This is a creamy, healthy, non-bake and tasty cake. Just amazing.
It`s filling, without giving you the feeling of being stuffed.
It`s a bit of a process to make it, but in return you store this in your freezer and can enjoy it for several weeks if you like.
4-layer vegan, chocolate cake
Use a round springform pan with a diameter of 24 cm
Layer#1
Ingredients:
1,5 dl sunflower seeds
1 dl shredded coconut
2 dl gluten-free oats
150 g dates
2 tbsp cacao powder
4 tbsp melted extra virgin coconut oil
¼ tsp Himalayan salt
How:
Add non-stick paper into your springform.
Melt the coconut oil
Add all the ingredients into a food processor and mix until a smooth batter
Pour it into the springform and press firmly down.
Take it into the freezer, or just the fridge while making the next layer
Layer#2
Ingredients:
4,5 dl coconut-milk or another plant-based milk.
3 tbsp sukrin powder sugar
½ tsp vanilla sugar or 1/3 tsp vanilla extract
2 tbsp maizena
1/8 tsp turmeric
How:
Add all the ingredients into a casserole, let it simmer while frequently stirring.
When the consistency has thickened it`s done.
Cool down
Then pour it into your springform over layer#1
Layer#3
Ingredients:
3 medium avocadoes
½ tsp Himalayan salt
1 dl cacao powder
1 dl maple sirup
2 tsp freshly brewed coffee
How:
Get a baking bowl and a hand mixer
Peel the avocadoes and remove the stones.
Add everything into the baking bowl and mix it into a super smooth mix with your hand blender.
Add this smooth chocolate mousse over Layer#2. Just be careful when adding it. It should be a nice layer on top, and not mixed or pressed down. So be careful. If Layer#2 have had time to freeze a bit this will for sure be easier.
But it back in the freezer/fridge.
Layer#4
Ingredients:
120 g agave / maple sirup
60 g melted extra virgin coconut oil
60 g cacao powder
How:
Melt the coconut oil, and whip in the other ingredients.
Get your cake
Pour the mix into a plastic cone, make a small hole
Make a nice pattern over the entire top of the cake. I made a zigzag pattern.
Topping
Chopped goji berries
hemp seeds
Garnish the cake with the topping.
Add a lid over the cake and put into your freezer.
Freeze for at least 4 hours.
Before serving it must be on the counter for 1 hour. If you eat it before Layer#2 will be not be optimal, so take this time to wait. It`s soooo worth it!
The cake has now been in my freezer for 2 weeks, and it`s still delicious.
Hope you`ll enjoy this as much as I do.
Stay safe, kind and humble.
We are all in this together.
xoxo
Nina Jeanette