Raw chocolate cream cake: an easy recipe

A raw chocolate cream cake is my go-to when I want to put something festive on the table fast, without flour or white sugar. The base is made from almonds and dates, the cream from cashews, and cocoa and peanut butter give it its chocolate flavor. No oven needed — it sets in the fridge in a couple of hours.

Last fall I tried making this kind of cake for the first time. My sister brought one slice to a party — sweet, chocolatey, and while eating it I didn’t feel that anything was missing at all. Since then, the recipe has had a permanent place in my cupboard.

Why choose a raw chocolate cream cake?

A regular chocolate cake requires flour, butter, sugar and an oven. A raw cake makes all of those unnecessary. Dates provide natural sweetness and bind the base, almonds add fat and dietary fiber, and cashews make the filling silky. Cocoa and peanut butter cover half of the flavor — honestly, that’s all you need.

So what actually happens when you put this cake in your mouth? Dates raise blood sugar more gently than white sugar, because all of their dietary fiber is still intact. Cashews give a soft texture without any milk. One 100-gram slice provides about 450 kcal, of which 30 g is fat and 11 g is protein — there’s a lot of energy, but a small piece keeps you going for a long time.

A raw cake is convenient to make a day ahead. Put it in the fridge in the evening and it’s ready by morning. In summer the freezer works too — straight out of it, it’s a little like chocolate ice cream, which is not a bad way to welcome guests.

Raw chocolate cream cake: ingredients

Cake base:

• Dates 120 g
• Almonds 100 g
• Shredded coconut 40 g
• Cocoa 20 g
• Coconut oil 30 g
• Salt 0.5 tsp
• Strong coffee 1 tsp

Filling:

• Coconut oil 20 g
• Coconut milk 80 g
• Peanut butter 120 g
• Cashews (soaked overnight) 100 g
• Banana 120 g
• Cocoa 15 g
• Honey 30 g
• Strong coffee 2 tbsp

Sauce:

• Cocoa 10 g
• Coconut oil 10 g
• Honey 20 g

Raw chocolate cream cake step by step

1. Soak the dates in warm water for 15 minutes, then drain and pit them.
2. To make the base, grind the almonds into flour in a food processor. Add the dates, shredded coconut, coconut oil, cocoa and salt, and process everything into a smooth paste. Add the coffee and process until the mixture is creamier.
3. Press the dough into a cake pan lined with parchment paper and put it in the cold while you make the filling.
4. To make the filling, put the coconut oil and milk, honey, peanut butter and coffee in a pot and heat over low heat until all the ingredients have melted.
5. Then put the mixture in a blender together with the cashews, cocoa and banana, and blend until smooth.
6. Pour the filling over the base. Cover the cake pan with plastic wrap and chill the cake for 3–4 hours.
7. Once the filling has set, mix the sauce ingredients together in a small bowl. Drizzle it over the cake and decorate if you like!

Nutrition per 100 g: 450 kcal, fat 30 g, protein 11 g, carbohydrate 30 g, dietary fiber 6 g.

Tips and tricks

• Soak the cashews overnight, at least 6 hours. Dry nuts leave the filling with a grainy texture.
• The dates should be soft and moist. If they have dried out, soak them in warm water for 15 minutes, then drain.
• Use parchment paper under the pan — otherwise it’s hard to get a raw cake out without breaking it.
• Coffee won’t make the cake taste of coffee; it deepens the chocolate flavor. If you don’t tolerate caffeine, simply leave it out.
• The coconut oil should be melted but not hot. Oil that’s too hot melts the filling before it has a chance to set.
• Take the cake out of the fridge about 10 minutes before serving — the texture is nicest then.

FAQ

Is a raw chocolate cream cake healthy?

Healthiness is always measured in context. A raw cake contains no refined sugar or flour, and all the ingredients are unprocessed. At the same time, it’s high in fat and energy — a 100 g slice has about 450 kcal. One small piece with your coffee is a balanced choice; eating the whole cake in one evening is less so.

How long does a raw cake keep?

Covered in the fridge, 4–5 days. In the freezer, up to a month — before eating, thaw it for about 30 minutes at room temperature.

Can peanut butter be replaced with something else?

Yes. Almond butter gives a milder flavor, and sunflower seed butter is suitable if you have a nut allergy. The taste changes slightly, but the texture stays the same.

Author: Recipe (adapted): Laura Starndberg

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