To celebrate the launch of our Vegan Protein range and our upcoming Superfoods, we are launching our MyvitaminsUK #HealthyBakeOff!
Send us your clean-eating bakes or healthy cake alternatives and Enter Our Competition for a chance to win a Morphy Richards, 400009 Professional Diecast Stand Mixer worth RRP £499.99 and a Baking Bundle from Myvitamins!
Need some inspiration?
We’ve got some great health alternatives to your favourite sweet treats and each week, we will be sharing a clean-eating version of the Bake Off’s top bake.
This week: Cake Week
Vegan No Bake Chocolate Moose Cake
Makes 1 small cake (18 cm/5 inches)
Gluten Free | Dairy Free
For the crust:
1/2 cup (100 g) pitted dates
1/2 cup (85 g) almonds
1/4 cup (25 g) shredded coconut
1 tbsp cacao powder
pinch of salt
1/2-1 tbsp espresso or strong coffee
For the filling:
1/2 cup (85 g) cashew nuts, soaked in water overnight then drained*
3 tbsp coconut oil
1/3 cup coconut milk (full fat)
2 tbsp cacao powder
2-3 tbsp maple syrup (to taste)
1/2 cup peanut butter
3 tbsp espresso or strong coffee
1 tbsp coconut oil, melted
1 tbsp cacao powder
1/2 tbsp maple syrup
1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates, coconut, cacao powder, salt and pulse until a paste forms. Add espresso as needed and pulse until paste is smooth.
2. Press mixture into a 6 or 7 inch springform pan with the bottom covered with plastic wrap (if you don’t have a springform pan, use a pie tin or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
3. Put coconut oil, coconut milk, cacao powder, maple syrup, peanut butter and coffee in a sauce pan and heat very gently until mixture is quite loose and all ingredients have melted (this step is to make the filling a bit looser – or it will be too thick to mix smooth in the food processor/blender).
4. Pour the ingredients from the sauce pan plus the cashews and the banana into a blender or food processor and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for 2-4 hours or until filling is set.
After the mixture was set, I actually stored the cake in the fridge instead and it held up fine! It was more like a mousse cake. Delicious!
1. Mix all ingredients in a small bowl. Drizzle over cake and top with chopped pistachios and shredded coconut if desired.