The Ultimate No Bake Christmas Layer Cake
Hello! No holiday- Christmas or otherwise would be complete without indulging into some decadent dessert. Decadent does not mean unhealthy. I have been in the lookout for a good raw cake for quite some times, tasting them in cafés as I travel, but also checking my cookbooks, food blogs etc.
This layer cake comes from all that inspiration plus my own recipe testing and experience baking for so many years now.
This amazing no-bake Christmas Cake is done in three steps to get all the layers: the base that is like a crispy biscuit, the second layer is a cashew based cream and the icing is very chocolatey and tastes like nutella. The cake is very easy to make and requires no oven, or stove for that matter. However, to give a chance for all ingredients and layers to settle in, you need to give yourself at the very least one day, ideally two days. So for example, if you plan to have it on the 24th for Christmas night, you should get started on the 23rd or the very latest the 24th early morning.
It is actually my first raw cake ever. It was also my first layer cake ever. I have to confess, I was quite worried the whole time about how it will turn out. As you can see, there are lots of firsts here. Well, it was just incredibly good and we were very happy with the result. I have another confession to make-please don’t judge me, but I actually had a big part of the cake all by myself.
I hope you get to try it and enjoy it as much as we did. I love that not only it is incredible delicious, but thanks to its rawness, all essential nutriments are intact. Did I also mention that not only it is vegan, gluten free but also without any processed added sugar? You won’t even believe it is sin-free when you taste it, I promise. This is the ultimate healthy Christmas dessert.
1/ Base- Ingredients & Method
75g of roasted hazelnuts
75g of roasted peanuts
150g of medjool dates, pitted and finely chopped
25g coconut oil
A pinch of salt
In a blender, mix in this order, the hazelnuts, peanuts, dates and salt. Pour the mix in the bottom of a round pan, and make sure to push it down to make it as condensed as possible. I used and would suggest using a mold with a removable top such as the panettone mold. From what I read and heard, layered raw cakes seem to be really complicated to unmold when using a classic mold. Transfer your pan to the freezer.
2/ Cream- Ingredients & Method
60g of medjool dates
6 tablespoons of cacao powder
3 tablespoons of maple syrup
90 ml of soy yoghurt
115 ml raw hazelnut milk
50 g of cacao butter
4 table spoon of seeds of chia seeds
Rinse and drain the cashews and dates that have been soaking overnight (or at least 2 hours). If you don't have time to soak the cashews and the dates, place them on a strainer and pour over it boiling it water to make it easy for your blender to turn it into the cream. Place the cashew and dates together with cacao powder, maple syrup, soy yoghurt, hazelnut milk and cocoa butter in your blender. Mix until you obtain a smooth cream. Then, add the chia seeds and mix for another minute or so.
Pour the cream obtained in a pan, on top of the base. Let your cake rest in the freezer for a half an hour.
3/ Icing-Ingredients & Method
50g dark chocolate at 100%
2 tablespoons of hazelnut butter
3 tablespoons of maple syrup
50ml hazelnut milk
½ teaspoon of vanilla powder
Melt the chocolate in bain-marie with the hazelnut butter. Add them to your blender and turn it into a smooth cream, then add the hazelnut milk. Pour it to your pan while it is still hot and liquid. Put it in the freezer for 10 minutes to let the icing harden.