Thank you. Hi Barbara. We enjoy creating recipes that are simple, fresh, and family friendly. Hi Makenzie — so sorry I wasn’t able to get to your question in time, but yes, you can make this a few days in advance without any problems — it keeps well. So happy you’re enjoying this recipe! Hi Yvonne. Hope this helps! Otherwise, here are a few nut-free alternatives from the blog that maybe can work: Classic baked chocolate cake: https://www.unconventionalbaker.com/recipes/duncan-hines-style-chocolate-cake-gluten-free-vegan-refined-sugar-free/ How long to bake this flourless chocolate cake. No Bake Chocolate Crust: 2 cups pecans 1/4 cup cocoa powder 2 tbsp coconut oil (other light taste oil may work) It might take longer, it just depends on your microwave. Add the sugar, salt, and vanilla extract and stir to combine. This easy raw flourless chocolate cake truly lives up to its name! Also can I use pitted deglet noor dates instead? And I love serving this cake when we entertain because it is easy to make, pretty to serve, and everyone loves it! Will this work if i use blender instead of food processor? It can be difficult to get almond flour where I live. If you need to reheat, do for 10 seconds at a time and stir. So, so happy to hear you enjoyed it! Don’t over bake the cake. While the cake is cooling, make the chocolate ganache. So many helpful tips in the comments too – I subbed out Cacao butter for coconut oil because my husband is wicked allergic to coconut and it worked beautifully. I explained a bit about why I use cups in the faq section here: https://www.unconventionalbaker.com/faq/. If so it will work if you soak them for a bit first to soften them up. Hi Audrey, Required fields are marked *. I love dark chocolate and this was so intensely chocolatey. Otherwise, assuming freezer is not a problem, then it sounds like the fat separated from the rest of the contents in the topping, which can happen if one or more of the ingredients are hot or too warm (is it possible your coconut oil was warmed up beforehand and not cooled back down to room temperature? ***Storage notes: this cake holds up well at room temperature and will not melt, so refrigeration isn’t a must so long as it’s not super hot where you are. The mixture is much like protein bliss balls I’ve made so I knew it was going to be a winner. Order Now. I am sharing the recipe with you here. Can also use pecan flour, or cashew flour as an alternative. And don’t let the gluten-free part scare you if you normally don’t do gluten-free, this seriously is the BEST chocolate cake. You get the drift, I imagine… ;). While not quite a conventional cake, and maybe even brownie-like in some ways, it’s always an enjoyable treat to share with others. Black bean chocolate cheesecake (can potentially top this one with the chocolate topping from the recipe above): https://www.unconventionalbaker.com/recipes/black-bean-chocolate-cake-no-bake-recipe/ My next choice would be to use coconut oil (roughly 6 tbsp, liquified) + either cooked black beans (something like 2 1/2 cups) OR 2 1/2 cups peanut butter or almond butt… See More. Not sure if that’s what you’ve used? Any ideas would be appreciated! This easy one bowl chocolate cake is dense, fudgy, chocolaty, and OH SO DIVINE! Those are just initial thoughts — how I’d approach it :). Naturally gluten-free, this dense chocolate cake is quite easy to make and is always a crowd favorite. Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg … Preheat oven to 325°F/160°C degrees. Easily make it raw by using raw cacao. Chocolate This easy Flourless Chocolate Cake with a silky chocolate ganache glaze is the BEST chocolate cake recipe. As for the pepper, if it makes you nervous, you can just omit it :) It’s not very noticeable — just adds a bit of an accent flavor to the chocolate cake. Do you have nutritional info on this recipe for no bake no sugar flourless chocolate cake? Hope you’re going well. if so how many? Thank you!! I found this recipe and it turned out gloriously. With that ruin your recipe? The closest thing I can think would work well would be sunflower seeds. Or you can just make this one with figs :) Enjoy! It powdered on the plate when I sliced it. You might enjoy a different style of raw cake, like this kind of cheesecake for example: https://www.unconventionalbaker.com/recipes/vegan-chocolate-papaya-cheesecake/ Or this one https://www.unconventionalbaker.com/recipes/oil-free-vegan-coconut-lime-cheesecake/ , etc. You want it to be nice and fudgy. 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