Chocolate agar-cake

Ingredients (12 piece cake)


Place parchment paper on the bottom of a 26 cm (10″) springform pan. Make sure that there is no gap between the collar and bottom.

12 fresh dates
6 dl (~2,5 cups) rolled oats
7 tbs water

Place the pitted dates in a food processor, add the oats and 3 tbs water. Pulse couple of times. While the food processor is running add the rest, 4 tbs water.

Press the crust on top of the pan with a glass. Place the pan in a freezer.


8 dl (2 oz) coconut milk
8 dl (2 oz) oat milk
2 tsp vanilla extract
2 dl (less than 1 cup) cane sugar

Measure all the ingredients in a saucepan.

2 dl (less than 1 cup) raw cocoa powder
6 tsp agar agar powder

Whisk the cocoa powder and agar agar in the liquids. Bring the liquid to boil, stirring constantly. When boubles arise, turn off the heat and continue stirring couple more minutes.

Take the pan out of the freezer and place it over a heat-resistant surface.

Pour the mixture into the pan. Let cool on the table around 1 h or until the mixture is cool enough to be placed into a refrigde. Let stand in the refrigde overnight.

I wanted, one can sprinkle rotten almonds on top of the mixture when the membrain has formed after 10-15 min cooling.


Ingredients (about 11-13 waffles)

Flax egg

1 tbs ground flax seeds
3 tbs water

Measure flax egg’s ingredients in a glass. Let it stand at least 10 min

Dry ingredients

2 cups whole grain oat flour
1/4 cup potato flour (starch)
0,5 tsp Caylon cinnamon
1,5 tsp baking powder

In a big mixing bowl combine all dry ingredients. Make a hole in the center.

Wet ingredients

2 cups oat milk
1 tsp vanilla extract
1 tbs lime juice
1/4 cup maple syrup

Add all wet ingredients (including the flax egg) in the hole. Mix until the dough forms.


Heat the waffle iron. Use around 1/4 cup of dough for one waffle. Cook according the instructions of the iron (My waffle iron is on heat 5/7 and it takes 3,5 min to cook one waffle)

Place the ready waffles on an oven rack. When the rack is full, cook them in 125 degree Celsius (260 Fahrenheit) about 5 min so that the surface of the waffle gets crispy.

Serve with fruits/berries and maple syrup.



Inspired by Maddie Lymburner