The nice thing about this particular cake is that it's so simple and focuses on showcasing the classic vanilla and chocolate flavors. You can really top this cake with anything, whatever suits your taste. Figs are in season and make a super sweet and gorgeous topping!

Raw Vanilla and Chocolate Cake [Vegan, Grain-Free]

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Ingredients

For the Crust:

  • 3 1/3 cups coconut flakes
  • 1 1/3 cups cashews
  • 4 tablespoons sprouted buckwheat
  • 10-15 dates
  • 2 tablespoons and 2 teaspoons raw cacao

For the Chocolate Mousse Layer:

  • 2 2/3 cups soaked cashews
  • 4 tablespoons and 1/4 teaspoon raw cacao
  • 1 cup almond milk
  • 1/2 cup agave or coconut nectar
  • 3/4 cup coconut oil

For the Vanilla Mousse Layer:

  • 2 2/3 cups soaked cashews
  • 1 teaspoon vanilla extract
  • 1/2 cup agave
  • 1 cup almond milk
  • 3/4 cup coconut oil
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Preparation

  1. Mix all ingredients for the cake crust in a food processor (except the buckwheat). Mix until it's firm. Add more dates if necessary. Mix in buckwheat with the pulse function so that they are mixed into the dough without being crushed. Place the crust in a spring form pan. Use the back of a spoon to get nice straight edges and flat surface.
  2. Mix all ingredients (except coconut oil) to the chocolate layer in a food processor. Blend until smooth. Add the coconut oil in liquid form and mix for a few minutes. Pour the chocolate mousse on top of the crust. Leave it in the freezer for at least 1 hour to settle.
  3. Repeat the same procedure with the vanilla mousse layer and carefully pour over the chocolate mousse layer. Leave the cake in the freezer for at least 3 hours. Take out the cake for a few minutes until the spring form is ready to let go of the edges. Use a flat knife to smooth the edges if necessary.
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