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Chocolate Ganache Cake

Victoria Siegel

Date-Cashew Paste - DOUBLE BATCH

(Makes about 2½ cups)

Ingredients:

  • 2 cups pitted dates (Medjool or Deglet Noor)

  • ½ cup hot water (for soaking)

    • add more to cover in bowl (2c or so)

  • ½ cup cashew butter (smooth, no added oils/sugar)

  • ¼ cup maple syrup

  • Pinch of sea salt (optional)

Method:

  1. Soak the dates: Place 2 cups dates in a bowl, cover with ½ cup hot water

  2. Let sit 5-10 minutes until softened

  3. Blend: Transfer dates AND soaking water to food processor or high-speed blender

  4. Add ½ cup cashew butter, ¼ cup maple syrup, and salt

  5. Blend/process for 2-3 minutes, scraping down sides as needed

  6. Continue until completely smooth and creamy (no chunks!)

  7. Add 1-2 tablespoons more water if needed for smooth consistency

Storage:

  • Refrigerate in airtight container up to 2 weeks

  • Can freeze up to 3 months

Usage Breakdown:

  • Cake batter: ¾ cup

  • "Oreo" cookies: ½ cup

  • Extra for date-cashew cream filling or adjustments: 1¼ cups

This double batch should cover your cakes and cookies with plenty left over for a filling or future baking!

Base Cake Recipe (Makes two 8" or 9" round layers)

Dry Ingredients:

  • 1 cup GF oat flour (griding up your own oats is fine)

  • â…“ cup sweet potato flour

  • â…“ cup coconut flour

  • â…“ cup arrowroot flour

  • ¼ cup hazelnut meal

  • ¼ cup tapioca starch

  • 1 teaspoon baking soda

  • 1½ teaspoons baking powder

  • ½ teaspoon xanthan gum

  • ½ teaspoon sea salt

Wet Ingredients:

  • ½ cup coconut oil, melted

  • â…“ cup palm shortening, softened

  • ¾ cup date-cashew paste (dates + cashew butter + maple as you make it)

    • double made to if wanted for filling!

  • â…“ cup maple syrup

  • 4 eggs

  • 1 cup oat milk or coconut milk

  • 2 teaspoons vanilla extract

For Chocolate Version, add:

  • ½ cup cocoa powder (increase liquid by 3-4 tablespoons)

  • â…“ cup mini chocolate chips (optional)

    • coffee subbed for chocolate

Yes, absolutely! Here's how to do it:

Making Vanilla + Chocolate from One Batch

Method:

  • Make the full cake batter as vanilla (all wet + all dry combined)

    • 1 of 3 batches vanilla cake, and 2 of 3 layers chocolate

  • Make whole cake as if will be all vanilla

  • Divide the batter:

    • Measure total batter volume

    • Put â…“ in one bowl (vanilla)

    • Put â…” in another bowl (chocolate)

  • Add cocoa to the chocolate portion:

    • Add ½ cup cocoa powder to the â…” batter

    • Add 3-4 tablespoons extra liquid (oat milk or water) since cocoa absorbs moisture

    • Gently fold/stir until just combined and no streaks remain

    • Don't overmix!

  • Adjust consistency if needed:

    • Chocolate batter should be same thickness as vanilla

    • Add another tablespoon of milk if it seems too thick

  • Bake:

    • Pour vanilla into one 8" pan

    • Divide chocolate between two 8" pans

    • Bake all at same time at 325°F

    • Vanilla layer may finish 2-3 minutes before chocolate (check with toothpick)

Cake Batter Instructions:

  • Preheat oven to 325°F (lower than cookies since cakes need gentler heat)

    • grease pans with avocado or coconut oil (spray is fine, then dusted with coconut sugar for easier release and sweat crumb base

  • Make date-cashew paste

  • Cream fats + date paste for 3-4 minutes

    • ½ cup coconut oil, melted

    • â…“ cup palm shortening, softened (not melted - should be room temp and scoopable)

    • plus date paste, 3/4 cup (reserving any extra)

  • Beat 4 eggs in a bowl

    • Add in what would be about one egg at a time, beating well after each

  • Mix in maple syrup and vanilla

  • Combine all dry ingredients separately

  • Alternate adding dry ingredients and milk to wet mixture (dry-wet-dry-wet-dry)

    • 1 cup oat milk or coconut milk

    • plus all dry ingredients (i premixed and that was fine)

  • Don't overmix once flour is added

  • Divide between two greased 8" pans

  • Bake 28-35 minutes (toothpick comes out with moist crumbs)

  • Cool in pans 15 minutes, then turn out onto racks

Chocolate Ganache

Ingredients:

  • 1 cup cocoa butter, chopped

  • 2 tablespoons coconut oil

  • ½ cup cacao powder

  • â…“ cup maple syrup

  • 2 tablespoons peanut butter (for creaminess)

  • Pinch of sea salt

  • 1 teaspoon vanilla

Method:

  • Melt cocoa butter and coconut oil together gently

  • Whisk cacao powder into the melted oils until smooth

  • Add maple syrup, peanut butter, salt, vanilla

  • Whisk until glossy

  • Let cool to spreadable consistency (will firm in fridge)

  • For pouring ganache: use while still warm

  • For frosting: chill until spreadable, then whip briefly

Filling Suggestions

Option 1: Raspberry-Date Compote

  • 2 cups fresh or frozen raspberries

  • ¼ cup date paste

  • 2 tablespoons maple syrup

  • 1 tablespoon arrowroot powder

  • Simmer until thick, cool completely

Option 2: Coconut Cream Filling

  • 2 cans full-fat coconut milk (refrigerated overnight)

  • Scoop out thick cream only

  • Whip with ¼ cup powdered coconut sugar

  • 2 tablespoons maple syrup

  • 1 teaspoon vanilla

  • Stabilize with 1 tablespoon coconut flour if needed

Option 3: Date-Cashew Cream

  • Your date-cashew paste (make extra!)

  • Thin with coconut milk to spreadable consistency

  • Add cinnamon or cardamom for warmth

Assembly Ideas

Classic Layer Cake:

  • Vanilla cake + raspberry compote filling + chocolate ganache outside

  • Chocolate cake + coconut cream filling + ganache drip on top

    • plus chocolate chips into the choc batter!! 

Sandwich Approach (like your cookies!):

  • Make thinner cakes (divide batter into 3-4 layers)

  • Alternate vanilla/chocolate layers

  • Use your buttercream between layers

  • Ganache on outside

The sweet potato-coconut-arrowroot blend will give you that fluffy texture you love while the hazelnut meal and oat flour provide structure. The key is not overbaking—these flours can dry out quickly!

GF "Oreo" Copycat Cookies

Dry Ingredients:

  • 1½ cups GF oat flour

  • ½ cup cocoa powder (Dutch-process if you have it for deeper color)

  • â…“ cup tapioca starch

  • 2 tablespoons sweet potato flour

  • ½ teaspoon xantham gum

  • ½ teaspoon baking soda

  • ¼ teaspoon sea salt

Wet Ingredients:

  • â…“ cup palm shortening

  • ¼ cup coconut oil, melted

  • ½ cup date-cashew paste

  • 2 eggs

  • ¼ cup maple syrup

  • 1 teaspoon vanilla extract

Method:

  • Make date-cashew paste

  • Cream fats + date paste for 3 minutes

  • Add eggs one at a time

  • Add maple and vanilla

  • Mix in dry ingredients on low speed

  • Chill dough 1-2 hours

  • Roll out between parchment to â…›" thick (thinner than your sandwich cookies!)

  • Cut with 2" round cutter

  • Bake 325°F for 8-10 minutes (they'll be crispy!)

  • Cool completely - they crisp up more as they cool

Simple White "Cream" Filling (if making sandwich cookies):

  • ¼ cup palm shortening

  • 2 tablespoons coconut oil

  • ¾ cup powdered coconut sugar

  • 1 tablespoon coconut glycerin

  • ½ teaspoon vanilla

  • Beat until fluffy, pipe onto half the cookies, sandwich together

Cookies & Cream Whipped Topping

Base Whipped Cream:

  • 1 cup palm shortening (chilled)

  • ½ cup coconut oil (solid but not hard)

  • 2 cups powdered coconut (or date) sugar

  • 2-3 tablespoons coconut glycerin (KEY for stability!)

  • 3 tablespoons agave or maple syrup

  • 2 teaspoons vanilla

  • ¼ teaspoon sea salt

  • 2-4 tablespoons oat milk (as needed for consistency)

Cookie Mix-In:

  • 1½ cups crushed "Oreo" cookies (leave some chunky, some fine)

  • Reserve ¼ cup for topping

Method:

  • Beat palm shortening and coconut oil for 3-4 minutes until fluffy, with whisk attachment ( i actually started with the paddle while things felt hard)

    • 1 cup palm shortening (chilled)

    • ½ cup coconut oil (solid but not hard)

  • Gradually add powdered coconut (or date) sugar

    • Whisk: Beat palm shortening and coconut oil (3-4 min)

    • Whisk: Gradually add powdered coconut sugar

    • Whisk: Add glycerin, agave, vanilla, salt

    • Whisk: Beat 5-7 minutes until light and airy

    • Whisk: Add oat milk if needed

  • Chill 30-60 minutes

  • Re-whip for 1-2 minutes

  • Gently fold in 1¼ cups crushed cookies

  • Use immediately or chill until ready

  • Top with reserved cookie crumbs

Cake Assembly with Cookies & Cream Frosting

Suggested Build:

  • Chocolate cake layer

  • Thin layer of cookies & cream frosting

  • Vanilla cake layer

  • Cookies & cream frosting on top and sides

  • Drizzle with chocolate ganache

  • Press whole "Oreo" cookies around the sides or on top

  • Sprinkle extra cookie crumbs

Put your cake in the fridge, then make the ganache.

Perfect Ganache Drip Temperature

Melt at 140F, then cool to the Ideal Temperature Range: 85-95°F (29-35°C)

  • Aim for 90°F for best drips

  • Use chilled cake (from fridge 30-60 min)

Freeze-Dried Pineapple (or Mango) for Yellow Frosting

  • Grind freeze-dried pineapple to FINE powder

  • Start with 1-2 tablespoons powder per batch of frosting

    • 3-4 tablespoons for deeper color

  • For a deeper yellow: Turmeric (for bright yellow), start with â…› teaspoon

    • â…› teaspoon turmeric (for color boost)

    • 1 tablespoon pineapple powder (for flavor)

Vanilla Cake with Mango Frosting

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