Vegan Chocolate Vanilla Cake

Vegan Chocolate Vanilla Cake, easy, no bake, gluten free cake explained in all the details and with step by step video recipe. Rich, nutty and creamy dessert.

Share this post

Share on facebook
Share on pinterest
Share on twitter
Share on whatsapp
Share on email
Share on linkedin

Vegan Chocolate Vanilla cake

Vegan Chocolate Vanilla Cake is an easy and quick to make cake. No coconut oil , No refine sugar.

  • 150 gr Hazelnuts
  • 150 gr Dates
  • 100 gr Dark Chocolate 70%
  • Pinch of Salt
 
  • 300 gr Plant Based Yogurt
  • 100 gr Dates
  • 150 gr Cashews
  • 2 tsp Lemon Juice
  • 1 Vanilla Pod / 2 tsp Vanilla extract
  • Pinch of Salt
  • 1/2 tsp Xanthan Gum 
 
  • 300 gr Plant Based Yogurt
  • 80 gr Cacao Powder
  • 100 gr Cashews
  • 70 gr Agave Syrup / or Maple Syrup
  • 100 gr of Peanut Butter / or Almond Butter
  • Pinch of Salt
  • 1/2 tsp Xanthan Gum
  • Dark chocolate
  • White chocolate
 
All the ingredients are for 8 Portions

cake pan 21 cm / 8 inch diameter

A delicious vegan, gluten free dessert that does not lack of personality.  Simple raw cake recipe for anyone who loves vanilla and chocolate.

Vegan Chocolate Vanilla Cake

A crunchy, nutty and chocolaty base with two creamy fillings for a vegan cold dessert easy to make. There is no need for cooking in making this cake. It is ideal for spring or summer, but rich and creamy dessert is satisfying in any season.

Select only the best ingredients to prepare your cake. You can make it raw choosing only raw ingredients. 

Pipe the filling in any way you like to create many different variation of this dessert, garnish with grated white and dark chocolate.

Cake Base

We start our Vegan Chocolate Vanilla cake preparation making the base. We want to have a crunchy chocolaty base that hold together without being sticky and chewy. For this result is important thinking about the ingredients and the preparation.

For the base we selected hazelnuts, dark chocolate 70%, dates and a pinch of salt. 

Any dates variety will work in this recipe, even if the most suited for the base are less juicy and more compact in order to bring some sweetness, but keeping the stability to the base.

For those reasons we would not recommend using variety as: Medjool, Ajwa or similar. Those varieties are great for the creams, fillings and sauces instead.

Start by adding in a food processor hazelnuts, dates and a pinch of salt. Work the ingredients in pulses of few seconds each time. This is essential if you want a crumbly and crunchy end result.

Once you have a nice even crumble add chopped dark chocolate to the food processor, and work it few more times in pulses. The mixture will get slightly stickier and hold together if pressed, to still crumble apart.

Take a cake pan of 21cm / 8 inch and cover spreading evenly the mixture.

Press on the base mixture with a spoon, leave aside in the fridge.

 

Don't miss any new Recipe, Video, Article !

Subscribe to our Newsletter

Receive all the latest Posts, Articles and Videos

Improve your Baking & Pastry Skills

Vanilla Filling

Vanilla Filling

Next step in this cake preparation is preparing the filling. 

A decisive element of the filling preparation is the selection of the plant base yogurt. This is the main ingredient in both fillings for this cake. Choosing a plant based yogurt not suited for the purpose will alter the taste of the chocolate and vanilla cream. We would recommend using a plant based yogurt with a mild taste, not acid and not too sweet. 

In a food processor add the cashews, a pinch of salt, dates, vanilla, lemon juice and plant based yogurt. Blend the ingredients until smooth.

Scrape the food processor bowl sides as needed. Add Xanthan Gum and keep blending.

Once you are happy with the vanilla filling texture, fill a piping bag fitted with a round tip and leave aside.

Note.  In this preparation we do not soak the cashews to make the filling, by doing this we want to have a firm creamy filling. It may take few minutes more to blend the ingredients, but you will appreciate the different cake texture in the end result. We find that soaking the cashews work best in creams while if you want the cake to set firm our preference is to skip the process.

 

Chocolate Filling

The preparation of the chocolate filling follow the one of the vanilla above. 

For this filling you can use almond or peanut butter, base on your personal preference. In both cases the nut butter is just giving a light note to the end result and you will not be able to really taste it.

Add to a food processor  (or a blender) the cashews, a pinch of salt, cacao powder, peanut butter (or almond butter), plant based yogurt, agave syrup (or maple syrup) and blend together.

Work the ingredients in the food processor until creamy and smooth scraping the sides as needed.

Add Xanthan Gum and keep blending until all incorporated.

Fill a piping bag fitted with a round tip and leave aside.

 

For this cake we are using piping bags fitted with round tips of 1 cm / 0,5 inch, making a concentric decoration by alternating the chocolate and vanilla fillings in each circle.

Take the cake base out of the fridge and pipe one outer circle of chocolate filling. Pipe a second inner circle of vanilla filling and keep alternating the chocolate and vanilla filling in each circle you pipe, until all the cake base is covered.

For the second layer of filling pipe the chocolate cream on the vanilla circle and the opposite until you cover completely with a second layer of circles. 

Finish piping the remaining vanilla and chocolate filling to decorate on top. Smooth the surface out with a spatula and leave in the fridge to set for at least 8 hours. 

You can create the decoration that you prefer for this cake. The fillings are easy to work with before they set as they are creamy and smooth and you can easily pipe them. 

Once the cake is set you can run a small spatula or a knife around the cake pan edges and unmould. 

Garnish on top with white chocolate and dark chocolate and serve it cold.

Keep the Vegan Chocolate Vanilla Cake in the fridge until serving and consume within 3 days. 

The Vegan Chocolate Vanilla Cake can be frozen and kept for a month in the freezer. Just unfreeze slowly in the fridge before serving it.

We can’t wait for you to try this vegan dessert recipe ! We are looking forward to hear your feedback preparing it.

Let us know what you think about our Vegan Chocolate Vanilla Cake and feel free to share it with anyone you think may like it. 

Drop a comment below for any query or if you have experimented any variation with our recipe that you want to share.

Let’s change the world today one dessert at the time.

Share this post

Share on facebook
Share on pinterest
Share on twitter
Share on whatsapp
Share on email
Share on linkedin

Leave a Reply