by Nathaly from DeliKaktus
800 ml of water
575 g date paste
100 ml rapeseed oil
75 ml apple vinegar
200 g corn flour
200 g hazelnut, ground
125 g cacao powder
100 ml flax seed, ground
20 g baking soda
3 g gloves, ground
250 ml of water
200 g date paste
60 g cashew nuts
40 g cacao powder
Preheat the oven to 180 °C.
In a blender, mix water with the date paste, rapeseed oil, and apple vinegar, until reaching a smooth texture.
In a large bowl, mix well all of the dry ingredients.
Pour the date smoothie over the dry mixture and mix well quickly together.
Pass the cake dough into a cake baking form, with about 28 cm of diameter.
Bake the cake for about 40 min, lower the heat to about 150 °C and bake for about 20 more min until the top of the cake is firm for pressing.
Cool down for a few hours.
In the blender, mix the cream ingredients until reaching a very smooth consistency.
Slice the cake into 3 even width layers, using a cake slicer and flat plates.
Cover the bottom slice with ¼ of the cream, lay over the second slice and another ¼ of the cream, on top of this the third and last cake slice. Then cover the whole torte in an even thickness layer using the remaining cream.
Decorate with hazelnut and cacao.
VEGAN CACAO TARTE