Care for some delicious rich, fudgey, no-bake chocolate espresso cake? You're in for a treat! I've had the pleasure to make this recipe from my blogging pal Brandi's new cookbook (she blogs over at The Vegan 8), and am sharing it here with you (with her publisher's permission, of course) because:
a. it's scrumptious,
b. it's my kind of recipe (simple, non-fussy, chocolate for daaaays...),
and c. because I must let you know more about this awesome cookbook of hers.
Over the years I've cooked a number of recipes from Brandi's blog, all of which have been absolutely delicious -- especially since both Brandi and I share a love for potatoes, tahini, chocolate, and lots of flavor :P When readers email me in asking for recommendations for savory food blogs, Brandi's is one of the ones always on the list. Her recipes are just very simple, comforting, and wholesome.
So when The Vegan 8 cookbook came out I knew I had to pick up a copy to see what it's all about. I had someone in mind I planned on gifting it to once I checked it out, but of course as soon as we had a look through, my husband was instantly eyeing the BBQ bean ball sub, and I the chocolate cake (typical!), and we've made the cajun spiced red beans earlier this week -- delish, and the "20 minute Alfredo" became one of my husband's favorites these last few weeks. So maybe the book will stay here a little longer after all ;). And I'd love to gift one of you a copy as well, though more on this a little later...
You can see some of the recipes from the book in the quick leaf-through I shared on Instagram earlier this week. All of the recipes in the book are 8 ingredients or less, and consist of mostly whole foods. Most are also gluten-free and oil-free. Lots of savory dishes, sauces, and appetizers, but also crepes, pancakes, granola, muffins, cookies, cake, and more.
View this post on Instagram
Back to this cake though. If you're into dark chocolate, and espresso, and fudgey goodness, this cake is for you! It's incredibly rich and satisfying. It goes amazing with a cup of coffee, or just a plain cup of mylk.
I love that it doesn't use cashews -- so a yay for those looking for more cashew-free vegan cakes. And I love that it's a fridge cake, and not a freezer cake -- it holds up better longer unrefrigerated than a typical raw cake. I did like mine sitting on the counter for some time to soften out a little more though (it's freezing cold where I am right now, so things will stay firm even outside of the fridge...) -- it made it soft, and velvety smooth.
Another bonus is that it doesn't require a blender, so if your blender has been struggling with typical raw cake recipes, so long as you have a good food processor for this cake you're in business.
Here's what Brandi shared about her recipe in the book:
"I wrote this recipe years ago and am finally sharing it publicly here [in the book] for the first time. Hands down, this is in my top five favorite desserts that I've ever created. It embodies everything I love in a dessert: rich chocolate flavor, lots of espresso, and the creamiest, smoothest fudge texture. Plus, it is super easy to make. For the filling, it is important to weigh the chocolate chips to ensure it sets. Feel free to adjust the espresso depending on how strong you like it. To make a larger cake, double the recipe and use a 9-inch round pan. Just note that chilling may take longer."
Just a quick note about something I had to do different than the recipe recommends: I don't have a microwave, so a few parts needed a workaround. I melted the chocolate using a double boiler method instead. (Just make sure to let it cool off just a touch before adding it to the processor so it doesn't melt or overheat your processor). I also had to keep my chocolate curls finer than Brandi's original tip instructions (which involved a brief microwaving of the chocolate to soften it just a touch so the curls shave off nice and long) -- admittedly her chocolate curls look absolutely luxurious in the book photo, but you can also make cute little chocolate shavings from an unheated chocolate bar instead if you don't own a microwave as I've done here.
I'm going to type out Brandi's instructions as they are in her book in the recipe below though, just wanted to share the above in case you're like me and don't have a microwave around.
Thanks Brandi for the lovely cake recipe. I'm already eyeing that lush baked chocolate cake from the book next :)
The Vegan 8 Giveaway: (CLOSED -- thank you all for the wonderful suggestions. It was extremely difficult to choose a winner amidst so many delicious ideas. The book went to John and his Mojito Chocolate bar suggestion).
And before I let you move onto some cake-making endeavors, Brandi's publisher has agreed to gift one of my blog readers a copy of this cookbook. If you'd like to enter for a chance to win the book please leave a comment below the recipe answering the following question:
If you could invent a unique new vegan chocolate bar flavor, what would it be?
I'll pick a winner based on the chocolate bar idea that I think is the most interesting and delicious. Feel free to suggest multiple things, or even come back and comment again if you think of something new after a day or two. All comments must be entered in by no later than Wednesday Nov 21, 2018 (11:59PM EST). I'll come back here to announce the winner after that point.
This book giveaway is open to US and Canada residents only (those are the only places the publisher will ship the book to)... sorry to my international friends and readers! If you live outside the US and Canada but would like to enter and have the book shipped to someone residing in the US or Canada you'd like to give this book to, that's also an option :)
Please make sure you leave an email address you actually use in the email field below your comment (not within the comment itself) so I can get in touch with you if your chocolate bar idea is the winner. I'll contact the winner by email go obtain your mailing address by Nov 23, 2018 -- you'll need to respond within 1 week of receipt of the email, otherwise the book will go to the next person in line.
Can't wait to hear of all your amazing suggestions! And if you're not in the US or Canada, I'd love to hear your suggestions too (I mean, it's fun to dream up new chocolate flavors, isn't it?) -- just specify in the comment that you're not in the giveaway zone.
No-Bake Chocolate Espresso Fudge Cake
This gluten-free and vegan no-bake chocolate espresso fudge cake is rich, deep-flavored, and perfect for the chocolate lovers out there.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6" cake
- Category: Cake
- Method: No-Bake
- Cuisine: Dessert
Ingredients
Crust:
- 1 cup (140g) raw, unsalted sunflower seed kernels
- ⅛ tsp fine salt
- 2 tbsp (12g) unsweetened cocoa powder
- ¼ tsp ground espresso
- 2 ½ tbsp (50g) pure maple syrup
Filling:
- 1 ½ cups (300g) dairy-free semi-sweet chocolate chips
- ½ cup + 1 tablespoon (135g) "lite" canned coconut milk*
- 3 tbsp (48g) creamy roasted almond butter**
- 1 tsp (5g) vanilla extract
- ½ to 1 tablespoon (3-6g) ground espresso
- 1 ½ tbsp (9g) unsweetened cocoa powder
- ⅛ tsp fine salt
Optional Topping:
- dairy-free dark chocolate curls for garnish
Instructions
1. To make the crust, add the sunflower seed kernels to a food processor, and process for about 30 seconds or until finely ground into a flour. Add the salt, cocoa powder, and espresso, and process just until combined. Add the syrup, and pulse until it all comes together into sticky large clumps and holds together when pressed between your fingers.
2. Line the bottom of a 6-inch springform pan with parchment paper and spray the sides with nonstick spray for easy removal later. Press the crust mixture into the pan, making a flat, even layer along the bottom but not up the sides. Wipe your processor completely clean.
3. To make the filling, add the chocolate chips and milk to a large microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir well, and then heat in 15-second increments until the chocolate is almost all melted. Stir until completely smooth and no more bits remain. Add the chocolate mixture to the food processor. Add the almond butter, vanilla, espresso, cocoa powder, and ⅛ teaspoon salt to the food processor, and process for 2-3 minutes or until completely smooth. Scrape the sides, and process once more.
4. Pour the filling over the crust, and smooth the top. Chill in the fridge until completely solid throughout, at least 2 to 4 hours but ideally overnight. Garnish with shaved chocolate curls, if desired.*** Store covered in the fridge.
Notes
*Or cashew milk, shaken first.
**Note: Cashew butter will work in place of the almond butter, just make sure it is the raw variety with no added oils or sugar. To make this nut-free, sub with sunflower seed butter (such as SunButter). Thanks to all the chocolate and since it's a small amount, the sunflower seed taste is not noticeable.
***Tip: To make the chocolate curls, place a dark chocolate bar on a microwave-safe plate and microwave on HIGH for just a few seconds to slightly soften it. Use a vegetable peeler to shave the edges and create long curls.
Keywords: No-Bake Chocolate Espresso Fudge Cake (Vegan, Gluten-Free)
Connie says
Hi can I replace the sunflower seed with cashew, almond or walnut? Which nut would be the best substitute? Can I use tahini instead of almond butter? Can the cake hold up in room temp (mine is about 83-85F)? If not, can I keep the cake in a cooler bag with ice packs for a few hours? Thanks
Audrey says
Hi Connie. Yes, any of those nuts would work great as a sub. You can do a combination. I'd choose a mix of cashew and almond, or just almond personally.
You can definitely use tahini in the filling, although it will give a different flavor to the cake (should still be tasty though! Sort of like a chocolate halva).
Cooler bag with lots of ice packs should hold this cake chilled enough. I'd keep it in the metal pan as well, as it conducts the cold better when in contact with the ice packs so will help the cake stay better chilled.
Kimberly says
For the new chocolate bar flavor: toasted almond with cayenne.
Audrey says
That sounds wonderfully delicious, Kimberly! :) I love chocolate with a bit of a kick to it.
John K says
Mojito Chocolate (candied lime with mint) chocolate
Pomegranate Chocolate
Date caramel filling sprinkled with crushed Himalayan salt chocolate
Balsamic vinegar with strawberry chocolate
Gingerbread (cinnamon, ginger, cloves, allspice, cloves, nutmeg) with a coconut butter & peppermint filling chocolate
Audrey says
Ok, the Mojito chocolate did it -- you're it! :) Absolutely love that idea (and all the other ones too, of course). Thanks for sharing them and enjoy the book!
John K says
Golden milk chocolate (cinnamon, turmeric, ginger)
Dried red currants and almond chocolate
Cardamom and hazelnut chocolate
Chaga and ginger chocolate
Audrey says
Mmm... I'd like to try one of each here, John! :)
Rebecca says
Mmm...there are so many good ideas in these comments! What about Dark Chocolate with Raspberry, Lime and a sprinkle of Black Pepper.
Audrey says
Mmm... the black pepper just took this combo up a few notches :) Love it. Thanks for sharing!
Nicolle says
Pumpkin spice and Chai chocolate bar.
Audrey says
...and this flavor too, of course! :)
Nicolle says
Dark Chocolate Quinoa Crunch,
Dark Chocolate Coconut Raspberry,
Cashew Butter Vanille Bean.
Any of the three, these would be some great flavors I would like to see!
Audrey says
I would love to see some chocolate bars around in those flavors too, Nicolle! :)
Iveta Sota says
Beetroot!
Audrey says
Love chocolate & beetroot, Iveta. Like in this cake: https://www.unconventionalbaker.com/raw-chocolate-beet-cheesecake/ or this nice cream bowl: https://www.unconventionalbaker.com/instant-beetroot-banana-ice-cream/. Trying to imagine how to work beetroot into a chocolate bar now :) Maybe with a layer of pink creme inside...?
Valerie says
This cake looks perfect for my family Christmas cake! Right now I'm mad about pomegranates so my chocolate bar suggestion would be dark chocolate with lovely red pomegranate seeds!
Audrey says
Oh, I love making chocolate bark with pomegranates as well -- so pretty :) Thanks for sharing, Valerie!
Julie Caridi says
For a chance to win the recipe book.
My ingredients for a bar is dark or any chocolate. Marshmallows melted. Almonds roasted. The outside of the bar is rice paper
Audrey says
Mmm.. that sounds absolutely delish, Julie!
Christy Snider says
When I make a "treat" bowl for myself, I put bananas, pecans, cashews, coconut, dark chocolate, and a little almond butter together. Delish! This cake sounds delicious, too, as do many of your recipes. Thanks for sharing with us!
Audrey says
That sounds delicious, Christy! Thanks for sharing :)
Bj Bruce says
How about salted maple pecan? I also think a lemon basil chocolate bar sounds interesting.
Audrey says
Love both ideas so much -- would definitely be interesting to try those out!
The Vegan 8 says
Oh, Audrey, words fail me to say thank you as much as I want to! You made the cake just beautifully and it's such an honor that you loved it so much and the book, too, really happy you love the Cajun Red Beans & Rice, yay! It means so very much to me that you took the time to do this blog post and share a giveaway with your readers! I really like your unique chocolate combo giveaway idea, too, so clever! Everything looks amazing here and thank you, thank you! Will be sharing and tagging you! You are the sweetest xx
★★★★★
Audrey says
Thanks Brandi! Happy to share about your book. Your fettuccine alfredo has now become one of my husband's favorite meals :)
Michelle says
I would love a roasted coconut dark chocolate bar!
Audrey says
A wonderful combo, Michelle!
Mariana says
Dark chocolate with passion fruit ganache filling!
Chocolate with pieces of dried apples and vegan caramel filling!
Chocolate with chunk of mint chocolate cookies!
Swirled dark and pumpkin spice latte chocolate!
I think of this a lot
Audrey says
Hi Mariana. Haha, no worries, I think of this a lot too :D. A few years back I made a raw chocolate cake with a passion-fruit cream filling and it was delicious. I can totally see your first idea working in a chocolate bar! I wish we could all have one of each of the suggestions to sample them all as we read the comments here :)
Sarah Newman says
Hazelnut, orange and anise or rose & toasted sesame praline. I don't live in the giveaway zone but I have an US address for postage, if that counts (please!)
Audrey says
Hi Sarah. Those flavors sound wonderful. The book went to someone else, unfortunately, but the address would not have been a problem. Wish I had more books to share with everyone, so many wonderful suggestions here.
Agnes Goodchild says
My chocolate bar flavour would be pure real
chestnut. 😁
★★★★★
Audrey says
Love chestnuts too! :)
Linda says
Chocolate, sesame and ginger for a vegan chocolate bar.
Audrey says
That sounds wonderfully delicious, Linda! :)
Dawn says
Chocolate Espresso Fudge flavored, of course! 😋
Audrey says
Hard to beat that combo! :)
Cecilia says
I can't wait to try Brandi's recipe.
The flavour I would like would be orange and cardamom. I think that would go well with chocolate
★★★★★
Audrey says
Hi Cecilia. Enjoy the cake! :) Orange and cardamom sound wonderful with chocolate.
Nick says
Hi
I am going to have a go at this recipe as I love chocolate fudge cake and coffee cake.
I have your book and have tried several of your recipes all of which I have thoroughly enjoyed Many Thanks😁👍
I love chilli lime and mint combined flavours and thought it might go well in a chocolate bar😁
★★★★★
Audrey says
Hi Nick. Thanks so much -- I'm so happy you're enjoying the book :) And that combo sounds absolutely delicious. Gonna have to try a cake in that flavor one day!
Anna says
This recipe looks right up my alley Audrey! A while ago, I had the fruitiest tasting chocolate ever-it was super unique, and I totally loved it. I make candies with it and pistachios, but now I think a good combo would be pistachio, rose (candied petals?) and maple butter. They'd be really rich and offset the fruitiness. Maybe dried blueberries and candied lemon peels would be a good combo too? hmm.
Audrey says
Mmm... some of my favorite things in one. Sounds wonderful. Your comment also reminded me of these maple butter chocolates from a few years back on the blog: https://www.unconventionalbaker.com/dairy-free-maple-butter-chocolates-recipe/ that are half way there already :)
Bridget says
New bar this would be a kumquat/chaga chocolate bar for me - I love citrus with chocolate and the chaga is so addictive!
Another suggestion would be a chocolate - golden berry - hemp bar with just a little CBD oil... Thank you for the recipe above, this would make a nice dessert for christmas :)
★★★★★
Audrey says
I absolutely love chaga and chocolate. Interesting ideas! :) I saw this wonderfully pretty qumquat "chocolate eggs" recipe on instagram last year that your comment reminded me of: https://www.instagram.com/p/Bg8CPNsARyu/
elyse d terrell says
Orange Carmel dark chocolate
Audrey says
Elyse, that sounds delicious! I have an orange caramel cake on the blog (https://www.unconventionalbaker.com/raw-orange-caramel-tart-gluten-free-vegan/) and now you're making me crave all kinds of chocolatey remakes of it! :)
Nicole says
I really love the idea of dark chocolate, key lime and coconut . Adding a little mystery with dark chocolate and zing from key lime zest, this pairing sounds really good to me. Sprinkling toasted coconut throughout this decadent bar would make this dark chocolate, key lime, & toasted coconut bar such a delight !
Audrey says
Chocolate, coconut, and lime is one of my favorite things, Nicole. Key lime would be even better. Love the combo :) There's a recipe for chocolate & lime cheesecake bites in my book that is one of my favorites. And I used to be obsessed with the Endangered Species sea salt and lime cream filled dark chocolate bars!
Rachel says
Oh, Audrey — I’d be so psyched if we get a copy of the book!!
I’m not the best at coming up with unique flavors, but maybe chocolate and cheeze? Or maybe garlic chocolate? Too weird? :D
Audrey says
Haha. Nothing is too weird. No lie, I gave garlic and chocolate a few tries some years back, convinced it can be made to work somehow. I didn't succeed at making anything good :P but I still feel like there's a way to make something tasty out of that somehow..
Sarah Guenther says
You wouldn’t think this combo would work for chocolate but it does: coconut curry chocolate. Just the right amout of spice to give the chocolate a nice kick.
Audrey says
That sounds lovely actually! :) I've made a curry smoothie before that I absolutely loved after a friend gave me the idea, and also incorporated it into fig jam recently. I bet chocolate + coconut + a touch of curry would be wonderful together.
P.S. Here's the curry smoothie I mentioned above: https://www.instagram.com/p/BCymlkguEPR/ and the fig jam: https://www.unconventionalbaker.com/fresh-fig-preserves/
Judy says
I'd like a chocolate coffee cake caramel pecan raspberry struesel bar.
Audrey says
Oh, that sounds wonderfully delicious!
Amala says
Chocolate and watermelon! Though not sure how you'd get watermelon flavor into a chocolate bar naturally :P But then again, you didn't say we had to figure out how, right? :)
Audrey says
Haha. That's true. I would love a chocolate watermelon chocolate bar!! :) Love this idea.
Lina says
This cake looks amazing! Can't wait to try.
My favorite wild chocolate combo is your chaga chocolate from your book haha :D Not trying to plain flatter, I just truly think it's the best.
Other combos maybe: chocolate and lavender, chocolate and sage.
Audrey says
Aw, so glad you like it. The chaga chocolates are one of my favorite chocolates as well :)
Kerry Meldrum says
I love adding fruit to chocolate to give myself new tasty treats. One of my favourites this summer was chopped bananas and chocolate vegan ice cream, with strawberries. For some reason, I love the combination of these two fruits with the chocolate and this would be great for a new bar. Banana flavoured chocolate with small pieces or strawberry in it. May not be to everyone's taste but I'd love it!!!
Audrey says
Hi Kerry. I'm with you. Chocolate + bananas + strawberries is definitely a classic dreamy combo :) Would be nice to see more commercial bars with it. In the closest town to my old house there was a shop that sold raw chocolates with strawberries and bananas and I loved them: https://www.instagram.com/p/8ylkV5OEDi/ (I shared a pic of them a few years ago on my instagram page).