Should I store the cake in the refrigerator?

Yes, it's best to store the vegan chocolate cake in the refrigerator for 2 hours to maintain its structure and freshness.

Can I freeze the vegan chocolate cake?

Yes, you can freeze the vegan chocolate cake. Make sure the cake is completely cooled and wrap it tightly before placing it in the freezer. Thaw it in the refrigerator before use.

Vegan chocolate cake

Name: Vegan chocolate cake
Cook time: 2 min
Total time: 2 min
Yield: 6P
Ingredients: 100 g hazelnuts; 60 shelled pistachios (unsalted); 5 medjool dates; 2 tbsp coconut oil; a pinch of salt; 4 large ripe avocados (ripe = important!!); 120 g soaked cashews, 1 hour, rinsed; 4 tbsp melted coconut oil; 60 g agave; 3 tbsp cocoa powder; 200 ml coconut cream; 150 g melted chocolate with at least 70% cocoa; 400 ml coconut whipped cream; 250 strawberries

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Easy

Do you want to try making a raw vegan chocolate bomb yourself? Discover the full recipe here!

Ingredients

What do you need?

Quantity: 6P

Base
100 g hazelnuts
60 shelled pistachios (unsalted)
5 medjool dates
2 tbsp coconut oil
a pinch of salt

Filling
4 large ripe avocados (ripe = important!!)
120 g soaked cashews, 1 hour, rinsed
4 tbsp melted coconut oil
60 g agave
3 tbsp cocoa powder
200 ml coconut cream
150 g melted chocolate with at least 70% cocoa

Finishing
400 ml coconut whipped cream
250 strawberries

100 g hazelnuts
60 shelled pistachios (unsalted)
5 medjool dates
2 tbsp coconut oil
a pinch of salt

4 large ripe avocados (ripe = important!!)
120 g soaked cashews, 1 hour, rinsed
4 tbsp melted coconut oil
60 g agave
3 tbsp cocoa powder
200 ml coconut cream
150 g melted chocolate with at least 70% cocoa

400 ml coconut whipped cream
250 strawberries

Preparation method

How do you make this?

For the base, chop all the ingredients finely into a sticky mass.

Line a round springform pan with baking paper and press the mixture evenly into it.

Place in the refrigerator.

Put all the ingredients for the filling in the food processor and blend on high speed for about 5 minutes until you have a smooth, silky mixture and spread it in the form over the base.

Let it set for 2 hours.

Whip the cream, slice the strawberries, and use them to finish the cake.