Raw-Vegan Carob Cake with Coconut Cream

Raw-Vegan Carob Cake with Coconut Cream

First time I made this cake was for Christmas dinner, because I had to eat something sweet too, right? I made 4 servings for me and my family members and they enjoyed it.

The recipe is very easy, it just takes some time in advance to prepare the needed ingredients.

For the cake base you need:

  • 100gr (3.5oz) walnuts
  • 125gr (4.4oz) seedless dates
  • 1/2 teaspoon of vanilla extract
  • 3 tablespoons of carob powder

Walnuts and dates are soaked in water overnight, separately. Next day, drain them. Grind the walnuts in a blender, food processor or chopper, but just a little bit like in the photo below (I used a chopper). I like to be a little crisp.

Pour them in a bowl, rinse the blender, food processor or chopper and proceed to the dates paste preparation. Dates are processed in the blender until a fine paste is formed. Depending on the performance of the blender or food processor, you might need to add 1-2 tablespoons of the water in which you soaked the dates, in order to be processed well. I did not need to add any water.

Remove 1 tablespoon of the dates paste that will be used in the coconut cream. Add vanilla extract and carob powder, and process until a homogeneous paste is formed. Then pour over crushed walnuts and mix thoroughly for uniform distribution.

For making cookies as I did, you need these stainless steel food rings or something similar. Equally divide the quantity of the cake base into 4, pour it into 4 food rings and press well with your fingers or kitchen spatula. Place them in the refrigerator until you prepare the coconut cream.

For the whipped coconut cream you need:

  • 200gr (7oz) fat from coconut milk
  • 1/2 teaspoon of vanilla extract
  • 1 tablespoon of dates paste

Keep two cans of coconut milk in the fridge for a few hours, then only take the fat that hardens above.

Process all the ingredients in a blender or food processor until it forms a fine cream. Pour it in a bowl and keep it in the refrigerator for 2-3 hours.

Remove the cakes from the rings. Using a cake icing gun, garnish them with coconut cream.


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