I have to say, I’m rather proud of the raw chocolate cake I made recently for my daughter’s birthday.
I’m not sure that I’ve ever made such an impressive looking cake, even when I was making the baked variety.
Rich, moist, crumbly chocolate cake, smothered in sweet and creamy avocado chocolate frosting.
Decorated magnificently with my homemade coconut rainbow sprinkles.
And besides, it gave me an excuse to go shopping for these super cute springform tins.
Such a fantastic way to mould raw cake batter into the perfect shape.
And I used the trick I learned years ago when I was perfecting cheesecakes – cover the base with non-stick baking paper (don’t even bother trimming it) and insert the base upside down.
Such a simple trick, but SO handy.
It creates the perfect corner for pushing cheesecake base mix into (or raw cake batter) and makes getting it off the base later a cinch, not to mention making cleanup easier too.
I’m all for less cleaning up!
And it’s tricks like these that make life in the kitchen fun and effortless.
Like the ‘put avocado in your chocolate frosting’ trick – that’s a good one too.
If you’ve never made raw vegan avocado chocolate mousse, I highly recommend it.
You get the same decadent, creamy experience as regular chocolate mousse, without the dairy, and you can’t even taste it!
But I digress. This chocolate frosting uses that same trick, to great effect.
Rich, creamy, smooth, chocolatey frosting, perfect for making a layered raw chocolate cake.
How good does that look? Absolutely freaking awesome!!
I had so much fun making this cake, can you tell?
There is a little more fiddle than I normally can be bothered with, but it’s still not terribly complicated.
Make cake batter, dehydrate cakes, make frosting, ice cake, make sprinkles, sprinkle on cake. Done!
No more effort than making a regular baked layered cake, that’s for sure.
And it’s SO worth it.
Can you imagine bringing this out at a birthday party?
Just imagine the ‘ooohs’ and the ‘aaahs’. And then you tell them it’s raw and vegan and healthy.
You’ll knock their socks off, I just know it!
Did I mention that it tastes really good too?
It’s super chocolately and quite rich, but that’s a good thing, because it’s also a smallish cake, so a little will go a long way. Ours lasted for days, because there were only three of us eating it.
I’m so glad I took the plunge and made a raw chocolate cake, because my daughter declared it “delicious” and was very pleased with her ‘birthday cake with sprinkles’, so we passed the birthday test with flying colours. Phew.
And now I have an awesome raw chocolate birthday cake in my arsenal as well.
So here’s how I adapted Chef Amber Shea’s raw cake recipes to make this masterpiece.
Raw Chocolate Cake
- Pulse walnuts in a food processor until finely ground and set aside.
- Add agave nectar, apple, coffee, vanilla, lemon juice and salt and process until smooth and well combined.
- Add the ground walnuts and process again until smooth.
- Add the coconut flour and pulse until mixture is thick and dough-like.
- Press half of the batter firmly into a 15cm springform tin. Remove tin from cake and place cake on dehydrator tray. Repeat with remaining batter.
- Dehydrate cakes for about 2 hours until surface of cakes is firm and dry.
- Place frosting ingredients into a blender (or food processor) and blend until smooth.
- Place one cake on a plate and spread a layer of chocolate frosting over the top.
- Place the second cake on top of the first, and cover the entire stack with chocolate frosting.
- Sprinkle cake with coconut rainbow sprinkles.
- Refrigerate overnight to allow the cake to set firm (optional), and then slice.
- Cover leftover cake and store in the refrigerator for up to 4 days.
- Before: -
- During: 40 mins
- After: Dehydrate for 2 hours
- Need: Food processor, blender, dehydrator
- You can use maple syrup or coconut nectar in place of the agave nectar if you want to, although maple syrup is not raw.
- You’re basically pureeing the apple to make raw applesauce, and it’s so quick and easy!
- I used Bambu coffee substitute, but you can use your favourite coffee substitute, or just regular coffee if you like.
- Vanilla vodka is what I use instead of vanilla extract, and I make it by soaking whole vanilla beans in vodka for a month or two. If you want to use vanilla bean powder instead, about 1/4 tsp should be enough.
- I prefer to use Himalayan salt in my recipes, because it has heaps of minerals and trace elements.
- To make it easier to get your cake out of the tin, cover the base with a sheet of non-stick baking paper and insert it upside down. This is a trick I learned when making cheesecakes, and it makes a neater corner and it’s heaps easier to get out and clean up afterwards.
- To get a good coverage of sprinkles, try throwing small handfuls towards the top corner of the cake. That way, as they fall, they nicely cover the whole side of the cake. Then turn the cake a bit and repeat.
Every time I talked to my daughter about her birthday, she talked about having a ‘cake with sprinkles’, having seen a picture of it in ‘Practically Raw Desserts’.
I really wanted to tackle making a raw cake, so I tried Amber’s ‘Confetti Birthday Cake’, but it wasn’t a bit hit with my daughter (although she loved the rainbow sprinkles).
And I then thought, “chocolate”. Miss 4yo loves chocolate, and maybe if I make a chocolate birthday cake, she’ll go for it. (As it turned out, it was a bit rich for her, but she loved it anyway, and honour was satisfied.)
So this recipe is a combination of a few different recipes from Chef Amber Shea’s ‘Practically Raw Desserts’ cookbook. I took the cake recipe for her ‘Austrian Sacher Torte’ and combined it with her ‘Fluffy Chocolate Frosting’ recipe and added my all natural homemade rainbow sprinkles which were inspired by her ‘Confetti Birthday Cake’ recipe.
And I think it turned out rather well, all things considered.
Want to check out more of Amber’s awesome recipes?
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And have an awesome day!
~ Nikki, Eating Vibrantly