Chocolate Ice Cube Cake

Chocolate Ice Cube Cake


For the crust:

  • 100 ml Aquafaba (water from cooking chickpeas)
  • 1 tablespoon coconut sugar
  • 2 tablespoons ground black chocolate (with 70% cocoa)
  • 2 tablespoons ground almonds

For the filling:

  • dry residue of almonds after milk extraction of 100 g
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut sugar
  • 2 teaspoons almond or sunflower butter
  • 100 ml almond milk
  • 4 – 5 leaves of fresh mint

For the glaze:

  • 1 teaspoon coconut oil
  • 100 g black chocolate with 70% cocoa


Foamy whisk coconut sugar and Aquafaba. Add ground chocolate and almonds. Bake on 200 degrees about 25 minutes in rectangular mold for bread (21×8 cm). When baked and cooled cut it into half. Prepare filling: add melted coconut oil, almond milk, coconut sugar, almond butter and mint leaves to dry residue of almonds after milk extraction. Put all into blender and mix well. Fill first crust with prepared filling, put second crust, fill it also. Put in the fridge for one hour. Then melt chocolate with coconut oil and pour prepared glaze over the cake. Decorate with little chocolate and few mint leaves.

Chocolate Ice Cube Cake

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