Whaaaa, look at this piece of deliciousness. I will openly admit that I am very proud of this specific dessert. After my fifth attempt this week, I have finally been able to get this recipe perfected.
Now here’s a fair warning; this cake is very rich. Like super duper chocolatey rich. This is for advanced chocoholics only. This recipe is meant to be used using a very small spring form pan (about 7 inches), and baked in three batches. The cake will be rather small in diameter but in return it will have three tall layers, filled with a delicious chocolate icing both between each layer and on the exterior.
- 4 cups plant-based milk
- 3 cups dates
- 1 1/2 cup rice flour (white or brown, matters not)
- 1 1/2 cup potato starch
- 1/2 cup 100% natural peanut butter *
- 1 cup high quality cacao powder
- 100 grams melted sugar-free vegan chocolate
- 4 tsp baking powder
- 2 tsp vanilla essence
- 1/2 tsp salt