Are you looking for a cake recipe that takes only 15 minutes to make, is super healthy, vegan, raw, paleo-friendly, low in carbs and high in protein, free from refined-sugar, gluten and dairy….and most importantly tastes addictively delicious? Then you have to try this luscious Raw Choc Raspberry Cake.
The cake is made with rice syrup; a wonderful sweetener to use as it is free from fructose, is filled with essential nutrients, is low-glycemic, and has a smooth gentle flavour that doesn’t overpower. You could substitute with maple syrup, coconut syrup or raw honey, but the result will be quite a bit sweeter.
Raw Choc Raspberry Cake
Are you looking for a cake recipe that takes only 15 minutes to make, is super healthy, vegan, raw, paleo-friendly, low in carbs and high in protein, free from refined-sugar, gluten and dairy....and most importantly tastes addictively delicious? Then you have to try this luscious Raw Choc Raspberry Cake.
Ingredients
Base:
- 1 Cup Walnuts , activated if possible
- 1 Cup Fresh Soft Dates , pitted
- 2 Tbsp Coconut Oil , melted
- 1/3 Cup Raw Cacao Powder
- 1 Pinch Himalayan or Sea Salt
Second Layer:
- 1/3 Cup Raw Cacao Powder
- 1 Pinch Himalayan or Sea Salt
- 2 Medium Avocados
- 1/2 Cup Rice Syrup , or maple syrup
- 2 Tsp Vanilla , extract or powder
- 1 Tsp Ground Cinnamon
- 1 Cup Raspberries , fresh or frozen
Topping:
- 1 Cup Raspberries , fresh or frozen
Instructions
- To make the base put all of the ingredients into a food processor or a very powerful blender and pulse until combined and sticking together.
- With your hands firmly and evenly press this mixture into a cake tin with a removable base, either a 22cm round or a 30cm x 10cm rectangular tin.
- Place the tin into the freezer while you make the filing.
- Make the second layer by placing, again in the food processor, all of the ingredients and blend until smooth and creamy. Spread this mixture over the base.
- Cover and place the tin the freezer for at least 1 hour to set. Longer is better and you can easily make this cake one or two days beforehand.
- Remove the cake from the freezer 10 minutes before serving and decorate with the extra raspberries.
- Store any leftovers in the freezer.
Notes
Optional ideas:
- Replace the raspberries with fresh strawberries or pitted cherries when they are in season.
- Use almonds, macadamias, hazelnuts, pecans or pistachios instead of the walnuts.
- Decorate the cake with goji berries, edible flowers, coconut flakes, pistachios, mint leaves or strawberries.
