Vegan Chocolate Pie Cake
I see a lot of dessert-craving vegans on social media. Since I try to stay healthy, I looked up healthy desserts, mix some things up and come up with this recipe. Healthy, filling and gluten free vegan chocolate pie cake recipe, coming right up!
- 5-6 date
- 3/4 cup almond
- 1/2 cup oat flour
- 1 cup rolled oat (gf)
- 1/4 cup vegetable oil (Coconut oil, preferably)
- Sweetener liquid (Date water)
- 1/2 tsp salt
- 425 gram (15 ounce) Coconut Milk
- 50 g dark vegan chocolate
- 1/2 tsp cocoa
Best Vegan Pie Cake Crust
Let’s start with the crust. The thing I was afraid about the vegan crust was whether it was gonna stay together. And it did! Yay for that!
Before we start with mixing all the dry ingredients, we need to put dates to soak in hot water for 10 minutes. By the time we’re done with the mixture, date water will be ready.
Now, I want to mention that it’s not required to use date water, obviously. You can use any other liquid sweetener. I just prefer date water, and it is cheaper. LOL.
So, we mix all the ingredients for the crust, and mix well. Add the water from the dates into the mixture. Then, take the baking tray and grease it lightly with preferred oil by choice. Next, pour the mixture to the tray and flatten with your hands or any other utensil that is comfortable for you. Flatten it into half a cm (0.2 inch) thickness. Into the oven it goes, for 15 minutes (or until brown and crispy) in at 350 F. After it’s done, let it cool before putting the filling.
Well, now we have this soaked, not-so-good looking dates. We’ll skin them (whoa, plant torture!) and mash them into sticky consistency. Alongside with that, we’ll slice 50 g or so of dark vegan chocolate. (I had dark vegan chocolate, it was so dark, I couldn’t eat it alone, so I added into a dessert, best decision so far about desserts making).
Super soothing moment, scooping out the cream of coconut milk. Now, you can buy only the coconut cream, but if you don’t have it on the day you want to make this cake (like myself) you can use coconut milk’s cream. Just put it in the refrigerator for 2-3 hours before opening. When you open it, there’ll be a thick layer of cream. You can use that. So, product I used was 425 grams (15 ounce) of coconut milk.
Side note; if you want your filling to be thick, you can multiple the filling ingredients by 3-4. It’s really up to you.
In a double boiler (shown in the picture) add coconut cream, mashed dates, dark chocolate and 1/2 tsp cocoa. The reason we use double boiler is that they say chocolate tastes a bit sour if we melt it directly on the stove. Actually, I haven’t tried if that’s true. I mean, nobody ain’t got no time for that. (don’t mind me)
So, we put everything on the double boiler and stir it until really smooth. Once it’s done and cooled, pour it onto the crust and spread. You’ll need to refrigerate it for at least 2 hours.
For the upper layer of the cake, I think any choice of jam would be perfection. On the day I made this cake, I had my strawberry jam on hand, and thought strawberries would be great divider. So, I put 12 strawberries, and divided the cake for that measure.
The end. Enjoy 🙂
Let me know how your experience was with this vegan chocolate pie cake.