No Bake Chocolate Cake

 Why You’ll Love This Recipe

• No Baking Required: Perfect for warm days or when you want to keep things simple in the kitchen.
• Rich and Fudgy Texture: Delivers an indulgent chocolate experience with every bite.
• Customizable: Easily adaptable to be nut-free or infused with different flavors like peppermint or orange.
• Minimal Ingredients: Requires only eight simple ingredients, making it convenient and budget-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the Crust:
  • Raw sunflower seed kernels
  • Fine sea salt
  • Unsweetened cocoa powder
  • Ground espresso or finely ground coffee (optional)
  • Maple syrup
• For the Filling:
  • Semi-sweet dairy-free chocolate chips
  • Light canned coconut milk (or other creamy plant milk)
  • Natural nut or seed butter (e.g., almond butter; use sunflower seed or pumpkin seed butter for nut-free option)
  • Vanilla extract
  • Ground espresso or finely ground coffee (optional)
  • Unsweetened cocoa powder
  • Fine sea salt
• For Decoration:
  • Dairy-free dark chocolate bar (for chocolate curls)

Directions

1. Prepare the Crust:
   • In a food processor, blend the raw sunflower seed kernels until finely ground.
   • Add fine sea salt, unsweetened cocoa powder, and optional ground espresso; process until combined.
   • Drizzle in maple syrup and pulse until the mixture forms sticky clumps.
   • Press the crust mixture evenly into a lined 6-inch springform pan.
2. Prepare the Filling:
   • Melt the semi-sweet dairy-free chocolate chips with light coconut milk until smooth.
   • In the food processor, combine the melted chocolate mixture with natural nut or seed butter, vanilla extract, optional ground espresso, unsweetened cocoa powder, and fine sea salt; process until completely smooth.
   • Pour the filling over the prepared crust, smoothing the top.
3. Chill:
   • Refrigerate the cake until fully set, at least 2 to 4 hours or overnight.
4. Decorate:
   • Create chocolate curls by using a vegetable peeler on a room-temperature dairy-free dark chocolate bar.
   • Sprinkle the chocolate curls over the chilled cake before serving.

Servings and Timing

• Servings: 6
• Preparation Time: 15 minutes
• Chilling Time: 2 to 4 hours (or overnight)
• Total Time: Approximately 2 hours and 15 minutes to 4 hours and 15 minutes

Variations

• Flavor Infusions: Omit the espresso and add ½ to ¾ teaspoon of peppermint or orange extract to the filling for a festive twist.
• Nut-Free Option: Use sunflower seed or pumpkin seed butter instead of nut butter.
• Toppings: Consider adding fresh berries, chopped nuts, or a drizzle of vegan caramel sauce on top.

Storage/Reheating

• Storage: Keep the cake in an airtight container in the refrigerator for up to 2 weeks.
• Freezing: Wrap the cake tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: This cake is best enjoyed chilled or at room temperature; reheating is not recommended.

FAQs

What can I use instead of sunflower seed kernels for the crust?

You can substitute raw almonds or cashews if you’re not avoiding nuts.

Can I make this cake without the espresso?

Yes, omitting the espresso will result in a pure chocolate flavor.

Is there a substitute for coconut milk in the filling?

Any creamy plant-based milk like cashew or oat milk can be used.

How do I make chocolate curls without a vegetable peeler?

A paring knife can be used to scrape along the edge of a chocolate bar to create curls.

Can I use sweetened cocoa powder?

It’s best to use unsweetened cocoa powder to control the sweetness of the cake.

How long can I store this cake in the fridge?

The cake can be stored in an airtight container in the refrigerator for up to 2 weeks.

Can I add fruit to the filling?

Adding fruit may alter the texture; it’s best to use fruit as a topping instead.

What size pan is ideal for this recipe?

A 6-inch springform pan is recommended for this cake.

Can I use a different sweetener instead of maple syrup?

Maple syrup adds a unique flavor; substituting it may change the taste and texture.

Is this cake suitable for people with nut allergies?

Yes, by using seed butter and ensuring all other ingredients are nut-free, this cake can be made suitable for those with nut

No Bake Chocolate Cake

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• Author: Isabella
• Total Time: 2 hours 15 minutes to 4 hours 15 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

Indulge in a decadent No Bake Chocolate Cake that’s rich, fudgy, and naturally gluten-free. Perfect for vegans and easily made nut-free, this chocolate dessert requires minimal effort and no oven. With customizable flavors like peppermint or orange, this cake is a must-try for any chocolate lover.

 

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Ingredients

For the Crust:

• 1 cup raw sunflower seed kernels
• 1/4 tsp fine sea salt
• 2 tbsp unsweetened cocoa powder
• 1 tsp ground espresso or finely ground coffee (optional)
• 2–3 tbsp maple syrup

For the Filling:

• 1 1/2 cups semi-sweet dairy-free chocolate chips
• 3/4 cup light canned coconut milk (or other creamy plant milk)
• 1/3 cup natural nut or seed butter (sunflower or pumpkin seed butter for nut-free option)
• 1 tsp vanilla extract
• 1 tsp ground espresso or finely ground coffee (optional)
• 2 tbsp unsweetened cocoa powder
• 1/8 tsp fine sea salt

For Decoration:

• 1 dairy-free dark chocolate bar (for chocolate curls)

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Instructions

. Prepare the Crust:

1. Blend sunflower seed kernels in a food processor until finely ground.
2. Add sea salt, cocoa powder, and optional espresso; process until mixed.
3. Drizzle in maple syrup and pulse until sticky clumps form.
4. Press the mixture into a lined 6-inch springform pan.

2. Prepare the Filling:

1. Melt chocolate chips with coconut milk until smooth.
2. In a food processor, blend the melted mixture with seed/nut butter, vanilla, cocoa powder, espresso, and salt until smooth.
3. Pour filling over the crust and smooth the top.

3. Chill:

• Refrigerate for 2-4 hours or overnight until fully set.

4. Decorate:

• Use a vegetable peeler to make chocolate curls from a dark chocolate bar. Sprinkle over the chilled cake before serving.

Notes

• To make it nut-free, use sunflower or pumpkin seed butter.
• For a festive twist, replace espresso with peppermint or orange extract.
• Top with fresh berries or vegan caramel for extra flair.
• Store in an airtight container in the fridge for up to 2 weeks or freeze for 3 months.

• Prep Time: 15 minutes
• Category: Dessert
• Method: No-Bake