Last updated on May 12th, 2021 at 10:16 am
This raw chocolate cake is a revelation. Gluten-free, processed sugar-free, dairy-free, nut-free and vegan, this gorgeous dessert is gooey, rich and the perfect treat to make for the ones you love.
Why We Love This Raw Chocolate Cake
This cake is rich, wholesome and completely decadent. Besides being totally yummy, this cake is:
- bake-free - turn off that oven, you won't need it today
- naturally gluten-free
- so easy! and
- so delicious
I am not kidding when I said this cake is a complete revelation to me. I have seen many beautiful raw cake recipes around but more often than not they include many, many nuts. I love nuts, nuts are great but they can be expensive and in some schools, a no-no. I wanted to create a cake the Elf could take to school to share or one I could make on a semi-regular basis without taking out a mortgage.
WHAT TO USE INSTEAD OF NUTS IN A RAW CHOCOLATE CAKE
Enter the sunflower seed. Sunflower seeds soaked and blended combined with dried fruits, raw cocoa and a few choice ingredients and this Loved Up Raw Chocolate Cake is ready to share the love. Utterly decadent, rich and gooey I defy anyone to suspect the healthiness lying within. To make it extra gooey-good, I recommend making this recipe the night before and leaving it and the ganache to marry perfectly overnight.
A WORD ON THE GANACHE
I made one from coconut milk, raw cocoa and maple syrup that worked it's magic over a stove, so not strictly raw but ridiculously good. However, an avocado chocolate frosting or raw chocolate ganache like this one from Nouveau Raw will do the trick nicely too. Or you could simply leave the cake, which is raw, in all its naked glory.
Another quick recipe note, I used mesquite, a "superfood" in this recipe for its gorgeous caramel flavour but you could add more raw cocoa or perhaps maca root powder. Having said that, mesquite is not expensive, is gluten-free and is a good source of fibre, calcium and iron as well as protein. Did I mention the caramel flavour?
If you are a lover of all things chocolate or simply a lover of love, try this Loved Up Raw Chocolate Cake. Full of wholesome goodness and chocolate decadence it is the ultimate kitchen sonnet. Enjoy, xx.
MORE CHOCOLATE RECIPES PLEASE:
Loved Up Raw Chocolate Cake
FOR THE CAKE
- 2 cups raw sunflower seeds
- ½ tsp apple cider vinegar
- 150 grams dried figs around 10 figs, roughly chopped
- 150 grams medjool dates around 9 dates, pip removed and flesh roughly chopped
- ½ cup water
- ⅔ cup raw cocoa or cacao
- ½ tsp teaspoon sea salt
- ¼ cup mesquite powder (or maca powder)
- ¼ cup maple syrup
FOR THE GANACHE
- 1 cup full fat coconut milk
- 2.5 tbsp maple syrup
- ⅓ cup cocoa powder
- ½ tsp vanilla extract
TO MAKE THE CAKE
- Put the sunflower seeds in a bowl and cover with warm water. Add the apple cider vinegar and leave for 2 hours.
- When soft, drain and rinse the seeds and put them in the food processor.
- Add ½ cup cold water and process until well combined and smooth.
- While continuing to process, add the figs and dates through the feed tube.
- Add raw cocoa or cacao and the mesquite and continue processing until it begins to come together. You may have to stop to break up the dried fruit.
- Finally, add the salt and the maple syrup and blend until the batter will stick when pinched between two fingers.
- Line a small springform round cake pan with baking paper.
- Spoon and press the cake "batter" in to the pan until compact and flat. Place in the fridge.
TO MAKE THE GANACHE
- To make the ganache, heat the coconut milk and maple syrup in a small saucepan, stirring occasionally, until thickened. This may take up to 40 minutes. When thick, add the cocoa or cacao and stir well until the lumps disappear and the ganache is thick and glossy. Add the vanilla and stir in. Place in the fridge for 25 minutes.
- Remove both the ganache and the cake from the fridge. Remove the cake from the pan and using a spoon or a small icing spatula cover the cake in the ganache. Put back in the fridge overnight.
- Serve with either dusted cocoa, blueberries or caramel buckinis.