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Flourless Double Chocolate Cakes With Buttercream Frosting [Vegan]

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This cake has the absolute PERFECT texture: cakey, ooey-gooey, and a whole lotta fudgy. Share this dessert with the ones you love on Valentine's day!

Flourless Double Chocolate Cakes With Buttercream Frosting [Vegan]


To Make the Cake:

  • 1 3/4 cup organic wild blueberries
  • 3 tablespoons chia seeds
  • 1/2 cup brown rice syrup
  • 3/4 teaspoon vanilla powder
  • 1/4 cup raw cacao powder
  • 1/4 teaspoon ceylon cinnamon

To Make the Buttercream Frosting:

  • 2/3 cup dates
  • 1/2 cup water, or as needed
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon raw cacao powder
  • 2 tablespoons almond butter
  • 2 tablespoons melted cacao butter
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon vanilla powder
  • pinch of salt


To Make the Cake:

  1. pre-heat the oven to 350°F.
  2. Add blueberries to a small saucepan over medium-low heat.
  3. After about 3 minutes (or once the blueberries begin releasing liquid) begin mashing them with a fork.
  4. Once the blueberries are thoroughly mashed and all is well, add in the chia seeds and stir until they are well mixed in with the blueberry puree. This mixture should become thick like jam, in which case you will remove from the heat and allow to cool.
  5. Meanwhile, add the brown rice syrup, vanilla powder, cacao powder, and cinnamon into a mixing bowl and mix well, folding in the bluberry jam last. Mix well.
  6. Place into ramekins, cool heart-shaped moulds, or a 4-inch springform pan.
  7. Bake for 25 minutes. Remove from the oven after the allotted time and allow to cool for a minimum of 20 minutes. During this time, it is crucial that you allow the cake to be and do not poke or prod it, as it will fall apart.

To Make the Buttercream Frosting:

  1. Place all ingredients in a high-speed blender and blend until smooth. Place in the fridge for the remainder of the time you wait for the cake to cool so that the flavors become well-acquainted with another.
  2. Once your cake has cooled off, top with the buttercream and either serve warm or stick it back in the fridge for another half an hour to serve chilled. 





Delicious and nutritious plant-based recipes devoid of refined-sugar, gluten, and dairy Howdy! My name is Rita, and whole foods, plant-based nutrition is my jam. I am a certified yoga instructor, nutrition nerd, and green-smoothie addict with an insatiable appetite for creating delicious and nutritious plant-based recipes devoid of refined-sugar, gluten, and dairy. In my spare time, you can catch me singing at the top of my lungs, dancing in my kitchen, petting my dog, practicing yoga or walking outdoors, and smiling at every one I meet.



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