.com/recipe/raw-vegan-chocolate-orange-cake This way you aren’t putting a huge strain on your processed. Do you know how long it will stay good in the refrigerator and/or if it is possible to freeze and eat later? Seriously! Place one cake on top of the other, then frost. Only problem: coconut oil makes me feel sick. I hope you enjoy the site and find something yummy to make! It’s so expensive in my country…maybe coconut? This looks SO delicious, and lovely. :). This is a beautiful, healthy recipe that just takes the edge off those sugar cravings after dinner. ;), I can see so much potential in dressing this cake up in terms of other flavors and toppings — like adding some orange flavor, or maybe adding in some coconut and topping with coconut shavings,  adding in or topping with some fresh berries (oooh, flourless raspberry chocolate cake?) Black bean chocolate cheesecake (can potentially top this one with the chocolate topping from the recipe above): https://www.unconventionalbaker.com/recipes/black-bean-chocolate-cake-no-bake-recipe/ I process it all in a food processor though, not a blender, which is meant for processing drier ingredients. Hi Marie, I don’t think coconut would work. Audrey, would cashew nuts or pistachios work..these are the only nuts my son can have. Please could you also provide the measurements in grams and ml? It powdered on the plate when I sliced it. If it's watery; add more dates, coconut oil or nuts. The food processor would be much better, because it doesn’t just mix but also breaks things down in the process and helps them bind better. If so, then sounds like you would have needed to cover it or put it in a freezer-safe container to set to avoid having that happen. The nut flour gives this cake its texture and flavor, so if there are any kind of nuts that are affordable that you can grind down into a flour for this recipe, that would work best. I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! Pour this chocolate mixture over the cake and use a spatula or the back of a spoon to spread it evenly and smoothly over the top. Mmm… orange zest sounds amazing. I did 3 times and really love each bite. Hi Paula, yes, you can definitely make this cake in advance and freeze it. Thanks in advance! Thank you for taking the time to leave feedback — appreciate it! It was my partner’s turn to bring a birthday cake for a colleague’s birthday. … Thank you for the recipe. :). I’m Making this for a birthday on saturday, as was wondering if you think it will taste just as good if I make it a couple of days before and keep it in the fridge. Hi Madeline. The frosting separating usually indicates that the oil may have been too hot (as it then can cook the sugar and make it clump up with the rest of the solids and separate from the oil), which can happen either if the oil was too hot when added, or sometimes if this mixture is blended on high speed for a while and begins to warm up. raw triple chocolate cream cake ( raw cheesecake if you will) more chocolate the better right? Too bad it wasn’t to your liking, but I understand — raw cakes are a lot more nutrient dense, generally. I've tried this recipe twice and both results have been amazing!!! ), or if somehow water got into the mixture, which can have the effect of pushing the oils up. I know coconut oil probably has unique properties that make it perfect for this but it never hurts to ask, right? Basically I was breastfeeding so that he could get all the nutrients from the fresh raw juices, soups and smoothies. Otherwise, a dairy-free butter will work too. I just prefer it chilled + it’s a bit easier to slice gracefully when cold. I’m glad you enjoyed it nonetheless, but too bad it didn’t work out as a cake this time around. I made it last night for a dinner party and everyone loved it. It was loved by adults and kids alike and will now be my go to cake for future celebrations - you are a star! ��, Hi Emily! Your Raw Flourless Chocolate Cake looks delicious, we would just love it. Absolutely, Sharon :) Either one will work great here. Raw Cakes Chocolate & Raspberry Vegan Cake $ 80.00. First time making this cake – I highly recommend processing your almonds first until they are flour like, then adding the rest of your ingredients. **If you don’t have a 6″ springform pan, feel free to use any small container or dish of a similar size (a tupperware container would work well, or a small pan). Hi Greeshma. That’s awesome — so glad to hear everyone at the party loved it! :) Thanks for the lovely feedback. Disclaimer: this post contains affiliat lints to the following products:  almond flour, medjool dates, cocoa powder, maple syrup, salt, pure vanilla extract, raw ground vanilla bean, black pepper, coconut oil, cacao nibs, salt flakes, food processor, springform pan. Glad you enjoyed it :). 1/4 cup (30g) raw cacao powder or cocoa powder 90g raw cocoa butter (I used these discs b/c no chopping and easier to use. You can try cacao butter — you’ll get a very nice strong chocolatey flavor to the cake that way. This looks so good. For another variation of this recipe, check out this Fig and Chocolate Flourless Cake. Thanks so much for sharing all that, Tiffany! I would like to try out this recipe but I’m in the UK only know how to measure ingredients using weighing scales. I’am verry thankfull with you for sharing this recipe. Can also use pecan flour, or cashew flour as an alternative. etc. Not sure if you have a hand blender stick (like a kitchen aid, etc., where you can put the ingredients in a bowl and use the stick to chop and blend everything down in it with the stick blender)… *maybe*… something like that would work though it would take a bit of time to get all the pieces blended through evenly. This easy raw flourless chocolate cake truly lives up to its name! Come Back Soon! Awesome. :). I love that topping a lot as well, and it naturally ends up on a lot of things ;) Thanks for the lovely feedback! I'm obsessed with chocolate so definitely trying this.---www.vegannigerian.com, I just made this cake and put it in the fridge. It’s become a tradition to make it for some family members’ birthdays for us too :). Place frosting ingredients into a blender (or food processor) and blend until smooth. P.S. Hi, I’m wondering how to size up to make this in a 9 in springform? Raw Food Recipes is a large site with the best source of vegan, vegetarian and raw … document.getElementById("comment").setAttribute( "id", "a868ca9f18dba609108ee84e1fecce53" );document.getElementById("hc79e60384").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. It thaws out very well — just recommend pre-slicing it first, so it’s easier to defrost a slice or two at a time. So happy ive found this recipe! https://www.unconventionalbaker.com/recipes/blood-orange-bundt-cake-with-salted-chocolate-ganache-gluten-free-vegan-refined-sugar-free/ Is there anything else I can use ? The pepper brings nothing to it either, Too bad it wasn’t to your liking, Chris, but thanks for sharing . 1 cup oat flour* 1/4 cup cacao powder (I like a scant 1/4 cup) 1 1/2 teaspoons baking powder. Note that the wider the dish, the flatter the cake — the shape is up to you. Turned out so delicious!! Thanks so much for the feedback, Steph. Can just dust the cake with a layer of cocoa powder to keep it looking pretty and still enjoy it. Raw Vegan Snickers Cake A totally indulgent raw, no-bake Snickers cake made with 100% plant-based and gluten free ingredients. So how about that maple syrup which has been boiled down by a factor 90? Place back in the freezer for 4 hours or overnight until completely firm. Hi Sue — yay for first raw cake and I’m so glad you liked it. - Life Made Full. With that ruin your recipe? Think crunchy walnut and coconut base, a chocolate cashew ‘ice cream’ layer, thick date ‘caramel’, roasted peanuts, and a creamy … This can take a few minutes — just keep stirring until there are no clumps left behind. Absolutely wonderful. This looks amazing! Just make sure you line it with some parchment or wax paper first so that it’s easier to remove the cake later. If you are having trouble with this in a processor, I wonder if you just need to keep pausing to scrape down the sides and let it keep process until the mixture combines properly. I'm Audrey—a baker, blogger, and author who loves to create and explore simple, wholesome, and allergy-friendly recipes. Thanks for the great feedback, Carla! Actually on that note, I’m glad you pointed this out — I’ll edit the instructions to make this clearer (as I’ve updated other similar recipes to just make the topping by hand with a regular good ‘ol stir with a fork to avoid the risk of this happening altogether). Thanks for your feedback. Good luck! Will definitely be making it again and I’ve shared it with everyone. Raw & Vegan Slices 16x Vegan Raspberry & Vanilla RAW Slices $ 65.00. Big price differencebetween them here so I’m hoping it’s not the latter ;). You must use a scale for accurate results, you should have 1/4 cup + 2 … Remove the cakes from the cake pans by taking a butter knife and sliding it between the pan and cake to release it from the sides. Just saw this and really want to try this recipe out! What a truly amazing recipe! It’s a good tip to pre-grind them into a meal first if you only have whole almonds to work with. Just recently discovered your site while searching for a condensed milk substitute, don’t know why I never came upon it before as every time I search a recipe I specify ‘gluten free and sugar free’, anyway what a delight to happen upon such wonderful creative recipes and stunning photos. Thank you! I'm really thank full because at the time I was very very desperate. Hi Audrey Slice and enjoy! Thanks so much for the wonderful feedback, Kate! It's a hot afternoon in Sydney, and my son is begging to make a cake. I ran out of dates so I replaced the ones in the crust with figs and raisins, and the ones in the cake - with raisins only. So rich, Hi Bev. A stand mixer wouldn’t do that. So, so happy to hear you enjoyed it! I laugh at my impatience, but it turns out for the best as we have people coming over for lunch tomorrow! I tried water, which made the cake a little too soft. I’m so glad you enjoyed it. Its dense, rich and delicious. Your desserts not only look so inviting and delicious, but have beautiful photography, too. Place the coconut cream, cacao powder, coconut nectar, and vanilla bean powder in a medium bowl and whisk thoroughly. :). we call it a cream cake instead of cheesecake. https://www.unconventionalbaker.com/recipes/gluten-free-vegan-texas-sheet-cake/ To substitute the food processor, would a handmixer work just as well if I mix it for a long period of time? Much love x. 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