Clean Chocolate Cream Cake
Imported from Instagram
5 hoursEasy12 servings

Clean Chocolate Cream Cake

A rich and fudgy chocolate cake topped with a silky chocolate cream. Made with wholesome ingredients, it's completely vegan, gluten-free, and refined sugar-free.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 9 ingredients, 6 steps, 5 hours, with a generated photo for every step.

Cook step-by-step in Mise → Free · iPhone
Time300min
LevelEasy
Servings12
Method 6 steps
01

Add the dates, plant milk, cashew butter, cocoa powder, psyllium husks, baking powder, and vanilla powder to a high-speed blender. Mix thoroughly until a smooth batter forms.

02

Distribute the batter evenly in a 20x20 cm cake pan.

03

Bake in the oven at 190°C for 25 minutes. Once baked, let the base cool completely.

04

To make the cream, melt the sugar-free chocolate and stir it together with the coconut milk until smooth.

05

Spread the chocolate cream evenly over the cooled base.

06

Place the cake in the refrigerator for at least 4 to 5 hours to set before slicing and serving.

Mise app icon

Cook it hands-free.

Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.

Open in Mise →
Scan to download
Point your camera here
Notes

This rich dessert delivers a dense, fudgy base paired with a light, velvety topping that mimics traditional ganache. The texture relies heavily on the interaction between psyllium husks and plant milk, which provides structure and moisture without the need for eggs or refined flour. Because it requires several hours to set in the refrigerator, it functions best as a prepared-ahead treat for gatherings or dinner parties where a cold, decadent finish is desired. On the plate, expect a layered cake that balances the deep bitterness of raw cocoa with the natural sweetness of fruit. The cooling process is essential for the chocolate cream to firm up, creating a clean slice that holds its shape even at room temperature. It is a reliable choice for guests with dietary restrictions who still want a heavy, satisfying chocolate experience.

Before you start

  • The batter should be thick and slightly tacky after blending. If it appears too liquid, let it sit for two minutes to allow the psyllium husks to hydrate properly.
  • When baking at 190°C, check the center with a toothpick at twenty minutes. It should come out with a few moist crumbs but no wet batter clinging to it.
  • Wait until the base is cold to the touch before adding the topping. Spreading the chocolate cream on a warm cake will cause the fats to separate and run.
  • Ensure the coconut milk for the cream is at room temperature before mixing with melted chocolate. Cold milk will cause the chocolate to seize into grainy clumps immediately.

Swaps that work

  • Replace cashew butter with almond butter or sunflower seed butter in equal amounts for a slightly nuttier or more earthy flavor profile.
  • Substitute sugar-free chocolate with 85% dark chocolate if you prefer a more intense, bitter cocoa flavor and do not mind a small amount of sugar.
  • Use soy milk instead of coconut or almond milk in the base for a higher protein content and a more neutral taste throughout the cake.

Keeping it

Store the cake in an airtight container in the refrigerator for up to five days. Because of the high fat content in the coconut milk and chocolate topping, it maintains its texture well when kept cold. Do not reheat this dish, as the cream layer will melt and soak into the base. It is freezer-friendly for up to one month; thaw overnight in the fridge before serving to ensure the cream remains stable and smooth.

Questions

Why is the cake base so dense and fudgy?

This density is intentional and comes from the combination of dates and cashew butter. Unlike traditional sponges, this version lacks flour and heavy leavening agents, resulting in a texture closer to a truffle or a brownie. Ensure you blend the batter until completely smooth to avoid chunks.

Can I serve this cake immediately after topping it?

No, the chocolate cream requires the full four to five hours of refrigeration to set. If served early, the topping will be a liquid sauce rather than a firm cream. The cooling time also allows the flavors in the base to develop and the moisture to stabilize for better slicing.

What should I do if the chocolate cream looks split?

If the mixture looks curdled, whisk it vigorously over a warm water bath. This happens when there is a temperature shock between the chocolate and the milk. Gentle heat and constant stirring will usually bring the fats back together into a smooth, glossy emulsion before you spread it.

More recipes
Carrot Cake Cheesecake
2 hours 30 mins · Medium

Carrot Cake Cheesecake

Crispy Tulumba Dessert
45 min · Medium

Crispy Tulumba Dessert

Caramelized Apple Marbled Cheesecake
1 hour 15 mins · Medium

Caramelized Apple Marbled Cheesecake

Pears in Puff Pastry
1 hour 15 minutes · Medium

Pears in Puff Pastry

Quick Walnut and Plum Puff Pastry Rolls
40 min · Easy

Quick Walnut and Plum Puff Pastry Rolls

Healthy Wholewheat Apple Cake
60 min · Easy

Healthy Wholewheat Apple Cake

BrowseDessert 141Healthy 287Sweet 219Party 175
Cook step-by-step in Mise →