Vegan Gluten Free French Silk Cake

Do you love a rich, creamy chocolate dessert? But don’t want to bake or have the added fat, then this dessert is for you! This Vegan Gluten Free French Silk Cake takes virtually 15 minutes of prep time, and overnight chill time, that’s it! Although it is a decadent dessert, it is super easy to make.

The creamy chocolate cake is nestled on a pecan chocolate crust and is grain free, egg free, dairy free and gluten free, thus accommodating most restricted diets. Since this creamy dessert is also low fat, even the diet savvy guests will have a piece. Serve as is or add some delicious organic fresh berries. Enjoy this impressive vegan dessert!


1 ½ cups pecans
8 pitted Medrol dates
2 Tbsp. pure cocoa powder
10.5 oz. gluten free organic medium tofu, room temperature. For best results buy the best quality
1/3 cup pure cocoa powder
¼ cup agave nectar
2 tsp. pure vanilla extract
¼ tsp. sea salt
1 Tbsp. coconut oil
2/3 cup gluten free vegan chocolate chips
¼ cup coconut cream for swirls (optional)


Line the bottom of 7-inch spring cake pan with a circle of parchment paper
Process pecans, dates, and cocoa powder in a food processor into fine crumbs. Transfer into a prepared cake pan and firmly press along the base. Place in the freezer while preparing the cake
Blend tofu until smooth in a blender. Add cocoa powder, agave, vanilla and salt and blend until smooth
Over medium-low heat melt the coconut oil with chocolate chips, stirring continuously. Add to the blender and blend until smooth
Pour over prepared crust and tap the pan on the counter few times to smooth the cake
Drizzle coconut cream using a piping bag creating a swirl pattern
Freeze cake for 1 hour, and then refrigerate overnight
Note: Double the recipe for 9-inch cake

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