Raw chocolate cake with sprinkles

Raw Chocolate Cake

Rich, moist, crumbly raw chocolate cake, covered in creamy avocado chocolate frosting and decorated with homemade coconut rainbow sprinkles.
Category Dessert
Cuisine Paleo, Raw, Vegan
Tags dairy-free, egg-free, gluten-free, oil-free, soy-free, sugar-free
Cook Time 40 minutes
Drying time 2 hours
Makes 16 slices
Calories 122kcal
Author Nikki, Eating Vibrantly (via Chef Amber Shea)


Chocolate cake

  • 1/2 cup walnuts (60g)
  • 1/2 cup agave nectar (160g)
  • 1 small apple peeled, cored and blended (70g)
  • 1/4 cup brewed coffee or coffee substitute (60ml)
  • 1 tsp vanilla vodka or vanilla extract
  • 1/2 tsp lemon juice
  • 1/8 tsp salt
  • 1/2 cup cacao powder (50g)
  • 3/4 cup coconut flour (115g)

Chocolate frosting

  • 2 large avocados (300g)
  • 1/2 cup agave nectar (160g)
  • 1 tsp vanilla vodka or vanilla extract
  • 1 tsp lemon juice
  • 1/8 tsp salt
  • 1/2 cup cacao powder (50g)

Rainbow sprinkles


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.

Chocolate frosting

  • 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

Nutrition Information

Serving: 1slice; Calories: 122kcal; Carbohydrates: 15.1g; Protein: 3.7g; Fat: 7.3g; Saturated Fat: 2.1g; Polyunsaturated Fat: 2.1g; Monounsaturated Fat: 2.5g; Sodium: 48.4mg; Potassium: 246mg; Fiber: 7.9g; Sugar: 2.4g; Vitamin A: 50IU; Vitamin C: 4.1mg; Calcium: 100mg; Iron: 1.6mg