This dense and rich Flourless & Vegan Chocolate Cake is inspired by the cake my mum used to make on Sundays. My love for baking started at a very young age, I remember Sunday mornings spent with my mum baking, we would make fruity tarts in the summer and ‘comfy’ treats such as this chocolate cake in the winter.
Whereas my dad would always make the same apple cake, my mum however would create desserts that would make the entire house smell of chocolate, caramel or cinnamon. All the flavours that made me dream as a child and still do.
This is certainly one of the easiest cake I have made. It contains very few ingredients that are all very easy to find, plus it does not require any baking. Not only is it flourless (and so gluten-free) but it is also dairy-free, refined sugar free, and oven-free! Not free of flavours though 😉.
I hope you love dates as much as I do since I have used quite a few in this recipe. They are such a wonderful and versatile ingredient. When in a rush I will simply have them on their own with a coating of almond butter and sea-salt for a nutritious and on-the-go snack.
However, my favourite way to have them is baked into a cake such as a delicious caramel fondants or blended into this Flourless & Vegan Chocolate Cake, for a sticky and dense consistency.
Medjool dates are by far my favourites. Easy to blend, they will allow you to create a silky and smooth paste while their sweet and caramelised taste make them the perfect substitute to refined-sugar.
Dates contain an array of health benefits that refined-sugar does not. They are a great source of vitamins, minerals, calcium and are full of fibre, acting as a natural laxative (as a result it is best to not overeat).
Which Cacao Powder should you use?
They are two types of cacao powder:
Natural cacao powder (non-alcalized) & Dutch-processed cocoa powder (alcalized)
For this recipe I have used Dutch-processed cocoa powder which is darker in colour, it is less acidic compared to natural cacao powder making your bakes taste even more chocolatey. However, it isn’t as beneficial as natural cacao powder.
Raw & Vegan Chocolate Cake
The first time I made this raw cake I was so eager to taste it that I only left it in the freezer for 4 hours or so, which seemed like a long time! However, this isn’t enough and a good 6 to 8 hours is needed. The longer the cake stays in the freezer the better it will taste.
This extremely smooth and indulgent Flourless & Vegan Chocolate Cake melts softly as soon as it touches your tongue, with a rich chocolate flavour and delicate caramel notes, for a nutritious and delicious treat.
- 1 tbsp. coconut oil
- 170 gr dates *
- 200 gr pumpkin puree
- 100 gr ground almond
- 100 gr maple syrup
- 2 tbsp. cocoa powder
- 1/2 tsp. sea salt
- 1 tsp. vanilla extract
- I have used an 8 x 8-inch (20 x 20 cm) round pan. Bear in mind that if using a bigger pan your cake will not be very thick. Alternatively, you can also use a square pan.
- Melt the coconut oil into the microwave for 30 seconds.
- Pit and slice the dates into chunks (if too dry leave them in a bowl of hot water for 10 minutes) and blend in your food processor until it becomes a paste.
- Add the pumpkin puree into the food processor along with the ground almonds, maple syrup, cacao powder, sea salt, vanilla extract, melted coconut oil and mix until well combined.
- Line your cake tin with some parchment paper and pour the mixture into it.
- Cover with cling and place in the freezer at least 6 to 8 hours before serving.
Bon Appétit 🙂
* (it is recommended to use Medjool dates for best results)
I hope you try and like this Flourless & Vegan Chocolate Cake, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!