Mint Cake With Chocolate (Flour-free, Gluten-free, Vegan, Raw)

Beautiful, huh?

I think so.

Today we’re cooking a simple, delicious, and unusually attractive cake.

It’s based on gluten-free oats, is raw, and does not contain sugar.

This mint-chocolate cake will appeal to many people because, to a large extent, it is chocolate and there is very little mint, but the effect is incredible, very refreshing, and spicy in the best sense of the word.

In the recipe, I use two kinds of cocoa powder: Danish, which is darker, and regular chocolate, which has the usual light tint, but if you can not do this, use in both cases the cocoa powder that is on your shelf.

Avocado gives that most necessary green color, but it can easily be replaced with a handful of spinach.

I admit that living in America for so many years, I was never a fan of mint desserts, which are sold here on every street corner.

Whether the mint you add is synthetic or fresh, this cake changed my attitude towards mint. I assure you that you will like it. 

It consists of select, healthy ingredients and is very tasty!

What could be better?
Ready? Set? Let’s get cooking!

We will need: (1 large cake)

1.5 cups (355 ml) walnuts

3-4 tbsp. Danish sugar-free cocoa powder

10 large, soft dates

For white cream

3/4 cup cashews

1/2 cup almond, soy, or other milk

3-4 tbsp. agave or honey

1 tbsp. coconut oil

For chocolate cream

2/3 cup cashews

1/3 cup milk

3 tbsp. sugar-free cocoa powder

1-1.5 tbsp. agave or honey

1 tbsp. coconut oil

For mint cream

1/2 large or 1 small avocado

1/2 tsp mint extract without alcohol

2/3 cup cashews

1/2 cup almond or other milk

3 tbsp. agave or honey

1 tbsp. coconut oil

For cream with avocado

1 avocado

3 tbsp. sugar-free cocoa powder

1/4 cup almond or other milk

1/2 tbsp. of coconut oil

Let’s start with the base. Grind walnuts.

Add cocoa powder.

Add the dates.

You will get a thick mass. Distribute it in the mold. My mold has a diameter of 18 cm and is made of silicone – very convenient and practical!

Make the white cream.

Pour it in the form.

Make the chocolate cream.

Pour it over the white cream.

Make the cream from the avocado. I use a mint extract without alcohol since it is much more subtle and does not have the strange chemical taste that the alcohol contains.

Pour it in the form. The cake can be put into the freezer so that it stays a little stiff. That makes it easier to apply the chocolate cream.

Mix everything together for the cream.

Take out the cake and cover it with the final layer of cream.

Take it out, let it stand a little while at room temperature and cut it.

Tasty, nutritious, and unusual!

Bon appétit!