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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.
Just kidding…
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.
And?
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?
So good.
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:
Vegan Chocolate Custard Cake
Servings: 6 cakes
Calories Per Serving: 621 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
Amazing so subtle yet remarkble.
Thank you so much Linda!
This was WONDERFUL! We’re not vegan, but love a good healthier dessert option. This was quick and easy to make and delicious. I made it in a spring form pan as one large cake and it worked great. We never cook with tofu, so were curious about how this would turn out and were so pleasantly surprised. thanks for the wonderful recipe; I’ll certainly be making t again!
That is so great! Thank you Lisa, I am so glad you enjoyed this!
I was extremely skeptical that these could possibly be as delicious as they looked. I even made a back up pan of brownies for our guests “just in case.” However, everyone LOVED this dessert! Even my biggest meat eaters! Everyone agreed these were fabulous!
I am so happy to hear that! Thank you April!
I cannot wait to try this dessert, the crust of walnuts, coconut and dates sound amazing!!
The foot and toe advertisement in the middle of the recipe is a bit of a turn off though.
Thank you so much Stan! I am really glad you like this recipe!
This looks and sounds amazing! I can’t eat soy products, is there something I could substitute, you think? Maybe avocado??
Read Tieghan’s comment above in response to your same question. (Cashew cream, made from raw, soaked, and well blended cashews is very versatile and can be used for both sweet and savory recipes.)
Try using 1 1/2 cup of raw cashews that have been soaked overnight in water. Just drain the water and use the soaked cashews in place of the tofu. 2 avocados might works as well, but I can’t be sure on that. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Why is the total time so long (2 days +)? I don’t see that in the recipe…
Sorry that was a typo. Recipe has been fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
I have one of those gorgeous farm sinks from JM Kitchen & Bath in Denver that Carol mentioned above! Give them a call, they can set you up. My link shows a pic of it mid-remodel. I love it! You can see the full kitchen in pictures there too. This recipe looks delicious! It’s just like the one in this picture https://www.jmwoodworks.com/transitional-cherry-kitchen-in-cherry-creek/ 🙂
I will totally look into this! Thank you Chrissy! Also, so glad you like this recipe!
Hi! Love your recipes. Dumb question…if I have organic cacao powder can I use that instead of unsweetened cocoa? Or is that the same thing? See…dumb. Thanks!
s that will work great!! Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
To make it soy free, what can you replace the tofu with?
HI Beth! Try using 1 1/2 cup of raw cashews that have been soaked overnight in water. Just drain the water and use the soaked cashews in place of the tofu. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
So cute and perfect for Valentines!
Thank you!
I am a nurse at Med City Dallas Hospital. I am going to make this for our units February Birthday Party! One nurse is turning 70 Feb 17th and she wants a chocolate dessert. Another nurse working that weekend is vegan, so this will be perfect! (And.. I love chocolate, tofu and WHIPPED CREAM so everybody wins!)I will tell u how it all turns out. Thank you Teighan!❤️?to??????p.s. This cake looks so pretty!
This is so perfect! I hope everyone loves this Lisa, thank you!!
Love that this is mostly sweetened with dates!
Thank you Caroline!
What an incredible dessert!
Thank you Jennifer!
Hi Tieghan,
Thanks would definitely make . your pictures are beautiful .
Thank you Samaresh!
Yes to Friday, and yes to chocolate!! This is gorgeous!
Thank you Laura!