Hey friends,
Well here is it the chocolate layered cake recipe you all have been waiting for
Our easy but fancy looking gluten free vegan dessert. We try to make our recipes as easy as possible so that many of you can can enjoy these sweet and healthy desserts
This recipe came to us one day as we were browsing through our recipe collections we have gathered over the years. I am sure many of you have tons and tons of recipes that you collect hoping one day to get to. Well at least that is how it is for us
We just love all types of food and re-creating dishes with own twist on them. Though half the time the recipes we make are last minute and we make things up as we go!
We like to show that even though you may be gluten free or vegan you can still enjoy a rich chocolate creamy filled layered dessert without feeling guilty and without having too many fancy tools
Today we present
Chocolate Layered Vanilla Kreme Gluten Free Vegan Cake
As you all know we love our chocolate and have always wanted to do a layered dessert. We went back and forth for awhile on how we were going to do this because we did not have all the ‘proper’ kitchen tools to do what we really wanted. Therefore we had to be creative and come up with something similar. Of course wanted the recipe to be easy to make and raw
We took one of our own favorite chocolate brownie recipes to be the base and the vanilla kreme part came to us as we got going! We hope you enjoy the recipe as much as we did
Pure2Raw Recipe: Chocolate Layered Vanilla Kreme Gluten Free Vegan Raw Cake
First- the chocolate cake layer (again we used a raw brownie mix to make it, though you could use any favorite recipe of yours or you can follow ours)
Brownie layer:
- 2 cups whole cashews (or any favorite nut of yours)
- 3/4 cup coconut flour (we just grinded it up coconut flakes – though you could use store bought coconut flour – and just be semi-raw)
- 2 tbsp vanilla
- pinch sea salt
- 1 1/2 cups cocoa
- 1/2 cup agave nectar
Directions:
Place all ingredients into a food processor and blend till combined.
Batter will be a little thick and sticky.
Divide brownie batter into two sections. One for the bottom layer and one for the 3 third layer.
Kreme Layer:
- 1 cup soaked cashews, over night
- 6 tbsp irish moss paste (this is optional it just helps with texture. If you do not have irish moss than do 1 1/2 cups cashews)
- 4 tbsp coconut butter
- 2 tbsp coconut oil
- 2 tsp lecthin (we use sunflower lecthin – again helps with texture) * you could try guar gum or xanthan gum
- 2 tbsp vanilla
- 1/4 water
Directions:
Place all ingredients into a blender and blend till smooth and creamy. Set aside in a bowl.
Assemble layered cake:
We used a bread loaf and lined with wax paper
Take half of brownie batter and place in bottom of pan.
*our loaf pan was a tad too big for the size and thickness of layers we wanted so we had to be real creative and figure out a way to keep the structure we were looking for, we used a glass mason jar to help with extra space in bread pan
Pour about half of kreme layer on top of brownie layer
* classy I know, see we told you we created this dish as we were going and still wanted to make sure it was somewhat easy to create!
Let this set in freezer for about 20 –30 minutes before placing next brownie layer on
Than just repeat the same layers once more! Than we topped with some cinnamon. Place layered cake back into freezer and let set before removing from pan.
Once layered cake has set one more time in freezer you may take out of pan *very carefully!
Having the wax paper helps with clean up and helps with getting cake out with ease!
Than you just remove the wax paper off the cake and you are done! You have yourself a delicious rich creamy gluten free vegan layered cake. A layered cake that requires no baking time and pretty easy to make. And raw too! Bonus!
We have a feeling you and your whole family will love this recipe. Thanks again for stopping by for another un-cooking class with the pure2raw twins
Stay tuned we are putting together a really fun and exciting Valentine’s Day giveaway!!! We hope to share more details very soon. If you think this was a lot of chocolate wait to you see our giveaway.
Till next time,
The Twins
L&M






















{ 24 comments… read them below or add one }
that looks like heaven on a plate!
i have never used irish moss powder before, but i have seen it in the bulk section of my health food store. i believe my roommate also uses it to brew beer with…. how does it help the consistancy of this creme?
Elizabeth, we do not use the irish moss powder, we actually use real irish moss and soak it for about 48 hours. Than blend it up in blender till it makes a thick cream type consistency. Irish moss is great for adding creaminess and lightness to recipes. It helps gelatinize recipes. We are still trying to play around with it to get the exact measurements, etc we are looking for!
Yuuuuuuuuuuuuuuuummmmmmmyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy!!!!
Thanks for sharing!
Looks amazing!!!! Thanks for sharing!
Wow, that looks good! So creative using the mason jar to make the pan the “right” size! I’ve never tried irish moss before… does it affect the flavor at all?
Megan, thanks we can be creative sometimes
Luckily we had mason jars! Irish moss is an ingredient we plan to share more about soon. We are still figuring it out!
Wow, that looks so delicious! I’ve seen lethicin before in raw recipes; is it raw? Where does it come from? I must confess I know nothing about it!
Claire, we will show more and talk more about lecithin soon. It is a new ingredient that we are playing around with!
You girls never cease to amaze me in the kitchen, this looks phenomenal!
Yum. Beautiful. Creative. Elegant. Needs. To. Be. In. My. Belly.
Well done! Looks great! Thanks for the recipe!!! I love un-cookin’ with the twin posts!
Amazing creation, girls!!!!!!!!!!
The Kream layer with the cashews and the cocoa butter. Wow.
And of course the brownie layers.
You make it look sooo pretty too. I know working with certain raw textures, and the black/white colors, any mistakes are very noticeable, i just did raw vegan white and dark choc PB cups. You gotta be real careful and you did a great job, of course
Beautiful!! I’m seeing this as a future b-day cake for one of my kiddos! Thank you so much for sharing it. =)
That looks awesome… yum!!
I found packaged coconut flour in a health food store in Toronto a few weeks ago — and it was 100% raw! I’ll get the brand name next time I go there if anyone is interested.
Oh yes we love anything coconut! Thank you for offering to share the brand name!
Now there’s an option for a raw birthday cake – especially for chocolate lovers! Woo hoo! Great job, ladies!!!
You ladies are just too wonderful
Thank you so much for sharing the recipe. Now I am equipped to impress all my non-raw friends
xoxo
Wow! I’m super-impressed. I’ve never used coconut flour before but you two really make me want to try it out!
“Your and your whole family will love this recipe”…ha! My family wouldn’t get any. Your layer cake is totally hide-in-the-produce drawer-of-the-fridge worthy.
I want to come over and eat kabocha with my favorite twins. Tomorrow night sound good?
Sounds good Heather!! We would love to eat squash with ya ; ) xoxo
GENIUS! This is all I have to say.
Wow, Yum! Kind of torture to look at this while I’m cleansing, but it’s definitely something to look forward to!
Holy wow, this looks incredible!
When you say you ground up coconut flakes, you mean the packaged, dried, unsweetened kind, right? Not raw flakes straight from the cracked-open coconut meat? I just wanted to clarify cause I always get confused.
Also, I have some coconut “flour” I think, but all it is is the pulp from coconut milk toasted and ground up. Is that right? Thanks so much.
Kelsey – yes you are right, it is the dried unsweetened kind, not straight from the meat.
Thank you for this delicious creation, that you for sharing, I will be making it for my wedding cake:-)