I am writing this while relishing the last leftovers of the recipe, which I will introduce you to in just a second. Unfortunately, my plate now is not as nice looking as in the photos, with only one piece left, but the taste remains untouched by any aesthetics. So – today I want to introduce you to a cake. And not just any. A raw vegan Chocolate Baileys “Cheese” Cake with an Espresso Chocolates Ganache. Sounds fancy, well, it is! However, it is fairly easy to make.
It was Baileys who gave me the idea for this cake when they sent me their new vegan Baileys Almande and asked if I would develop a recipe with it. As for me the perfect dessert involves chocolate the ground work was already done right away. And it just had to be a cake. Not only for purely aesthetic reasons, but you can really score points if you show up for a homecooked dinner with friends or family and discreetly (or not) take a cake out of your bag, from which everyone can snack before the actual meal.
The cakes base – of course, also in the general chocolate theme – you can eat without hesitation. That’s the beauty of the “raw cakes”. I’ve also planned the quantities so that you can snack a little on the side. You’re welcome!
The filling consists mainly of crushed cashews, which have prevailed in the healthy food blogger universe as a vegan cheesecake. Justified? Ochja, so half. But it actually creates a super delicious, creamy mass, if you let the cashews in advance soak in water in peace. In combination with dark chocolate and the almond Baileys creates an extraordinary triangle of taste, so it is extremely difficult to eat only one piece at a time ..
This blog post was created in cooperation with Baileys.
Raw Vegan Baileys Almande Espresso Cake
- Prep Time: 30 minutes + freezing time
- Servings: 1 cake
springform pan Ø18cm
For the base:
100g rolled oats
3 tablespoons raw cocoa powder
4 tbsp coconut oil (liquid)
10 Medjool dates (pitted)
2 tablespoons water
Pinch of vanilla
pinch of salt
For the filling:
500g cashews (soaked in water for at least 4 hours)
200ml vegan Baileys Almande
3 tablespoons of maple syrup
100g dark chocolate (at least 75%) (melted)
For the topping:
80g dark chocolate (at least 75%)
1 espresso shot
For the cake base blend oats, almonds and cocoa powder in a food processor into a fine flour. Add all other ingredients and blend for 1-2 minutes until a sticky dough has formed. Grease the cake pan with a little bit of coconut oil and spread the base evenly throughout the bottom, using your hands. Place in the fridge while making the filling.
For the filling, drain cashews and rinse off. Melt chocolate in a water bath. Blend cashews, Baileys Almande, maple syrup and chocolate in a food processor for a few minutes until an even mix has formed.
Pour it over the base and let it cool in the freezer for about 3-4 hours.
For the topping, roughly chop almonds with a knife. Melt the chocolate in a water bath and stir in the espresso. Remove the cake from the pan and pour chocolate on it as desired. Top with almonds. Cool in the fridge (or freezer) for another 30 minutes so the chocolate can set.
To serve allow the cake to defreeze for roughly 20 minutes before serving.