Birthdays are a day of celebration and throwing caution to the wind and indulging in delicious treats like this vegan birthday cake. I used to go a little crazy on candy and rich chocolate cakes. My energy would be non- existent by the end of the day.
I would have the biggest “food baby” and the dress I bought to dance the night away would always be a little troublesome when zipping up. So how about we take birthdays back and instead of giving people a cake coma lets re-invent tradition with something so indulgent it seems criminal. The best part? A completely healthy vegan chocolate cake. So delicious that you will want seconds and thirds without worrying about putting on the pounds.
I love to have my cake with a cup of Dandelion coffee for a yummy flavour combination.
Feel free to get creative with colours and designs! Here are a few of our favourite combinations;
- Flaked almonds and orange slices
- Mixed berries: strawberries, raspberries, blueberries etc
- Almonds, pumpkin seeds, coconut flakes, goji berries
Prep time: 10 minutes
Cook time: Approx. 35 minutes
- 1/3 cup melted organic coconut oil
- 1 cup cooked chestnuts
- 1 cup ground almonds
- 1 tbsp. vanilla extract
- 9 soft pitted dates (preferably Medjool dates)
- 1/2 cup cacao nibs
- 2 tbsp. cacao powder
- ½ tsp baking powder
- ½ tsp almond essence
- Pinch of sea salt
- 1/3 cup coconut sugar
For the cashew cream
- 2 cups soaked cashews
- Juice 1 lemon
- 2 tbsp. maple syrup
- 1/2 tbsp. vanilla essence
- Pinch sea salt
- 2 tsp cacao powder
Pre-heat your oven to gas mark 4/325F
Put the coconut oil and chestnuts in your food processor and blitz for 1-2 minutes. Add in the dates (if dates are hard, soak in a little hot water to soften for 20 minutes), blitz again. Then add the ground almonds, cacao nibs, cacao powder, baking powder, almond & vanilla essence, salt, coconut sugar and pulse again until everything is well combined (the batter should be thick and gooey). If the batter is too dry add the date water until texture is thick but creamy. Keep any date water leftover as it makes a great sweetener in smoothies.
Add parchment paper to your cake tin to prevent sticking. Spoon the batter into your cake tin. Use a 21cm loose bottomed tin (press the mix into the sides).
Bake for 35 minutes on gas mark 4/325ºF until the edges are getting a little brown.
To make the cashew cream;
Put all the ingredients into your cleaned food processor and blitz until smooth and creamy. Add a little water (or the left over date water for extra sweetness) if the consistency is a little thick.
Allow to cool and then top with the cashew cream and your choice of toppings (oh and don’t forget the birthday candles).