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–+ servings
Chef Nilesh Kanvinde

Vegan Chocolate Delight Cake

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Servings: 6
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tablespoon cocoa powder, unsweetened 15 gms
  • 1 cup almond milk, unsweetned 120 ml
  • 5 Tablespoons flax seeds 75 gms
  • 1 cup almond flour 125 gms
  • 4-5 each medjool dates, pitted 80 - 100 gms
  • 1 Tablespoon cornmeal 20 gms
  • 1/2 teaspoon nutmeg, freshly ground 2 gms
  • berries for garnish

Equipment

  • Hi powered blender, food scale, oven

Method
 

  1. Roast flax seeds in a pan until nutty flavor making sure not to burn, when cool grind into a powder.
  2. Chop dates into small pieces.
  3. Blend half of dates with almond milk, cocoa powder, flax seed powder, almond flour with a touch of nutmeg.
  4. Adjust consistency, making sure the mixture is not too runny, if needed add a touch of almond flour and cornmeal.
  5. Finish with touch of nutmeg.
  6. Dust the inside of your baking molds with a little cornmeal to prevent sticking. Evenly disperse the remaining dates in the molds. Evenly divide the batter into the prepared silicone molds. Bake in a preheated oven set at 350 degrees Fahrenheit for about 15 minutes.
  7. Chill, then garnish with fresh berries before serving.

Notes

Chef Nilesh says he always weighs the ingredients when baking - it's  like a science project and the measurements need to be precise. If you have a food scale try weighing instead of measuring.
The end result is not a cake like texture - it is soft and moist and pairs well with fresh berries.

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