I must say I’m quite proud of my latest vegan and gluten-free creation!
I’ve made a cake with filling before (Chocolate Mocha Cake), but this one works without any starch. The filling is quite simple with only hazelnuts, dates, water and chia seeds. It does soak into the cake a little but I actually like that because it makes it more moist.
If you prefer the cream to be thicker and not to soak into the cake as much, I can recommend adding 2 heaped tablespoons of corn starch instead of chia seeds and then bring it to boil so that the starch thickens the cream.
I have used a relatively small cake form with 18cm diameter. If you are planning to make a larger cake (about 22cm diameter) I suggest to add another third of the ingredients.
For a 18cm cake form you’ll need:
For the cake:
1/2 cup (70g) buckwheat flour
3/4 cup (90g) sweet sorghum flour
3/4 cup (70) FAIR-TRADE cocoa powder
2 tablespoon fiber husk
2 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 cup (140g) dates + 3/4 cup water
2-3 tablespoon olive oil
1 cup water
For the filling:
1 cup (150g) hazelnuts
1/2 cup (70g) dates + 3/4 cup water
1/2 cup water
2 tablespoon chia seeds
For the icing:
1/2 cup (70g) dates + 1/2 cup water
1/4 cup (65g) coconut oil (melted)
2 heaped teaspoon cashew butter
4 heaped tablespoon FAIR TRADE cocoa powder (30g)
Place the dates for the dough, the filling and the icing into 3 separate cups and cover with the suggested amount of water to let them soak. This way they are easier to blend.
Best start with roasting the hazelnuts. Heat a non stick frying pan with a thick bottom and roast the nuts while stirring constantly. After a few minutes the nut’s skin should start to crack and partially fall off.
Take the pan off the stove and let the nuts cool down a little. Then rub off the peel either by rolling the nuts between your fingers (a very relaxing task ;)) or placing the nuts in a clean dish-washing towel and rubbing them vigorously.
Prepare the baking tin with a sheet of baking paper on the bottom. This way the baked cake will be easier to remove.
Preheat the oven to 190°C.
Then prepare the dough by mixing all dry ingredients in a medium sized bowl. I prefer to sift it through a fine colander.
Blend the dates with water to a fine cream.
Pour the date cream into the bowl with the dry ingredients. Add olive oil and water as well.
Stir well but not too long, otherwise the dough won’t rise as well.
Pour the dough into the cake tin and spread it evenly.
Bake in the oven, covered with a loosely placed sheet of aluminum foil, for approx. 30 minutes (depending on oven type – make a needle test!).
Let the cake rest in the oven for a few minutes before taking it out.
Remove the cake tin and let the cake cool down properly.
When the cake has cooled down, cut it into two. I use a bread knife for this.
Place the bottom part in the cake tin again.
Prepare the filling by blending the hazelnuts, dates and water to a fine cream, adding the chia seeds towards the end. I use a high-speed blender for this because it makes it very creamy 😉
Pour the cream into the cake tin and spread it evenly.
Place the top of the cake gently on top of the cream.
Let the cake rest in the fridge while preparing the icing.
For the icing, blend all ingredients to a fine cream, adding the cocoa powder towards the end.
Take the cake out of the fridge and gently remove the cake tin. If there is any excess cream coming out of the sides, remove and dispose of appropriately – you know what I mean 😉
Then smother the whole thing with the icing – have no mercy! 😉
Let set in the fridge for a few hours. It also tastes good without waiting…