I’ve always made our birthday cakes. Be it for my husband or my girls there is not a birthday that goes by without my making some sort of decadent creation. It’s a family tradition passed on by my mom and one I would not give up for anything.
Years ago when I finally placed a gorgeous cake with a carefully crafted sea scape in the fridge in the wee hours of the morning, my husband asked “Why don’t you just buy a cake? It’s so much work!” The next day, as guests arrived for her party, my daughter proudly paraded them through the kitchen, opened the refrigerator with a beaming smile “Look at the cake my mom made for me!”
Yes it was worth all the lost sleep for sure!
Over the years I’ve come up with a few favorite recipes and I usually make either a strawberry with butter cream cake, or a raspberry mascarpone cake. I’ve served a few wicked chocolate mousse cakes as well. Most of these creations have been my own variations on recipes from famous pastry chef Gaston Lenôtre, and yes, they are all rich and insanely delicious!
None of my go-to recipes were suitable for this special birthday. Now that my second daughter is a vegan I had to come up with a new, equally fabulous vegan dessert for her 15th birthday. She loves chocolate as much as I do so I decided to try my hand at making a vegan chocolate cheesecake.
I played around with a few recipes before coming up with my own and a new family favorite!
Since I eat a gluten free diet I made the crust out of pecans and dates, added some vanilla and a little coconut oil and pressed it on the bottom of my pan. It tasted like pecan pie! I’ll be adapting this to make some energy bars so check back soon for that recipe 🙂
This cake was rich, creamy and so flavorful we all loved it!
Oh and did I mention it’s fabulous for breakfast the next day? Ummm!
With a good amount of protein and healthy fats, along with antioxidants it’s a much tastier and healthier option than most of breakfast cereals, so go ahead and indulge!
- 2 cups pecans,
- 1 cup pitted dates
- 2 tbsp coconut oil
- 1 tbsp vanilla
- 1 tsp salt
- 3 cups cashews
- 3 cups almond or coconut milk
- ½ cup coconut cream
- ½ cup coconut oil
- ¼ cup raw cacao powder
- 3 tbsp maple syrup
- ½ cup raw cacao butter
- 2 tbsp coconut oil
- ¼ raw cacao powder
- 2 tbsp maple syrup
- In a pan roast pecans over medium heat.
- Place pecans, pitted dates, coconut oil, vanilla and salt in the bowl of a food processor.
- Pulse until a coarse but creamy paste is formed.
- Press paste into the bottom of an 8" spring form and place in refrigerator to set.
- Place cashews and almond or coconut milk in a bowl and refrigerate overnight.
- Place soaked cashews, coconut cream, coconut oil, cacao powder and maple syrup in a blender or food processor and blend until the mixture is smooth and creamy.
- Pour cream onto prepared crust, gently tapping the pan as needed to remove bubbles.
- Place in the freezer for 3 to 4 hours or until set.
- When cake is set, remove from spring form and drizzle with chocolate sauce.
- Decorate with dark chocolate chunks and pecan pieces.
- In a double boiler or a saucepan set onto another one with about 1 inch of boiling water, gently melt cacao butter and coconut oil.
- Remove from heat when melted and add raw cacao powder and maple syrup.
- Whisk until well blended.
- Allow to cool before pouring onto cake.
- You'll want to remove the cake from the freezer at least one half hour before serving. If you are not serving until the following day keep in refrigerator for a creamier consistency.
- I've always loved mediterranean dishes and falafels have long been a favorite. As a child my parents introduced to foods from around the world. We enjoyed moroccan food fairly regularly, When we travelled to Greece, Turkey or Tunisia I was in heaven! Steaming couscous, tangines and yes, mountains of freshly…