A super simple, quick and easy recipe for the best raw chocolate cake.
If you are new to raw cakes, then I urge you even more to try this. I promise it will open up a whole new world for you.
Putting avocado in a cake may seem unexpected, but after you’ve tried this rich and decadent recipe it will turn you into a believer. I just love serving this to family and friends. Usually after a few bites I will ask everyone to guess the ingredients. No one ever guesses avocado and the expression on people’s faces once I reveal the secret ingredient is priceless.
Whenever I have to dish up something sweet, this is usually the first recipe that comes to mind. It is difficult to believe that something so insanely delicious is loaded with natural sugars, healthy fats and so much goodness.
Beware, your guests will ask for seconds…
- Serves about 6 – 8 people.
- For a bigger cake just double all the ingredients.
- The cake can easily last in the freezer for a month.
- For optimum nutrition rather use raw cacao powder which is higher in nutrients and not heated and processed like cocoa powder.
- You’ll need a Springform cake pan – 18cm
- 100g almonds
- 70g dates, pitted (10 – 12 dates)
- 2.5ml salt
- hot water
- 1 and a 1/2 ripe avocados (about 200 grams)
- 70g cacao powder
- 90ml coconut oil
- 200g coconut sugar
- 1 vanilla bean, split and seeded or 5ml vanilla essence
- pinch of salt
Let’s get started:
- Line the bottom of the cake pan with baking paper or cling film.
- Brush with some coconut oil to prevent the cake from sticking to the sides.
- Soak the dates in hot water for about 5 minutes.
- Pulse the almonds in a food processor.
- Drain the water from the dates and discard water.
- Add the dates and salt to the almonds and keep processing until it all starts to stick together.
- If the mixture is to dry you can add some coconut oil.
- Press the dough into the bottom of the cake pan.
- Put in the freezer to set.
- Blend everything until smooth, thick, creamy and without any visible green bits from the avocado. If it is too thick you can add a bit of water or coconut milk.
- Pour the filling onto the crust and let it set for at least one hour in the freezer.
- Remove the cake from the freezer at least 20 minutes before serving.
- Decorate with anything you desire like berries, nuts, coconut shavings, mint, bee pollen and/or chocolate shavings.
I hope you have a very chocolaty experience 🙂
Tried this recipe? Please share your experience, variations or results in the comments below!