Rich Vegan Chocolate Cake

2014-08-03 17.02.31-1This cake is just amazing, it is really rich and creamy with sour taste of cherries. My boyfriend just love this and he could eat the entire thing by himself :D. It is a bit tricky to make because of the whipped coconut cream and managing with agar agar,  but it is really wort it. This recipe is from vegansandra.com.  

Crust:

  • 1 cup almonds
  • 1/2 cup chewy dates
  • 1/2 tsp vanilla extract

Instructions:

  1. Throw everything in the food processor and process until it starts to stick together, some bigger junks are fine.
  2. Take the cake mold and cover it with baking sheet.
  3. Press the crust on the bottom of the baking sheet and put in freezer.

Filling:

  •  2 cans of 400 g full fat coconut milk (Santa Maria), cooled in the fridge overnight or several hours
  • 200 g dark vegan chocolate
  • 1 tsp agar-agar
  • 2 jars of pitted cherries, drained
  • almond flakes

Instructions:

  1. Melt the chocolate and leave it cool on the room temperature.
  2. Take the coconut cans from the fridge, turn them upside down and open them. Pour off the liquid part (use it in the curry or a soup). Scoop out the thick coconut cream and whip it until fluffy (I use food processor with whipping blades).
  3. Pour in cooled chocolate.
  4. Mix agar agar with 2 tsp hot water and heat up for a few seconds. Add in agar agar while whipping and continue until everything together.
  5. Take the crust from freezer and cover with drained cherries. Scrape the whipped mix on top of the cherries and spread it with the spoon evenly.
  6. Sprinkle with almond flakes and put the cake in the fridge overnight or in the freezer for few hours until it has firmed.

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