When I saw that cake for the first time I thought this cake looks to me like a stars and stripes cake. Nevertheless, there is a star Emily is mentioning in her recipe that makes the cake outstanding which is the syrup. This could truly be the best coffee and chocolate cake recipe I have come across for a long time.
“This is a re-up of a recipe I did aaaaaages ago and that is also featured in my [best-selling, heh heh] raw vegan desserts cookbook, Rawsome Vegan Baking. It’s damn fine. Basically it’s like vanilla “cheese”cake but with coffee and chocolate infused. Yup, I know. Obviously I added goji berries and pumpkin seeds on top because A) colour and B) yum.
The star of this recipe is the date syrup though. It’s in the chocolate crust, the coffee cream and on top. Yes you can make your own date syrup very easily: blend up some dates with water, vanilla and a tiny bit of salt until you get a heavenly, sweet caramel-type substance… not a bad idea. But recently Vegan Cuts (check them out) sent me a few bottles of date syrup from The Date Lady and my life will never be the same again. It’s like liquid toffee or something. But the thing is: the only ingredient is ORGANIC DATES. They don’t add anything else! Having said that, they sell other versions like a chocolate spread and a caramel date sauce which are BOTH INSANELY GOOD. But the original kind is my fave and it makes everything better. Smoothies, desserts, savoury and sweet sauces, heck it’d probably be good for your skin if you rubbed it all over yourself in a moment of extreme adoration for the stuff. Likely to happen.”
To read the rest of the article, check it out on the original source over at This awesome vegan life.