Prep time: 
Cook time: 
Total time: 
Serves: 8
  • The recipe for the cake is based on my Eggplant Brownie recipe. I baked the cake in three small springform cake tins (about 6 inch / 15 cm)
  • Cake
  • Wet ingredients
  • Two 10,5 oz / 300 g organic eggplants (about 2 cups cooked eggplant)
  • ~7 oz / 200 g vegan dark chocolate (I used 80% chocolate for a rich chocolate taste)
  • 4 tbsp coconut oil (room temperature)
  • 16 pitted dates (soak in water if needed). Note: I used small to medium dates. If you have large ones (e.g. large medjool), 14 should be enough.
  • Dry ingredients
  • ⅔ cup rice flour
  • ½ cup oat flour
  • 3 tbsp cocoa powder
  • 1,5 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp good quality salt (e.g.Himalayan)
  • Cashew cream for the layers
  • 2 cups soaked cashews
  • ½ cup water
  • 1 tsp agave nectar (or sweetener of choice)
  • ¼ tsp organic vanilla powder
  • ⅛ tsp good quality salt (e.g.Himalayan)
  • Pink layer
  • Cashew cream
  • 1,5 tsp beetroot powder
  • 1 tsp lingonberry powder (or any red berry powder)
  • 1 tsp vanilla extract
  • 1 tsp ceylon cinnamon
  • ½ tsp ground cardamom
  • Green layer
  • Cashew cream
  • 1 tsp spirulina powder
  • 1 tsp ceylon cinnamon
  • 1 tsp vanilla extract
  • ½ tsp ground cardamom
  • + 1 tbsp almond milk (or other plant based milk for moistening the cake)
  • Whipped coconut cream
  • 1 can of coconut milk (just the creamy part used)
  • 1 tsp agave nectar
  • ¼ tsp ground cardamom
  • ¼ tsp organic vanilla powder
  • + Berries for the topping
  1. Preparations: put the coconut milk can in the fridge overnight.
  2. Soaking cashews: soak cashews for the cashew cream at least 2 hours, preferably 4 hours in a bowl or glass jar covered in warm water.
  3. Cooking the eggplant: Preheat oven 200C/390F.
  4. Prick the eggplants with a fork all around and cook them in the oven for ~50 min (turn every 10-15 minutes) until eggplants feel soft. Let the eggplants cool.
  5. Lower the heat to 180C/360F after cooking the eggplants.
  6. Eggplant brownies: Melt chocolate in a double boiler. Add coconut oil and mix well.
  7. When the eggplants have cooled for ~15 min cut them in half and scrape the insides - you should have about 2 cups of cooked soft eggplant. Squeeze out the water.
  8. Purée eggplant well in a blender/food processor together with melted chocolate, coconut oil and dates until a chocolate mousse like (not as smooth but close) consistency reached.
  9. Mix all dry ingredients together.
  10. Combine dry ingredients to wet ingredients little by little mixing gently.
  11. Line three small springform tins with a parchment paper. Divide the cake batter into three equal parts and pour into the tins.
  12. Bake cake layers for 20 minutes. Test with a toothpick: toothpick should come out fairly clean and not wet. Bake more (~5 minutes) if the cake still feels too raw.
  13. After baking keep the cake layers in the springform tin for another 15 minutes before removing them.
  14. Let cool completely before assembling the cake.
  15. Cashew cream: blend the cashew cream in a high speed blender until smooth consistency reach. Add more water if needed (1 tbsp at a time).
  16. Divide the cashew cream into two bowls: one for the pink and one for the green layers. Mix the pink layer and green layer ingredients well with a spoon. Smooth out all clumps.
  17. Whipped coconut cream: scoop out the stiff creamy part from the can, add other ingredients and whip it with a beater until fluffy.
  18. Assembling the cake: moisten the cake layers with almond milk (~1/2 tbsp per layer) and spread the green and pink cashew cream on top of the moistened layers. Assemble the cake and top the cake with whipped coconut cream and berries.
  19. Store cake in the fridge.
  20. Enjoy the cake in good company!
Soaking cashews (or any kind of nuts) requires active time about 10 minutes or less: you just put the cashews into a big glass jar (or bowl), pour warm water over the nuts (so that there is more water than nuts), add a pinch of good quality salt (e.g.Himalayan salt) and let them soak in room temperature for 2-4 hours. When the soaking time is over and you're ready to make the frosting, just drain and rinse the cashews well in a sieve under running water. Then you're ready to start blending the frosting!
Recipe by My Berry Forest at https://www.myberryforest.com/festive-chocolate-cake/