Grain Free Vegan No Bake Silk Chocolate Cake Recipe

Name: Grain Free Vegan No Bake Silk Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups walnuts; 8 pitted medjool dates; 2 tablespoons pure cocoa powder; 1 chocolate, layer; 10 1/2 ounces gluten, free organic medium firm tofu. must be room temperature; 1/3 cup pure cocoa powder; 1/4 cup agave nectar; 2 teaspoons pure vanilla extract; 1/4 teaspoon sea salt; 1 tablespoon coconut oil; 2/3 cup gluten free semisweet vegan chocolate chips; 1 coconut cream, layer; 2 (15 ounce) cans full-fat coconut milk, refrigerate overnight; 1 tablespoon agave nectar; 1 teaspoon pure vanilla extract; 2 cups frozen assorted berries; 1 cup berries, for topping (optional)

Servings: persons

1 1/2 cups walnuts
8 pitted medjool dates
2 tablespoons pure cocoa powder
1 chocolate, layer
10 1/2 ounces gluten, free organic medium firm tofu. must be room temperature
1/3 cup pure cocoa powder
1/4 cup agave nectar
2 teaspoons pure vanilla extract
1/4 teaspoon sea salt
1 tablespoon coconut oil
2/3 cup gluten free semisweet vegan chocolate chips
1 coconut cream, layer
2 (15 ounce) cans full-fat coconut milk, refrigerate overnight
1 tablespoon agave nectar
1 teaspoon pure vanilla extract
2 cups frozen assorted berries
1 cup berries, for topping (optional)

1
Line the bottom of 7-inch spring cake pan with a circle of parchment paper.
2
Add nuts, dates and cocoa into a food processor and process into fine crumbs. Transfer into a cake pan and firmly press down. Freeze while preparing the cake layers.
3
CHOCOLATE LAYER.
4
Add tofu into a food processor and blend until smooth. Add cocoa, agave, vanilla and salt and blend until well combined.
5
Using a small saucepan over low heat while stirring, melt coconut oil and chocolate chips. Add to tofu mix and blend until smooth. Pour chocolate layer over the crust and place in the freezer while preparing the coconut cream layer.
6
COCONUT CREAM LAYER.
7
Scoop out only the firm layer, coconut cream at the top of the can. Place cream in a chilled glass bowl and whip the cream at high speed with an electric beater until fluffy and soft peaks form. Stir in agave and vanilla.
8
Spread coconut cream evenly over chocolate layer and if you wish top with frozen berries.
9
Note: for a 9-inch cake double the recipe.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups walnuts, 8 pitted medjool dates, 2 tablespoons pure cocoa powder, 1 chocolate, layer, and more.

Yes, Grain Free Vegan No Bake Silk Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grain Free Vegan No Bake Silk Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions