Overview

This raw chocolate cake recipe is a perfect base for a simple, moist chocolate cake. Walnuts, pecans, dates, raisins, cocoa and vanilla combine in a food processor for a dense, raw chocolate cake. Don't forget the icing!
  • Prep Time

    5 min
  • Total Time

    1 hour 5 min
  • Suggested Servings

    10 servings
  • Yield

    1 cake
  • Shelf Life

    5 days in fridge
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. In a food processor, process nuts until they are very well blended, so that they look like chunky flour. Basically, you should just see little chunky bits of nuts.
  • 2. Then, add everything else to the food processor and continue blending. You'll probably want to add the ingredients one at a time otherwise your food processor might get all munged up.
  • 3. Keep on processing until your mixture looks like a big ball of dough, like you can see in the picture. There shouldn't be big chunks of anything. You will probably see small flecks of nuts though. Once you've got a giant raw chocolate cake dough ball, then the fun begins. You do not need to dehydrate this or anything, the cake is basically done now you just need to figure out the presentation (shape and icing or whatever you want).
  • 4. Just press the dough into the desired shape for whatever you want to make. For example, just take a nice cake plate and press the dough into a cake shape. Ice it using your favourite icing, like in the picture above.
  • 5. Refrigerate for at least 1 hour to allow the cake to firm up.

The Rawtarian's Thoughts

By The Rawtarian

Raw chocolate cake recipes are a dime a dozen. But this raw chocolate cake recipe is a perfect base for a simple, chocolate cake.

I think of this recipe as my base for being creative. I'll make up a batch of this raw chocolate cake recipe and then get creative by layering it with fruit, making cookies, or doing whatever I feel like.

This recipe does not have to be dehydrated. Just use your food processor and it's ready to go.

If you're looking for something sweet but don't want something as time consuming to make, try raw chocolate truffles instead. They taste rather similar.

You could also split the dough in half and press half of it into a cake shape, add some fruit or icing or whatever on top of the first half, then put the remainder of the raw chocolate cake recipe on top to make a layer cake effect.

Nutrition Overview

B+grade
  • This recipe is very low in Sodium.
  • This recipe is low in Calories, and Carbohydrates.
  • This recipe is a good source of Dietary Fiber.
  • This recipe is a noteworthy source of Protein, Iron, and Vitamin B6.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

204 votes
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Can the pecans be substituted with something else?
Thanks!

198 votes
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Hi Gilly, it's the oil in the nuts :) You probably spun them in the food processor for a bit too long... and released the oils :) Not bad for you or anything, just a bit oilier than you would have liked, as you discovered :)

193 votes
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Hi!! I just made this chocolate cake and i halved the quantities so as to make mini cakes and when i mixed all the ingredients together and then pressed it into the cake tin, some kind of oil is oozing out of the cake! Is that normal? Did i do something wrong? It takes very rich and delicious i'm just a bit considered of what the oil like substance is!!
<3 Gillycat

All

30 votes
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Simple and yummy. Made it with your raw chocolate icing (which was divine by itself) and got really good comments.
Thank you very much for these recipes! :-)

28 votes
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You are most welcome, Lilac! :)

34 votes
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I made this last night! I haven't tried it yet but it seems delicious! I had to substitute the walnuts for almonds. And I made an icing with dates, water and cacao powder.

Posted from The Rawtarian's Raw Recipes App

48 votes
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Love!so easy to make and even my kids love

32 votes
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Thank you, Emma! I'm glad the kids love it, too!

44 votes
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SO good! And versatile, too. I've also made little balls and rolled them in coconut. Such a good little treat.

43 votes
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Mmm, love the coconut ball concept! :) Good one, Prudence!

44 votes
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Hi. What is the spread on top. I Mean the creamy later on top? How can i make it. ???recipe please. :-)

38 votes
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Hi Gab, that is Raw Chocolate Icing! https://www.therawtarian.com/raw-chocolate-icing

53 votes
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Just made this cake and it's a huge hit. Great combination of nuts and also sweet fruits. Next time, I'd put the chocolate in before the dates and raisins, as it got sticky before it could mix, but I just mixed it in by hand. This will be my go-to thank-you gift!

So simply and yet startlingly tasty. Thanks again for another winner!

52 votes
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Nothing better than finding a great go-to recipe! :)

83 votes
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Im looking forward to make this cake in my birthday :) I usually have 15 guests. Do you think I´ll have to double the recipe? Thank you!

83 votes
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Suggested servings = 10, so best to double it to be on the safe side!

70 votes
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Can this cake be frozen?

76 votes
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Sure thing Alicia! Just defrost in fridge for at least 1 hour before eating

64 votes
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this is the BEST. today is my granddaughters birthday. she asked me to make this cake for her class at school today. i made three batches and am taking it to her. she is 11 today. thanks laura for the wonderful recipes! we love them. BUY THE APP. its well worth it!

66 votes
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Thanks, Ingrid! Glad the cake met your granddaughter's approval! :)

58 votes
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Do you reckon I could sub some of the walnut / peacans for almonds / almond pulp? Again with the trying to use up the almond pulp.....?

50 votes
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Hey Rach! Yes, but maybe keep it to half almond pulp, 1/2 regular nuts so you still get some oils

52 votes
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would hazelnut meal also help. May turn it into a nutella cake ;)????

51 votes
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lol yum!

Never used it myself - if you do try it, I'd use half hazelnut meal and half walnuts/pecans so that you get enough oils from the walnuts/pecans. (if there's not enough oil in the recipe it will be too dry to stick together)

52 votes
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how many does this serve roughly / what size tin? Am thinking of tweaking with some hazel nut chocolate type icing and doing a layer cake with cashew cream so will only need small slices anyway.

50 votes
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Hi Rach,

10 small servings :)

Re: size dish, perhaps an 8x8 dish? Here I have split the recipe into 4" springform pans

58 votes
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Just made a batch of the dough and pressed it into the bottom of 12 deep cup cake cases (filled approx one third-half of depth) then made a 'topping' from apricots, almond meal, orange juice and coconut - whizzed in processor to a soft consistency (have made balls with similar mix plus tahini)- pressed on top of chocolate base to fill case then sprinkle of cocnut on top. In fridge for the night so will see how they taste tomorrow. My 3 and a half year old Daughter helped with pressing the mixtures into the cases, sprinkling the coconut and sticking in some Easter bunnies and egg sricks left over from last Easter - may be on teh list for Easter this year instead of baking!! Will let you know how they turn out!
Good to read re; liquid as I was surprised with soem liquid generated but thought would most likely firm in fridge anyway.
Just discovered your website - lots to experiment with - Thanks!

49 votes
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Sounds absolutely delicious Dawn! Especially the apricot topping. Apricot + chocolate = yes!

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