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Updated: Aug 31, 2023

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


  • hazelnut

  • cacao


  1. Preheat the oven to 180 °C.

  2. In a blender, mix water with the date paste, rapeseed oil, and apple vinegar, until reaching a smooth texture.

  3. In a large bowl, mix well all of the dry ingredients.

  4. Pour the date smoothie over the dry mixture and mix well quickly together.

  5. Pass the cake dough into a cake baking form, about 28 cm of diameter.

  6. 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.

  7. Cool down for a few hours.

  8. In the blender, mix the cream ingredients until they reach a very smooth consistency.

  9. Slice the cake into 3 even width layers, using a cake slicer and flat plates.

  10. Cover the bottom slice with ¼ of the cream, lay over the second slice and another ¼ of the cream, and on top of this the third and last cake slice. Then cover the whole torte in an even thickness layer using the remaining cream.

  11. Decorate with hazelnut and cacao.

Gaia Retreat House Vegan cake
Vegan cake


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