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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.
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Servings 10 people



  • 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


  • 1 Cup Raspberries , fresh or frozen


  • 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.


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.