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

Top voted

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

321 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 :)

All

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vivianmarcus802's Review

Raw chocolate cake recipe
5
5 out of 5

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88 votes
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This is sooooo good with the chocolate icing recipe of yours!! My son had a bite and loved it too hehe ? Just got your new recipe book... it’s beautiful and I can’t wait to explore!!

Posted from The Rawtarian's Raw Recipes App

80 votes
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Lol OMG the smile on him!!!!! What a beauty!! :) :) I think he likes chocolate :)

86 votes
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I've made this cake a few times over the last few years and it's as delicious as any standard American diet chocolate cake! I'm so grateful for this recipe such a treat on special occasions!

75 votes
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I'm so glad that this cake worked out well for your needs, Tom! Do you put an icing on it?

118 votes
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Why cocoa and not cacao? Could I substitute cocoa for equal cacao or carob? Can't wait to try this. Thanks!

130 votes
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I would recommend using raw organic cacao in this recipe. But if you don't have it at home, I'd just throw in the regular cocoa. Same thing.

You could also use raw carob powder, but carob is not as flavourful as cocoa so you'd want to replace one part cocoa with 1-1/2 parts carob powder.

Hope you like!

92 votes
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Linoya's Review

Raw chocolate cake recipe
5
5 out of 5

Forst of all, thabk you very much! Really hope I will find a good food processor and start making your recipes!
Second, what do you mean by replacing one part? Does that mean I should use 2/3 cup of carob powder?
And last question: can I always subtitute cacao powder or cocoa with carob powder? The one that helps me with the raw food method said that cacao or cocoa have caffeine in it and it's not so good

88 votes
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Hi Linoya!

1. Yes, do pick up a food processor. They are so handy!

2. For this recipe, just add a bit more carob powder, like instead of 1/3 cup, maybe do 1/3 cup plus 1 tablespoon. (This amount is a bit harder to explain.)

3. Yes, you can always substitute carob powder instead of cacao or cocoa in any recipe. 1 cacao power = 1 1/2 carob ratio. For example, 1 tablespoon cacao = 1 1/2 tablespoons carob powder.

Hope this helps!

117 votes
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How long would this cake store in the refrigerator? Thanks

126 votes
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Hi Simone! Up to 5 days in the fridge!

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resep masakan's Review

Raw chocolate cake recipe
4
4 out of 5

chocolate is always good no matter how you make it. :D

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