Not only is this raw cake is rich, decadent, and full of bold flavors, it looks super gorgeous when topped with goji berries, pumpkin seeds, and drizzled with date syrup! Plus, it couldn't be easier to make. The next time you want to dazzle your friends with your supreme culinary skills, definitely make this cake!

Coffee Cream Cake With Choco Crust and Date Syrup [Vegan, Raw, Gluten-Free]






Choco Crust:
  • 1 1/2 cups buckwheat flour
  • 1/4 cup date syrup
  • 2 tablespoons coconut butter
  • 2 tablespoons carob powder
Coffee Cream:
  • 2 cups raw cashews, soaked for 3 hours in water then rinsed
  • 1/4 teaspoon vanilla bean
  • 3 tablespoons melted coconut oil
  • 1/4 cup date syrup
  • 1/8 teaspoon salt
  • 1/2 cup very strong-brewed organic coffee*
  • Pumpkin seeds
  • Goji berries
  • Date syrup


To Make the Crust:
  1. Stir up the flour with the syrup and coco butter until it resembles a crumbly dough that holds it's shape when pressed together between a couple fingers. If it's too crumbly, add more date syrup. If it's too moist, add more flour.
  2. Press into the bottom of a springform pan or adjustable pan (mine was about 7 or 8 inches). Put in the fridge.
To Make the Mocha Cream:
  1. Blend all the ingredients together until smooth and delicious. Add some more liquid if it's too thick, or some dates or coconut oil if it's too thin. You want it to have the consistency of thick yogurt.
  2. Spread evenly onto your crust and leave in the fridge for 24 hours so the flavors can develop and the cake can set.
  3. Decorate with the toppings and enjoy!


*If you would like to ensure that this is a strictly raw recipe, make sure you use cold-brew coffee.