There are times when you just need to treat yourself to a big slice of chocolate cake. Am I right? Well here is a super indulgent Plant Based Vegan Chocolate Cake that you can indulge in but feel zero guilt. It is gluten free, dairy free, refined sugar free, and oil free. You won’t believe that something this healthy could taste so great. Treat yourself and dig into this beautifully delicious Chocolate Turtle Cake !
Ingredients
Cake
1 cup almond flour
2 cups oat flour
1 tsp baking soda
1 1/2 tsp baking powder
1 cup cocoa powder
1 1/2 cup dates
1 1/2 tsp vanilla powder or extract
3 cups unsweetened almond milk ( or plant based milk of your choosing )
Vanilla Cream
1 cup cashews, soaked for three hours in water
1/2 cup dates
1 tsp vanilla
3/4 cup water
Caramel Sauce
1 cup dates
1 tsp vanilla
1 cup water
Pecans for topping the cake
Instructions
- Preheat oven to 350°
- Line two 9 inch round cake pans with parchment or oil lightly
- Place almond flour, oat flour, baking soda and powder and cocoa into a large bowl and mix
- Blend the dates, vanilla and almond milk in blender until there are no more date chunks
- Pour this mixture into the bowl with the dry ingredients and stir
- Pour mixture into baking pans
- Bake for 25 minutes
- Place the vanilla cream ingredients into the blender and blend
- When cakes are finished baking let them cool completely
- Place the caramel sauce ingredients into the blender and blend
- When cakes have cooled take one out of the pan and place it on a plate or cake stand
- Pour the vanilla cream onto the cake and spread to the edges
- Place the second cake on top of the vanilla cream layer
- Pour the caramel sauce over the top letting it ooze over the sides
21 comments
Jill, this Gluten Free Chocolate Turtle Cake was amazingly simple to make and so flavorful. The cake was soft and the vanilla and caramel sauces were perfect to enhance the flavors. Thank you for this recipe. Please, keep posting those magnificent recipes.
Followed your recipe as created, and turned out wonderfully! 😋 …my opinion, if your looking for a hardy brownie like texture, than this is the cake to make, just 4 bites and my sweet tooth was satisfied! The cashew vanilla cream and Carmel- like sauce was perfect flavor for this cake! I’ll try topping it with pecans, then cherries and lastly banana slices and see which topping I like best….or none at all the cake was good so far without any toppings! Thank you, this ones a keeper for me!
Hi Jill
I will attempt this recipe because it looks wonderful. Question, how would you store leftovers and how long would the leftovers keep?
I store the leftovers in a tupperware in the fridge or cover cake with cling wrap. It will last almost a week in the fridge.
I wanted to add to Jill’s comment about storage: I sliced and froze individual slices wrapped in saran wrap. So far over a month in the freezer. When I want to eat one for dessert, I take it out of freezer and place, unwrapped but still frozen, on a small plate and let it defrost on the counter while I eat dinner. So far it tastes just like it was freshly baked. So delicious! Thank you Jill!
Hi Jill, followed your recipe but substituted coconut flour for the oat flour. The cake came out undercooked. Could the difference in the flour have caused the cake to be undercooked?
yes,
Hi Jill, this recipe looks amazing! Can I cook the cake and do the creme the next day?
Yes, enjoy =)
Soooo Good!!! Thank you! I made one layer cake and 12 muffins. The muffins turned out so good. I put some in the freezer for later and they turned out great as well. I will be making muffins from this to fill the freezer. So nice to have something that everyone in the family can enjoy. Thanks again!
The pecans are not in the written recipe.
Thank you, I got it edited =)
Thanks Jill for the recipe. It taste fantastic. Followed your measurements and the result was amazing.
At first I didn’t like this cake…… was so used to the traditional cake that is full of fat, sugar and unhealthy carbs. But once I took the second and third bites I began to really like it! My family didn’t care for it which was fine with me, I got to freeze little portions for later use!
My 12 year old granddaughter and I made this cake. It was freaking fantastic. My husband, who usually reluctantly eats WFPB SOS free (no added salt, refined sugar and oils) stuff I make without comment (cuz if you can’t say something nice…) raved about how good it was. It is a showstopper. Thank you!!!!!
Ohhhhh, that is wonderful! It is the only cake I make now except for my lemon cake because I love lemon so much =) but the hubby is all about anything chocolate.
Is there any replacement to almond flour?
Thank you!
You can just use more of the oat flour. I would also add a couple tablespoons of peanut butter or some other nut butter to add a bit of healthy fat. It helps to make the cake moist.
This may be a silly question but do you have to use pitted dates if you are using a powerful blender or will it take care of them? TY and I can’t wait to try this recipe!
The pit of a date contains harmful substances like cyanide. Therefore it should not be eaten (in high quantities), especially not blended. It is definitely advisable to remove the pit. If you don’t like the extra work, maybe you can find already pitted dates in the supermarket.
Girl! From the instant my eyes fell upon the sensational masterpiece before me, I beseeched my finest patissiers to concoct a facsimile in its image as to perfectly replicate the prodigious phenomenon you’ve brought to life! It was tasty! Please accept my eternal gratitude.