Not enough time to bake a big chocolate cake?! Then opt for this healthier cacao torte. Cacao and coffee tastes combine well and there is sweetness from the dates, vanilla and agave. No flour, no refined sugar, no bake, no dairy just a whole lot of cacao chocolate goodness.
Equipment
- Food Processor
- Baking Paper
- Cake Pan
- Wooden Spoon
- Freezer
- High Powered Blender
- Fridge
- Sieve: Optional
Ingredients
For the cake
- 300g Soaked Dates
- 300g Almond Flour
- 1 Tbsp Pure Vanilla Extract
- 1/2 Shot Espresso Coffee
- 1 Tbsp Lemon Juice
Top layer
- 1/2 Shot Espresso Coffee
Optional toppings
- Sea Salt Flakes
- Nuts
Method
- Firstly, make sure you've soaked your pitted dates. To do this place them in a cup covered with water and leave overnight or for at least a few hours.
- Place all the cake ingredients into a food processor and whizz everything until it's properly mixed together and the mixture starts to form a dough.
- Then make sure your cake tin is lined with baking paper, then pour this mixture into it. Press the mixture down with the back of a wooden spoon, or your hands.
- Place cake in freezer while you make the top layer.
- For the top layer, put all the ingredients for this into a blender and whizz until a smooth mixture forms. Remove the cake part from the freezer and pour this on top.
- Pop it back into the freezer and let it set for a minimum of 2 hours.
- Once set, carefully remove the cake from the tin and add any additional toppings, such as using a sieve to dust it with extra cacao powder.
- Keep the cake in the fridge until ready to serve and enjoy!
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