Dessert || Chocolate Ganauche Cake

This cake is delicious and almost healthy enough to eat for breakfast! Well, not quite — but vegan, almost completely raw and gluten free!

What we love: it is fast and easy and freezes really well! As with most of my mom’s recipes, it is also gluten free!

What we love less: It is made with soy which is not the best health choice. My mom has in fact just reinvented this recipe using homemade cashew ‘tofu’. That recipe will be complete and featured in her new cookbook coming out in the fall!

Chocolate Ganauche Cake

Crust:  In a bowl combine, mix well and press into a 9 inch spring form pan.  Place in the freezer to set while you make the filling.

½ cup cocoa powder
½ cup ground almonds
¼ cup palm sugar; or coconut sugar; or fine sucanat sugar
¼ tsp. salt
Scant ¼ cup melted coconut oil
Generous 1/3 cup of lightly toasted shredded unsweetened coconut
Generous 1/3 cup of lightly toasted and slightly chopped sliced almonds

In a food processor blend:

1 tsp. vanilla flavouring
½ tsp. salt
1 ½ packages of Mori-Nu X-firm Silken Tofu (must be this brand)
¼ cup smooth natural peanut butter (opt.)

Melt on top of the stove constantly stirring:

4 cups semi sweet chocolate chips
½ cup decaf coffee or water
1/3 cup maple syrup or agave syrup

Once blended, add the chocolate mixture into the food processor until well blended and smooth, scraping down the sides as needed.  Pour into the pre-prepared crust.  Set in the fridge (covered) overnight or for at least 6 hours.  Serve with thickened berries and whipped coconut cream!  This cake will last 5-7 days in the fridge and can be frozen at any point.

Advertisements

About mlssa.perry

In our house we have two main loves, eating, and reading! Hence two blogs to cover them both. The Fresh Svelte Kitchen is a collection of vegan, mostly raw recipes that we love and want to share. G's Top Shelf is an archive of our favourite children's books that grows with 4 year old G as we read more and as his book preferences change.
This entry was posted in Dessert and tagged , , , , , . Bookmark the permalink.

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s