Recipe 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.

Recipe Photos

Nutrition Facts

Nutritional score: 67 out of 100
  • 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.

Amounts per 85 g (3 oz) suggested serving

NameAmount% Daily
Calories 379 15 %
Protein 6 g 11 %
Fat 24 g 31 %
Carbohydrates 43 g 13 %
Dietary Fiber 6 g 20 %
Sugars 30 g
Calcium 53 mg 5 %
Iron 2.1 mg 16 %
Sodium 4 mg
Source: USDA

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Comments and Reviews

All

116 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!

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

83 votes
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Can this cake be frozen?

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

68 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!

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

63 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.....?

54 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

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

54 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)

55 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.

53 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

61 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!

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

56 votes
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Bojana 's Review

Raw chocolate cake recipe
5
5 out of 5

Amazing!!!! I have dinner party tonight and my friends specifically requested this cake for desert!!!!

32 votes
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You've impressed them before with this cake, I take it! :)

27 votes
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Karen Luckhurst's Review

Raw chocolate cake recipe
5
5 out of 5

Hi - just made this. I read the comments first (always read the comments, they are so useful!) and mindful of my ancient food processor, I did each ingredient separately. Then I combined them by hand in a bowl and food processed them again in about four batches. Then I FPd those in two batches. it didn't form a dough but it was nearly there, so I pressed it down very hard into a pie dish and put it in the fridge. The drawback with this method was that the mixture tastes GREAT - so there was a considerable amount of 'spoon for the mixer, spoon for me, one for the mixer, one for me, one for...' well, you get the idea. I am bowled over with how good this tastes. I am not raw, but our oven has packed up and I am deliberately not replacing it for a while to wean the family onto healthier stuff. I can't wait to give a slice to my mum who has been diagnosed coeliac. By the way, the mixer - which cost about thirty British pounds (45ish dollars?) ten years ago is absolutely fine!! Many thanks.

18 votes
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Alicia's Review

Raw chocolate cake recipe
4
4 out of 5

Excellent, my food processor is very small and I did the same Karen,mixed nuts with sultanas and dates in two lots, then mixed in a big bowl and put them back into the food processor a second time!!!

18 votes
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:) Sounds good!

33 votes
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Lol -- aah, the ol' spoon trick ;) So glad you're making it work without your oven!

29 votes
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Hi!
I don't have a food processor but I have a Vitamix, can it do the job?
Thanks!

28 votes
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Hi Loora, no sorry, it won't work in a Vitamix. I encourage you to pick up an inexpensive food processor ($50) and it will open up a whole new world of food options -

blender = liquidy recipes (smoothie, soup, sauce)
food processor = dry, chunkier recipes (cakes, cookies, brownie bars, nut pate etc)

29 votes
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Stéfanie's Review

Raw chocolate cake recipe
5
5 out of 5

Me again!
I made this as a Yule log for Christmas. I iced it with your raw chocolate icing.
Seriously, it was so yummy. Sweet, but not too much, pretty easy and cheap, just a couple ingredients. Also, it's satisfying and it doesn't weight you down like a cake made with shortening, sugar and flour (and it's way less trouble to make!).

I chilled the dough before rolling it so that it was less sticky and soft and I also dusted my work area with raw cacao and it was real easy to roll.
I kept the cake in the fridge before icing it and I also chilled the icing before using it so that it was easier to spread.

It'S just sad that I can't make it again, I almost killed my food processor.
I own a small KitchenAid food processor, almost new but it wasn't powerful enough.
For everyone making it : soak your dates and nuts before, and really add one ingredients after the other and be careful if you don't want to buy a new food processor!

27 votes
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Stéfanie, you genius you!!!!!!! This looks sooooo beautiful and festive. I might have to steal your idea and do this next year!

Thank you so much for sharing this with us, especially the picture too, which really brings it to life. It's comments like yours that make this place great.

Hopefully your food processor will survive to live another day :)

For the choco icing topping, what did you use?

28 votes
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I used your recipe of chocolate icing (the one you used with your brownie recipe)
It's a bit lighter because I soaked my dates before. But once chilled, it holds perfectly, so it's easy to spread.

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