Vegan No-Bake Orange and White Chocolate Cake
Ingredients
For the Base
- 2/3 cup (60g) GF rolled oats*
- 2/3 cup (60g) fine coconut
- 1/3 cup (50g) sunflower seeds
- 1 Tbsp. raw cacao powder
- 1 Tbsp. raw cacao nibs (optional)
- 1/8 tsp natural salt
- 3 Tbsp. maple syrup
- 2 Tbsp. melted coconut oil (*You can use your choice of nuts & seeds)
For the Orange Filling
- 200g raw cashews (soaked 4-6 hours and rinsed)
- 1/2 cup (120ml) orange juice
- 1/2 cup (120ml) coconut cream
- 5 Tbsp. melted raw cacao butter
- 6-7 Tbsp. maple syrup
- 5 Tbsp. lemon juice
- 5 tsp orange zest
- 1/16 tsp turmeric powder (for color, optional)
- Two pinches of pink salt
For the White Chocolate Ganache
- 1/2 cup + 1 Tbsp. (90 g) melted raw cacao butter
- 6 Tbsp. (40 g) coconut milk powder
- 4-5 Tbsp. maple syrup
- 1 tsp vanilla bean paste
- 3 Tbsp. coconut cream
- 1/2 cup (40g) fine coconut OR
- 150g store-bought plant-based white chocolate, melted
- 3 Tbsp. coconut cream
- 1/2 cup (40g) fine coconut
For Garnish
- Sliced orange and lime
- Herbs
Preparation
In a food processor, process all dry base ingredients until well combined. Add wet ingredients and process until the mixture resembles wet sand.
Press the crust mixture into the bottom of a 20cm round tin with a removable bottom.
In a high-speed blender, blend all orange filling ingredients until smooth. Layer the filling on top of the base and freeze until set.
Repeat the process for the white chocolate ganache layer. Freeze the cake overnight.
Remove from the tin and let it thaw at room temperature or in the fridge until soft enough to cut. Garnish with orange slices and herbs. Cut with a warm knife.
