Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

This Nut-free Cake Pleases Everyone

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I’m still recovering from the fun-loaded weekend after being on call for work, celebrating, running errands, and our Easter celebration. I need a weekend from the weekend! But it all went good and we had a huge and active Easter celebration at my sister’s house with family, friends, and way too much food. Thanks to awesome and loving family, there were plenty of vegan options, I had a loaded plate with a white bean veggie dish, home made vegan mac and cheese, and salad.

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And then there was dessert! Nut allergies are a real concern for me because I have family and friends with severe peanut allergies, so I try to bring nut-free recipes to any office or social gathering. A private school I worked at went to great lengths to keep the campuses peanut free making sure faculty and staff did not bring anything that contained peanuts and kept them from being served in the cafeteria because of the seriousness of an allergic reaction.

And thanks to the drought, California nuts are getting expensive now and being labeled as a water hog food too. Boo. So this recipe is a decadent chocolate mousse cake based from avocado and banana, is delicious served chilled or even frozen, and serves 18! Of course the recipe can be scaled back for less servings.

Banana Chocolate Mousse Cake

Crust

  • 2 cups shelled hemp seeds
  • 1 cup pitted medjool dates
  • dash of salt

Cake

  • 6 ripe bananas, peeled and chopped
  • 6 ripe avocados, seeded and scooped
  • 4 cups pitted medjool dates
  • 1 cup cacao powder
  • 2 tsp. vanilla extract
  • 1 tsp. salt
  1. Place crust ingredients into a food processor and process to a smooth texture.
  2. Grease a large, 9″+ springform cake pan with coconut oil and mold crust into the bottom of the pan.
  3. Place cake ingredients into a food processor and process to a smooth texture. Spread mixture into the cake pan over the crust.
  4. Chill or freeze overnight. Serve and enjoy! Makes 18 servings.

A 9″ or larger springform cake pan will work, I greased this one with coconut oil.

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Then spread the hemp seed crust mixture on the bottom.

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4 cups is a lot of pitted dates, whew! But worth it for special occasions.

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I have a 14 cup food processor and this recipe maxed it out! So you might want to scale down the servings or handle the cake mixture in multiple batches for smaller food processors.

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Next spread the mixture over the crust in the cake pan. Consider this cake a blank canvas for any seasonal and fun toppings you’d like to add, like fresh berries, etc. And chill overnight.

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Taking it to gatherings in the springform pan is great for protecting it and the top easily separated from the cake without making a mess of it.

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It was a hit! Pretty awesome considering it’s sugar-free, nut-free, gluten-free, vegan, and raw vegan! :-)

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The texture is smooth and creamy, like a whipped mousse cake, with a rich and dimensional chocolate flavor that was not too sweet. It’s a great dessert recipe to treat yourself and loved ones with.

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