Gluten-Free, Raw Vegan Coconut & Chocolate Cake

Gluten-Free, Raw Vegan Coconut & Chocolate Cake. Immerse yourself in layers of luscious coconut and velvety cashew cream, harmoniously entwined with the decadence of dark chocolate. A delicate dance of textures and flavors awaits, as creamy indulgence meets rich cocoa notes. This delectable creation promises a guilt-free delight, inviting you to savor every bite of this heavenly masterpiece.

Prep time:
15 minutes
Cook time:
0 minutes
Total time:
2 - 3 hours
Course:
Dessert
Cuisine:
Vegan
Servings:
8
  • Ingredients
  • For the cake:

    • 1.5 cups gluten-free oats
    • 1 cup coconut flakes
    • 80 ml vegetable oil (olive or coconut)
    • 50 ml maple syrup
    • if the base is not sticking, you can adjust by adding 1-2 Tbsp of liquid (water or coconut milk)

    For the frosting:

    • 1 cup raw cashews
    • 165 ml coconut cream
    • 1 tsp vanilla powder
    • 75 ml agave syrup

    For the topping:

    • 100 g dark chocolate
    • 2-3 Tbsp coconut milk
  • Plating suggestions
  • Cooking instructions. Step by step
    • In a food processor, combine all the cake ingredients and mix until well combined.
    • In a blender, blend the frosting ingredients (raw cashews, coconut cream, vanilla powder, and agave syrup) until you achieve a thick and smooth cream.
    • In a small saucepan over low heat, melt the dark chocolate with the coconut milk, stirring until it’s perfectly melted and combined.
    • Line a baking tray with parchment paper and evenly spread the cake base mixture on the bottom.
    • Spread the prepared frosting over the cake base.
    • Gently mix the melted chocolate with the cream and create a marbled effect on top of the frosting (you can refer to the video for method reference).
    • Place the assembled cake in the refrigerator and let it cool for 2-3 hours.
  • Watch the video

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