A combination of flavours make this dessert a winner! Dark chocolate cake with crunchy walnuts and the smooth light ice-cream. It’s a flavour burst without butter or eggs which is quite amazing! The cake is super moist but the nuts are the hero of the dish – everyone who tasted this one raved about the walnuts. So easy to make. This can be prepared in advance – all of it tastes just as good the day after you make it.
“I wish I was full of chocolate cake instead of feelings.” Jim Bugg
Dark Chocolate Cake with Walnuts & Ice Cream
6 tablespoons raw cacao
1 & 1/2 cup self raising unbleached flour
1 teaspoon baking powder
3/4 cup raw sugar
2 tablespoons apple cider vinegar
3/4 cup almond milk
1/2 cup warm water
3/4 cup olive oil
1 cup walnuts (pecans or hazelnuts would work also)
1/4 cup white sugar
1 tablespoon vegan butter
The Ice Cream
2 tablespoons almond butter
6 medjool dates (pitted)
What do I do now?
Preheat the oven to 180 degrees celsius. Prepare your preferred cake tin – use whatever shape you like – it all works.
Mix the dry ingredients together and then slowly stir in the vinegar, milk and water.
Add the olive oil last.
Bake for 30 minutes.
To make the walnuts just place all the ingredients in a pan until melted. Cool – they will become crunchy and like toffee.
To make the ice-cream freeze the bananas ahead of time (peel and chop them into pieces before freezing). Take the frozen banana and mix with the almond butter and dates in a food processor until creamy. You can then freeze again and take out just before serving your dessert.
Anything else I should know?
The best and most simple vegan chocolate cake! This really goes well with the walnuts and ice-cream. I also drizzled some melted dark chocolate over the top for extra effect. You can freeze any left over cake – the cake has no nuts so it can be a lunch box treat for school age kids.