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Triple Layered, Raw Vegan Chocolate Cake

This is a very delicious raw vegan chocolate cake which is paleo, dairy free and grain free. The raw ingredients are frozen to set the cake instead of cooked. This is a big advantage as this yummy cake can be made far in advance of the occasion and left-overs can be kept as a healthy treat.


Ingredients

  • Desiccated coconut to sprinkle the bottom of a 20cm spring form (prevents sticking of the raw cake)

1st LAYER

  • 3 cups of almond meal

  • 2 cups of pitted medjool dates (pre-soak: cover the pitted dates with filtered, warm water for 15 minutes and strain)

  • ¾ cup raw cacao powder

  • Pinch of sea salt

  • 1 tbsp pure vanilla extract

  • ⅛ tsp black pepper

  • ¼ cup raw honey

  • 1 tbsp lemon juice

2nd LAYER

  • 60 g cacao butter

  • 150g hazelnuts

  • 3 tbsp raw cacao powder

  • 1½ tablespoons raw honey

3rd LAYER

  • 1 cup of walnuts

  • 1 cup of pecans

  • 1/2 cup of pitted dastes (pre-soak: cover the pitted dates with filtered, warm water for 15 minutes and strain)

  • 1/4 cup of desiccated coconut

ICING

  • 100 g coconut oil

  • 60 g raw cacao powder

  • 1 tsp raw honey

DECORATION

  • Almonds flakes

  • Cacao nibs

Method

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Sprinkle the base of a round 20 cm diameter baking tin with dedicated coconut.

Put all the ingredients for the first, bottom layer into a high speed blender and process on high speed until everything is well combined and starts to form a ball. Transfer the mixture into the spring form and distribute evenly over the desiccated coconut base which will prevent the bottom from sticking. You may want to use a wet tablespoon to distribute the mixture evenly. Put into the freezer to set while you prepare the second layer.

To make the second layer, shave the cacao butter into a bowl that you then place over a larger bowl with hot water in it (cacao butter will melt at 35ºC, so is still considered raw). Put the hazelnuts into your high speed blender and process until fine. Add all the remaining ingredients, including the melted cacao butter for your second layer and blend well at high speed. Spread it out evenly on top of the first layer and put back into the freezer to set.

Put all the ingredients for the 3rd layer into the blender and process at high speed. Add on top of the second layer once set and put the three layers back into the freezer.

Combine and process the three icing ingredients in your blender and spread on the top of the cake with a kitchen aid or palette knife. Give the tin a good shake to distribute the icing evenly.

Decorate with almond flakes and cacao nibs.

Put the cake into the freezer for a minimum of 3 hours to set. Take out 15 to 30 minutes before you want to eat it to defrost.

This raw chocolate cake can be stored in the freezer for up to 1 month.

Enjoy!