sunken chocolate cake with an oat nut crust
During Passover it is customary to refrain from eating flour. As Passover is around the corner, it seems a good time to make a flourless cake. A friend of mine, who is gluten-free, also has a birthday coming up, so all the more reason for me to venture into the area of baking without conventional flour.
My cookbook collection is vast, so it’s easy to find recipes for a myriad of baked goods. One book, Vegan Holiday Cooking from Candle Cafe, includes a section for a Passover seder. That is where I found instructions for the chocolate filling. As it bakes the cake becomes sunken on purpose, so the only high altitude adjustment is to use slightly less baking soda.
Another cookbook, Modern Vegan Baking, holds the process for the Oat Nut Crust. Putting the two together produces a substantial dessert that will make my friend smile. It also allows for leftovers to add to the seder table. If you don’t have a birthday or a seder soon, you can enjoy it on Earth Day.
Until next time, happy baking!
Sunken Chocolate Cake in an Oat Nut Crust
Equipment
- 9" Springform Pan
- food processor
Ingredients
for the crust
- vegan shortening for greasing the pan
- 2 cups (340 grams) nuts (see Note)
- 1 cup old-fashioned oats
- 1 teaspoon cinnamon powder
- 3 tablespoons vegan butter
- 2 tablespoons agave syrup
for the filling
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1 tablespoon + 2 teaspoons baking powder
- 1 tablespoon cinnamon powder
- 1 cup plain, unsweetened soy milk
- 1/2 cup maple syrup
- 1 teaspoon apple cider vinegar
- 1 cup vegetable oil
- 1/2 cup organic sugar
Instructions
to make the crust
- Prepare a 9” springform pan by greasing the bottom and sides, then laying a parchment circle in the bottom. Set aside.
- Toast the nuts by preheating the oven to 325F. Spread the nuts in a single layer on a baking sheet. Bake until the nuts are fragrant and slightly browned, 5–8 minutes depending on the size and type of the nut you choose. Remove the baking tray from the oven and pour the nuts into a bowl to cool slightly. Turn the oven up to 350F.
- Place the warmed nuts and oats into a food processor and pulse several times. Add the cinnamon, vegan butter, and agave then process until the mixture sticks together slightly. (You can test it by turning the machine off, removing the lid, and squeezing together a few spoonfuls. It should stay pressed together.)
- Pour the crust mixture out into the prepared pan. Press it firmly into the bottom and up the sides of the pan. Flatten the crust by taking a clean water glass and pressing it into the bottom of the crust. Set aside.
to make the filling
- Sift the almond flour, cocoa powder, baking powder, and cinnamon into a large bowl. Mix well and ensure there are no clumps.
- Place the soy milk, maple syrup, apple cider vinegar, oil, and sugar into a blender. Blend on medium-high for two minutes until it gets a pudding-like texture. Add the wet mixture to the dry ingredients and mix well.
- Pour the filling mixture into the prepared crust and smooth it out. Bake for 30-35 minutes until the cake is no longer jiggly.
- Place the cooked cake on a wire rack to cool. When the cake is only barely warm, remove the outer ring on the springform pan. Carefully lift the cake out and remove the parchment paper. Let the cake further cool on a wire rack.
- To serve, decorate the cake with organic powdered sugar or fresh berries and slice into wedges.