Raw Vegan Chocolate and Raspberry Birthday Cake
Indulge in the decadent flavors of this Raw Vegan Chocolate and Raspberry Birthday Cake, a guilt-free dessert that’s as nourishing as it is beautiful. Crafted with wholesome ingredients like raw almonds, Medjool dates, and creamy cashews, this no-bake cake is layered with a rich, velvety chocolate filling and bursts of fresh raspberries. The crust’s natural sweetness pairs perfectly with the luscious, coconut-infused filling, while a drizzle of raw vegan dark chocolate adds a touch of elegance. Completely plant-based, gluten-free, and refined sugar-free, this showstopping dessert is perfect for celebrating special occasions or impressing guests with a healthy twist. Finished with fresh raspberries and optional toppings like shredded coconut or cacao nibs, it’s a vibrant treat that comes together in just 30 minutes of prep time.
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Recipe Information
Ingredients
- 200 grams Raw almonds
- 250 grams Medjool dates (pitted)
- 4 tablespoons Raw cacao powder
- 3 tablespoons Coconut oil (melted)
- 300 grams Cashews (soaked for 4-6 hours and drained)
- 200 ml Coconut cream
- 100 ml Maple syrup
- 1 teaspoon Vanilla extract
- 200 grams Fresh or frozen raspberries
- 50 grams Dark chocolate (raw and vegan, melted)
- 50 grams Fresh raspberries (for decoration)
- 2 tablespoons Shredded coconut or cacao nibs (optional for decoration)
Instructions
In a food processor, blend the raw almonds until finely ground.
Add the Medjool dates, 2 tablespoons of raw cacao powder, and 1 tablespoon of melted coconut oil to the food processor. Blend until the mixture becomes sticky and holds together when pressed.
Press the almond and date mixture evenly into the base of a 20cm springform pan to form the crust. Place in the freezer while preparing the filling.
In a high-speed blender, combine the soaked and drained cashews, coconut cream, maple syrup, vanilla extract, and remaining 2 tablespoons of raw cacao powder. Blend until smooth and creamy.
Pour half of the filling mixture over the crust in the springform pan and smooth the surface with a spatula.
Scatter 200 grams of fresh or frozen raspberries evenly over the filling layer. Gently press them into the filling.
Pour the remaining filling mixture over the raspberry layer, ensuring it covers the raspberries completely and smooth the top layer with a spatula.
Place the cake in the freezer for at least 4 hours, or until set.
Once set, remove the cake from the springform pan and transfer to a serving platter.
Drizzle the melted dark chocolate over the top of the cake, allowing it to run down the sides for a decorative effect.
Decorate the cake with fresh raspberries and optional shredded coconut or cacao nibs.
Allow the cake to thaw slightly at room temperature for 15-20 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 51.3 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 826 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
