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We have the ultimate treat for you! Indulge in our scrumptious, guilt-free Raw Vegan Chocolate Cake, made with only the finest natural ingredients.
If you love chocolate desserts but want something a little more wholesome, this Easy Raw Vegan Chocolate Cake is a treat worth trying.
With a naturally sweet date crust, a creamy cashew filling, and a smooth chocolate ganache on top (optional), every layer brings rich flavour without any baking. It’s the kind of dessert that feels indulgent yet is made with simple, nourishing ingredients you can feel good about serving.
Whether you’re following a vegan lifestyle, exploring raw desserts, or simply looking for an easy no bake chocolate cake, this recipe is wonderfully simple to make. Just a few ingredients and a little chilling time transform into a beautiful dessert that’s perfect for gatherings, special occasions, or a well deserved chocolate moment at home.
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Raw Vegan Chocolate Cake
- Prep Time: 30 minutes
- Resting Time: 12 hours
- Cook Time: 0 minutes
- Total Time: 12 hours 30 minutes
- Yield: 10 servings depending on size 1x
- Category: Vegan Recipes
- Method: Moderate
- Diet: Vegan
Description
Rich, creamy, and completely plant-based, this easy raw vegan chocolate cake layers a naturally sweet date crust with a silky cashew filling. It’s a no-bake dessert that feels indulgent while staying wholesome and simple to make.
Ingredients
Crust:
- 1 1/2 cups powdered walnuts (I managed to get powdered walnuts, but you can use chopped or whole)
- 2 1/4 cups diced dates (I managed to get diced dates but you can use whole)
Cake:
- 3 cups raw unsalted cashews
- 3 tbsp cacao powder
- 1 cup water
- Juice from 2 lemons
- 1 1/2 cups diced dates
- 12.5 tbsp = 187.5 ml coconut oil
- 3 tbsp maple syrup
- 1 1/2 tsp vanilla extract
Instructions
To make the crust:
- Pulse walnuts into powder (if you use whole walnuts) in a food processor
- Add the pitted dates and keep processing until it all starts to stick together.
To make the cake:
- Blend all the cake ingredients until smooth, thick, and creamy.
- It should be the consistency of yogurt. (Here I adapted the original recipe and only used 1 cup of water instead of 1½ cups as suggested)
- If it’s watery, add more dates, coconut oil, or nuts, or if too thick, add extra water or maple syrup. (Mine came out perfect and I did not have to fix the consistency).
- Spoon out onto the cold crust and leave overnight in the fridge, in order for it to set and develop in flavor.
- Decorate as you wish
- I used vegan chocolate shavings, slivered almonds, shredded coconut, and salted pumpkin nuts.
- Only for displaying I added some pumpkin candy, but as it’s not vegan, I did not serve it as such.
- Line a 9” spring form cake with parchment paper, and press the mixture down with the palm of your hand into the bottom of the cake pan.
- Leave it in the fridge while you prepare the filling.
Notes
Prepared, tried, and tested by Esme (blogger and owner) of SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 slice
- Calories: 619
- Sugar: 56.2 g
- Sodium: 9.6 mg
- Fat: 36.4 g
- Saturated Fat: 18.1 g
- Trans Fat: 0 g
- Carbohydrates: 73.8 g
- Fiber: 5 g
- Protein: 7.5 g
- Cholesterol: 0 mg
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