Chocolate and Orange Cake
Raw Vegan Chocolate and Orange Cake
Are you dreaming of a dessert that combines the richness of chocolate with the freshness of oranges? I present to you a recipe for a raw vegan chocolate and orange cake, inspired by the famous Ligia Pop, but adapted to give it a personal touch. This cake is not only a delicious choice but also a healthy option, perfect for any special occasion. Whether you want to impress your guests or simply treat yourself, this cake is the ideal choice.
Total preparation time: 4 hours (including freezing time)
Number of servings: 12
Ingredients:
For the crust:
- 250 g cashews (ground)
- 200 g almonds (ground)
- 150 g apricot kernels (ground)
- 2 tablespoons cocoa (organic)
- 1 tablespoon chicory coffee
- 1 packet organic vanilla
- 2 tablespoons coconut butter
- 1 tablespoon palm oil
- 3 tablespoons honey
- Water (enough to achieve a thicker dough)
For the cream:
- 250 g cashews (soaked)
- Juice and zest of 3 oranges
- 3 tablespoons honey
- 1 packet organic vanilla
- 2 tablespoons coconut butter
- 1 tablespoon palm oil
For the glaze:
- 3 tablespoons honey
- 3 tablespoons cocoa
- 1 tablespoon palm oil
- 1 tablespoon coconut butter
For decoration:
- 1 orange (sliced or cubed)
- Almond flakes
For the sauce:
- 200 g blueberries (1 box)
- 200 g raspberries (1 box)
- 1 packet vanilla
- 2 tablespoons honey
- Water (enough to thin the sauce)
Preparation:
Step 1: Preparing the crust
1. Start by grinding the cashews, almonds, and apricot kernels in a blender, ensuring you achieve a fine texture, but not too fine, to maintain a slight crunch.
2. Once the dry ingredients are ground, add the melted coconut butter, palm oil, cocoa, chicory coffee, vanilla, and honey. Blend everything until you obtain a smooth mixture.
3. Gradually add water, one tablespoon at a time, until the mixture becomes moldable yet still thick. Press the mixture into a removable ring on a cake plate, using your palms to form an even crust.
4. Refrigerate the crust for about 30 minutes to allow it to set slightly.
Step 2: Preparing the cream
1. In a blender, combine the soaked cashews (soaked for 4-6 hours to soften), orange juice and zest, honey, vanilla, coconut butter, and palm oil. Blend until you achieve a creamy, mousse-like texture.
2. Pour the cream over the chilled chocolate crust and level it with a spatula. Place the cake back in the freezer for about 2-3 hours or until the cream is well set.
Step 3: Preparing the glaze
1. In a small bowl, mix all the glaze ingredients: honey, cocoa, palm oil, and coconut butter. You can use a blender or a whisk to combine the mixture. Let the glaze cool slightly at room temperature.
Step 4: Preparing the fruit sauce
1. In a blender, combine the blueberries, raspberries, vanilla, and honey. Gradually add water until the sauce reaches the desired consistency. Chill the sauce in the refrigerator.
Step 5: Assembling the cake
1. Once the cream has set, remove the cake from the freezer and take off the removable ring. Use a spatula to evenly spread the chocolate glaze over the cake.
2. Decorate with orange slices and almond flakes for an elegant and appealing look.
3. Place the cake back in the refrigerator for 10-15 minutes to allow the glaze to set slightly.
Step 6: Serving
1. Cut the cake into slices and serve it with the fruit sauce on top. It is incredibly delicious and will surely be a sweet surprise for everyone who tastes it.
Practical tips:
- Ensure the cashews are well-soaked to achieve a smooth and creamy texture.
- You can substitute honey with another natural sweetener, such as maple syrup, to make the dessert completely vegan.
- Experimenting with various fruits for the sauce can add a personal touch; you can also try mango or peaches.
- To make the cake even more decadent, you can add a layer of orange jam between the crust and the cream.
Nutritional benefits:
This raw vegan cake is packed with nutrients, as it uses natural and unprocessed ingredients. Cashews are an excellent source of protein and healthy fats, while oranges provide vitamin C and antioxidants essential for a healthy immune system. Cocoa is rich in flavonoids, which contribute to heart health.
Frequently asked questions:
- Can it be stored in the freezer?
Yes, this cake can be stored in the freezer for up to a month. Make sure it is well covered to prevent freezer burn.
- Can I use other types of nuts?
Absolutely! You can experiment with pecans, Brazil nuts, or even pistachios, depending on your preferences.
This raw vegan chocolate and orange cake is not just a dessert; it is a culinary experience that combines intense flavors, varied textures, and an attractive appearance. Whether you prepare it for a celebration or simply to indulge yourself, it will surely become a favorite recipe. I wish you great success in making it and enjoy every slice!
Ingredients: Base: 250g ground cashews, 200g ground almonds, 150g ground apricot kernels, 2 tablespoons cocoa (organic), 1 tablespoon chicory coffee, 1 packet organic vanilla, 2 tablespoons coconut butter, 1 tablespoon palm oil, 3 tablespoons honey, a little water to make a thicker dough. Cream: 250g cashews, juice and zest of 3 oranges, 3 tablespoons honey, 1 packet organic vanilla, 2 tablespoons coconut butter, 1 tablespoon palm oil. Glaze: 3 tablespoons honey, 3 tablespoons cocoa, 1 tablespoon palm oil, 1 tablespoon coconut butter. Decoration: 1 orange, almond flakes. Sauce: 1 small box of blueberries (200g), 1 small box of raspberries (200g), 1 packet vanilla, 2 tablespoons honey, a little water to thin it out.
