Chocolate Ganache Cake - SPIS VEGAN

Chocolate Ganache Cake

Love this …Indulgent, elegant vegan raw chocolate cake with a raspberries, rose & pistachio topping. Easy to make and you can swaps the toppings to anything you have in your pantry.


For the base
  • 100g smooth almond or cashew butte
  • 50g whole blanched almonds
  • 50g coconut oil
  • 100g dates, stones removed
  • 50g dried raspberries + extra for the topping
  • 1½ tbsp agave nectar
  • 50g dark Vegan chocolate, grated
  • 50g dairy and gluten-free cocoa powder
For the vegan ganache
  • 100g dark Vegan chocolate
  • 2 tbsp coconut cream
For the toppings
  • 15g rose petals
  • 15g pistachios, chopped
  • 15g dired raspberries
How to

STEP 1: Put all the ingredients for the brownies into a food processor and blitz until well mixed.
STEP 2: Spoon the mixture into an 18cm circle pie tin.
STEP 3: Cover with cling film
STEP 4: Put the tin into the freezer for around 15 mins to firm up the cake mixture.
STEP 5: Meanwhile, melt together the dark chocolate and coconut cream in a bowl set over a pan of barely simmering water.
STEP 6: Once the chocolate mix has melted, smooth it over the top of the brownies, sprinkle with the pistachios roses and raspberry, allow to set in the fridge for 5 mins.
STEP 6: Cut into and serve, or store in the fridge for up to a week.

  • Calories 280 14%
  • Fat 17.9g 26%
  • Saturates 4.1g 21%
  • Sugars 18g 20%
  • Salt 0.3g 5%
  • Protein 3.5g 7%
  • Carbs 26.9g 10%
  • Fibre 2.3g

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