Nut and Chocolate Cake

This is one of my favourite cakes as it is very easy to make and is always a crowd pleaser. Which is why I almost always make this cake for my birthday or special occasions. I love the contrast of the smooth and muddy cake base and the crunchy topping of the nuts. I usually team the nuts with bananas or even mangoes or kiwis. The cake is very good for your heart (and not just because I put so much love into the recipe) but because the nuts contain mono-unsaturated fats. The cake is also packed with protein, fibre and lots and lots of vitamins. You can be sure that if you make this cake on your birthday, you are actually prolonging your life so instead of say... celebrating your 35th birthday, you can continue celebrating your 34th as the cake is so healthy ha ha. It is also gluten free and egg free. It is easy to make lactose free and vegan (depending on the type of chocolate you use).

You will need a food processor to make this recipe. You will also need a 21 centimetres (8.3 inches) springform cake tin

A delicious and healthy cake, perfect for the birthday party

This recipe is:

  • Egg free
  • Gluten free

This recipe is easy to make:

  • Lactose (dairy) free
  • Vegan

Nut and Chocolate Cake

Makes one cake


  • 100 grams (3½ oz) pitted dates, chopped coarsely and soaked for 20 minutes
  • 100 grams (3½ oz) dried apricots (organic/unsulphured), chopped coarsely and soaked for 20 minutes
  • 50 grams (1¾ oz) cashew nuts
  • 50 grams (1¾ oz) cashew nuts (for the topping)
  • 50 grams (1¾ oz) hazelnuts
  • 50 grams (1¾ oz) hazelnuts (for the topping), toasted and chopped coarsely
  • 30 grams (1 oz) almonds
  • 15 grams (½ oz) desiccated coconut
  • 2 rice cakes
  • 1 large banana, very ripe
  • 1 large banana, ripe (for the topping)
  • ½ teaspoon vanilla extract (from a health food store)
  • ¼ teaspoon salt (Himalaya or sea salt)
  • 100 grams (3½ oz) dark, organic chocolate (with raw cane sugar), chopped coarsely


  1. Chop the 100 grams dates and apricots and soak in warm water for 20 minutes.
  2. In a food processor, place the 50 grams cashew nuts, 50 grams hazelnuts, 30 grams almonds, 15 grams desiccated coconut and 2 rice cakes. Blend everything together for 10-15 seconds. Leave the mixture in the food processor.
  3. Drain the dates and apricots (discard the water or use in smoothies!) and transfer to the food processor. Mix everything together for 10 seconds. Scrape the sides of the bowl and continue blending for 5 seconds. Leave the mixture in the food processor.
  4. Chop the 100 grams chocolate into uniform pieces to ensure even melting.
  5. Place a clean, dry metal or glass bowl that fits snugly over the top of a saucepan. Transfer the chocolate to the bowl. Fill the small saucepan with water. Heat the saucepan over low heat until it begins to simmer, then turn heat off. Let the chocolate begin to melt, and then stir it gently with a dry spoon. When almost all of the chocolate is melted, lift the bowl from the saucepan and place on the table. Stir continuously until it is shiny, smooth, and completely melted. 
  6. Pour the chocolate into the food processor along with the banana, the ½ teaspoon vanilla extract and ¼ teaspoon salt. Blend everything together for 5 seconds or until well combined.
  7. Pour the mixture into a 21 centimetres (8.3 inches) springform cake tin. Place in the fridge and chill for at least 1 hour.
  8. Meanwhile, roast the nuts. To do this, place the 50 grams cashew nuts and 50 grams hazelnuts nuts on a baking sheet and toast them in the oven at 200 degrees Celsius/400 degrees Fahrenheit/Gas Mark 6 for 5 minutes; it's important to use a timer since it is extremely easy to forget the nuts in the oven! Allow the nuts to cool and rub the skins off the hazelnuts. Chop coarsely.
  9. When the cake has chilled sufficiently (after at least 1 hour, remove it from the fridge and place on a cake stand/cake plate.
  10. Slice the remaining banana and distribute the slices evenly on top of the cake.
  11. Sprinkle the toasted, chopped nuts on top of the bananas.
  12. Serve with whipped soy cream or regular cream.


  • You can use carobella instead of the chocolate.
  • You can decorate the cake with pears, mangoes or apples instead of the banana. You can also use other fruits and even berries for decoration.
  • You can use also use coconut flakes, almonds and pecan nuts for the topping.
  • You can toast all of the hazelnuts instead of just toasting the ones used for the topping. I prefer to toast all of the hazelnuts but some people like the slightly bitter taste of their skins.