Raw Vegan Raspberry Chocolate Cake

This recipe was automatically translated from Romanian. View original here
Raw Vegan Raspberry Chocolate Cake

I made it recently, it was very simple and fast, I improvised a bit, but it was an interesting cake anyway. Next time I make it, I will have a blender and I think I will make small changes to the recipe. Here I will give the recipe as I did with the changes that I find useful.

As an impression - the cake is healthy, very chocolatey, sweet and filling, you can't eat more than one small slice at a time.

A mandatory condition before you start doing it, is to have a good blender or a meat grinder. I didn't have fresh raspberries and I used frozen ones, plus I put some frozen cherries on top.


Medjool dates
600 g
400g for countertop and 200g for cream
3 cups
Cocoa powder
2 tbsp
1 for countertop and 1 for cream
1 piece
it must be soft when you press it
2 tbsp
or agave syrup - a natural sweetener found in health food stores
200 g
or frozen raspberries, but I think it would go very well with strawberries or cherries

Step by step


First we make the countertop.

Here I put the nuts and dates before passing them through the mincer.


Then chop the walnuts and dates well, in a blender or as I did - in the mincer.


Add 1 tablespoon of cocoa - I put carob powder, the natural substitute for cocoa, and I was wrong - it tastes weirder, plus it blackens the countertop badly, much more than cocoa.


Knead the ingredients from the previous step, or if you do in a blender - blend until all the ingredients are gathered in the shape of a ball. I did it with my hands - if you notice that the ingredients don't gather, add more chopped or armored dates.

Divide the dough into 2 balls and refrigerate until creamy.


Blend the dates with the honey - or pass them through the mincer and then add the honey.


Add to the previous composition 1 tablespoon of cocoa and avocado, cleaned and cut into small pieces. Blend everything well.

I have a gift through the mincer and avocado and I mixed all the ingredients with a spoon.


This is how the cream should be in terms of consistency, although in my case the consistency was not very uniform, because I did not use the blender. If it is too thick, add a little soy milk or warm water and mix it so you can lightly grease it on the counter.


To form the cake you need a smaller round cake shape, or a round cake box. Spread it with cling film.


Put the first ball of dough and spread it evenly with your hands on the bottom of the form, press well.


Grease the top with 2-3 tablespoons of cream, put the fruits - raspberries, strawberries, cherries, etc.


Then put the second layer of countertop. Here I recommend you grind it well with your hands and sprinkle it over the raspberries, then start gently pressing with your hands.


Then lightly level this layer with a spoon, soak it a little in water if it sticks and take the top after the spoon.


Refrigerate the cake for an hour. Then turn the box upside down, and take out the cake on a plate or cake plate.


With the rest of the cream, grease the cake on top and all around.


This is what the final version of the cake before beautification looks like. From here you can improvise as you like.


I grated the dark chocolate and decorated it with frozen cherries.


Here is a section of the cake, if you put cocoa as I wrote here in the recipe it will not be so black.

Good appetite!

Quantity: 1 kg (10 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 60 min
Publish date:

Receive new recipes on email


No comments yet. Be the first to post one!