Vegan Chocolate Delight Cake
Equipment
- Hi powered blender, food scale, oven
Ingredients
- 1 Tablespoon cocoa powder, unsweetened 15 gms
- 1 cup almond milk, unsweetned 120 ml
- 5 Tablespoons flax seeds 75 gms
- 1 cup almond flour 125 gms
- 4-5 each medjool dates, pitted 80 - 100 gms
- 1 Tablespoon cornmeal 20 gms
- 1/2 teaspoon nutmeg, freshly ground 2 gms
- berries for garnish
Instructions
- Roast flax seeds in a pan until nutty flavor making sure not to burn, when cool grind into a powder.
- Chop dates into small pieces.
- Blend half of dates with almond milk, cocoa powder, flax seed powder, almond flour with a touch of nutmeg.
- Adjust consistency, making sure the mixture is not too runny, if needed add a touch of almond flour and cornmeal.
- Finish with touch of nutmeg.
- Dust the inside of your baking molds with a little cornmeal to prevent sticking. Evenly disperse the remaining dates in the molds. Evenly divide the batter into the prepared silicone molds. Bake in a preheated oven set at 350 degrees Fahrenheit for about 15 minutes.
- Chill, then garnish with fresh berries before serving.
Notes
Chef Nilesh says he always weighs the ingredients when baking - it's like a science project and the measurements need to be precise. If you have a food scale try weighing instead of measuring.
The end result is not a cake like texture - it is soft and moist and pairs well with fresh berries.
Tried this recipe?Let us know how it was!