Raw Vegan Chocolate Cake with Frosting

This is the dessert you need to try out if you are looking for the ultimate chocolate cake. It is full of flavour, rich and satisfying. It is also very quick and easy to make, so it would be a perfect last minute treat for busy days.

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Here is what you need for the cake:

  • 1 cup pecans
  • 1 cup walnuts
  • 8 medjool dates
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract

Here is what you do for the cake:

  1. Add the nuts into your food processor or blender and mix until finely ground.
  2. Add the pitted dates, cocoa powder and vanilla extract. Process until evenly combined and sticky.
  3. Press a few tablespoon of the cake mixture in a small jar and pat down. Place in the fridge.

Here is what you need for the frosting:

  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • dash of salt

Mix all the ingredients until smooth. Spread on the cake and let sit in the fridge until the frosting thickens up.

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This is a really intense chocolate cake! The flavour is rich, and the texture is smooth and creamy. The frosting makes this extra special and adds some sweetness. I really like how easy this dessert is, while still being impressively delicious! Be prepared for a great chocolate overload! Let me know if you try this out!

 

Vegan Chocolate Tiramisu

I have to admit, I only had tiramisu once before going vegan. For some reason, however, I was craving the smooth layers of chocolate cake and cream. So I made some chocolate cake, thick vegan cream, a rum-chocolate dipping liquid, and here you go!

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Here is what you need for the cake:

  • 120g gluten free flour
  • 60g almond flour
  • 50g oil
  • 250g almond milk
  • 2 tbs cocoa powder
  • 1 tsp baking powder
  • Dash of vanilla extract

Here is what you do:

  1. Preheat the oven to 350F.
  2. Mix all the dry ingredients in a mixing bowl.
  3. Add the oil, milk and vanilla extract, and mix until smooth.
  4. Use a lined cake mold, and bake the cake for 35 minutes, or until a toothpick put in the center comes out clean.
  5. Set aside.

For the cream, I used my coconut cream recipe, but skipped the Chai spices.

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For the rum-chocolate syrup, mix 1/8 to 1/4 cup of rum with 1 tablespoon of cocoa powder, and 1 tsp of maple syrup. This is completely optional, but it adds a ton of flavour. You could also use a little bit of chocolate milk.

To assemble: 

  • Add one teaspoon of syrup at the bottom of your jar or container.
  • Place a layer of chocolate cake, add a little bit of syrup, and cover with some cream. Repeat until your container is full and finish with a layer of cream.
  • Sprinkle a little bit cocoa powder on top and serve!

This dessert is best eaten fresh because if you put it in the fridge overnight, it will be thicker and less creamy. Still, this is great! It is full of chocolate flavour!

Let me know what you think, and if you try it out!

 

Vietnamese Recipe: Banh Chuoi, Banana Cake

I think it is about time we talk about desserts! This one is one of my mom’s favourite, and I remember her making huge batches of this. I would then bring slices of it as a snack for school: yum! It is very simple, but the lime flavour is super refreshing and light, which goes great with the slightly wet texture of this (almost) flour-free cake.

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Here is what you need:

  • Zest of one lime
  • 1/3 cup sugar
  • 6 ripe bananas
  • juice of 1/2 lime
  • pinch of salt
  • 2 tbsp rice flour
  • 2 tbsp water
  • 1/2 tsp coconut oil

To serve:

  • 1 can of coconut milk
  • 1tbsp corn starch

Here is what you do:

  1. Preheat the oven to 350F and place a 9″ square pan in it.
  2. Zest one lime and press out the juice.
  3. Mash the bananas one by one and add a little bit of lime juice to each. Place in a large mixing bowl. The lime juice will prevent the browning of the bananas.IMG_2545.JPG
  4. Add the lime peel, the sugar and salt and mix well.
  5. Combine the water and flour until smooth. Add to the banana mix. IMG_2552.JPG
  6. Remove the pan from the oven (careful, this is hot!), and oil it with a little bit of coconut oil. Pour the dough in and cook for 30 minutes or until the top of the cake is golden. IMG_2561.JPG
  7. For the coconut sauce: In a small sauce pan, pour half the can of coconut milk and put on medium heat. Mix the corn starch to the other half and add to the pan once well combined. Heat up and mix until it is thick to your taste.
  8. Serve hot with a generous dribble of coconut sauce. We cut the cake in half and superposed the two halves to make the cake thicker.

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I really love how the crust of this cake has a slight crunch while the center stays moist and chewy. The coconut sauce balances out the sweetness of the bananas and rounds off the flavours delicately.

Give this a try! It is so easy and simple, yet so flavourful: the lime juice and zest really send you to a tropical island of your choice, or maybe a Vietnamese beach. Let me know if you cook this and devour it!