Menu & Search




vegan stories

orange-chocolate and vanilla birthday cake

orange chocolate cheesecake birthday

Here i am again, posting the second of a few food posts in a row. Yesterday was my mom’s birthday, so i made a cake for her. I wanted it to be epic; a cake that would even convince suspicious non-vegans that raw baking can be pretty awesome. And although i am sure i could have done better (always am though – promise, my posts will be getting better with time!) i think i still succeeded. Soft, brownie-like hazelnut crust? Check. Flavor-bursting orange-chocolate filling? Check. Creamy vanilla filling? Check! Seriously. Yes, you can always do better. But then yes, this cake will definitely brighten your day and make you smile. At least it did for my family and me 🙂


So to tell you more about that cake. The crust tastes wonderfully hazelnut-like because… well, because of the hazelnuts. What makes it soft like a brownie are the tiger nut flour and the dates. Heaven. (Buckwheat works as well by the way, tiger nut flour is just a little bit sweeter.) The orange-chocolate filling’s got this wonderful orange flavor. The secret here is adding orange zest and not only orange juice. If you don’t like the orange-taste or don’t want too many different flavors in your cake, just leave it out. The chocolate filling still tastes super delicious on it’s own.


The vanilla cream on top is a little bit inspired by the vanilla chocolate chunk cheesecake by the amazing Emily from thisrawsomeveganlife. (I know you don’t know me yet Emily, but if you should read this someday, I hope you don’t bother being mentioned!) I changed it a bit though, because… i guess because i didn’t want to imitate someone else. I think that neither is fair nor honest. Yes, that’s why. Promise, it nevertheless tastes amazing! Seriously, vanilla and creaminess overload.


On to the recipe now.

orange-chocolate and vanilla birthday cake


  • 1,5 cups ground hazelnuts
  • 1 cup tiger nut flour/buckwheat flour
  • 1 tbsp oats (optional)
  • 1 cup soft dates or 1 cup dates + a little water
  • 1 tbsp coconut oil
  • 1/3 cup water

orange-chocolate filling:

  • 2 cups brazil nuts or cashews, soaked for at least 1-2 hours
  • 1/2 can coconut milk
  • zest of 1 orange
  • juice of 1,5 oranges
  • 1 tbsp coconut oil
  • 3 tbsp cacao
  • 2 tbsp agave syrup

vanilla cream filling:

  • 2 cups cashews, soaked for at least 1-2 hours
  • 3/4 can coconut milk
  • 3/4 banana
  • 2 tsp ground vanilla or 1 tsp vanilla extract
  • 1 cup soft dates
  • 1 tbsp coconut oil

chocolate on top (optional):

  • 1 tbsp melted coconut oil
  • 2 tbsp cacao
  • 1/4 can coconut milk
  • 1-2 tbsp agave syrup
  1. For the crust, mix all the ingredients in a blender or food processor, or mix the ‘wet’ ingredients in a food processor/ blender first and then mix with the ‘dry’ ingredients by hand until your dough sticks together. It’s your choice. Lay out a 26cm springform with parchment paper. Spread the dough evenly and press firm on the ground with a spoon or something similar. Place in the fridge.
  2. It only gets easier with the orange-chocolate filling! After having soaked the cashews/brazil nuts (for the brazil nuts it’s not that necessary though), mix everything in a blender or food processor until the texture is nice and smooth. Should smell heavenly orange-chocolate-y! Spread the cream filling on top of the crust and even out with a spoon. Place in the freezer to speed up the process while you make the vanilla cream.
  3. For the vanilla cream: Blend everything until smooth and creamy. Proceed as with the chocolate filling.
  4. Place the cake in the fridge or freezer if you want your cake to be ready to eat fast. 1-2 hours in the freezer will do. If you choose the fridge, let it stay in there a bit longer.
  5. Decorate! That’s my favorite part. I decorated with almond pieces, raw vegan chocolate, orange drizzle and dried orange slices. (I may or may not have overdone it by adding the orange slices.) For the chocolate, simply mix the things listed above and put in the freezer for at least two hours,maybe more. I will not tell you how i made the orange drizzle though, as this was an experiment and didn’t work that well. It’s totally your choice how you decorate your cake anyway. Have fun and enjoy!

xx, Jezebel

Related article
orange & matcha truffles

orange & matcha truffles

“Come celebrate with us”, the fairies whisper. you’re not sure…

lavender ginger buttercream + on perfectionism

lavender ginger buttercream + on perfectionism

Spring is coming! And you know what? I think for…

almost raw pumpkin gingerbread cheesecake

almost raw pumpkin gingerbread cheesecake

I made this cake in autumn after being sick for…

Discussion about this post

Leave a Reply

Your email address will not be published. Required fields are marked *