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Raw Vegan Chocolate Cake Recipe

Raw Vegan Chocolate Cake

Mandy Applegate
A decadent dessert that's simple to make and quick to prepare. A healthy alternative to traditional cakes, this vegan raw chocolate cake is flourless and requires zero baking.
4.22 from 14 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Additional Time 4 hours
Total Time 4 hours 20 minutes
Course Recipes
Cuisine Desserts
Servings 12 Slices
Calories 383 kcal

Ingredients
  

Crust

  • 1 cup pitted dates
  • 1.5 cups nuts - we used almond & brazil
  • 1/4 cup shredded coconut
  • 1 tbsp coconut oil

Filling

  • 2 cups of cashews
  • 1/2 cup pitted dates
  • 1/4 cup coconut milk
  • 1/4 cup raw cacao powder
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract

Ganache

  • 3/4 cup coconut milk
  • 2 tbsp coconut oil
  • 1 tbsp raw cacao powder

Optional toppings:

  • Fresh berries
  • Cacao nibs
  • Coconut shavings
  • Dark chocolate shavings

Instructions
 

For the crust:

  • Process all the ingredients to form a paste.
  • Pour it into an 8-inch springform pan and spread it evenly over the base with your hands, pressing lightly as you go.

For the filling:

  • Soak the cashews and dates for at least 2 hours.
  • Drain and give them a quick rinse before placing them in the blender with the rest of the filling ingredients.
  • Blend until you get a smooth cream.

For the ganache:

  • Gently warm the milk and coconut oil in a pot or microwave.
  • Add the cacao powder to the milk and oil mixture, let it rest for 1 minute.
  • Mix with a wire whisk until integrated.

Assembling the cake:

  • After covering the bottom of your springform pan with the crust, add the filling mixture and put it in the fridge for 2 hours to cool.
  • Once cool, cover the cake with your cooled ganache.
  • Store in the fridge for several hours to achieve a more solid consistency.
  • It can also be stored in the freezer if you wish to have a firmer cake.

Notes

Cashews and dates: If you forget to soak these beforehand, you can pop them in boiling water for 15 minutes instead. Note, that this technically means the cake is no longer raw.
Cacao powder: Using raw cacao powder is beneficial health-wise. But if you don't have it on hand, you can substitute it with cocoa powder.
Springform pan: We made this cake in an 8" pan, but you could easily make it in a 6 or 7" pan also, for a taller cake.

Nutrition

Serving: 1gCalories: 383kcalCarbohydrates: 31gProtein: 8gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 16gSodium: 200mgFiber: 4gSugar: 17g
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