Whaaaa, look at this piece of deliciousness. I will openly admit that I am very proud of this specific dessert. After my fifth attempt this week, I have finally been able to get this recipe perfected.
Now here’s a fair warning; this cake is very rich. Like super duper chocolatey rich. This is for advanced chocoholics only. This recipe is meant to be used using a very small spring form pan (about 7 inches), and baked in three batches. The cake will be rather small in diameter but in return it will have three tall layers, filled with a delicious chocolate icing both between each layer and on the exterior.
It is certainly a bit more time consuming to make than my other recipes, but I promise you all the hard work will pay off in the end. Just look at it. Have you ever seen a more decadent dessert? As with all recipes remember to read through the all the steps before starting, in order to get an idea of how it should be done.
- 4 cups plant-based milk
- 3 cups dates
- 1 1/2 cup rice flour (white or brown, matters not)
- 1 1/2 cup potato starch
- 1/2 cup 100% natural peanut butter *
- 1 cup high quality cacao powder
- 100 grams melted sugar-free vegan chocolate
- 4 tsp baking powder
- 2 tsp vanilla essence
- 1/2 tsp salt
- Combine dates, peanut butter, vanilla and 1 1/2 cup milk in a food processor and run until you have a smooth and creamy mixture.
- In a separate bowl, add all the dry ingredients and stir together. Now add in the melted chocolate and date-mixture from previous step and begin stirring. Whilst doing this, gradually add in the remaining milk. You might need 1/2 cup more or less than written, so pay close attention. Once it has reached the consistency of a thick pancake batter (see picture below for reference) proceed to be next step.
- Preheat the oven to 200 degrees and bake in three equally large batches, each in a 7″ pie pan for 35-45 minutes (until a toothpick comes out clean). Place each cake on a cooling rack for 10 minutes.
- Once cooled, start by cutting off the dome on each cake before layering. The recipe for the icing can be found below. You can make it while the cakes are baking. Grab a cake plate (optionally with a cake paper placemat underneath) and place the first cake layer on top of it. Add a generous amount of icing and spread it out using a spatula. Place the second cake layer on top and repeat the process. Once the third cake layer is placed onto the cake, coat the entire cake with the remaining icing. Make sure to get it evenly spread over the entire cake.
Decorate with some shaven chocolate on top before serving. If you want it to keep for more than a day, I highly recommend storing it under a cake dome. This will prevent the cake and icing from drying out, which is very important. You can store it in the fridge as well, but this will dry the cake out slightly and affect the overall result. It will taste best within a couple of days, but will stay fresh for about 1 week nonetheless.
SUGAR-FREE CHOCOLATE ICING
- 3 cups dates
- 1 1/2 cup plant-based milk
- 1/2 cup high quality cacao powder
- 3 heaped tbsp 100% natural peanut butter *
- 1/2 tsp vanilla essence
- 1/2 tsp salt
- Place all the ingredients in a food processor and run until you have a smooth and creamy mixture. If necessary, add in a dash more milk to get the desired texture. Use the picture below as a reference for what the consistency should look like.
Additional notes (*):
You can use any type of nut butter instead of peanut butter. Almond, cashew; you name it.
And there you have it! The recipe to the most delicious cake ever.