Chocolate Horchata Cake

This is an easy but longer more complex recipe than usual, but I absolutely promise you it is worth it! I created this cake after being inspired by the delicious raw deserts created by the lovely people at Nama foods ( It is sugar free, dairy free, gluten free and healthy. You’ll find it hard to believe that this is actually good for you once you have tasted it. I also warn you it is very filling and you really will need a much smaller slice than you would imagine. A truly delicious cake, similar to a chocolate cheesecake but without the guilt!



3 medjool dates

100 g pulp left over from making horchata

30g cashew nuts

Chocolate layer 

100 g cashew nuts soaked in water for 2-4 hours

1/2 banana

1 tsp Agave nectar or alternative sweetener

1 heaped tbs cacao or cocoa

2 medjool dates

splash water

Horchata cream layer 

100g cashew nuts soaked in water for 2-4 hours

2 tbs melted coconut oil

50 ml horchata

1 tsp maple syrup

sprinkle nutmeg


1 tbs cacao or cocoa

1 tbs melted coconut oil

1 tbs agave nectar

toasted tiger nut pulp or desiccated coconut

First make the horchata (

Using a food processor process the base and press into a loose base springform cake pan, and place in freezer for at least one hour.

Next process the chocolate layer, adding a splash of water until texture is creamy enough to spoon. Spread this evenly over base and freeze again .

Then process the horchata cream layer and repeat the process spreading over the chocolate layer and freezing again for at least one hour.

When ready take the cake out of the freezer.  Prepare the chocolate topping by mixing the ingredients until smooth, drizzle over top of cake and sprinkle with toasted tiger nut pulp or desiccated coconut. Leave out of freezer for about 15 minutes to soften a little before serving, or longer if you prefer a softer cake. This will keep in the freezer for a while, or for two days in the fridge,  although it didn’t last long in our house.  Enjoy!