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Black Forest Gateau gluten free no bake

black forest gateaux no bake 1



1.5 cups dried figs and prunes (soaked in water for 2 hours)

3 small to medium raw beetroots

1 cup coconut flour

2 tablespoons cocoa powder

Teaspoon vanilla extract


1.5 cups cashews (soaked in water for 2 hours). Almonds are good too and packed with energy, they'll need soaking for 6-8 hours (overnight).

2 dessert spoons cocoa powder

1 teaspoon vanilla extract

Honey or Agave Syrup to taste (1-2 teaspoons)

Chocolate vermicelli to decorate if desired



1. Peel and chop beetroots. Add to food processor and process on high until finely chopped.

2. Chop figs and prunes into chunks. Add to processor with the beetroot and process on high again until finely chopped and combined.

3. Add the rest of the base ingredients to the processor and process on slower setting to blend everything together, you may need to add some of the prune soak water to loosen the mix slightly.

4. Taste - yum!

5. Pile into cake form** and press down gently with the back of a spoon.

Put in fridge while you make the topping.


1. Put first three topping ingredients into processor with some of the nut soak water*. Process until smooth.

2. You will need to pull down from the edges quite often and may need to add more of the soak water. You're after a slightly thicker than whipped cream texture.

3. Taste, add a teaspoon of honey and process on medium, taste do you need more honey? If not you're ready to pile the topping onto the base. Sprinkle with the vermicelli put lid on cake form and refrigerate.

You could eat straight away, but the flavors will mellow and develop fully if left overnight.


*Soak water: the cashew nut soak water is delicious, don't throw it away! If you're using almonds and want to steer clear of phytates don't use the soak water.

Variations on a theme:

Try popping half an orange into the topping mix - Terrys Chocolate Orange cake - yum!

Grate some of the peel into the mix, then pare the rest off, leaving the white pith on (the white pith is really good for you and will add creaminess to the mix).

Then chop the half orange into small pieces and squeeze the juice and flesh from the other half. Process with the topping ingredients.

If you're mad on orange you could even soak the dates/prunes in orange juice.

Make it vegan substitute agave syrup for honey and voila, a vegan, gluten free, no bake, yumtastic cake.

**Upcycled ice cream pot cake form

Take an ice cream pot and two lids...

Cut bottom out of the pot.

Put on lid and turn upside down.

You're now ready to fill with cake mixture.

When done simply pop the second lid on top and there you have it!

To serve take off top lid and gently separate and lift off sides from bottom lid. The cake is then on its own cake tray (aka lid) and easy to cut.

Then you can pop the sides and lid back on again and store easily in the fridge.

upcycled cake form