No Bake Chocolate Vanilla Hazelnut Cake (Vegan, Gluten-free, Dairy-free, Egg-free)

No Bake Chocolate Vanilla Hazelnut Cake (Vegan, Gluten-free)

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It was about time to develop another no bake cake. This time I’ve tried a combination with chocolate, vanilla and hazelnut. It turned out so yummy!

I used cashew nuts and hazelnuts, which I soaked first. This way they are more easy to digest and have less phytic acid.

vegan Gluten-free Raw Chocolate Vanilla Hazelnut Cake

This recipe is for a 18cm (7inch) cake form. To fill a standard 23cm spring form you will probably have to make twice the amount.

vegan Gluten-free Raw Chocolate Vanilla Hazelnut Cake

vegan Gluten-free Raw Chocolate Vanilla Hazelnut Cake

For a 18cm (7inch) form you’ll need:

For the chocolate layer:
1/2 cup (70g) cashews (soaked with filtered water for at least 6 hours and rinsed)
1/2 cup (70g) dates
1/4 cup (25g) FAIR TRADE cacao powder
1/8 cup water
1/2 cup (70g) sunflower seeds

For the vanilla layer:
1 cup (140g) cashews (soaked with filtered water for at least 6 hours and rinsed)
20g cacao butter, melted
1/4 cup water
1 heaped teaspoon vanilla paste

For the hazelnut layer:
3/4 cup (100g) hazelnuts (soaked with filtered water for at least 6 hours and rinsed)
1/4 cup (70g) dates
1/2 cup water
20g cacao butter, melted

For the chocolate sauce:
1 tablespoon cacao butter, melted
1 heaped tablespoon FAIR TRADE cacao powder
1 teaspoon coconut sugar

Preparation:

1. For the chocolate layer, blend cashews, dates, coconut oil and water to a fine cream. Transfer to a bowl.

2. Grind the sunflower seeds to fine crumbles and add to the bowl together with the cacao powder. Mix well. Transfer to the cake form and use your (clean) hands to press the dough even. Place the cake tin into freezer.

3. For the vanilla layer, blend cashews, cacao butter, water and vanilla paste to a fine cream. Take cake tin out of freezer and pour the vanilla paste into it, spreading it evenly. Place in freezer again.

4. For the hazelnut layer, take approx. 1/4 cup of the soaked hazelnuts and place aside. Blend 1/2 cup hazelnuts, dates, water and cacao butter to a fine cream.

5. Take cake tin out of freezer and pour the hazelnut cream into it, spreading it evenly.

6. For the chocolate sauce, mix the cacao butter with the cacao powder and coconut sugar until well dissolved. Drizzle over the cake.

7. Chop the 1/4 cup hazelnuts roughly and sprinkle over the cake.

8. Place in freezer until set (approx. 3 hours). Let thaw for half an hour or so before serving up.

Enjoy! 🙂

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