Double Chocolate Vanilla Nobó Cake


  • 2 & ½ Cups of Ground Almonds (300g)
  • ½ Cup and 1 Tablespoon of Melted Coconut Oil
  • 3 Tablespoons of Honey/Maple Syrup
  • 1 Tub of Vanilla & Coconut Nobó
  • 1 Tub of Chocolate & Toasted Almond Nobó

For the topping:

  • 50g of Dark Chocolate
  • 1 Tablespoon of Coconut Oil
  • ½ Cup of Flaked Almonds (50g)

This is a guest post I did for the wonderful people at Nobó. I’ve mentioned them before in my Cookiewich post, which also uses their incredible dairy free ice cream. If you haven’t tried it already, you really must- it’s become an addiction of mine and it’s so amazing to be able to have it without the guilt! This cake is the perfect Easter dessert, with summer in the air and chocolate on the mind.  img_96691-785x1024img_9668

Start by getting your tubs out of the freezer and letting them sit out in the warmest spot in the kitchen, I put mine on top of the aga.

Line a spring form cake tin with parchment paper.

Combine the ground almonds, melted coconut oil and honey in a large bowl. You should have a crumbly, wet-ish dough.

Press the mixture into the bottom of the cake tin and bake at 180’C for about 12 minutes.

When it’s nice and golden brown take it out and let it cool.

By the time it’s cool, your ice cream should be soft enough to pour/spread. If it’s not, microwave it on a very low heat (you don’t want to burn it!) until it is. Eat all of the delicious almonds on top of the chocolate flavour just to make sure you have a smooth cake.

Then spread the entire chocolate tub evenly out over the crust and pop it in the freezer for about 10 minutes to let it firm up a little.

Then spread the vanilla tub out evenly on top of the chocolate layer. Pop it back in the freezer for about 3-4 hours. It’ll be very hard to resist, but leave it in there so it can set properly!

When it’s almost time to take it out start making the toppings. Melt the chocolate and coconut oil together on low heat. While it’s melting toast the almond flakes in a pan for a few minutes until they’re golden brown.

 At last! Take the cake out of the freezer, drizzle with the chocolate sauce and sprinkle with the toasted almond flakes!

Slice and serve as it is or with a few fresh berries and some extra chocolate sauce poured over it.

One Comment to Double Chocolate Vanilla Nobó Cake

  1. I can’t even tell you how delicious this looks!!! I wish I had access to that ice cream!