Rich and creamy chocolate cake on a crispy, gluten-free crust. To really take the presentation to the next level, top this decadent dessert with roasted cashews, and then drizzled with caramel sauce. This stand-out cake will have everyone talking!

Chocolate Cake With a Crunchy Rice Crispy Base [Vegan, Gluten-Free]

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Ingredients

For the Liquid Mixture:

  • 1 14-ounce can coconut milk
  • 1 tablespoon organic vanilla extract
  • 1/3 cup coconut blossom sugar
  • 3/4 cup cashew nuts, soaked for 10 minutes in hot water
  • 2 shots good quality coffee

For the Chocolate Filling:

  • 6 ounces vegan baking chocolate
  • 1 tablespoon coconut blossom sugar

For the Dough:

  • 2 3/4 cups vegan and gluten-free crackers
  • 1/2 cup coconut oil or vegan butter
  • 1 cup coconut milk mixture
  • 1/3 cup coconut blossom sugar

For the Caramel Sauce (optional):

  • 1 tablespoon coconut blossom sugar
  • 1 teaspoon coconut oil
  • 1 teaspoon cashew butter
  • 1/4 cup water

For the Roasted Cashews (optional):

  • 1 teaspoon coconut oil
  • 1 tablespoon coconut blossom sugar
  • 1/4 cup  cashews roughly chopped
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Preparation

    1. Preheat oven to 390°F.

To Make the Milk Mixture:

    1. First, prepare the milk mixture by combining the coconut milk, vanilla extract, coconut blossom sugar, soaked cashew nuts, and coffee in a blender and process until smooth.

To Make the Dough:

    1. Finely crush the crackers in a bowl. Add coconut oil (melted), coconut blossom sugar, and one cup of the milk mixture. Knead to a sticky dough.
    2. Slightly grease a baking dish (or a 7-inch springform pan) and press the dough firmly on the bottom.
    3. Bake the dough for 8 minutes, then set aside.

To Make the Filling:

    1. In a saucepan, melt the chocolate in the remaining milk mixture and add the coconut blossom sugar. When smooth, pour over the baked dough. Flatten it out, then set aside to cool and harden.

For the Optional Caramel Sauce:

    1. Combine all ingredients in a small saucepan and heat.

For the Optional Roasted Cashews:

  1. Chop the cashews, mix with coconut blossom sugar and oil. Then briefly roast in the oven.
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