Chocolate Ripple Cake
Originally made with chocolate ripple biscuits covered in cream, you would be forgiven for thinking that a gluten and dairy free alternative wouldn't exist! Alas, we have a great version for you to try, and it's perfect for Christmas. It has been shared with us by the talented Bianca from Wholefood Simply. Unlike traditional chocolate ripple cake, which softens overnight, the biscuit will harden in the fridge and you are best to leave it stand out of the fridge before cutting and serving.
Recipe Tester Feedback: "I purposely didn't share the leftovers with my family and kept it for myself - naughty selfish mumma moment, but it was too good!" - Sally-Ann
No: Gluten / Dairy / Egg
Variations: Can be made without Nuts
Total Preparation Time Overnight
Can be frozen
- cashew nuts - 140g, raw (*or 2 cups desiccated coconut for NF option)
- dates - 10, Medjool, pitted
- cacao powder - 2 Tbsp, or cocoa powder
- coconut milk - 270ml tin, full fat, has been refrigerated for a minimum of 24 hours (see Note)
- vanilla - 1 tsp, concentrated natural, extract
- honey - 2 tsp, or rice malt syrup
- Preheat oven to 175C. Line baking tray with baking paper.
- Place cashews (140g) into bowl along with medjool dates (10) and cacao / cocoa (2 Tbsp).
- Speed 10 / 30-60 seconds until the mixture resembles a fine sticky crumb. If you find it doesn’t come together, add 1 Tbsp of coconut cream to the mixture to assist.
- Press the mixture into balls and shape into cookies. Try not to make them too thick.
- Place the cookies onto the tray and bake for 8 – 10 minutes.
- Remove from the oven and leave on the tray for 20 minutes to cool. Gently transfer the cookies to a cooling rack. Once cool place them into the fridge overnight.
- To make the cream, set the whisk attachment in place and add the solid component of the coconut milk, the vanilla (1 tsp) and the honey (2 tsp) into the clean bowl. Program 1 minute / Speed 3.5, taking approximately 10 seconds to reach Speed 3.5.
- Return the cream to the fridge for 20 – 30 minutes to firm up a little. You can either assemble the cake using the log method (below) or simply layer the biscuits and cream in cups. With the cup option it does not matter how thick or solid your cream is and there is no need to work quickly.
- Assemble your cake by spreading a biscuit with the cream, adding another biscuit and repeating. Sitting the biscuits on your serving plate as you go. You are essentially making a log (not a tower) with the biscuits and cream. Cover the cake with the cream if desired.
- Place the cake in the fridge overnight to work its magic.
- Serve and enjoy.
Note: If you keep tins of coconut cream and coconut milk in your fridge you can use the solid cream in this recipe and keep the liquid for smoothies. As the solid cream sets on the top of the tin, tip the tins upside down, open the bottom of the tin with a can opener and drain off the liquid, leaving only the thick, solid cream. If time permits, leave the tin in the fridge for longer than 24 hours.