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COFFEE CREAM CAKE with CHOCO CRUST + DATE SYRUP

Coffee Cream Cake with Choco Crust + Date Syrup
Course: Cake, Dessert
Cuisine: American
Keyword: cake, choco, date syrup, dessert, Vegan
Servings: 8 slices
Calories: 241kcal
Author: Emily von Euw

Ingredients

  • CHOCO CRUST:
  • 1 1/2 cups buckwheat flour
  • 1/4 cup date syrup
  • 2 tablespoons coconut butter
  • COFFEE CREAM:
  • 2 cups raw cashews soaked for 3 hours in water then rinsed
  • 1/4 teaspoon vanilla bean
  • 3 tablespoons melted coconut oil
  • 1/4 cup date syrup
  • 1/8 teaspoon salt
  • 1/2 cup very strong brewed organic coffee
  • TOPPINGS:
  • Pumpkin seeds
  • Goji berries
  • Date syrup!

Instructions

  • TO MAKE THE CRUST:
  • Stir up the flour with the syrup and coco butter until it resembles a crumbly dough that holds its shape when pressed together between a couple fingers. If it’s too crumbly, add more date syrup. If it’s too moist, add more flour. Press into the bottom of a springform pan or adjustable pan (mine was about 7 or 8 inches). Put in the fridge.
  • TO MAKE THE MOCHA CREAM:
  • Blend all the ingredients together until smooth and delicious. Add some more liquid if it’s too thick, or some dates or coconut oil if it’s too thin. You want it to have the consistency of thick yogurt. Spread evenly onto your crust and leave in the fridge for 24 hours so the flavours can develop and the cake can set.
  • Decorate with the toppings and enjoy!