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Raw Vegan Chocolate and Raspberry Cake

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 This raw vegan chocolate and raspberry cake is ready in less than half an hour!  You can make this raw vegan chocolate cake with other berries too! 

The first time I made this raw vegan chocolate and raspberry cake recipe was two years ago, for my 20th birthday party. That was the first time I made a raw vegan dessert. Since then, I absolutely fell in love with raw vegan desserts! This became my favorite raw chocolate cake recipe ever! It’s so easy to make and it’s crazy good! You’ll have to make it and see for yourself!

UPDATE! I’ve made this raw chocolate cake recipe so many times! It’s one of my favorite raw chocolate cakes recipes. I’ve tried it with wild berries, blackberries and strawberries. Check out some photos below and see how it turned out wtith strawberries. This time I didn’t use 2 crust balls, just one. I wanted it to be creamier so I didn’t add a middle layer crust.

UPDATE – Raw Chocolate Cake with Strawberries

Raw Vegan Chocolate and Strawberry Cake Dessert

Raw Vegan Chocolate and Strawberry Cake Slice

Yield: 8 servings

Raw Vegan Chocolate and Raspberry Cake

Raw Vegan Chocolate and Raspberry Cake | Tort raw vegan cu ciocolata si zmeura

This is a recipe for raw vegan chocolate and raspberry cake, ready in less than half an hour! You can make this raw vegan chocolate cake with other berries too!

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • Crust
  • 2 cups raw walnuts
  • 1/2 cup carob powder
  • a pinch of sea salt
  • 1 cup dates, pitted
  • Chocolate cream
  • 1/4 cup honey (or any other healthy sweetener
  • 3 bananas, ripe
  • 1/3 cup carob
  • 2 Tbsps psyllium husks
  • Garnishing and filling
  • about 1 1/2 cups raspberries
  • 5 tbsp dark chocolate flakes, I used 85% cocoa

Instructions

  1. Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
  2. Divide the mixture in two and form two balls. Place these balls in the fridge.
  3. Place the bananas, carob/cocoa, psyllium husks and honey in your food processor and mix well until you get a smooth paste.
  4. Cover the cake form with a plastic wrap. Put one crust ball in your cake form and spread it evenly. Tip: Place a piece of plastic wrap over the crust and start pressing and spreading. This way it won’t stick to your fingers and you’ll manage to spread it evenly really quick.
  5. Spread some chocolate cream on top (6-7 tbsp). Sprinkle the raspberries and press them gently into the chocolate cream.
  6. Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries – without the plastic wraps, of course. It is easier this way and you won’t crush the raspberries.)
  7. Add the remaining chocolate cream.
  8. Garnish with raspberries and dark chocolate flakes.
  9. Put in fridge for at least 2 hours before serving.

Nutrition Information

Yield

8

Serving Size

1 grams

Amount Per Serving Unsaturated Fat 0g

Anna

Monday 23rd of July 2018

The cake is just PERFECT! I made it for a friend's birthday and she loved it! Fabulous recipe!!!

Ruxandra

Friday 7th of September 2018

Happy to hear you liked the recipe! :D

Monica

Tuesday 24th of March 2015

Hi. I just saw this scrumptious looking recipe on Goji and I want to make it this weekend for some friends. However, I don't know where I could find psyllium husks (I have all the other ingredients); what would be the effect if I skipped this ingredient? Also, would it be OK to use almond flour instead of crushed walnuts for the crust? Thanks!

Ruxandra

Tuesday 24th of March 2015

Hi Monica!

Psyllium husks are very important because they make the cream stick together. You can substitute them with coconut butter. Melt coconut butter and add 4-5 Tbsps in the cream. I think this should be enough.

Yes, you can use almond flour.

Let me know how it turns out! :)

Elena

Wednesday 22nd of January 2014

Buna seara..oare pot sa-l fac si fara tarate de psillyum si ciocolata ,ar trebui sa inlocuiesc cu altceva..vreau sa-l fac pt bebe..multumesc

Ruxandra

Friday 24th of January 2014

Buna Elena! Taratele de psyllium sunt obligatorii. Fara ele nu se incheaga crema si nu devine ca o budinca. Ciocolata tortul nu contine. Am folost doar pt decor dar poate fi foarte usor omisa. Am folosit carob (pudra de roscove) pt culoare si gustul ca de ciocolata. Din cate stiu carobul e ok si pt bebelusi. Nici taratele nu stiu sa aiba vreo contraindicatie. Ai mai putea incerca in loc de tarate, agar agar. Nu stiu insa sa iti dau indicatii despre cum se foloseste pentru ca nu l-am mai incercat.

Catalin

Friday 27th of September 2013

Vreau sa fac si eu tortul asta, a luat toate ingredientele mai putin fructele, pentru ca nu am gasit nimic in perioada asta. Ce-as putea sa pun in loc de fructe de padure, capsuni etc.?

Ruxandra

Friday 27th of September 2013

Catalin, nici eu nu folosesc fructe proaspete. Se gasesc fructe congelate in orice hypermarket. Poti sa iei mix de fructe de padure sau doar mure/zmeura/capsuni, congelate. Mai poti incerca si cu banane, taiate felii. cred ca e o combinatie buna, desi nu am incercat-o, insa acum ca ma gandesc...ma cam bate gandul sa o incerc :D

Debbie McGuinness

Friday 27th of September 2013

Just wanted to ask does the raw cocoa / carob powder come already mixed or do you just mix it half and half?

Ruxandra

Friday 27th of September 2013

Hi Debbie! I don't think I understood your question. Carob powder is used two times in this recipe, 1/2 cup for the crust and 1/3 cup for the cream. So you'll need about a whole cup (5/6 cup) of carob powder for this recipe, divided as mentioned in the ingredients section. Hope this helps :)

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