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Petite Chocolate Raspberry Cakes [Vegan, Gluten-Free]

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There's nothing quite as good as having your own personal mini cake. It's even better when the recipe is quite simple to make. The crust on these adorable little pastries only requires two ingredients. The chocolate filling is fudge-like and melts in your mouth together with the raspberries. Delicious!

Petite Chocolate Raspberry Cakes [Vegan, Gluten-Free]






  • 1/3 cup hazelnuts
  • 1/2 cup dates, pitted
  • Pinch of salt
  • 1/4 cup fresh raspberries
  • 2 teaspoons vegan powdered sugar
  • 1/2 of a cup cashews
  • 1 tablespoon liquid sweetener of choice
  • 2 tablespoons water
  • 2 dates, pitted
  • 2 tablespoons coconut oil
  • 1 tablespoon unsweetened cocoa powder


  1. Line two 8 ounce ramekins with parchment or wax paper.
  2. Pulse hazelnuts, dates, and pinch of salt in a food processor until a sticky mass forms.
  3. Press an even amount of crust into the bottom and along the sides of each ramekin. Using your fingers for this works best.
  4. Clean food processor. Process raspberries and powdered sugar in the food processor until smooth. Transfer raspberry glaze to a small bowl.
  5. Clean food processor again.  Add cashews, sweetener of choice, water, dates, coconut oil, and cocoa powder to food processor. Process until chocolate mixture is smooth.
  6. Spoon 1 tablespoon raspberry glaze into each ramekin. Top with half of the chocolate filling and press down into the sides. Top with remaining raspberry glaze.
  7. Refrigerate for at least 4 hours until the filling is firm.

Nutrional Information

Total Calories: 1262 | Total Carbs: 151 g | Total Fat: 77 g | Total Protein: 19 g | Total Sodium: 10 g | Total Sugar: 119 g

Per Serving: Calories: 631 | Carbs: 76 g | Fat: 39 g | Protein: 10 g | Sodium: 5 mg | Sugar: 60 g


1) For an extra smooth chocolate filling, soak cashews in water for 10 minutes. Dry off excess water with a paper towel before using.

2) To quickly firm up the filling place the petite cakes in the freezer. Allow adequate time to thaw before eating.

3) Eat cakes within 4 days of making.





Vanessa is the photographer and recipe developer of the popular food blog Vegan Family Recipes. As a mom of two, she focuses on creating easy, healthy recipes that are family-friendly. Her favorite recipes include Vegan Blueberry Lime CheesecakePuffed Quinoa Oat Bars, and Easy Vegan Chili.



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42 comments on “Petite Chocolate Raspberry Cakes [Vegan, Gluten-Free]”

Click to add comment
Alexandra Bragg
1 Years Ago

Jeanette Johnson

Mitchell Brown
1 Years Ago

Connar Nicol

Andi Ipz
1 Years Ago

Autumn Garner

Carrie Lloyd
1 Years Ago

Paloma Wozniak please come back and make this for me.

Paloma Wozniak
18 Jan 2016

Oh my god… I'm drooling!!!!!

Adriana Benzadon
1 Years Ago

Adriana Ecp

Niki Vel Cruz
1 Years Ago

Angie DeMilo you should make these

Sarah Ashley
1 Years Ago

Mazaradi Mari Madelyn Muniz Sarah Russell

Sarah Ashley
18 Jan 2016


Mazaradi Mari
18 Jan 2016


Sarah Ashley
18 Jan 2016

Idk, chiiiiick. Next Sunday night?

Sarah Ashley
18 Jan 2016

Or Thursday night cause I don't have to be in until late on Friday

Mazaradi Mari
18 Jan 2016


Sarah Ashley
18 Jan 2016

Iiiiiiight, bish.

Vanessa Diab
1 Years Ago

Vera Nascimben do you follow this page?

Vera Nascimben
18 Jan 2016

Now I do :)

Alysia Ons
1 Years Ago


Cory Pimley
18 Jan 2016

they look yummy

Monica Burton
1 Years Ago

Brent McDonald can I try?

Brent McDonald
18 Jan 2016

You're good with dates. I approve

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