Decadent Raw Chocolate Cake with fudge frosting

Sep 21, 2012 by









Quick and Easy Raw  Chocolate Cake with Fudge Frosting


Cake                                                                           Ganache

3 Cups raw walnuts                                               ¾ cup agave or maple syrup

1/8 teaspoon salt                                                   ¾ cup cacao powder

16 pitted medjool dates                                       1/3 cup vigin coconut oil, melted

2/3 cup cacoa powder                                         1/8 teaspoon salt

1 teaspoon vanilla extract

2 teaspoons filtered water

1/3 cup Chocolate Ganache


Place the walnuts and salt in a food processor fitted with the S blade and process until finely ground.  Add the dates and process until the mixture begins to stick together.  Add the cocoa powder and vanilla extract and process until the powder is incorporated.  Add the water and process briefly.

Line a 6-inch cake pan with a parchment-paper round.  Pour the chocolate mixture into the pan and distribute it evenly.  Press down with your hand to compact.

To serve, run a knife around the edge of the pan to loosen.  Place a serving plate upside down on top of the cake pan.  Invert, then lift the pan off.

To make Chocolate ganache, blend all ingredients in blender and process until smooth. Using a small spatula frost with Chocolate ganache.  Chill for at least 30 minutes before serving.

Covered with plastic wrap will keep for 5 days in refrigerator and 2 weeks in freezer.

This recipe is  taken from the book Raw for Dessert  by Jennifer Cornbleet. To order or for more details, click here to go to our online shop

We also stock Jennifer Cornbleet’s book Raw food made easy and a small selection of other raw and healthy books.




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