Peanut butter, chocolate & coconut-cream layered vegan, gluten-free cake - YUM! This stacked cake is surprisingly simple to make! Made from wholesome, plant-based ingredients and lots of love to support a healthy lifestyle! Enjoy the classic combination of chocolate and peanut butter in this guilt-free cake recipe!
Vegan I Gluten Free
Serves: 1 large cake; ~8 servings; (double the photo size)
Time: 25 minutes + 4+ hours setting time
1 cup dates, pitted & soaked
1 1/2 cups almonds
1/2 cup cashews
1/2 cup unsweetened coconut shreds
1/4-1/2 tsp. salt
2 tbsp. coconut oil
1/4 cup water + more as needed (I like to reserve & use the date water)
Meat of 2 coconuts
1/3 cup coconut yogurt
2 1/2 tbsp. coconut sugar (or sweetener of choice)
1/2 lime juiced
1 1/2 cups coconut milk
1 tsp. agar agar powder
Peanut Butter Layer
2 cups roasted peanuts
1/4 cup coconut oil
1 tbsp. honey or maple syrup
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 cup coconut oil, melted
2 tbsp. maple syrup or honey
1/4 cup cacao powder
1/4 tsp. salt
Pit the dates and soak them in water until soft, 10-20 minutes.
To make the crust - Add the nuts, coconut shreds, and salt to a blender or food processor. Pulse 3 - 5 times, until the mixture is starting to break down into small pieces.
Add the dates and remaining crust ingredients. Continue to pulse until the mixture is well combined. Stop and scrape down the sides of the blender as needed. Add water 1 tbsp. at a time to adjust consistency. You are looking for a sticky mixture.
Use a cake release pan or prepare a cake dish by lightly greasing the bottom and sides with coconut oil.
Transfer the crust mixture into the bottom of the pan. Use a spatula or the palm of your hand to press the crust into an even layer. Smooth the surface and press the sides slightly higher than the center.
Place the crust in the fridge while you prepare the filling.
To make the filling - Add the coconut meat, coconut yogurt, sweetener and lime juice to a blender or food processor. Mix on medium speed until smooth and creamy, 1 - 2 minutes. Set aside.
In a small saucepan or skillet add the coconut milk and agar powder. Stir to incorporate. Heat the mixture over medium heat until boiling. Simmer for 1 -2 minutes then remove the mixture from the heat. Transfer the mixture into the blender with the other filling ingredients and blend until combined.
Pour the filling over the crust layer. Tap the cake pan several times on the counter to release any air bubbles.
Place the cake back into the fridge to set, ~4+ hours or overnight.
To prepare the peanut butter layer - make the peanut butter by mixing all ingredients in a blender or food processor. Mix until smooth and creamy. Stop and scrape down the sides as needed. Adjust the consistency with more oil, 1 tbsp. at a time as needed.
When the coconut filling layer has set, spread the peanut butter on top in a thin even layer.
Return the cake to the fridge for the peanut butter to cool.
Prepare the chocolate layer - mix all ingredients in a mixing bowl until combined.
Pour the chocolate mixture over the peanut butter layer until you have an even thin layer. Return the cake to the fridge to set.
To assemble your cake - Once the chocolate has set, remove the cake from the pan.
Tip: If you are using a cake release pan, simply remove the outer ring. If you are using a container or Tupperware circle shape, wiggle the sides to help release the cake. You can also turn the cake upside down gently working it from the container into your hands or a flat surface and carefully turn right side up.
Decorate with your favorite toppings - chocolate drizzle, fresh fruit, coconut shreds, peanuts, etc.
Serve from the fridge.
Store leftovers 2 - 3 days in the fridge.