Ironically I am not allergic to dairy, nuts or cocoa. Actually, I’ve made this with both kinds and both work great — so feel free to go ahead and use the economy version :) I can’t give a blanket answer for all the recipes, but for all the ones that come to mind from the blog either ground almonds or the de-fatted flour should work just fine. Thank you for the lovely feedback. I’d use the same amount — 2 cups. Do you think the almond flour could be substituted for anything else?? Audrey!! Thank you! I'm soo excited about this as it is my first raw vegan cake! Hi Paula, yes, you can definitely make this cake in advance and freeze it. Unfortunately this recipe really does work best in a processor, because you need it to chop down those dates and nuts, etc. I’d recommend using regular cocoa powder (alkalized / Dutch processed is best) throughout the recipe (though both will work). ★☆ Can’t wait to make it again! I’m Making this for a birthday on saturday, as was wondering if you think it will taste just as good if I make it a couple of days before and keep it in the fridge. Love the addition of kahlua! Quinoa? I really recommend this one. Just wondering If I make the cake in advance can I leave it in freezer and take it out one day before his birthday ?Would that work?Also I’m bit afraid to use the black pepper :-). Hi Em, do I need to pre-soak the cashews? we agree. This easy raw flourless chocolate cake truly lives up to its name! Tastes amazing and definitely dangerous as its too easy to eat and I think still pretty heavy on the calories lol, Thanks so much for sharing what worked for you, Talia. I get all the way through and then realise it needs to sit in the fridge overnight! ��, Hi Emily! Also can I use pitted deglet noor dates instead? It’s extremely absorbent and tends to such all the moisture out, so the amount is crucial. Hi, I’m wondering how to size up to make this in a 9 in springform? ★☆ This recipe is totally perfect. Place all topping layer ingredients in a glass bowl (I use a tall measuring cup). Thank you for taking the time to leave feedback — appreciate it! :) Thanks so much for the feedback. I used raw honey as my sweetener instead of maple syrup and used cacao powder which I have an excess of! if so how many? Thanks so much for the wonderful feedback, Kate! That does sound like a sign — what a great day to be born on ;). This looks so delicious. It powdered on the plate when I sliced it. I’m so happy the cake worked for you, even without the processor. It did taste yummy though. I really love your blog! Hi there, thanks so much for sharing your feedback. This recipe looks great! I've also done your carrot cake with cashew frosting and the result was great! Could I use almond meal instead? Hi Tracey. ;). I usually do not. Yum yum yum. Big price differencebetween them here so I’m hoping it’s not the latter ;). Roll the dough into balls in the palms of your hands. What about gluten-free? I shared it and saved it into my own messages so I can try it soon! Let me know if you’re still having issues. I found this recipe and it turned out gloriously. Thanks for this, can't wait to serve it up, then check out all your other recipes :-). I'm obsessed with chocolate so definitely trying this.---www.vegannigerian.com, I just made this cake and put it in the fridge. I decorated mine with almond slicers turned into flowers and dusting of cocoa powder. Hi Natalia. Actually on that note, I’m glad you pointed this out — I’ll edit the instructions to make this clearer (as I’ve updated other similar recipes to just make the topping by hand with a regular good ‘ol stir with a fork to avoid the risk of this happening altogether). Coming back to this recipe, most dried fruit/berries will work provided they are softened enough to blend. Hi Yvonne. Aw, thanks so much for the lovely comment — best cake feedback ever :). If you’re interested in conventional/traditional chocolate cakes, there are lots of baked gluten-free vegan cakes on my blog. I looks really delicious! 6. Come Back Soon! 1 cup oat flour* 1/4 cup cacao powder (I like a scant 1/4 cup) 1 1/2 teaspoons baking powder. It looks like it’s potentially 2.5x the volume? And also, did it begin to form into a ball at all in the blender? I’m awed by how healthy it is too! i made a double batch for topping this cake so there was extra lots! Tried this as my first raw cake and it’s absolutely fab! I, and many others find it works well as a no-bake and allergy-friendly “cake” alternative + this is an “unconventional” baking website after all ;). 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