07. October 2018

Raw Vegan Baileys Almande Espresso Cake

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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.

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Raw Vegan Baileys Almande Espresso Cake Recipe

  • Prep Time: 30 minutes + freezing time
  • Servings: 1 cake

Ingredients

springform pan Ø18cm For the base: 100g rolled oats 100g almonds 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: 30g almonds 80g dark chocolate (at least 75%) 1 espresso shot

Instructions

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.
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Welcome to my kitchen, my colourful world of nourishing foods. Here I choose to live healthy, eating whole, plant-based foods; a happy mix of vegetables, legumes, fruits, whole grains, nuts and seeds.

I am Pauline, a food lover and photographer from Berlin.

My recipes are simple, vegetarian dishes with plant-based and natural ingredients only. Perfect for everyday life. You do not have to be a skilled cook to have a balanced and healthy diet – I am not! An open mind and willingness to try out something new everyday shall be enough. It’s an infinite journey, and I am happy about everyone who decides to come along.

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