Being the biggest chocolate fan does not make it easy when it comes to vegan cake creations. I could add chocolate to basically everything. I have tried before to combine the chocolate flavour with strawberries or raspberries - after my opinion a very delicious vegan raw cake combination. Besides of being a very big raw-caking fan who reads with pleasure every kind of cook books or cooking blogs, I love developing my own recipes. Especially the raw cooking diet made me fell in love so much, not only because I'm lactose-intolerant but also because making treats that are similar to traditional recipes is a lot easier. The flavours are more intense, the procedure is fast because you simply blend the separate layers and put it in the freezer until it is set.
In collaboration with Dr. Oetker who are currently working on so many vegan products we wanted to create a new raw cake with a twist of orange. I enjoy eating one or two oranges a day most of the year, since they’re easy to eat and provide quick energy. They also provide the following top 3 health benefits:
- Oranges contain phytochemicals that protect against cancer
- Oranges are full of Vitamin C and lower the risk of kidney diseases & cholesterols
- Oranges are rich in potassium and boost heart health
Since I myself was affected by kidney stones last year, I decided to make a vegan chocolate orange blossom cake with a selection of vegan little helpers from Dr. Oetker. When I suggested my recipe to them I got immediately a positive feedback and a really cute package with all the ingredients. This was also the moment when I discovered that they have the best vegan gelatine which you can use to make your vegan cakes more stable for a couple of hours.
To make this vegan cake I used 100% cacao pullover because it gives a much more intense flavour. You will smell it while caking already. The base of the vegan cake is so delicious alone already that I sometimes use it to make easy & simple energy balls. A perfect vegan treat for in-between. But people who know me well will tell you that I start often mornings by eating a piece of raw cake. LoLa's Kitchen raw cakes are so incredibly satisfying and not weighing so much your conscious as they are made exclusively with nuts but gluten-free and without refined sugar.
I think that you now have enough reasons to grab a spoon and start to make your own vegan chocolate orange blossom cake: the perfect combination between sweet and refreshing fruity. Enjoy baking!
PS: If you comment below in the comment box which is your favourite self-made vegan cake you have the chance to win a little package with all Dr. Oetker ingredients which were used to make the vegan chocolate orange blossom cake. Good luck!
Recipe for a 18 cm springform cake pan/ serves 8-10ppl:
250g Dr. Oetker almonds
6-8 fresh dates, pitted
2 teaspoons Dr. Oetker rum essence 1.5 teaspoons cacao powder
1 teaspoon buckwheats
2 teaspoons almond milk without sugar a pinch of sea salt
170g cashew nuts (soaked overnight)
50g agave syrup
5g coconut oil
1 package Dr. Oetker lemon cest
juice of 1/2 an orange
pinch of vanilla & cinnamon
20g coconut oil
1/2 sachet Dr. Oetker gelatine (follow instructions on the package)
200g sweet potatoes
20g almond milk
20g cacao powder
3-5 tablespoons maple syrup
15g Dr. Oetker lemon cest
1⁄2 Dr. Oetker vanilla
1⁄2 teaspoon cinnamon
1⁄2 teaspoon cardamom
1⁄2 sachet Dr. Oetker gelatine
15g cocoa butter
10g coconut oil
50g maple sirup
20g cocoa powder
2 kumquats, hazelnut sprinkles, orange zest, flowers of your choice
1. Place the cashews in a big bowl, cover with water and soak overnight or for at least 4-6 hours until making the cake.
2. Start by preparing the crust. Add almonds, rum essence, cacao powder, almond milk and salt into a blender or a food processor and grind until fine crumble. Cut the dates into smaller pieces and add in couple turns. Blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.
3. Rinse the blender. Melt the coconut oil in a small saucepan on low heat until liquid. Drain and rinse the soaked cashews and add them into the blender. Add the coconut whipped cream non-whipped. Add coconut oil, maple syrup and spices and blend until smooth. If needed, add a bit of the whipped cream left in the can to ease out the blending. Taste, and add sweetener or spices, if desired. Finally add half of the gelatin package as described on the package.
4. Clean the blender for the last layer. Cook the sweet potatoes in the almond milk with vanilla, cinnamon and cardamom until soft. Add the potatoes with the vegan milk to the blender and pour the cacao powder in. Finally add half of the gelatin package as described on the package. Put the vegan cake into the freezer for ca. 4 hours.
5. To make the chocolate sauce melt cocoa butter, coconut oil and maple sirup over the water bath and add the cocoa as soon that the ingredients are melted. Take the cake tin from the freezer and pour the chocolate cream over its edges. Return to the freezer for 4-6 hours until the filling has set.
6. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. Pour the chocolate on the edges of the cake. Top with kumquats, hazelnut crunch, orange cest slices, fresh flowers and let thaw for about 15 minutes until cutting the cake.
7. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.