Vegan Chocolate Custard Cake.
Vegan Chocolate Custard Cake…because it’s FRIDAY!
And as you guys know, all Friday’s need chocolate. It’s pretty much just a fact.
Another fact? By the time the Friday post rolls around, my brain is completely out of fun things to talk about. OK, well not always, but in today’s case my brain feels empty. Anyone feeling the same today?
It’s been a semi unexciting week mostly full of work. So lots of cooking, lots of writing, lots of phone calls, and plenty of back and forth’s with my mom (HBH’s other half) about Studio Barn stuff. Speaking of which, if any of you know of someone who can build a custom, built-in, seamless, farm style kitchen sink, please, please, please, shout out at me (or you know, leave a comment), cause we really need to find someone to create this look for us ASAP. I can offer a free cookbook to anyone who shouts at me the quickest with a great answer.
Just kidding…
But not really…I really will send a book.
In other news…
There has been plenty of talk on the details our upcoming trip to Korea. I ordered a way too expensive pair of boots for some work events next week (why are the cutest shoes always the most expensive?!), and…I’ve been shivering my butt off in the single digit temps. So you know, just another normal week.
I also made lots and lots of recipes that I can’t wait to share with you guys. Recipes like this vegan custard cake that I should probably get around to telling you guys about.
So, this cake…
It is lusciously creamy. Extra chocolatey. Not too sweet. But still sweet enough. Completely vegan. Free of added sugars.
And?
It’s EASY! Not as easy as these peanut butter cookies, but still, as far as cakes go, this one is easy.
The base of the cake is made up of nuts, coconut, and dates. The dates both sweeten the crust and hold it together at the very same time. It’s magical and delicious, but not quite as magical and delicious as the vegan “custard” filling.
Oh my gosh, this “custard”, that’s not really custard at all, but resembles a custard, is delicious! It’s creamy, smooth, super chocolatey, light, airy, and just perfect. Trust me, this is what your Friday needs. I mean, do you see that little cake?
So good.
A few things. You’ll need a high powdered food processor or blender for this recipe. The filling is made out of tofu (don’t worry, it still tastes delicious), and it takes a lot of power to get everything broken down into creamy goodness.
It’s also very important to give these cakes time to chill. The custard needs at least four hours to set up, so plan ahead for this recipe guys. Promise, the planning will be worth it!
For the top of my cakes I added a layer of whipped cream. This is totally not needed, but it is delicious. And yes, I did use real cream, but of course, if you are vegan, you can use a coconut based whipped cream, which is equally delicious.
And to decorate? A simple dusting of cocoa powder and dried roses works perfectly. Because Valentine’s Day is coming up, and apparently I am feeling the V-Day vibes with these cakes. Or, more I like I just needed an excuse to buy two dozen roses. Yup, that sounds more like it.
Hey, it’s mid winter and fresh flowers always brighten up a winter day.
And so do vegan chocolate custard cakes.
Vegan or not, you guys will love these. Have some confidence in me, make these this weekend for a delicious healthy treat. You’ll be so happy you did!
Watch the How To Video:
Vegan Chocolate Custard Cake from Half Baked Harvest on Vimeo.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Vegan Chocolate Custard Cake
Course: Dessert
Cuisine: American
Keyword: chocolate cake, no bake dessert, vegan cake
This cake is lusciously creamy, extra chocolatey, not too sweet...but still sweet enough, completely vegan, free of added sugars, and...EASY!
Ingredients
- 1 cup raw walnuts
- 1/2 cup raw unsweetened coconut flakes
- 1 1/2 cups pitted dates, packed (about 10 ounces)
- 1 (12 ounce) packaged organic extra firm tofu, pressed dry and cubed
- 1/2 cup canned coconut cream
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1/4-1/2 cup real maple syrup
- whipped cream or whipped coconut cream, for topping
Instructions
-
1. Line 4-6 (8 ounce) ramekins with parchment paper. Use 4 for thicker cakes and 6 for shorter cakes.
2. Make the crust in a food processor, combine the walnuts, coconut, and dates. Pulse until finely ground. Press the mixture between the prepared ramekins.
3. To make the custard. Add the tofu, coconut cream, cocoa powder, vanilla, and maple syrup to a food processor. Pulse until smooth and creamy. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the custard. Transfer to the fridge and chill for at least 4 hours, or overnight.
3. When ready to serve, run a knife around the edge of the ramekins and gently pop the cakes out. Top with cream and dust with cocoa, if desired. Enjoy!
For real though, that filling is the bestest.
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It looks beautiful!!
Thank you!
Yummmm! These look so creamy and good!
Thank you!
Recipe sounds heavenly, can’t wait to try it using my high “powered” (not “powdered” food processor!) ? sorry, not a grammar police person, it just caught my eye.
Your photos are gorgeous, thanks for the inspiration!
Valerie
Greenville, SC
Thank you so much Valerie!
I’m not sure how it would work logistically but Bucks County Soap Stone (located in Pennsylvania) does amazing work creating what your looking for. I have no idea if they ship or just do local but here’s their site bcsoapstone.com
Good luck finding what you’re looking for
Thank you Buffy!
That looks so creamy and tasty. I have never used tofu.
You should totally try it! I hope you love this Charlotte!
Beautiful! Do you have coconut cream on top? The recipe seems to only be for the chocolate part, so was wondering. You are really an amazing photographer.
I have just regular whipped cream on top, but coconut cream would be great as well! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi ? This sounds like the perfect dessert to make this for my friend who is a strict vegan, but I have two questions..in lining the ramekins, is that lining the bottom only? On the last step you write to run a knife ariund edge to pop the cakes out. And second, do you have a recipe for coconut whipped cream? I won’t be able to use the real thing! Thanks bunches.
HI Nancy! Yes, you can just line the bottom. The cake should be firm enough to just pop right out. Below is my coconut cream, just omit the 1/2 cup if heavy cream from the recipe.. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
https://dev.halfbakedharvest.com/coconut-carrot-cake-cheesecake/
Here is a custom sink mfg in Colorado. Has a lot of sink ideas.
https://www.jmwoodworks.com/amazing-sinks-for-your-colorado-kitchen/
Thanks Carol!
Oh wow this cake is all I need this Friday! Looks so creamy and delicious and what a bonus that it’ s healthier version too! Yum!!! ?❤️
Thank you!
This guy, Joshua Davis, does incredible work: https://www.facebook.com/woodtender/. I am an artist, and he designed a gorgeous drafting table for me with the help of my husband (sweetest anniversary gift ever). Yeah, logistically he’s probably not the best fit… but I really wanted a shot at that cookbook 😉
Thank you for this! I will definitely check him out!
These have to be the cutest cakes EVER Tieghan! And I bet they taste just as good!
Thank you so much Mary Ann!
Can’t eat soy? Any suggestions for substitution? Love love love the cookbook!
HI Beth! Try using 1 1/2 cup sof raw cashews that have been soaked overnight in water. Just drain the water and use the soaked cashews in place of the tofu. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hey Tieghan,
I like these chocolate vegan custard cakes and think they’re lovely for Valentine’s Day. 🙂 My girlfriend is my valentine this year, but she lives in NY, so I might have to find a way to send her cookies or fresh pastries. When do you leave for your work trip? And I like your roses! Where do you get Edible flowers?
Also, I like your sink idea. Haha maybe a sculpter/artist can make the sink?
I hope you’re staying warm and I’m looking forward to your nine favorites!
OMG that is just about healthy. LOVE IT
Thank you!
Wow, absolutely love all of these vegan recipes!! Thanks so much!
I am glad you like them! Thank you Shayda!
Yes to Friday, and yes to chocolate!! This is gorgeous!
Thank you Laura!
Hi Tieghan,
Thanks would definitely make . your pictures are beautiful .
Thank you Samaresh!
What an incredible dessert!
Thank you Jennifer!
Love that this is mostly sweetened with dates!
Thank you Caroline!
I am a nurse at Med City Dallas Hospital. I am going to make this for our units February Birthday Party! One nurse is turning 70 Feb 17th and she wants a chocolate dessert. Another nurse working that weekend is vegan, so this will be perfect! (And.. I love chocolate, tofu and WHIPPED CREAM so everybody wins!)I will tell u how it all turns out. Thank you Teighan!❤️?to??????p.s. This cake looks so pretty!
This is so perfect! I hope everyone loves this Lisa, thank you!!
So cute and perfect for Valentines!
Thank you!
To make it soy free, what can you replace the tofu with?
HI Beth! Try using 1 1/2 cup of raw cashews that have been soaked overnight in water. Just drain the water and use the soaked cashews in place of the tofu. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Hi! Love your recipes. Dumb question…if I have organic cacao powder can I use that instead of unsweetened cocoa? Or is that the same thing? See…dumb. Thanks!
s that will work great!! Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
I have one of those gorgeous farm sinks from JM Kitchen & Bath in Denver that Carol mentioned above! Give them a call, they can set you up. My link shows a pic of it mid-remodel. I love it! You can see the full kitchen in pictures there too. This recipe looks delicious! It’s just like the one in this picture https://www.jmwoodworks.com/transitional-cherry-kitchen-in-cherry-creek/ 🙂
I will totally look into this! Thank you Chrissy! Also, so glad you like this recipe!
Why is the total time so long (2 days +)? I don’t see that in the recipe…
Sorry that was a typo. Recipe has been fixed. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
This looks and sounds amazing! I can’t eat soy products, is there something I could substitute, you think? Maybe avocado??
Read Tieghan’s comment above in response to your same question. (Cashew cream, made from raw, soaked, and well blended cashews is very versatile and can be used for both sweet and savory recipes.)
Try using 1 1/2 cup of raw cashews that have been soaked overnight in water. Just drain the water and use the soaked cashews in place of the tofu. 2 avocados might works as well, but I can’t be sure on that. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
I cannot wait to try this dessert, the crust of walnuts, coconut and dates sound amazing!!
The foot and toe advertisement in the middle of the recipe is a bit of a turn off though.
Thank you so much Stan! I am really glad you like this recipe!
I was extremely skeptical that these could possibly be as delicious as they looked. I even made a back up pan of brownies for our guests “just in case.” However, everyone LOVED this dessert! Even my biggest meat eaters! Everyone agreed these were fabulous!
I am so happy to hear that! Thank you April!
This was WONDERFUL! We’re not vegan, but love a good healthier dessert option. This was quick and easy to make and delicious. I made it in a spring form pan as one large cake and it worked great. We never cook with tofu, so were curious about how this would turn out and were so pleasantly surprised. thanks for the wonderful recipe; I’ll certainly be making t again!
That is so great! Thank you Lisa, I am so glad you enjoyed this!
Amazing so subtle yet remarkble.
Thank you so much Linda!
I am a HUGE fan of yours – I think this marks recipe 68 I enjoy made of yours (not counting how many recipes I’ve remade 2,3,4+ times).
That being said THIS RECIPE IS GOLD! Serious GOLD! I made it half expecting it to not turn out, not come out of the ramekins and would taste just ok. BOY WAS I WRONG! My partner and I ate these sooo fast and I can’t wait to make them again! Thanks ❤️
Awh thank you so much Lauren! I am so happy you liked this and other recipes on my blog!! SO sweet!
Tieghan,
My 13 year old daughter made these yesterday and they are fabulous!!! Hands down this recipe beats most glutinous desserts. Although this is my first time to comment I’ve been a long time follower and owner of your cookbook. Your recipes and blog are an inspiration to us. Keep up the great work.
Good luck to Red in big air!! We share a love for snowboarding and the mountains too!!
Awh that is so sweet! I am glad they turned out amazing for you both! Thank you Kathleen!
This looks so beautiful!!! I’m in absolute awe!
Thanks Karla!
Just made these beauties for my girlfriends and me for tonight’s bachelor finale!!! can’t wait to enjoy this vegan deliciousness
Ooo I hope you all enjoyed these! Let me know! Thank you Erica!
This was delicious! I had a vegan friend over and wanted to make a special dessert to enjoy at the end of our meal. Having never worked with tofu before, I was skeptical of how the finished product would taste. I didn’t need to be and will definitely make this again and maybe try it with lemon to make a lemon custard cake. Don’t hesitate to make this. It will far exceed your expectations! Thank you so much for the recipe!
I am really glad you and your friend enjoyed this recipe Kathy! Thank you so much!
Hi! The coconut cream in the custard part, is it meant to be the really creamy stuff separated from the liquid when you put the can in the fridge? Or is it just the regular mixture if cream when the can is regular room temperature and not separated. Thanks 🙂
I like the really creamy stuff from the top of the coconut can. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This looks fabulous! I have never used tofu before – can you clarify the instruction about it being ‘pressed dry’? Thanks
Press the tofu with paper towels to remove any excess water before using. Just like blotting out the water. Does that make sense? Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Lovely blog!! You might want to check out my vegan blog as well!
https://theveganartist2017.wordpress.com/
Be blessed!
Thank you!
Anything you can substitute for the tofu?
HI! You can use 2 cups of raw cashews that have been soaked overnight in water. drain the water before blending the cashews. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Will this work if I used a bigger size to make 1 big cake? What size would I need?
HI! Yes, this would work as a bigger size. I would use a 9x 13 inch pyrex pan OR a 9-10 inch springform pan. I think either would be great and fit well for this recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Any suggestions on a substitute for the walnuts? Birthday girl has a nut allergy but I would love to make these for her !
HI! Could you use an equal amount of pumpkin seeds or sesame seeds?
We were very excited for this dish — especially reading all of the great reviews — but in the end had mixed feelings. The crust was wonderful. We did end up using pistachios instead of walnuts as one of our guests has a walnut allergy, but I’m sure it would have been wonderful with the walnuts as well. The filling we were not as sold on as it seemed rather lacking in flavor. Luckily the maple syrup we used was infused with bourbon so by using a 1/2 cup of that and some salt we were able to get it up to a solid OK. In the future we would probably end up using our goto chocolate pie filling of tofu, melted chocolate chips and honey for the filling (not strictly vegan I know), but we will for sure be using that crust again!
Hi Ben! I am really glad you liked the crust of this cake! Are there any questions about the filling that I could help you with? xTieghan
This tastes incredible and is so beautiful, and was super easy to make! thank you!
Thank you Emmallyn! xTieghan
Loved the recipe. thanks for sharing. Do you also provide Baking Classes?
I am glad you like this! Unfortunately I do not provide classes. xTieghan
Thank you for sharing the detailed recipe.
Thank you! xTieghan
Looking so yummy. Thanks for sharing this beautiful recipe to us.
Thanks so much!!
Thanks for the wonderful vegan recipe. The pics are great.
Thanks so much!