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Raw chocolate cake
Are you looking for a recipe for an insanely delicious raw chocolate cake? Then you are on the right side. Chocolate, raw, creamy, lactose-free, gluten-free, no added sugars and easy to prepare.
I promise the cake will surprise everyone who loves sweets and is crazy about chocolate. It will convince both – vegans and non-vegans. And I’m telling you, this cake be gone on the same day. At least for me was like that.
Anja Forstner
Why? What does exactly RAW mean?
Raw food is not heat-treated food or food processed below 42-45 degrees Celsius, therefore retains more vitamins, minerals and other nutrients. For the preparation of raw desserts, mainly is used large selection of nuts, which are rich in protein and unsaturated fats. Usually when making this type of cakes, nuts are being soaked, so they become softer and juicier.
It is true that the energy value of fresh cakes is high, anyway we do not feel bloated or tired after a piece or two.
The texture of this cake is amazing!
Creamy, thick, juicy and it’s melting in the mouth. Much better than all the creams I’ve tried and made so far. The cake is made from ingredients like cashews, cocoa butter and agave syrup. To keep the cake in its shape, it is always necessary to add one of the following ingredients: coconut oil, cocoa butter. Dried fruits and natural syrups are used for sweetening.
Are you afraid of preparing raw desserts? Wondering how to get started and you think it’s hard?
I find the preparation easy, but you have to be organized. There is the preparation, some soaking, but as with other dishes, everything takes its time and work. And I think… The less ingredients and the less messing up, the better.
What about the price?
Ingredients are more expensive than flour, sugar, oil, eggs and milk. I prefer and really like to give a little bit more for the ingredients. We don’t make cakes and desserts every day, do we?
Are you a little more aware of what I’m talking about?
If yes, make sure to start preparing this divine cake as soon as possible. I’m crazy about chocolate and this raw chocolate cake is some of the best you can make – for yourself and your guests. The mousse cream, which is the main attraction of this cake, can also be prepared in cups and served as a stand-alone dish. You add some coconut cream and fruit, and the dessert is ready. Quick and easy!
It’s time for me to finally reveal to you the recipe you’re waiting for. I want you to have fun while making the cake and learn something new.
RECIPE FOR RAW CHOCOLATE CAKE – (cake diameter 18cm)
Ingredients
Ingredients for the base:- 60g hazelnuts
- 50g almonds
- 5 big dates
- 15g cocoa powder
- 30g water
- 150g cashew nuts (soaked in cold water for at least 6 hours)
- 50g melted cocoa butter
- 30g melted coconut oil
- 40g cocoa powder
- 40g agave syrup
- 2dcl almond drink
- 55g frozen blueberries
- 55g frozen raspberries
- 10g coconut sugar
- 2 tsp. psyllium
Directions
For the base:- Mix hazelnuts and almonds in a blender. Add cocoa powder, then water and dates. Spread the dough with your fingers on the bottom of the cake model. Put it in the freezer and start preparing the cream.
- Add the soaked cashews, cocoa butter, coconut oil, agave syrup, almond drink and cocoa powder in a blender and mix them. Pour the mousse cream on top of the base and place the cake in the freezer overnight or at least for 6 hours.
- Before you start preparing the fruit glaze, put the cake in the fridge to soften and it will be soft enough to serve later.
- Put the frozen blueberries and raspberries in a pan, then add the coconut sugar and heat until soften (the temperature should not exceed 45 degrees Celsius). When the fruit is soft enough, add 2 teaspoons of psyllium and stir well to make the glaze thicker and “sticky”.
- Pour the completely cooled glaze over the cream and place the cake in the fridge for approx. 2 hours. Carefully remove the cake model and serve. You decorate as you wish. I decorated with some grated coconut and goji berries.
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