No-bake date, almond and coconut cake with rosewater chocolate ganache
Two layers, an ideal pairing 💕
Feeding others is my love language.
If I like you, I’ll cook for you. If I love you, I’ll make you cake.
Cake trumps any meal, any day of the week. That’s my opinion and I’m sticking to it.
If you feel the same way, and I know you do, especially after the overwhelming response to the triple chocolate cake I recently (re-)shared, then you’re going to love this.
This cake is less decadent, way quicker and easier to make, and it’s entirely no-bake. Oh, and while I have nothing against sugar, this one is completely sugar-free, except for the sugar in the dark chocolate of course.
It’s like an elevated version of my no-bake brownies—different ingredients, yet same concept—made into the most scrumptious two-layer cake.
Two-thirds of the cake consist of a mixture of soft and juicy Medjool dates, well-blended together with toasted almonds, desiccated coconut, freshly squeezed orange juice and cocoa powder, that is subtly spiced with cardamom and rosewater, both there to make the cocoa and chocolate in the cake shine.
The top one-third of the cake consists of a velvety and glossy dark chocolate ganache, enriched with butter for a smoother texture, and delicately flavored with rosewater.
For those wary of rosewater, rest assured, its flavor is gentle and nuanced, never overwhelming. Think of it as the quiet supporting actor, enhancing the experience without stealing the spotlight.
There’s a perfect balance between the two contrasting textures of the slightly coarse, dense date and nut base that’s crispy and chewy, and the silky, rich yet airy ganache. The two layers on their own just wouldn’t work, but together they are the ideal pair.
This cake has it all. It bursts with chocolate, caramel, and nutty flavors; it has the subtle warmth of cardamom with a hint of rosewater; it’s crunchy and chewy, smooth, creamy and rich; it’s aromatic and luscious without being too heavy or cloying, yet a single slice can make you feel utterly fulfilled and gleeful.
It’s become sort of an obsession of mine over the years, making it twice for my own birthday and many more times for others. It is just beautiful, and the dried rose petals on top make it dreamy.
Perfect for yourselves, for your loved ones and for anyone who just loves a good cake.
No bake chocolate cake with dates, almonds, coconut, and a rosewater dark chocolate ganache
I use Medjool dates because they’re soft and jammy with a caramel flavor. I wouldn’t suggest you use another kind, but Sukari dates would make a decent substitute if you can’t source Medjools for whatever reason. Sukari dates are also delicious and sweet, but bear in mind that they are smaller, with a crunchy skin so if you use them, you will need to process them for longer to achieve a smooth texture.
The amount of rosewater and cardamom indicated in the recipe discreetly flavors the cake without becoming overpowering or too obvious. You could add more of both ingredients if you want, tasting the date mixture and the ganache as you go and adjusting to your liking. That’s the beauty of a no-bake cake, right? You can taste away!