Flavorful fudgy cardamom orange choco cake (vegan)

In the means of preparation, flavorful fudgy cardamom orange choco cake is your typical vegan cake, which would have been raw if it wasn’t for the melting of the cocoa butter. But, when we talk about the taste, oh, there is nothing typical about it!

Ever since I had a chance to try cardamom – hell, as soon as I felt its’ distinguished aroma – I knew spice is going on the very top of my list. And a cake like this – with the famous choco-orange combination – simply bursts with flavours thanks to this fantastic spice originally from India and Indonesia.

The ingredients and preparation

To make this lovely orange choco cake, you will need a strong blender. The coconut butter takes a bit more time and blending power to be turned into a cream we are looking for. It’s definitely worth the extra pulse or two, since the result is fudgy and rich layer over the date and hazelnut base.

Speaking of the base – the recipe suggests using hazelnuts. However, if you prefer almonds, walnuts or pecans, feel free to swap. For people skipping nuts, oats are always a good replacement. They mix great with dates, freeze easily and are rich in fibers and beta-glucan.

As for the cashews, no need to soak them overnight. Use the old trick of placing them into hot water for about 15 mins (more, if you have the time), rinse, drain and blend.

What would I do differently? Next time, I will definitely use alkalized cocoa powder yet more intense chocolate flavour and colour. Stay tuned 😉

Flavorful fudgy cardamom orange raw choco cake (vegan)

Course: DessertsDifficulty: Easy

Servings

10

servings

Prep time

35

minutes

If you’re a fan of choco-orange combination, this cake is a must-try. Cashews are there for the irressistible creaminess, while cardamom provides a memorable aroma.

Ingredients

• 200 g of raw cashews

• ⅓ can of coconut milk, more if needed

• 100 g coconut butter

• 2 tbsp of cacao butter

• Handful of dates, pitted and peeled

• Raw cocoa powder

• Sweetener of choice

• 100 g hazelnuts

• 1 orange peel, grated

• Juice of ½ orange

• Green cardamom, around 7 pods

• A piece of vegan chocolate, for decoration

Directions

• For the base:
• Soak the dates and cashews into warm water for at least 30 mins (into separate bowls). 
• Drain the dates, peel the skins and remove the pits. Transfer the dates into a strong blender or chopper, add the hazelnuts and 1 tbsp of coconut oil. Place the mixture onto the cake mould you will be using, tap it with your fingers until you cover the base and place into the freezer.
• For the filling:
• Soak the cashews into hot water for about 15 mins. Rinse, drain and set aside.
• Remove the cardamom seeds from the pods and use the mortar to turn them into a powder.
• Pour the coconut milk, butter, oil into a blender. Add all the remaining ingredients and pulse until you get a creamy consistency.
• Pour the mixture onto the date base and freeze overnight.
• Serving: Remove the cake from the freezer. It takes around 15-20 mins to become easy to cut and up to 30 mins to be ready to serve. Grate the chocolate onto the top and sprinkle with a bit of orange peel for garnish.