Rich in flavor, raw and entirely vegan almond milk pulp cake made with wholesome ingredients using leftover almond pulp! Just 10 minutes and 10 ingredients! Easy to make, requires no baking, gluten-free, dairy-free, eggless cake.
1cupleftover almond pulpthe pulp are the remains from making homemade almond milk
½cupgluten-free whole rolled oats
¼cupground flaxseed
¼cupwalnutsfinely chopped
2tablespoonmaple syrupadd an extra 1-2 tablespoon if you like it to be extra sweet
3datespitted, mashed
For the homemade dark chocolate
½cupcacao powder
⅓cupcoconut oilmelted
2tablespoonmaple syrupadd more if you prefer it extra sweet
1teaspoonpure vanilla extract
1pinch of salt
2-3tablespooncoconut flakes for decorationoptional
Instructions
In a medium-sized bowl mash the dates. If they are not soft enough, put them in boiling water for 5 minutes. Drain well. After that, add almond milk pulp, rolled oats, ground flaxseed, walnuts (finely chopped), and maple syrup together. Knead it well with your hands (how fun!) and put it in a square cake pan (I used 7 x 7 inches) lined with parchment paper, pressing down gently.
Next, melt the coconut oil in a small saucepan on very low heat if not already melted. Add maple syrup, vanilla extract, cacao powder, and a pinch of salt. Stir constantly until everything is combined thoroughly (3-5 min). The mixture shouldn't have clumps.
Pour the chocolate over the cake mixture in the pan. Freeze for at least one hour. In this way, the slices will be well-formed when you cut them.
Once the cake is fully cooled and set, remove it from the freezer and peel away the parchment paper. Decorate with coconut flakes if you like. Cut it into square slices and serve. It's so delicious you can’t have just one!