Chocolate Espresso Cake
December 21, 2016
This chocolate espresso cake is super easy and is always a show-stopper. This chocolate coffee cake is gluten-free and vegan.
Chocolate Espresso Cake
This vegan chocolate espresso cake is super easy to make and is always a hit. And, you don't need to bake it. Just blend and chill. Too easy.
Ingredients
crust:
- 1 cup (160g) raw almonds
- 1 cup (170g) firmly packed chopped pitted dates, plus more as needed
- 1/4 cup (18g) cacao powder (or unsweetened cocoa powder)
filling:
- 3/4 cup (180ml) melted virgin coconut oil
- 2/3 cup (160ml) pure maple syrup
- 1/2 cup (120ml) full-fat canned coconut milk (shake, then pour)
- 1/3 cup (80ml) prepared espresso
- 1/2 cup (36g) raw cacao powder (or unsweetened cocoa powder)
- 3 cups (420g) raw unsalted cashews
- 1 teaspoon natural vanilla extract
- 1/8 teaspoon Celtic sea salt
Instructions
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To make the crust, grease a 9 inch (23cm) springform pan. Then, add the crust ingredients into a food processor fitted with the S blade, and process until the mixture is well combined and begins to clumps together. Form the mixture into a ball; if it doesn’t hold together, you may need to add more a bit more dates and process again. Press the mixture into the bottom of the prepared pan and set aside.
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To make the filling, throw all of the ingredients into your high-speed blender in the order listed, and blend on high for about 1 minute using the tamper to guide the ingredients through the blades, until rich and creamy.
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Pour the filling into the crust. Jiggle the pan lightly to get the mixture to settle evenly in the pan. Cover the pan with aluminium foil and freeze the torte for 6 to 8 hours until solidified.
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To serve, transfer the pan from the freezer to the fridge to defrost for about half an hour. Gently release the sides of the springform pan and then cut the torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to continue defrosting for another half an hour before serving. Serve with ice cream or cashew cream.
Comments 20
This looks amazing! When you say coconut oil in liquid form, do you mean melted or the kind you buy that’s liquid?
Sorry for any confusion Nancy. I mean melted coconut oil. Depending on the temperature of the store where you purchase your coconut oil (because it’s solid at room temp or below, and liquid at hotter temps) it can vary. But, it needs to be measured as liquid. I hope this helps.
Thank you!
OMG this is divine!!! I make lot of raw cakes and this is one of the best!! Definitely a keeper. I’ll be making it again.
Oh, I am so glad you enjoyed it. I love it, too.
You are absolutely right, this cake will make you weak in the knees, it is wonderful!
I’m so glad you enjoyed it.
What can I substitute the cashews with for someone who has a nut allergy? Thanks.
You can substitute 3 cups of raw young thai coconut meat. But, please know that the texture will be slightly different. But, it should still be amazing. Let me know if this works for you.
I hope this finds you well. My son is highly allergic to tree nuts so I don’t bring them in the house. I am asking for myself – Is there a general tree nut substitution or two you can offer that would work in the majority of your recipes? Thanks in advance for your time. Take care, Helene
It depends on the recipe. Sometimes coconut meat is great, sometimes hemp seeds. Please feel free to leave a comment on specific recipes and I will be happy to help you with suggestions.
It depends on the recipe. Sometimes coconut meat, some recipes hemp seeds. I substitute on a case-by-case basis. If you leave comments on specific recipes I will be happy to give you suggestions that will give you the best results for that combo.
Process the almonds and dates in a food processor fitted with the S blade until the mixture is well combined and begins to clumps together…..
What about the cacao??
And any subtitute for coffe?
Thx
I apologize for the confusion. I did, indeed, omit the cacao from the crust instructions. You put the cacao in the food processor with the almonds and dates. I have amended the recipe. Thanks for letting me know. If you want a very similar chocolate torte recipe without the coffee try the recipe below.
https://www.theblendergirl.com/recipe/raw-vegan-chocolate-orange-cake/
It looks delicious and my kind of cake but I’m not allowed coconut oil/milk (or palm oil) would it work with olive or rapeseed? Thank you for the lovely recipes
Sorry Tessa, unfortunately not. The cake solidifies because of the unique properties of coconut oil – it solidifies when chilled to hold the cake together. Other oils don’t have that effect.
That looks delicious! Im going to have to upgrade to a proline blender! My ninja is on its last leg 🙁
Do it! You won’t be sorry. It is so powerful and amazing.
Absolutely stunning! Looks really delicious! The perfect cake for special occasions. Thanks for sharing.
I hope you enjoy the cake.