4 Dec 2013

DARK CHOCOLATE CAKE WITH SPICED CARAMEL & PECANS


This is seriously one of the best recipes I've ever made. It only survived a couple days due to its irresistible deliciousness. Having said that, it tastes better the second and third days so try to be patient. Make it today, tomorrow, for Christmas, a Birthday party, whatever. You don't really need a reason. It's that good.


Lemme giva ya the rundown. You've got a dense, dark chocolate pecan cake base topped off with a sweet, creamy, spiced caramel sauce and covered in pecans: can you wrong here? No. Serve this over the holidays to your loved ones and I guarantee they will all be shocked when you tell them it is raw, vegan, gluten-free and super healthy. Praise pecans! 


Keep in mind this cake is quite dense and rich so you probably won't want more than a slice but c'mon... it's all nuts and dried fruit so eat as much as you want; then dance until ya sweat to balance it out! This cake gives me energy, makes my hair strong, skin glow, muscles happy (after a workout) and puts a giant smile on my goofy face. I hope it does the same for you.

As always, adjust according to what you have and/or want. For example: no pecans? Any other nut will do. Get the recipe at One Green Planet or use the same one below:

RAW VEGAN CHOCOLATE CARAMEL PECAN CAKE

THIS RECIPE IS : 

INGREDIENTS

For the cake
  • 1 cup pecans
  • 1 cup dates
  • 1 teaspoon vanilla extract
  • 2 tablespoons cacao powder
For the caramel
  • 3/4 cup dates
  • 1 teaspoon vanilla extract
  • Cinnamon and nutmeg, to taste (I used about 1/2 teaspoon of each)
  • 2 tablespoons melted coconut oil
  • Water, as needed (I used about 1 cup altogether)
For the topping
  • Handful pecans
  • Cinnamon
  • Nutmeg

PREPARATION

  1. To make the cake: put the pecans in your food processor and process until they become small crumbs. Add the rest of the ingredients and process until it all begins to stick together. Press into a small spring form pan (mine was about 6 inches), leaving the sides slightly higher than the center so you can later pour in the caramel. Leave in the fridge for a few hours or overnight.
  2. To make the caramel: blend all the ingredients until smooth, adding water as needed to get a caramel consistency. Pour into the center of your cake and spread to the sides so it drizzles down and looks sexy. Oh, baby. Top off with pecans or other nuts if you wish. Enjoy with spiced nut milk!

23 comments:

Anonymous said...

Yummo Em ya did it again ♡ from a fan x

Emily von Euw said...

Thank you!! - from me :)

vitto e libri said...

OMG I love it! I will try :-)

realrawkitchen said...

This. Looks. Delicious. And so simple too!! I'm wondering, how did you get the caramel to turn such a light color? Is it from the blending? I've used these same ingredients for brownies and it's just divine, though not nearly as beautiful as your presentation and pictures!! mmmm mmm if this doesn't convert my family, then I don't know WHAT to do .. hehe

Anonymous said...

Love the blog!
But can you (please) make a cake recipe with NO nuts (the beloved coconut is fine to use) because I have a nut allergy (even almonds!)
Many Thanks!!
-K, LA

Emily von Euw said...

Haha thank you <3
I would let the caramel thicken, then add more water, let thicken, add more water... several times until it was at the sweetness level and consistency I wanted.

xo

Emily von Euw said...

Thank you! Okay here's some info about my recipes for you:

- in all my crust recipes, you can use seeds, oats or buckwheat groats instead of nuts
- in my "cheesecake" recipes and other ones where nuts give provide thickness and creaminess, you can use a blend of young coconut meat and coconut oil instead of cashews. Or bananas, although they don't work as well.

:)

Anonymous said...

Hey, its Hippy mom I tried to send you a email yesterday showing you the results with pics. my daughter had making your lemon fig cheesecake, well, you either received it or did not, but when I checked to make sure it went thru it looked like it went thru 6 or more times , sorry if it did, or did you get it?

Anonymous said...

Thank you sooooo much, greatly appreciated!
-K
P.S. (I hope you ace your finals :)

Anonymous said...

I can tell you like making hearts (like these <3), but you can make more realistic ones by pressing down Alt button and the #3 at the same time for a heart that looks like this... ♥
Enjoy!
(I know I will with this deeee-licious cake! Keep it up!!)
-Cienna, Colorado

Emily von Euw said...

You just rocked my world.

Emily von Euw said...

Haha yes! I got it. I just get a lot of emails and can't reply to them all very fast. ><
SOoon!

Anonymous said...

coolness!

Rach_the_vego said...

This cake is absolutely fab. Wanted to make something for my bro's other than the fruit platter he'd asked me to provide but was low on time. Gave this a try. It took perhaps 10 mins (most of that was washing the Food processor really) although I have to say it was gone in less than 10 mins with not a crumb left between the 6 adults - kids didn't get a look in. All agreed it was just THE BEST.....and they've been trying lots of raw recipes between yours and a few other blogs I follow (another fave was the fudgy chocolate almond biscuit recipe you posted recently).......

Anonymous said...

This was absolutely delicious! I have been vegetarian for 8 years and on/off vegan the whole time (currently fully committed to being on for about a month.) I have never done raw food, but this was a great first effort. The flavor of the cake was seriously so amazing.
I think that we may have misunderstood the recipe a bit. I'm not sure if you meant 1 cup of chopped dates and chopped pecans, but the volume of mixture that I had was enough to spread very thinly across the bottom of a sheet pan and let it chill that way.
Despite that…this was truly delightful. I will be making your faux egg nog this weekend!

Renard Moreau said...

[ Smiles ] Emily, I am hoping that the calorie content of your chocolate cake with spiced caramel isn't on the high side.

That vegan recipe looks irresistible!

Anonymous said...

Looks delicious, as always!
I was just wondering if you always soak your nuts? I prefer to do so but I'm not sure if it would change the consistency..

Cookmelove said...

Love this recipe so much! Linked back from my blog, showing my rendition of your wonderful idea :) Hope you like it!

Anonymous said...

This tasted every bit of AMAZING! Thank you for your healthy inspiration, the World needs more of THIS and less of that high-sugar processed stuff.
All the way from South Africa, THANK YOU :)

reyesohana said...

Link didn't work for me. How can I get the recipe? Thx!!!

Emily von Euw said...

@reyesohana - Here it is! http://www.rawfoodrecipes.com/recipes/dark-chocolate-cake-with-spiced-caramel-and-pecans.html

Janine said...

I wanted to make this, but the recipe seems to have been removed from the rawfoodsrecipes site. Could you repost it here or share a link to a page where it's still up? Thank you! Can't wait to try this!

Emily von Euw said...

@Janine - http://www.onegreenplanet.org/plant-based-recipes/raw-vegan-chocolate-caramel-pecan-cake/