Coffee Fudge Cake

OLYMPUS DIGITAL CAMERAThis is my current favourite, when it comes to vegan cake. Actually, it’s been my favourite flavour for a long time now. I’s just that I invent a slightly different recipe every time I make it. This one goes easy on the extracted oils, and I pretended my husband was hovering over my shoulder saying “Please use less dates!” and “Not so much cocoa/cacao!”.

The challenge, when you aren’t using a lot of coconut oil, is finding ways to get everything to stick without using too many dates. More moistness helps, but you can’t add water because the crystallisation messes the texture (my cakes are all frozen, and mostly raw… mostly because these kind of cakes are hard to stuff up). So my special trick this time, was to replace some of the dates with prunes (dried plums), because they are moist and slightly sticky but really not very sweet compared to dates.

I’m going to keep the recipe fairly generic, but tell you what I used in brackets. I tend to love a lot of different ingredients, but you can make it simpler. You could also make yummy bliss balls out of the mix from any one layer, if the idea of constructing an entire cake is too daunting. These cakes usually last us at least a week, with three people eating a small slice daily.


1 1/4 cups of nuts (I used 1/2 cup of brazil nuts and 3/4 cup of almonds)

7 pitted medjool dates

4 pitted prunes

Blend/process and press into the bottom layer of a flat dish


1 cup of cashews (or any fairly soft nut)

1 vanilla pod (you could use essence if you like, I just love the pods!)

7 pitted medjool dates

4 pitted prunes

2 tablespoons of sugar-free nut butter (I used unhulled tahini and pepita/pumpkin seed paste)

A sprinkle of salt (sometimes the nut butter already has some added, so make sure you taste-test)

Blend/process until the mix is quite smooth (in my photo, you can’t discern the middle from the bottom layer- next time I will blend it for longer so you can see the three different layers) and then scoop it into your flat dish and spread evenly over the base layer. 


1 1/2 cups of nut meal (I used hazelnut meal)

10 pitted medjool dates

4 pitted prunes

1 1/2 tablespoons of cocoa/cacao

2 teaspoons of coffee (I used chemical-free organic decaff. I dissolved it in as little water as possible)

Blend until smooth and spread over the middle layer. Put in the freezer overnight. Let it thaw just enough to get the knife to slide through, and slice into small chunks. We take 3cm by 2 cm chunks when we eat them! yum!

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