Vegan chocolate cake covered with sicilian pistachios


I have made this cake for my kids yesterday … we almost finished it ! it’s soo delicious and light ! no eggs and no butter … can you believe it ?

for the cake:

Almond milk : 200gr

sugar: 200 gr

flour: 250 gr

unsweetened cacao: 100 gr

canola (or seeds) oil: 100 gr

powder east for desserts: 6 gr

For the vegan chocolate ganache:

½ cup raw almond butter
½ cup date paste
¼ cup agave nectar
4 tablespoons coconut butter
1½ tablespoons tamari
1 vanilla bean, scraped
1 cup raw cacao powder
½ cup water, plus more if needed

pistachios for the topping ( as many as you want)


cake: Mix all the ingredients in a bowl and mix with the electric mixer. Butter a 20 cm (diameter) cake pan … if it bigger it’s ok , just cook it less. Put the cake mix into the pan and than in the oven at 356 f. for 35 minutes

Ganache: into a blender, add almond butter, date paste, agave, coconut butter, tamari, and vanilla bean, and blend for 1 minute. Add cacao powder and water and process until smooth, adding water as needed until just blended. The final mixture should still be quite thick, so do not add too much water.

spread pistachios all over the top …enjoy !