Raw Chocolate Cake with Orange

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As I confessed in my last dessert post, I love sweets. More specifically, I love chocolate! Dark chocolate has been a saviour in those moments where you just want a little something to finish off a meal but not have the guilt hanging over your head.

This cake was inspired by the Orange & Gubinge Dark Chocolate from Loving Earth, which sadly is no longer in production. It was also inspired by my love for things that taste like jaffa.

I like using real orange extract and actual oranges in this recipe as they are much nicer than artificial flavours and colours to get the right flavour. If you’re already going to the effort of making a nutrient-dense, healthy raw cake, why spoil it with fake stuff?

Sweeteners I use

For sweetening my desserts, I tend to use a range of natural sweeteners. Mainly maple syrup, Medjool dates, and coconut sugar. Now and then I will use birch xylitol if I want to make something candida-diet friendly like these brownies. They are seriously amazing!

The only time I use raw sugar is for fermenting my kombucha. I am though looking at what else can be used instead. If you have any suggestions for success stories, please let me know in the comments. 

With raw desserts, I find that maple syrup and Medjool dates work the best. Maple syrup has 40% fructose and dates have 30% fructose compared to table sugar that is 50% fructose. A little lower but just be careful not to overdo it.

Raw Chocolate Cake

Why make a raw chocolate cake? 

If you’re a raw foodie, then you know all about this and a recipe like this raw chocolate cake is right up your alley. 

However, if you’re the majority of people that predominantly eat cooked and baked foods, then this may be a novelty for you. Which begs the question, why would you choose to eat a raw cake over a baked one? 

Raw cakes normally are denser in calories, so a little slither goes a long way. As the base of the cake is typically nuts, coconut milk/cream/oil, it will be higher in fat also. But this is the good kind. They are also always gluten-free, refined sugar-free, dairy-free, egg-free, and healthier. 

Raw desserts also have more fibre and keep the enzymes of all the ingredients in-tact. 

The beautiful thing about raw cakes is that you can leave them in the freezer for quite a while. So you can eat it in moderation. If you need to feed a larger group, raw cakes are a great way to do so! Why not try something a little different?

Fun fact. My husband Michael and I served a few raw cakes and one large wedding cake that was baked at our wedding reception and the raw cakes went first! We had heaps of the baked cake leftover afterward. 

No onto the recipe, enjoy this decadent raw chocolate cake that has beautiful citrus orange notes through it. 

Raw Chocolate Cake

Other desserts you’ll love:

  1. Almost Raw Vegan Passionfruit Cheesecake
  2. Vegan Apple Crumble (Gluten-Free)
  3. Peanut Butter Caramel & Chocolate Tart
  4. No-Bake Vegan Chocolate Mousse Cake
  5. Naked Sacher Torte (Vegan & GF)

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram, or share your photo of the recipe on Pinterest

Raw Chocolate Cake with Orange

Raw Chocolate Cake with Orange

Yield: 15 slices
Total Time: 2 hours 30 minutes
Total Time: 2 hours 30 minutes

Nutrient dense, this raw chocolate cake is decadent with beautiful citrus orange notes through it. 



  • 2 tbsp coconut oil
  • 1.5 cups almonds
  • 2 tbsp cacao powder
  • ½ cup pitted medjool dates (6 dates)


  • 2 cups of cashews (soaked for a minimum of 3 hours)
  • 7-9 pitted medjool dates
  • 300 grams silken tofu
  • ½ cup coconut oil
  • Juice of 2 oranges
  • Zest of 2 oranges
  • 3 drops of sweet orange oil
  • ½ cup cacao powder
  • 1 cup of light coconut cream or milk


  • ¼ cup coconut oil
  • 2 tbsp coconut sugar
  • ¼ cup cacao powder
  • Pinch of salt


  1. For the base, place all the ingredients in a food processor and blend until you can pinch the mixture and it sticks together. This should normally take about 2 minutes.
  2. Press down this mixture in a 21cm or 8.5″ springform cake tin lined with unbleached baking paper. Set aside.
  3. For the filling, add all ingredients in a food processor or blender and blend for around 3-5 minutes until you reach a creamy smooth consistency. You may need to scrape the sides down in between blends.
  4. Pour this mixture on top of the base and place in the freezer for about 1.5-2 hours or until the filling has gone firm.
  5. While the cake is setting, in a small saucepan add the coconut oil and the coconut sugar on very low heat. Dissolve the sugar by stirring consistently.
  6. Add in the cacao powder and the salt continually stirring. Make sure you don't have the heat up too high. For it to stay raw, it can't go past 40–49 °C (104–120 °F).
  7. Put the topping in a piping bag (or just use a spoon) and make swivels on top of the cake in all different directions.
  8. Put it in the fridge to set. This should take no more than 20 minutes for the topping to harden.
  9. Serve cold.
Nutrition Information:
Yield: 15 Serving Size: 1 slice
Amount Per Serving: Calories: 525Total Fat: 34gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 1mgSodium: 222mgCarbohydrates: 50gFiber: 6gSugar: 34gProtein: 10g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

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