Double trouble cake

Double trouble cake

Are you wondering why this cake has so weird name? I’ve been thinking of the name for a long time. Firstly I just wanted call it: duo cake, vegan duo…etc. Then I cut a piece of this heaven…and while I consumed, I realised that this cake doesn’t deserve for such a boring name as duo cake is. This is heaven on the Earth.

Why double trouble? Man…you’re go through chocolate layer and you’re already think of paradise, but there is white layer with coconut hint. Those two layers make this combo perfect 👌🏻 And crust…no words guys. One slice is not enough…

Today’s post won’t be long, because all extra words are useless. Just try the recipe, then you are gonna understand what I’m talking about.

This raw vegan double trouble cake is quick and easy to make. I have one tip for you, if you like more thick consistency of cake use coconut CREAM, if you like cakes like on my pictures go for coconut MILK.


  • gluten free
  • vegan
  • dairy free
  • sugar free
  • raw cake
  • easy to make
  • soft cake
  • and delicious


Double trouble cake

  • Servings: 8
  • Difficulty: easy
  • Print

Double Trouble Cake.




For the crust

  • 75g gluten-free oats
  • 85g coconut flour
  • 45g chocolate hazelnut butter with dates
  • 160g dates
  • 2 tbsp cocoa powder
  • 1-2 tbsp maple syrup
  • 2 tbsp meted coconut oil

For the white layer

  • 200g raw cashews (soak your nuts overnight)
  • 280g of sweet concrete coconut milk
  • 1/2 can of coconut milk | 1/2 can of coconut cream
  • 1/4 tsp vanilla bean paste
  • 30g (max 40g) xylitol

For chocolate layer (this layer is made of 1/2 white layer plus ingredients below. All you need to do is blend all the ingredients of white layer, on the highest speed, 45 seconds)

  • 1/2 can of coconut milk | 1/2 can of coconut cream
  • 120g dark chocolate 85%
  • pinch of sea salt


For the crust:

  1. Place all the ingredients into food processor.
  2. Blend on the middle speed 30 seconds.
  3. Press dough firmly into tart.
  4. Place tart into freezer, while you making filling.

For the white layer:

  1. Place all the ingredients in your food processor and blend until smooth on the highest speeds.
  2. Pour 1/2 of creamy filling over your crust.
  3. Place in the freezer.
  4. Rest of your creamy filling use to make chocolate layer.

For the chocolate layer:

  1. Pour water into the pot.
  2. Fit the bowl over the pot, bottom of the bowl can’t touch the water.
  3. Heat the water to a boil.
  4. Turn off the heat and add chopped chocolate.
  5. Stir gently to melt.
  6. Now you can set aside your chocolate to cool slightly.
  7. Add 1/2 can coconut milk, salt and melted chocolate into food processor (in food processor you already have white creamy filling).
  8. Blend until combined.
  9. Pour creamy chocolate filling over your white layer.
  10. Place in the freezer overnight.
  11. The next day take your cheesecake out of freezer and put in the refrigerator for at least 3 hours.
  12. Decorate your cake with fresh figs.
  13. Enjoy.
  14. Store in the fridge.

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Hi, I’m Ella. Welcome to my food and travel blog. ❤ You will find here a lot of plant-based and vegetarian recipes. I’m gonna take you on a wonderful journey around the world with delicious food as well.

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