Ok, guys, I cant hide my birthday cake for you anymore!
Here it is for you!
As you can see, I didnt even had time to take perfect pictures, I started to eat the set before done, and my little boy, wanted to play with the pomegranate and blueberries, so I really just got some minutes to get these pictures for you, but that is not whats about. Its all about the recipe, and you just have to promise me to make it, THIS IS SERIOUSLY THE BEST CAKE I HAVE MADE SO FAR! And trust me, I have made many many cakes in my life. Whenever I come up with a new recipe that is just so much better than the last one, I got very excited and all I want, is to share it with the world, you guys still dont know what you are missing out. Just telling you. I know life BEFORE AND LIFE AFTER THIS CAKE. A game changer!
Even my fantastic partner, who is the biggest criticker I have (he dont even like chocolate, have I told you that!?), he just loved this and ate most of it. (No, honestly I didnt give him that much, just half of it, lol, we ate the half at my birthday night when baby-boy was sleeping, and the other half yesterday, so I dont even have a crumble left!!)
This cake is not a dessert only for vegans or health-interested people, its a mastepiece/dessert for everyone, even though you probably never will go back to white sugar, diary and egg desserts after trying this one. Just saying it, in case you still doubt that heaven is one this plate.
This cake is:
- 100% vegan
- 100% gluten free
- 100% refined sugar free
- 100% worth making!
Without further distraction, lets just jump down to the recipe you have been waiting for!!
Vanilla-Chocolate (Heaven) Cream cake with a nutelly frosting (to die for)
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I just coudnt resist to try the first bite while shooting, no patience on my birthday!;)
Recipe
I made this cake in a 18 cm mold
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These are all the ingredients you will need. From left to the right: frosting, cream and the base ingredients.
Base:
- 100 g hazelnuts
- 70 g dates
- 1 vanilla bean
- 2 tbsp coconut shred
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Vanilla & Chocolate Cream filling:
- 1 cup/160 g cashew nuts (soak them for at least 8 hours before starting to make this recipe)
- 1 cup coconut milk
- 100 ml maple syrup
- 1 vanilla bean
- 3 tbsp extra virgin coconut oil
Chocolate: - 30 g cacao powder, raw or unsweetened
- 25 g cacao butter
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Nutella Frosting:
- 100 g hazelnuts/or mixed nuts (I used hazelnuts and walnuts)
- 2 tbsp cacao powder, raw or unsweetened
- 2 tbsp maple syrup
- 1/4 cup water
- (pinch sea salt) if you like, but it is not necessary.
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Method:
Soak the cashew nuts overnight or for at least 8 hours. Rinse and drain well.
Start with the base: roast the hazelnuts on a baking sheet at 200 degree celsius for 10 minutes. Let them cool down and then remove the loose skin from the nuts.
Blend the roasted hazelnuts with the dates, vanilla and coconut shred until it starts to crumple and sticks together.
Press down the base-dough in a cake mold.
Prepare the filling: melt the cacao butter in a water bath, mix with the cacao powder and set aside.
Blend all the other ingredients for the vanilla-cream filling in a high speed blender for some minutes until silky and smooth. Set aside half of the cream and blend the other part with the cacao butter and cacao mixture.
Pour half of the cacao cream on the base and freeze until firm. Than pour over half of the vanilla cream on the chocolate layer, and if you want you can freeze it again and repeat until you have 4 nice layers, or just pour the cream that is left into the other cream and make your own design with a fork or spoon.
Freeze the cake some hours, at least 3 hours, until set.
Frosting: Roast the hazelnuts for 10 minuten on a baking sheet at 200 degree celsius. Remove the loose skin when cooled. Blend the nuts with the maple syrup, cacao and water until smooth. The longer you blend, the smoother the texture. Decorate the cake with the cream.
Let the cake defrost in the fridge for 1-2 hours before serving. Decorate with berries, fruits, or however you want.
Serve and enjoy! If something is left, than storage the cake in the fridge.
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This must be the perfect entry for my girl Nicole @nicoleslife and her new #veganbakingcompetition ! You should definitely check out her contest! I hope you like my cake as much as I did my dear Nicole, maybe I will make you my cake one day;)
What are you waiting for? Go straight to the kitchen, get the ingredients and start creating magic!
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Tomorrow I have a delicious granola recipe for you, cant wait to share! See you soon my dear friends and dont forget that you still can participate at my #happybrithdaycontest ! Here you can read all about it, and how to win SBD!
Love, Niina
Check out my instagram and blog for many simple and healthy vegan recipes.
While you are still here, take your time to check out my other recipes and recent posts:
Contest: My birthday contest for you to win SBD!
Breakfast Ideas and recipes, top 5!
PEANUT BUTTER-CHOCOLATE CUPS with roasted hazelnuts
Bliss Balls: Healthy Energy Balls
Brownies: CHOCOLATE BROWNIES!
Coconut Ice cream Cake: Coconut Ice-Cream Bundt Cake with hot Jam and Chocolate!
Muffins: Chocolate Muffins with a blueberry jam filling!
Pancakes:
Poetry & Inspiration:
Life changing questions
This MOMENT- POETRY AT THE AIRPORT
How to find your inner purpose in life❤
Thank you all! ❤
I want to inspire you to live your dreams, eat delicious, wholesome, nourishing, healthy food, and keep a creative mind. We all can do that, now!❤
All images are mine. Please dont use without my permission.