I’m a BIG fan of Bachanprem‘s culinary treasures, and was lucky enough to try her raw, vegan, totally delicious Chocolate Vanilla Dream cake at the weekend. It’s a knock-out, and lucky for us, she’s happy to share her recipe. Here’s how to make the best cake ever…
For the base…
3/4 cup almond meal
1/2 cup oats
1 1/2 cup medjool dates (or soaked ‘normal’ dates)
?Blend all together in food processor until a dough-like consistency forms; add a little (!) liquid if it doesn’t blend, e.g. almond milk or simply water.
☝️Press the dough as thick as you like in a lined cake tin; just remember this is only the base.
?Put in freezer to set, while you make the next layer.
For the vanilla cream layer…
1 1/2 cup soaked cashews
2x small frozen bananas
3x tbs chia seed
1x tbs coconut cream
Vanilla pod / flavour / ground
?Add all to food processor and start blending; it might be necessary to pause and stir it all up with a spoon to blend it smoothly; again, add a little liquid if necessary, but give it a good blend before, the cashews will let out the soaked up water after a little while and you don’t want to make it too watery.
☝️Spread the cream over the set base, as thick as you like.
?Put the cake tin back into the freezer while going onto the last layer
For the chocolate layer…
1 cup soaked hazelnuts
1/2 cup soaked cashews
1x large avocado
1/2 cup raw cacao powder
3x tbs agave
?Same procedure, blend it all smoothly; this might be a bit trickier now, as the hazelnuts are not as easy to work with; but some scraping and more blending will get you there.
☝️Spread the top layer as thickly as you like over the set vanilla layer.
?Put the cake back into the freezer and let it sit there for at least 3 hours.
?Before serving it, take it out for about 20min to let the core defrost and decorate as you please with e.g coco nibs, coconut shavings, edible flowers or a chocolate frosting of your choice and … ENJOY ?