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Making vegan chocolate cake. When it’s your birthday, you always get to choose what you want to eat, right? At least I think so. Also as a birthday boy. As I turned a year older, I figured I wanted to eat vegan chocolate cake. Of that creamy chocolate that melts on your tongue. And when you reach the bottom there is a crunchy bite in it. This chocolate cake has it all.
“Fantastic Daan” said my birthday visitor. Ok, what do you need to make this chocolate cake?
By the way, this chocolate cake is not only delicious for a birthday. How about as dessert for Christmas? Or just because you feel like it!
Vegan chocoladetaart
Ingredients
Bodem chocoladetaart
- 400 gram dadels
- 200 gram walnoten
- 130 gram rauwe cacao snippers
- 1 tl vanillesuiker
- 1 snufje zeezout
Ingrediënten vulling
- 225 gram kokosrasp iets dikker gemaakt
- 250 gram cacaopoeder
- 250 gram cacaoboter*
- 2 el kokosolie
- 4 el kersen zonder pit
- 200 ml ahornsiroop
- 1 tl vanillepoeder
- 1 tl zeezout
Topping
- kokosrasp
Preparation
- Wanneer je alles bij elkaar hebt, dan kan het beginnen. Pak je staafmixer. En het bijbehorende hakmolentje. Dat is dat bakje waar je je staafmixer op kunt zetten. Doe hier de walnoten en dadels bij elkaar, Niet alles tegelijk, dat past niet.
- Verzamel het mengsel van de dadels, walnoten, rauwe cacao, vanillepoeder en zeetzout in een grote kom. Kneed het deeg nog paar minuten. Het is beetje plakkerig, geen zorgen maken. Dat hoort.
- Doe een bakpapiertje in je springvorm en verdeel het notendeeg. Stamp het flink plat.
- Voel de ingrediënten voor de vulling in de keukenmachine* tot het enigszins romig wordt.
- Haal het mengsel uit de kom van de keukenmachine en verspreid het over de notenbodem.
- Op de bovenkant van je chocoladetaart doe je de kokosrasp. Je kunt ook andere leuke toppings doen. Wees creatief!
- Doe je chocoladetaart een uurtje in de koelkast en daarna, smullen maar!
Notes
Looking for other vegan sweets? Then check out the following recipes:


Vegan Chocolate Cake // English
Vegan Chocolate Cake ENG
Ingredients
Bottom
- 400 grams dates
- 200 grams walnuts
- 130 grams raw cocoa chips
- 1 tsp vanilla suger
- 1 pinch sea salt
Filling
- 225 grams coconut rasp slightly thickened
- 250 grams cocoa powder
- 250 grams cocoa butter
- 2 tbsp coconut oil
- 4 tbsp cherries (stoned)
- 200 ml maple syrup
- 1 tsp vanillia powder
- 1 tsp sea salt
Toppings
- coconut rind according to the feeling for the topping
Preparation
- Some ingredients are a bit more difficult to get in regular supermarkets. For example, for the cocoa butter and the raw cocoa chips, go to an organic shop.
- When you have everything together, you are ready to start! Get your hand mixer and the accompanying chopper. That's the bowl where you can put your hand mixer on. Put the walnuts and dates together here, Not everything at once, that doesn't fit. Or if you have a good blender or kitchen machine, that will work too
- Add the raw cocoa, vanilla powder and sea salt. Make sure -because you can't put the dates and walnuts in the mincer at the same time- that you distribute all the ingredients well.
- Collect the mixture of dates, walnuts, raw cocoa, vanilla powder and sea salt in a large bowl. Knead the dough for a few more minutes. It's a bit sticky, don't worry. That's right.
- Put a baking sheet in your springform and divide the nut dough. Flatten it considerably.
- Feel the ingredients for the filling in the food processor until it becomes slightly creamy.
- Remove the mixture from the food processor's bowl and spread it over the nut base.
- Put the coconut zest on top of your chocolate cake. You can also do other fun toppings. Be creative!
- Put your chocolate cake in the fridge for an hour and then, enjoy!