I came up with this Vegan Vanilla & Chocolate Whip Torte one morning when I had a bunch of leftover ingredients from other recipes to use up. It worked out well so I’m sharing it!

The first layer is a dense and slightly chewy vanilla cake. It has a similar texture to a soft-centred cookie. This is topped with what I call ‘chocolate whip’. Since it’s a vegan torte, the chocolate whip is made using coconut cream. The trick is to refrigerate your cans of coconut cream overnight and only use the thick portion that rises to the top of the can. I used 2 x 270ml cans of Ayam pure coconut cream to get 1 cup of the thick portion for this recipe.

To obtain the thick portion of the cream, carefully spoon out the thick portion from the top of the refrigerated cans. Also keep in mind that coconut cream usually has to be eaten within two or three days of opening the can, so make sure you apply this timeframe to eating the torte. Although I doubt that will be a problem!

Vegan Vanilla and Chocolate Whip Torte
Vegan Vanilla and Chocolate Whip Torte

Vegan Vanilla and Chocolate Whip TorteVegan Vanilla and Chocolate Whip TorteVegan Vanilla and Chocolate Whip Torte

Vegan Vanilla & Chocolate Whip Torte

Serves: 10 – 12 slices
Prep time: 15 mins
Cook time: 20 mins

Ingredients

For the vanilla layer:

  • 1 cup rolled oats
  • 1/2 cup raw cashew nuts
  • 1 teaspoon bicarb soda
  • Pinch of sea salt
  • 2 x 20ml tablespoons extra virgin coconut oil, melted
  • 1/4 cup rice malt syrup
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar (or white vinegar)
  • 1/4 cup boiling water

For the chocolate whip topping:

  • 1 cup thick portion refrigerated coconut cream (see note above)
  • 1/2 cup raw cacao powder (or cocoa powder)
  • 1/4 cup rice malt syrup

Method

  1. Preheat your oven to 170°C. Line the base and sides of a 20cm round cake tin with baking paper.
  2. To make the vanilla layer, process the oats and nuts in a high speed blender or food processor to get a fine powder. Tip into a large mixing bowl, add the bicarb soda and salt and stir to combine. Add the remaining wet ingredients and stir everything together until combined.
  3. Pour the mixture into the lined cake tin, using the back of a spoon to smooth out the surface. Bake in the preheated oven for 20 minutes or until the top is browned. Leave to cool completely in the tin, then chill in the freezer. The centre will drop slightly as it cools, but this area will be filled with the topping. It will also firm up as it chills.
  4. To make the topping, whisk all the topping ingredients together in a chilled bowl with electric beaters (or a hand whisk if you have the energy) until smooth and creamy. Set aside in the fridge until ready to use.
  5. Once the vanilla layer is completely cold, turn it out onto a serving plate. Spread the topping on top.
  6. Store the cake in the fridge. Best eaten within 1-2 days.

Notes:

It’s best to use a sealed cake tin, rather than one with a removable base. The mixture may seep out of the tin while baking if the tin is not sealed.

Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.

I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

You might also like by Vegan Chocolate Fudge Cake.

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