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A close-up of a sliced Raw Vegan Chocolate Cake with a nutty crust, resting on a light-colored cloth with cashew nuts nearby.

Raw Vegan Chocolate Cake

Raw Vegan Chocolate Cake is what I make when I want to seriously impress everyone with dessert. It's a nutty date crust topped with creamy cashew chocolate filling and silky ganache that sets perfectly in the fridge. I serve it for birthday celebrations, dinner parties, potlucks, and holidays because it's naturally gluten-free and looks absolutely stunning on any dessert table. I love adding fresh berries, cacao nibs, or coconut shavings on top. It keeps in the fridge for up to 5 days, or freeze it for up to 2 months.
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Prep Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Raw Vegan Chocolate Cake
Servings: 12 slices
Calories: 373kcal
Author: Mandy Applegate

Equipment

Ingredients

Crust

  • 1 cup pitted dates
  • 1.5 cups nuts - we used almond & brazil
  • ¼ cup shredded coconut
  • 1 tablespoon coconut oil

Filling

  • 2 cups of cashews
  • ½ cup pitted dates
  • ¼ cup coconut milk
  • ¼ cup raw cacao powder
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Ganache

  • ¾ cup coconut milk
  • 2 tablespoons coconut oil
  • 1 tablespoon 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

  • Soak the cashews overnight: If you have time, soak them for 6 to 8 hours so they blend even smoother and you get a silkier filling.
  • Use raw cacao, not cocoa: Raw cacao has a deeper, more intense chocolate flavor that works perfectly in no-bake desserts without any bitterness.
  • Press the crust firmly: Pack it down with the back of a measuring cup or your hands so it holds together when you slice the cake.
  • Cool the ganache before pouring: If it's too warm, it'll melt the filling underneath, so let it come to room temperature first.
  • Flash-freeze for clean slices: Freeze the cake for 30 minutes before cutting so the ganache sets completely, and you get perfect, clean edges.
  • Storage pro tip: Wrap individual slices in parchment paper before freezing so you can grab one at a time without thawing the whole cake.

Nutrition

Calories: 373kcal | Carbohydrates: 31g | Protein: 8g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 13mg | Potassium: 463mg | Fiber: 5g | Sugar: 17g | Vitamin A: 5IU | Vitamin C: 0.5mg | Calcium: 40mg | Iron: 3mg
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