Raw Vegan Chocolate Cake // Recipe Week


Being gluten free, one of the things I miss the most is a good baked chocolate cake. Chocolate has always been an absolute favorite of mine. But when I take a bite of this raw vegan chocolate cake I do not miss those old days with baked gluten and refined sugar filled cakes at all. One of my favorite things veganism opened me up to was raw cakes - they are SO good and this one is no different. Therefore I had to share this recipe with you because it is just so good and with the berry sauce and fresh berries, you got a winner! 

Want more delicious (nut free) desserts and snacks? Check out my eBook 'Nut Free' here. (Danish eBook here.)

6 - 8 people  //  30 min. + in the fridge overnight.

21 cm tart form

Ingredients:

Crust:
100g // 1 cup desiccated coconut
50g // ½ cup dried mulberries
1 dl // 6-7 tbsp. carob powder
250 g // 1 ¾ cup Medjool dates, pitted

Chocolate layer:
300 g // 2 cups Medjool dates, pitted
1 ½ dl // 9 - 10 tbsp. carob powder
3 tbsp. cold-pressed virgin coconut oil
1 tsp. vanilla powder
1 dl // 6 - 7 tbsp. maple syrup
¼ tsp. Ceylon cinnamon powder

Topping:
Fresh berries; here we used strawberries, raspberries and blueberries

Raspberry sauce:
200g // 1 ¾ cup raspberries, fresh or thawed
3 Medjool dates, pitted
¼ tsp. vanilla powder

Method:
Crust:
Place the desiccated coconut, mulberries, carob and cinnamon into a food processor and blend. Add the dates and blend until it is mixed and you get a sticky texture. 

Distribute the crust into a form lined with baking paper and press the crust evenly into the bottom and smooth out the surface with the back of a spoon. Place it in the fridge.

Chocolate layer:
Place the ingredients to the chocolate layer into a food processor and blend until smooth. Take the form out of the fridge and distribute the chocolate mixture evenly on top of the crust. Smooth out the surface with the back of a spoon. It is not easy but with some patience it will be possible. Place it in the fridge overnight.

Raspberry sauce:
Place the ingredients into a blender and blend until you have a smooth sauce, season with vanilla powder and maple syrup and extra dates if you want it to be sweeter.

If you do not wish to have the small seeds from the raspberries in the sauce then blend the raspberries first, sieve the sauce to remove the seeds. Afterwards blend the raspberries without the seeds with the rest of the ingredients.

Decorating:
Take the cake out of the form and place it on a tray, decorate with the sauce and fresh berries. Serve with the rest of the sauce at the side. The sauce can be made from other berries like blueberries and strawberries. 

Enjoy!


Soluuna