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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 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.