Since launching the website last Monday, we have had amazing feedback and an enormous amount of support. Thank you all so much! We appreciate every single message and comment.
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 of 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.
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 majority of people that predominantly eats 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 more dense 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 left over afterwards.
No onto the recipe, enjoy this decadent raw chocolate cake that has beautiful citrus orange notes through it.
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
- 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.
- Press down this mixture in a 21cm or 8.5″ springform cake tin lined with unbleached baking paper. Set aside.
- 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.
- 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.
- 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.
- 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).
- Put the topping in a piping bag (or just use a spoon) and make swivels on top of the cake in all different directions.
- Put it in the fridge to set. This should take no more than 20 minutes for the topping to harden.
- Serve cold.
Other desserts you’ll love:
- Drool Worthy Almost Raw Vegan Passionfruit Cheesecake
- Vegan Apple Crumble (Gluten-Free)
- Peanut Butter Caramel & Chocolate Tart
- 3-Ingredient Chocolate Puffed Rice Slice
- Naked Sacher Torte (Vegan & GF)
Interested in more recipes?
Want to get inspired each week with a new vegan recipe using everyday ingredients? Click on the link below to get them straight to your inbox!