CHOCOLATE TURTLE CAKE

If you are looking for a dessert to win over your non plant-based family and friends, then look no further.  One mouthful and they will be saying they can’t believe its vegan.  Not only is this decadent delight vegan, it’s gluten-free, flourless and oil free as well.  Made with all-natural ingredients, this cake will blow them away!

Prepare blanched almonds:  Soak almonds overnight or soak almonds in boiled water.   If you use the boiled water method the almonds will be ready to use when water has cooled off completely.  It will take approximately one hour. 

Crust:

Preheat oven to 350F

Combine all ingredients in small bowl and blend well.  Press dough into a 7-inch springform pan.  Bake for 15 minutes.  Cool crust completely before continuing with recipe.

Caramel layer:

In mini food processor blend all ingredients together except for pecans.  The caramel should be a thick but smooth consistency.

Pour the caramel sauce onto the crust and spread evenly.  Sprinkle ¼ cup of chopped pecans over sauce.  Now it’s looking more like a turtle cake!

Chocolate layer:

In a high power blender mix almonds, vanilla and condensed milk until smooth.  Add plant-based milk (or water) and continue to blend.  Add cocoa powder a tablespoon at a time.  Blend until very smooth.  Pour chocolate over caramel layer and spread evenly.

To garnish, sprinkle with pecans and drizzle melted vegan chocolate over cake.  Is your mouth watering yet??

Refrigerate for 4 hours or overnight before serving.  Gently remove the cake from the springform pan.  You could run a thin knife around the edges of the cake before releasing pan to help tease the cake loose from the sides.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

CHOCOLATE TURTLE CAKE

  • Author: Carla's No Place Like Home
  • Prep Time: 90 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour + 45 minutes
  • Yield: 8 servings 1x
  • Category: dessert
  • Method: bake and refrigerate
  • Cuisine: Canadian/American

Description

If you are looking for a dessert to win over your non plant-based family and friends, then look no further.  One mouthful and they will be saying they can’t believe its vegan.  Not only is this decadent delight vegan, it’s gluten-free, flourless and oil free as well.  Made with all-natural ingredients, this cake will blow them away!


Ingredients

Scale

Crust:

  • ¾ cup almond flour
  • ½ cup arrowroot starch
  • 3 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ tablespoon maple syrup
  • 1 tablespoon water

Caramel layer:

  • ½ cup Medjool dates, pitted
  • ¼ cup maple syrup
  • ½ cup smooth tahini butter
  • 1/8 teaspoon salt
  • ½ teaspoon pure vanilla
  • 1/4 cup pecans, chopped

Chocolate layer:

  • 1 ¼ cups blanched almonds
  • 2 teaspoons pure vanilla
  • 1 can sweetened coconut condensed milk
  • 2 tablespoons cocoa powder
  • ½ cup plant-based milk or water
  • Garnish (optional):  ¼ cup chopped pecans and melted vegan chocolate for drizzle

Instructions

Prepare blanched almonds: 

  1. Soak almonds overnight or soak almonds in boiled water.   If you use the boiled water method the almonds will be ready to use when water has cooled off completely.  It will take approximately one hour.

Crust:

  1. Preheat oven to 350F
  2. Combine all ingredients in small bowl and blend well.
  3. Press dough into a 7-inch springform pan.
  4. Bake for 15 minutes.
  5. Cool crust completely before continuing with recipe.

Caramel layer:

  1. In mini food processor blend all ingredients together except for pecans.  The caramel should be a thick but smooth consistency.
  2.  Pour the caramel sauce onto the crust and spread evenly.
  3. Sprinkle ¼ cup of chopped pecans over sauce.

Chocolate layer:

  1. In a high power blender mix almonds, vanilla and condensed milk until smooth.
  2. Add plant-based milk (or water) and continue to blend.
  3. Add cocoa powder a tablespoon at a time.  Blend until very smooth.
  4. Pour chocolate over caramel layer.
  5. To garnish, sprinkle with pecans and drizzle melted vegan chocolate over cake.
  6. Refrigerate for 4 hours or overnight before serving.

Notes

Cake can be frozen for 2 months.

Keywords: vegan chocolate cake, vegan turtle cake, gluten-free cake, healthy vegan dessert, flourless and oil free dessert

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating