Tag Archives: flourless

Red Fruit Tart in a Chocolate Crust

red fruit tart in a chocolate crust

red fruit tart in a chocolate crust

Summer is here, but so is the heat. Using the oven during really hot weather is not an option for me. Yes, this is a baking blog, but I cut myself a bit of slack when the temps soar.

Another way to keep things cool is to eat a dessert right out of the fridge. When that treat combines the best of summer’s red fruit with chocolate, then you have a real winner.

I saw a video of this gorgeous tart on social media. A bit of searching revealed the author’s website and original recipe. It has quite a few steps, and requires advanced planning, so I chose to use store-bought jam instead of making my own. With that it comes together quite easily.

Enjoy this beautiful tart in a big showy presentation, or make mini tartlets for a gathering. Either way, just remember that a baked cake can sometimes be a no-bake cake.

Until next time, happy non-baking!

red fruit tart in a chocolate crust
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Red Fruit Tart in a Chocolate Crust

Summer is here, but so is the heat. Using the oven during really hot weather is not an option for me. Yes, this is a baking blog, but I cut myself a bit of slack when the temps soar.
Another way to keep things cool is to eat a dessert right out of the fridge. When that treat combines the best of summer’s red fruit with chocolate, then you have a real winner.
Course: Dessert
Cuisine: Vegan
Keyword: Gluten Free, Raspberry, Raw, Recipe, Strawberry, Tart
Servings: 8
Author: The Decadent Vegan Baker

Equipment

  • 9” tart pan with removable base
  • food processor
  • Blender

Ingredients

for the crust

  • 2 cups 250 grams coarsely chopped walnuts toasted (see note)
  • 1/4 cup cocoa powder
  • pinch salt
  • 200 grams 10 large, soft dates pitted
  • 1 teaspoon vanilla extract

for the fruit filling

  • 2 cups 280 grams raw cashews soaked in water for 4 hours
  • 1/4 cup maple syrup at room temperature
  • 1.5 cups 6 ounces fresh raspberries and/or strawberries
  • 1/4 cup cranberry-pomegranate juice at room temperature
  • 1 teaspoon rose water food grade, at room temperature
  • 40 grams cocoa butter food grade, melted

for assembly

  • 1/2 cup seedless raspberry jam stirred
  • fresh red berries and nuts

Instructions

  • Use a parchment circle to line the bottom of a 9” tart pan with a removable base. Set aside.
  • Place the walnuts, cocoa powder, and salt in the bowl of a food processor. Process until the mixture resembles small crumbs. Add the dates and vanilla, and process until the mixture forms a ball. Test the mixture with your fingers. If it is too dry then add an extra date; if it is too wet then add more cacao powder.
  • Tip the crust mixture out into the prepared tart pan. Press the mixture 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 the filled pan in the freezer for 30 minutes. After 30 minutes, remove from the freezer and gently take the crust from the pan. Place the crust on a baking sheet and put it in the fridge while you make the filling.
  • To make the fruit filling, drain the cashews and add them to a blender along with the maple syrup, berries, juice, and rose water. Blend until very smooth and creamy, using a tamper as needed. Add the melted cocoa butter and blend again until smooth.
  • Remove the baking sheet with the crust from the fridge. Spread the jam in an even layer over the crust. Spoon the filling evenly over the jam layer. Decorate with berries and nuts. Set the sheet with the tart in the freezer for two hours.
  • Prior to serving, remove the tart from the freezer and place it in the fridge for at least six hours. Remove from the fridge, slice into wedges, and serve. Leftovers can be stored in the fridge in an airtight container for up to five days.

Notes

To toast nuts, preheat your 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. Remove the baking tray from the oven and pour the nuts into a bowl to cool slightly.
Adapted from No bake raspberry tart https://panaceaspantryblog.com/no-bake-raspberry-tart/

Sunken Chocolate Cake in an Oat Nut Crust

sunken chocolate cake with an oat nut crust

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 with an oat nut crust
Print Recipe

Sunken Chocolate Cake in 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 to venture into the area of baking without conventional flour.
Course: Dessert
Cuisine: Vegan
Keyword: Baking, Cake, Chocolate, Earth Day, Flourless, Gluten Free, Passover
Servings: 10
Author: The Decadent Vegan Baker

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.

Notes

It is best to weigh the nuts instead of using a dry cup. I measured my walnuts both ways and the cup measurement contained far fewer nuts. Walnuts, and many other large nuts, leave gaps and don’t fill the cup.