Decadent Dairy-Free Chocolate Silk Cake
Elevate your dessert game with this Decadent Dairy-Free Chocolate Silk Cake, perfect for any occasion or celebration. This no-bake, grain-free dessert is crafted with a rich walnut and date crust, providing a delightful crunch beneath a smooth and velvety chocolate filling made with creamy tofu. The cake is lightened and enriched with whipped coconut cream, making each bite a luxurious experience. Topped with a medley of vibrant frozen berries, it not only looks stunning but also bursts with flavor. Suitable for various dietary preferences, this dessert is gluten-free, vegan, and free from refined sugars, ensuring everyone can indulge guilt-free. Who needs an oven when you can create such a masterpiece effortlessly? Enjoy this showstopper that’s as much a feast for the eyes as it is for the palate!
6
Servings
300
Calories
15
Ingredients
Ingredients
walnuts
1 1/2 cups (raw)
pitted medjool dates
8 (pitted)
pure cocoa powder
2 tablespoons (unsweetened)
gluten-free organic medium firm tofu
10 1/2 ounces (must be room temperature)
pure cocoa powder
1/3 cup (unsweetened)
agave nectar
1/4 cup (or to taste)
pure vanilla extract
2 teaspoons
sea salt
1/4 teaspoon
coconut oil
1 tablespoon (melted)
gluten-free semisweet vegan chocolate chips
2/3 cup
full-fat coconut milk
2 (15 ounce) cans (refrigerated overnight)
agave nectar
1 tablespoon (for coconut cream layer)
pure vanilla extract
1 teaspoon (for coconut cream layer)
frozen assorted berries
2 cups (for layering)
fresh berries
1 cup (for topping (optional))
Instructions
1
Begin by lining the bottom of a 7-inch springform cake pan with a circle of parchment paper to prevent sticking.
2
In a food processor, combine the walnuts, dates, and cocoa powder. Process until the mixture resembles fine crumbs.
3
Transfer the mixture into the prepared cake pan and press it down firmly to form an even crust. Place the crust in the freezer to set while you prepare the chocolate layer.
4
For the chocolate layer, add room temperature tofu to the food processor and blend until it becomes smooth and creamy.
5
In a small saucepan over low heat, melt the coconut oil and vegan chocolate chips while stirring continuously until smooth.
6
Add the melted chocolate mixture along with cocoa powder, agave nectar, vanilla extract, and sea salt to the blended tofu. Blend until fully combined and creamy.
7
Pour the chocolate mixture over the chilled walnut crust in the cake pan and spread it evenly. Return the cake to the freezer while you prepare the coconut cream layer.
8
For the coconut cream layer, refrigerate two cans of full-fat coconut milk overnight. Carefully scoop out the solidified coconut cream from the top of the cans into a chilled mixing bowl.
9
Using an electric mixer, whip the coconut cream on high speed until it becomes fluffy and soft peaks form. Gradually beat in the agave nectar and vanilla extract.
10
Spread the coconut cream layer evenly over the set chocolate layer. Top with an assortment of frozen berries if desired, adding a burst of color and flavor.
11
Return the cake to the freezer to set for at least 2 hours before serving. To serve, use a warm knife to cut through the layers easily and enjoy this delightful dessert!
Nutrition Information
22g
Fat
23g
Carbs
5g
Protein
4g
Fiber
13g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Dairy-Free Chocolate Silk Cake?
It is a no-bake, grain-free dessert featuring a walnut and date crust, a creamy tofu-based chocolate filling, and a whipped coconut cream topping.
Is this recipe suitable for vegans?
Yes, this recipe is 100% vegan as it uses tofu, coconut milk, and plant-based sweeteners.
Is the Chocolate Silk Cake gluten-free?
Yes, the cake is gluten-free and grain-free, using walnuts and dates for the base.
Does this recipe contain refined sugar?
No, this recipe is free from refined sugars, utilizing agave nectar and Medjool dates for sweetness.
What are the ingredients for the crust?
The crust is made from raw walnuts, pitted Medjool dates, and unsweetened pure cocoa powder.
What type of tofu should I use for the filling?
You should use gluten-free organic medium firm tofu, and it must be at room temperature for the best results.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much fat is in one slice of this cake?
There are 22 grams of fat per serving.
What is the carbohydrate and sugar content?
Each serving contains 23 grams of carbohydrates and 13 grams of sugar.
How much protein and fiber does it provide?
The cake provides 5 grams of protein and 4 grams of fiber per serving.
What size cake pan is required?
A 7-inch springform cake pan is recommended for this recipe.
Do I need to bake this cake?
No, this is a no-bake dessert that sets in the freezer.
How do I prepare the coconut cream layer?
Refrigerate two cans of full-fat coconut milk overnight, scoop out the solidified cream, and whip it with agave and vanilla.
Can I use light coconut milk for the topping?
No, you must use full-fat coconut milk to ensure there is enough solidified cream to whip.
What kind of chocolate is used in the filling?
The recipe calls for gluten-free semisweet vegan chocolate chips and pure cocoa powder.
Why does the tofu need to be room temperature?
Room temperature tofu prevents the melted chocolate from seizing, ensuring a smooth and creamy texture.
How long should the cake set before serving?
The cake needs to set in the freezer for at least 2 hours.
What is the best way to slice the cake?
Use a warm knife to cut through the frozen layers easily and create clean slices.
What fruits are used as toppings?
The cake is topped with frozen assorted berries and can be garnished with fresh berries.
Is there salt in this recipe?
Yes, 1/4 teaspoon of sea salt is added to the chocolate filling to enhance the flavor.
How do I prevent the crust from sticking to the pan?
Line the bottom of the springform pan with a circle of parchment paper.
What tools do I need for the crust and filling?
A food processor is needed to blend the crust ingredients and to make the tofu filling smooth.
Can I substitute agave nectar?
While the recipe specifies agave, you could likely use another liquid sweetener like maple syrup, though it may slightly alter the flavor.
What is the purpose of coconut oil in the filling?
Melted coconut oil helps the chocolate mixture set firmly and provides a rich mouthfeel.
How do I melt the chocolate chips?
Melt the chocolate chips and coconut oil in a small saucepan over low heat, stirring continuously until smooth.
How do I whip the coconut cream?
Use an electric mixer on high speed in a chilled bowl until soft peaks form.
Are the dates processed whole?
The dates should be pitted before being added to the food processor with the walnuts.
Is this a good dessert for a celebration?
Yes, it is described as a 'showstopper' and 'masterpiece' suitable for celebrations and special occasions.
Does the recipe contain any grain?
No, this recipe is completely grain-free, making it suitable for paleo-friendly diets.