Vegan Chocolate Custard Cake.
Vegan Chocolate Custard Cake…because it’s FRIDAY!
And as you guys know, all Friday’s need chocolate. It’s pretty much just a fact.
Another fact? By the time the Friday post rolls around, my brain is completely out of fun things to talk about. OK, well not always, but in today’s case my brain feels empty. Anyone feeling the same today?
It’s been a semi unexciting week mostly full of work. So lots of cooking, lots of writing, lots of phone calls, and plenty of back and forth’s with my mom (HBH’s other half) about Studio Barn stuff. Speaking of which, if any of you know of someone who can build a custom, built-in, seamless, farm style kitchen sink, please, please, please, shout out at me (or you know, leave a comment), cause we really need to find someone to create this look for us ASAP. I can offer a free cookbook to anyone who shouts at me the quickest with a great answer.
But not really…I really will send a book.
In other news…
There has been plenty of talk on the details our upcoming trip to Korea. I ordered a way too expensive pair of boots for some work events next week (why are the cutest shoes always the most expensive?!), and…I’ve been shivering my butt off in the single digit temps. So you know, just another normal week.
I also made lots and lots of recipes that I can’t wait to share with you guys. Recipes like this vegan custard cake that I should probably get around to telling you guys about.
So, this cake…
It is lusciously creamy. Extra chocolatey. Not too sweet. But still sweet enough. Completely vegan. Free of added sugars.
It’s EASY! Not as easy as these peanut butter cookies, but still, as far as cakes go, this one is easy.
The base of the cake is made up of nuts, coconut, and dates. The dates both sweeten the crust and hold it together at the very same time. It’s magical and delicious, but not quite as magical and delicious as the vegan “custard” filling.
Oh my gosh, this “custard”, that’s not really custard at all, but resembles a custard, is delicious! It’s creamy, smooth, super chocolatey, light, airy, and just perfect. Trust me, this is what your Friday needs. I mean, do you see that little cake?
A few things. You’ll need a high powdered food processor or blender for this recipe. The filling is made out of tofu (don’t worry, it still tastes delicious), and it takes a lot of power to get everything broken down into creamy goodness.
It’s also very important to give these cakes time to chill. The custard needs at least four hours to set up, so plan ahead for this recipe guys. Promise, the planning will be worth it!
For the top of my cakes I added a layer of whipped cream. This is totally not needed, but it is delicious. And yes, I did use real cream, but of course, if you are vegan, you can use a coconut based whipped cream, which is equally delicious.
And to decorate? A simple dusting of cocoa powder and dried roses works perfectly. Because Valentine’s Day is coming up, and apparently I am feeling the V-Day vibes with these cakes. Or, more I like I just needed an excuse to buy two dozen roses. Yup, that sounds more like it.
Hey, it’s mid winter and fresh flowers always brighten up a winter day.
And so do vegan chocolate custard cakes.
Vegan or not, you guys will love these. Have some confidence in me, make these this weekend for a delicious healthy treat. You’ll be so happy you did!
Watch the How To Video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Vegan Chocolate Custard Cake
Keyword: chocolate cake, no bake dessert, vegan cake
This cake is lusciously creamy, extra chocolatey, not too sweet...but still sweet enough, completely vegan, free of added sugars, and...EASY!
- 1 cup raw walnuts
- 1/2 cup raw unsweetened coconut flakes
- 1 1/2 cups pitted dates, packed (about 10 ounces)
- 1 (12 ounce) packaged organic extra firm tofu, pressed dry and cubed
- 1/2 cup canned coconut cream
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1/4-1/2 cup real maple syrup
- whipped cream or whipped coconut cream, for topping
1. Line 4-6 (8 ounce) ramekins with parchment paper. Use 4 for thicker cakes and 6 for shorter cakes.
2. Make the crust in a food processor, combine the walnuts, coconut, and dates. Pulse until finely ground. Press the mixture between the prepared ramekins.
3. To make the custard. Add the tofu, coconut cream, cocoa powder, vanilla, and maple syrup to a food processor. Pulse until smooth and creamy. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the custard. Transfer to the fridge and chill for at least 4 hours, or overnight.
3. When ready to serve, run a knife around the edge of the ramekins and gently pop the cakes out. Top with cream and dust with cocoa, if desired. Enjoy!
For real though, that filling is the bestest.
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