Make Ahead

Chocolate Dream Cake

by:
March  1, 2021
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Photo by NAYA Life
Author Notes

I love visiting London! It's one of the best cities in all the world for vegans, with so many plant-based restaurants. One of my favorites has always been Wild Food Cafe, an eclectic and wildly original space in Neal's Yard. I had the most amazing chocolate cake there - it was so good I used to dream about it! I was so determined to create a healthy desert that was at least as good as theirs and spent weeks experimenting.

This cake is easy to make, tastes like a luscious treat, and is actually pretty healthy. It is made from pure and organic ingredients and it is 100% dairy free, gluten free, soy free and refined sugar free. Plus, it's filled with billions of probiotics to nourish our microbiomes.

It's pure chocolate goodness - from the crunchy crust to the silky smooth filling - drizzled with dark chocolate ganache and caramel - all delicately dusted with edible gold and flower petals.



NAYA Life

  • Prep time 30 minutes
  • makes makes two 4-inch cakes (using 10 centimeter springform pans) or 8 mini cakes (using silikomart medium silicone cylinder molds)
Ingredients
  • Chocolate Crust
  • 1/2 cup Cashews, raw and unsalted
  • 1/4 cup Almond Flour
  • 1.5 tablespoons Coconut Sugar
  • 1 tablespoon Cacao Powder
  • 1 tablespoon Maple Syrup
  • 2 teaspoons Coconut Flour
  • 2 teaspoons Almond Butter
  • 1/2 teaspoon Vanilla
  • 1/2 teaspoon Fine Pink Salt
  • 1 tablespoon Melted Coconut Oil
  • Chocolate Filling
  • 1 cup Cashews, raw and unsalted (Soaked for 4 to 6 hours, rinsed and drained well)
  • 1/2 cup Coconut Kefir Water
  • 4 tablespoons Cacao Powder
  • 4 tablespoons Maple Syrup (or Raw Agave)
  • 1/2 teaspoon Vanilla
  • 1/4 teaspoon Fine Pink Salt
  • 4 tablespoons Melted Coconut Oil
In This Recipe
Directions
  1. To make the chocolate crust, place the cashews in a food processor and blitz until they are broken down. Be sure to leave some texture to the nuts.
  2. Add all of the other ingredients, except the coconut oil, and process until the mixture has a crumbly texture, similar to cookie crumbs.
  3. Add the coconut oil and process just until combined. The crust should stick together when you pinch it between your fingers.
  4. If you are using the springform pans, place a piece of plastic wrap over the removable bottom. Position the springforms on top and close the pans. This will make it very easy to remove the cheesecakes from the metal bottoms. Press 1/2 of the crust along the bottom of each one. If you are making 8 minis, press 1 heaping Tablespoon of the mixture into each silicone mold.
  5. Place the molds in the freezer or refrigerator while you prepare the filling.
  6. To make the chocolate filling, place all of the ingredients, except the coconut oil, in a high-speed blender. Process for 1 to 2 minutes, stopping to scrape down the sides of the jar, until the filling is silky smooth.
  7. Add the melted coconut oil and process just until combined.
  8. Pour the filling over the crusts and freeze for at least 4 to 6 hours - preferably overnight.
  9. About 60 minutes before serving, remove the cakes from the freezer. Pop them out of the molds while they are still frozen and allow them rest in the refrigerator, ideally on the plates/platter you plan to serve them on. They will develop a wonderful mousse like texture as they thaw. Raw cakes are very temperature sensitive. However, once these cakes have been frozen overnight, they can remain covered in the refrigerator for 3 to 4 days. They still need to be served slightly chilled though!
  10. Optional: Just before serving, drizzle the cakes with chocolate ganache and caramel. Dust with edible gold and decorate with flower petals.

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