The day I came up with this beautiful Triple Chocolate Chip Cake was one of those days where I just felt like spoiling myself to something incredibly delicious and rich! 🙂 As I was brainstorming about possible dessert combinations I remembered seeing this beautifully rich-looking cake on Instagram and decided to make a combination out of two of my favorite things: chocolate chips and cookies. Since I was feeling a bit extra that day I went all in with a decadent tripple chocolate combination of my favorite vegan chocolate brand – iChoc!
Since I couldn’t find any other vegan chocolate chips than the semi-sweet dark ones in Cyprus I decided to quickly make my own white and milky chocolate chips out of the iChoc white vanilla and classic flavors. To my surprise it worked so well and looks and tastes phenomenal!
This Triple Chocolate Chip Cake is such a treat – it’s perfect for birthdays or other celebrations! Apart from being 100% vegan it’s also gluten-free and can easily be made nut free (simply go with oat flour and replace the hazelnut chocolate with the classic one).
Just imagine two moist layers of caramelly cake dough filled with one nut and one chocolate cream layer, topped with more chocolate cream frosting and topped with sweet chocolate chips – are you drooling yet? 😉 My boyfriend’s office devoured the cake in an instance so I’d say it was a success! 🙂
If you’re not familiar yet with iChoc – oh boy you’re missing out! They’re my FAVORITE vegan chocolate brand out there and I’m obsessed with their large variety of flavors. They make all their chocolates with rice milk and furthermore support organic ingredients, environmentally-friendly packaging and fair wages for suppliers in the production of ethical chocolate that goes beyond just veganism! How awesome is that?
I’m hoping they’ll someday make their own chocolate chips from their delicious chocolates 😀 but in the meantime this is a great alternative! By now their chocolates are available throughout most of Europe, Canada, Australia and many more countries, but for the nearest supplier next to you make sure to contact them on Facebook or Instagram!
If you decide to give this Triple Chocolate Chip Cake a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- Cookie Dough Layer:
- 2 cups oat or almond flour (or mix half half)
- ¼ cup coconut sugar
- ½ tsp cinnamon
- 1 tsp baking powder
- dash of sea salt
- ⅓ cup iChoc chocolate chips (optional)
- 1 cup nut/seed butter
- ½ cup unsweetened apple sauce
- ¼ cup maple/date syrup
- ½ cup plant milk
- 2 80g bars iChoc super nut, melted
- 1 cup coconut cream
- ½ cup nut/seed butter
- 40g iChoc white vanilla
- Chocolate Chips made from 80g iChoc classic and 40g white vanilla
- Start by making the chocolate chips for decoration and the insides. Melt one bar of iChoc classic and white vanilla and fill a reusable piping bag. Pipe small chocolate drops onto a tray lined with baking/silicone paper and place in the fridge/freezer to chill.
- Preheat the oven to 175°C/350°F and line two 8” (20cm) round cake pans with baking paper.
- In a medium bowl, add all the dry ingredients (except chocolate chips) and combine. In a separate bowl, add all the wet ingredients and combine to a smooth paste with a whisk.
- Add the wet to the dry ingredients and combine carefully with a spatula. Once your chocolate chips are firm, add about ½ cup into the batter and fold through.
- Separate the batter into two equal parts and place them into the cake pans. Spread evenly and make sure the surface doesn’t have too many bumps.
- Place in the oven for 15-20 minutes on the center rack. Let them cool completely while you prepare your frosting and nut layer.
- Melt the chocolate and whisk in the coconut cream. Place into the fridge until firm and spreadable. Do the same with the nut layer.
- Once the cakes are cooled down, spread the nut layer on top of one half. Take half of the chocolate frosting and spread evenly on top of the nut layer. Carefully place the second cake half on top and spread the rest of the chocolate frosting on top. Place into the fridge for 10 minutes before carefully decorating the top of the cake with the prepared chocolate chips.
- Store in the fridge for 3-4 days or in the freezer for 1 month.
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