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Chocolate Ganache Cake (gluten-free, dairy-free)

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Ingredients

Adjust Servings:
crust:
1,5 cup Pecan nuts or raw walnuts
3 tbsp Maple syrup
0,5 tsp Salt
0,5 tbsp Cinnamon
1/8 tsp Cayenne pepper or ground chili pepper
1 tbsp Coconut oil
filling
0,5 cup Мусс из кешью/урбеч or almond mousse
0,5 cup Date paste easy to make at home
0,25 cup Agave syrup or maple syrup
4 tbsp Coconut oil
1,5 tbsp Соевый соус (gluten-free)
1 pcs Vanilla pod
1,25 cup Cocoa powder
0,5-1 cup Water cold

Chocolate Ganache Cake (gluten-free, dairy-free)

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 30 min
  • Serves 6
  • Medium

Ingredients

  • crust:

  • filling

Directions

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It’s not just a chocolate ganache cake, it’s a perfect dessert for modern times:

  • gluten and lactose-free, rich in plant-based protein
  • no-bake and easy to make
  • intense chocolate taste – perfect for chocolate lovers

It’s very peculiar, stunning and delicious!

Since it’s served cold with berry sauces and sorbets, it makes a good summer dessert. Though it also can be a refreshing note after a hearty winter meal.

The recipe uses date paste instead of sugar. It can be easily made at home: soak dates in a bowl of cold water for a few hours, remove the pits and process in a blender. Add water, if necessary, but not too much, or the cake may not set. The paste keeps refrigerated up to 1 week. It can be used as a sugar substitute for desserts, smoothies, and baked goods. It’s great!

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Steps

1
Done
10 min

crust

In a food processor, crush pecan nuts, salt, cinnamon and cayenne pepper for 1-2 secs. Add coconut oil and maple syrup, blend until it forms into coarse crumbs (not paste!).
Transfer to a 22 cm cake pan and press it evenly into the bottom. Set aside.

2
Done
10 min

filling

Use a food processor to blend together the cashew mousse, date paste, agave syrup, vanilla seeds, coconut oil, and soy sauce. Blend for 1-2 secs just to combine the ingredients.
Add the cocoa powder and a few tablespoons of water, blend again. You should end up with thick and smooth chocolate cream. Add more water, if necessary. Don’t add too much of it, or the cake won’t set. The less water you add the better.

3
Done
5 min

assemble

Pour the filling over the crust and spread evenly. Refrigerate for a few hours, or better overnight. If placed in the freezer, it sets quicker.

4
Done
5 min

serve

Hold the knife under hot tap water before cutting and wipe it on a towel before making every cut. Serve with berry sauce and sorbet, sprinkled with chocolate chips or cocoa powder.

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