Viral Dubai Chocolate Vegan Cake (Sugar-Free, Gluten-Free & Oil-Free)

The nutrient-dense dessert features a tender chocolate sponge, a crunchy pistachio cream filling, and a silky avocado-based chocolate frosting. Best of all, it’s refined sugar-free, gluten-free, and oil-free!

Pistachios provide healthy fats and antioxidants, while dates offer natural sweetness and fibre.

Ingredients

The Chocolate Cake:

• 120g Oat flour (blend rolled oats into a fine powder)
• 120g Ground almonds
• 1 ½ tsp Baking powder
• ¾ tsp Baking soda
• 50g Cocoa powder
• 70g Soft pitted dates
• 470ml Soy milk (divided into two 235ml portions)
• 1 tbsp Apple cider vinegar
• 2 tsp Vanilla extract

Pistachio Filling:

• 70g Pistachios (ideally whole/shelled for the best colour)
• 60g Cashews
• 50g Pitted dates
• 235ml Soy milk
• 25g Desiccated coconut (toasted)

Chocolate Frosting:

• 1 Whole avocado
• 3 tbsp Cocoa powder
• 3-4 Soft pitted dates
• 1 tsp Vanilla extract
• 5-6 tbsp Soy milk (for consistency)

Optional: Pure maple syrup (if you prefer it over dates for sweetness)

Instructions

1. Bake the Cake

• Mix Dry Ingredients: In a large bowl, whisk together the oat flour, ground almonds, baking powder, baking soda, and cocoa powder until no large clumps remain.
• Blend Wet Ingredients: In a blender, combine 70g dates, 235ml soy milk, and the apple cider vinegar. Blend until smooth.
• Combine: Pour the blended mixture into the dry ingredients along with the remaining 235ml of soy milk and the vanilla extract. Stir well into a smooth batter.
• Bake: Pour into a lined rectangular cake tin (approx. 32x20 cm). Bake in a preheated oven at 180°C (350°F) for 25-30 minutes. Let it cool completely.

2. Prepare the Crunchy Pistachio Filling

• Blend: In a food processor, blend the pistachios, cashews, dates, and soy milk until you have a smooth pistachio paste.
• Add Crunch: Lightly toast the desiccated coconut in a pan until golden. Fold the toasted coconut into the pistachio paste to replicate the signature filo pastry crunch of the original Dubai chocolate bar.

3. Whip Up the Frosting

• Blend: Combine the avocado, cocoa powder, vanilla, and a splash of soy milk in a food processor. Blend until you reach a smooth, creamy frosting consistency.

4. Assembly

• Layer: Cut the cooled cake in half. Place the first half on your serving dish.
• Fill: Spread the pistachio cream evenly over the bottom layer.
• Top: Place the second cake half on top. For a professional look, you can trim the edges with a bread knife.
• Frost: Spread the chocolate avocado frosting over the top and garnish with extra crushed pistachios or toasted coconut.