Nut-Pulp Chocolate Cake (Vegan, Gluten-free)

Vegan Gluten-free Dairy-Free Egg-free Chocolate Cake with Vanilla Frosting
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Yay! Another good reason to make your own nut-milk! The leftover pulp makes an excellent ingredient for chocolate cake. It is super moist and fluffy at the same time. And it stays like that for several days even if stored in the fridge. Isn’t that great?!

I have played around with a few frosting options and this one is my winner: a creamy, white chocolaty icing. Garnished with chopped pistachios and cacao nibs it will make a few mouths water. Please note that you need to cover and possibly chill the cake, otherwise the frosting will dry out after a while and cracks show up in its surface 🙂

I use the nut pulp just as it comes out of the nut milk bag, no drying required.

For 1 chocolate cake you’ll need:

For the cake:
1 cup (200g) nut pulp
1 1/4 cup (175g) buckwheat flour
1 cup (100g) FAIR-TRADE cocoa
1 1/3 cup (200g) coconut sugar
2 tablespoon fiber husk
2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt

2 1/4 cups water

For the vanilla frosting:
40g cacao butter
1/4 cup cashews (soaked in filtered water for at least 4 hours, then drained)
1/4 cup (35g) dates, pitted and diced
1/4 cup water (more if needed)
2 teaspoon vanilla paste or vanilla essence

Preparation:

1. Preheat the oven to 190°C. Sift the ingredients, except the nut-pulp, in a medium sized bowl and mix well.

2. Then add the nut pulp and stir well again. I like to use a whisk to break it up evenly. The less clumps, the better will be the cake texture.

Vegan Gluten-free Dairy-Free Egg-free Chocolate Cake with Vanilla Frosting

3. Add the water and mix well.

4. Grease the cake tin with some coconut oil or whatever else you prefer (I have tried it without greasing and it didn’t work out well). Pour the dough into the cake tin and spread it evenly.

Vegan Gluten-free Dairy-Free Egg-free Chocolate Cake with Vanilla Frosting

5. Place in the oven and bake covered with a loosely place sheet of aluminum foil for 40 minutes. Then bake for another 10 to 15 minutes. Make sure you test the cake with a skewer. If it comes out dry and clean, take the cake out of the oven.

Vegan Gluten-free Dairy-Free Egg-free Chocolate Cake with Vanilla Frosting

6. After a few minutes, take the cake out of the form and let cool down properly. To do this, I place the cooling rack on top of the form, grab it on both sides and flip it over. The cake should plop out onto the cooling rack.

Vegan Gluten-free Dairy-Free Egg-free Chocolate Cake with Vanilla Frosting

7. For the vanilla frosting, I highly recommend using a small blender such as the Tribest Personal Blender. It works very well with small amounts. Firstly, melt the coconut butter by placing into a container that sits in a hot water bath. When the cacao butter is melted, transfer to the blender. Add the remaining ingredients and blend until smooth. If it is too thick, add a little more water as required.

8. Pour the vanilla frosting with teaspoon scoops in circling motions over the cake until it runs down on the sides. Garnish with some chopped nuts, cacao nibs or other yummy things 🙂

Vegan Gluten-free Dairy-Free Egg-free Chocolate Cake with Vanilla Frosting

Enjoy! 🙂

Please let me know what you think about this recipe, I’d love to hear from you! 🙂

Vegan Gluten-free Dairy-Free Egg-free Chocolate Cake with Vanilla Frosting

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18 thoughts on “Nut-Pulp Chocolate Cake (Vegan, Gluten-free)

  1. Salsa, Alena

    Der Kuchen ist total locker und genau richtig süß …die Glasur ist mir geronnen beim mixen , kurz im Ofen getan , dann wurde diese wieder flüssig ….

    Reply
  2. Claudia aus der Pfalz :-)

    Hallo Jana 🙂
    ..das liebe ich ja bei dem Food Blog Award..da entdeckt man Seiten, auf die man so nicht stoßen würde 🙂
    Freu mich, Deine Seite gefunden zu haben 🙂
    Bin auf Deine Rezepte gespannt..werde sie balsmöglichst ausprobieren und hoffe sie gelingen und vor allen Dingen schmecken 😉 hihi
    Neuseeland..wow..
    ich schick Dir ganz viele Grüße aus der sonnig-herbstlichen Pfalz
    Claudia

    Reply
    1. vgmonster Post author

      Hallo Claudia,
      vielen lieben Dank für die nette Nachricht! Schön, dass du deinen Weg hierher gefunden hast 🙂
      Viele liebe Grüße vom anderen Ende der Welt,
      Jana 🙂

      Reply
    1. vgmonster Post author

      Hallo liebe Lea,
      Mit dem Nussmehl meine ich das, was nach dem selbermachen von Nussmilch übrig bleibt. Dieses Nussmilch-Mehl ist dann noch etwas feucht, während normales Nussmehl mehr trocken ist. Es könnte auch mit normalem Nussmehl funktionieren, aber du benötigst dann wahrscheinlich ein kleines bisschen mehr Wasser. Ich denke, du kannst die Flohsamenschalen weglassen, ohne sie zu ersetzen, aber es wird dann nicht ganz so fluffig und wird wahrscheinlich auch etwas krümeliger. Ich hoffe, das hilft weiter 🙂
      Liebe Grüße,
      Jana 🙂

      Reply
  3. Jemma

    Wow! Just made this and it was amazing! Very very impressed actually 🙂 thank you! I did however leave my nut pulp in the fridge a wee bit long and it made the cake taste and smell a Lil fermented! Hehe. It was still a hit in the house and I am absolutely amazed at the texture! Will Def be a cake that is sure to impress! 🙂 thank you again xx

    Reply
    1. vgmonster Post author

      Hi Jemma,
      Thanks so much for your comment! I’m very pleased to hear that it worked out so well! Even though it was slightly, um, pro-biotic… Hee hee 🙂 Maybe also have a look at the nut-pulp muffins, they are one of my favourites too 🙂
      All the best,
      Jana ☺ xx

      Reply
  4. Sandra

    Hey könnte man auch Buchweizenmehl verwenden?
    Das Problem ist, ich soll eigentlich einen Kuchen machen der vegan, glutenfrei und ohne Nüsse ist xD und am besten etwas mit Schokolade^^

    Reply
    1. vgmonster Post author

      Hallo liebe Sandra,
      bei diesem Kuchen ist das Nussmilch-Mehl schon essentiell. Es gibt aber noch andere Rezepte, die ohne Nüsse auskommen. Über die Suchfunktion kannst du sie finden.
      Liebe Grüße
      Jana

      Reply

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