Spoil yourself with a dairy-free chocolate cake

Trying to cut your dairy intake, but miss the comfort it offered you? Maybe you’re allergic but can’t beat the cravings for much longer.

Whatever the case may be, try this delicious dairy-free chocolate cake and continue working on that dairy-free, guilt-free lifestyle.

Ingredients

• 300 g pecan nuts
• 150 g medjool dates
• 150 g dried figs
• 3 tablespoons raw honey
• 5 tablespoons raw cacao powder
• 1½ teaspoons vanilla extract

Base

• 60 g cacao butter
• 150 g hazelnuts
• 3 tablespoons raw cacao powder
• 1½ tablespoons raw honey

Icing

• 200 g coconut oil
• 120 g cacao powder
• 2 teaspoons raw dark agave nectar
• 2 tablespoons bee pollen (optional)

Method

1. Line a 20cm springform cake tin with greaseproof paper.
2. To make the base, shave the cacao butter very finely into a small bowl, then place in a large bowl of hot water and allow to melt (it melts at about 34ºC, so is still considered raw).
3. Blitz the hazelnuts in a food processor until very fine, combine with the other base ingredients and press into the tin. Chill while you make the filling.
4. Blitz the pecan nuts until very fine, then add the remaining ingredients (remember to destone the dates) and blitz until everything comes together. Press into the tin and chill for at least 3 hours.
5. Combine the icing ingredients and chill for about 20 minutes to set a little, stirring once or twice.
6. Run a round-bladed knife around the edge of the cake and remove from the tin. Spread the icing on the cake with a palette knife and dust with the bee pollen (if you are using this).

Tips

Dark agave nectar has a denser flavour than amber, making it great for raw recipes.