From time to time I participate in vegan baking classes to learn new things, improve my baking skills and also meet inspiring people. A week ago or so I went to Le Pain Quotidien classes at Borough Market. We made Seasonal Fruit Tart with Roasted Fig, Plum and Coconut Cream and Raw Vegan Chocolate Cake. These are treats you can make with any fruits you like. Remember to keep them in the fridge to stay fresh.
Chocolate cake is easy to make so I decided to give it a try and make one at home. This recipe is different than the one we used at LPQ classes, but was inspired by their recipe. I used 3 inch round tin.
3 medjool dates, chopped
60 g chopped nuts – I used almonds and pecans
15 ml dates syrup
15 ml coconut oil
30 g blackberries
20 ml date syrup
3-4 tsp of chia seeds (optional, if your filing is too thin)
4-5 tbsp of cacao powder
Line your tin with parachment paper. Mix all the ingredients for your base with fork. Fill up the bottom of your tin and flat down. Leave it in the fridge for 10 minutes.
Smash the banana, avocado, fig and blackberries with wisk or fork, add the rest of your ingredients and mix until combined. Pour it into the tin and let it set in a fridge for 20-30 minutes.
Decorate it with figs and some super seeds as sunflower seeds or flax seeds. You can spinkle the cake with icing sugar.
- If your filing is sticky enough you can leave out chia seeds
- Keep the cake in the fridge and keep it there for max 2 days (that is why I used smaller tin)
- Soak the medjool dates in hot water for 5 minutes if hard