Orange & Chocolate Vegan Celebration cake!
Hope you had a very good Christmas if you celebrated it !
I hope the food and the company was good! Today I wanted to share with you the recipe of the vegan dessert that we had for xmas eve !
In the next blog post, I’ll have a little recap of all the food that we prepped and ate, so you can get ideas for New Years Eve, or even other celebration times - without necessarily attaching recipes to everything (because some are from recipe books, blogs, my ebook etc!).
So, for xmas dinner this year, I was in charge of some of the apéro (entrée), veggie option for main dish (tempeh), and dessert !
I got inspired by the dessert we created a week before at the KitchenAid x MyLittleParis influencer party I attended, which was an orange raw cake.
Since I know we all have feelings for chocolate, I went for an orange & chocolate raw dessert that I created for the occasion and both my sister (who’s not big fan of raw desserts) & her boyfriend (who’s not big fan of vegan desserts) seemed to love it! :) #success !
BUT ! I wanted the dessert to be & feel like a celebration dessert, not too healthy looking, not too healthy tasting, which is why I used more fatty ingredients like cacao butter, coconut & olive oil that I usually try to stay ‘away’ from. I wanted to include different textures, not just a normal raw cake…so at first I thought of including a melting chocolate layer inside the main ‘filling’ but the issue is that raw cakes get harder by setting in the freezer or the fridge, and I couldn’t figure out what type of chocolate could also stay ‘runny’ as the temperature lowers. So I changed my mind and decided to do more of a ‘creamy’ chocolate layer. I obviously went for tahini, because i know it never really hardens when I make simple chocolate sauce with it ! I also added a vegetable oil that stays liquid at fridge temperature…so much thoughts go behind a recipe haha!
Ok, so I won’t take more of your time, here’s the recipe !
ORANGE & CHOCOLATE CELEBRATION CAKE (GF, wholefoods, vegan)
Prep time : 20 minutes - Soak time : 5h - Set time : minimum 3h
Base ingredients: (makes way more than what needed, but you can keep the remaining to roll into balls or cut into energy bars!)
1/3 cup oats
1 cup almonds
1/3 cup cacao powder
10 medium/big dates
pinch of salt
Orange filling ingredients:
1.33 cup cashews (soaked in water for 5hours)
zest of 2 small oranges
a big handful of cranberries
1/4 cup agave syrup (or maple)
200ml (small can) coconut cream (place can in the fridge, later discard water, use only hard part)
1/3 cup melted cacao butter
140ml (0.6cups) fresh, unsweetened orange juice
Chocolate layer : (I must be honest, I eyeballed this and added more or less oil and syrup to get a creamy/runny chocolate mix, here’s what I remember)
1/4 cup tahini
4 tbsp olive oil
3 tbsp cacao powder
3 tbsp agave syrup (or maple)
Chocolate coating (decoration) : equal part of melted coconut oil, cacao powder & agave or maple syrup (start with 1/4 cup of each, and see what you need, depending on the style you want to go for!)
Decoration: silver powder (food safe), golden sugars, orangeades & kumquats, vegan meringues..
Method (looks like a lot, but it’s really detailed!) :
1. Soak your cashews & your dates if they are a bit hard. Place the coconut cream in the fridge.
2. Pit the dates, add all base ingredients in a food processor (or blender). And process until the mix is almost an homogeneous paste (no big nut lumps remain). Might take 5minutes on and off and scrapping the side of the bowl. Set aside.
3. Rinse and drain the cashews. Melt the cacao butter and zest the oranges meanwhile (organic and well washed is best)
4. Place all filling ingredients in a blender, and blend until having a really smooth consistency, lump free
5. If you aren’t using a ‘silicon’ cake tin, line your tin with parchemin paper so it’s easy to take out.
6. Add part of the base to cake tin (remember, the recipe makes more than the quantity you need for this cake), about 1cm thick. Press well evenly with your fingers so it creates a flat surface.
7. Mix all chocolate layer ingredients, you may have to adjust liquid.
8. Pour 1/4 of the orange filling on the base. Then pour all the chocolate layer on top, avoiding to get too close to the sides. Immediately cover with the remaining filling. Set in the freezer for 10 minutes. Then, transfer to fridge, and cover.
9. When you’re ready to decorate the cake, place it quickly 5 minutes in the freezer, meanwhile, combine the chocolate coating ingredients. Take the cake out of the tin and place it on a rack and pour the chocolate over it, however you like. Careful, the chocolate sets instantly (because of the coconut oil getting hard), so make sure you know what you are doing!
I had fun doing vegan meringues to decorate the cake, however, they’re a little extra work and the recipe I’ve used has given me ENORMOUS quantities, so I wouldn’t do that again.. but I got the recipe from my friend Alice Esmeralda’s youtube channel in case you want to check it out!
Because of the cacao butter that gets hard below 35°, this cake holds together in the fridge (no need to place in freezer), and it’s just the perfect texture when taken out (no need to take it out too soon). I can’t tell you how long you can keep it for, because ours lasted the night and christmas day! haha we had it for dessert (but just a tiny part cause we were all full!) and breakfast, and tea time on the 25th!
I’ll definitely be making it again! I hope you give it a try, and if you do, please let me know how you like it, and of course tag me on instagram if you recreate @amelietahiti
Lots of love, Amélie