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This recipe is raw, vegan, and low fat! I've been kind of leaning toward lower fat recipes after having a reassuring epiphany: you don't NEED nuts and coconut oil, etc. to make rawkin' raw vegan desserts (eesh, that's a lot of puns). Instead, you can use dried and fresh fruit for creaminess and sweetness, and oats and buckwheat groats instead of nuts! This cake is YUMMY. It's sweet, rich, creamy, and quite a treat. Except for the fact that everything in it is perfectly great for you. So eat the whole thing if you want. Really. I'm going to.

Double Chocolate Layer Cake [Vegan, Raw, Gluten-Free]

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Ingredients You Need for Double Chocolate Layer Cake [Vegan, Raw, Gluten-Free]

For the Cake:
  • 1 cup rolled oats
  • 1 cup gooey dried figs
  • 1/4 cup raisins
  • 2 tablespoons cacao powder
  • 1/2 teaspoon vanilla powder
  • Water, as needed
  • A pinch of Himalayan salt

For the Frosting:

  • 1 cup gooey dates
  • 1 tablespoon cacao powder
  • Water, as needed
  • 1/8 teaspoon cinnamon powder
  • 1/8 teaspoon vanilla powder
  • 1/8 teaspoon chili powder (optional)

For the Raw Chocolate Sauce:

  • 4 tablespoons maple syrup
  • 2 tablespoons or cacao powder
  • 2 tablespoons coconut oil
  • 2 tablespoons water, as needed

For the Garnish:

  • Mint leaves

How to Prepare Double Chocolate Layer Cake [Vegan, Raw, Gluten-Free]

To Make the Cake:
  1. Grind the oats into flour. Then in a food processor, blend the flour with the rest of the ingredients, adding some water if you need to, until you get a heavy dough-like mixture that holds its shape when you press it between your fingers. It should also be easy to the whole thing into roll into a giant ball.
  2. Roll out flat, about 1/4-inch thick, and cut into large circles, about 4 inches across, with a cookie cutter. These will be your cake layers. Put the cake layers in the refrigerator until they have hardened up.

To Make the Frosting:

  1. Blend everything until smooth and thick, adding water as needed. You want it to have the consistency of frosting.

To Assemble:

  1. Frost a cake layer, then add another on top, and so on and so on until you've used up all your cake or all your frosting. Decorate as you like and enjoy. This would be terrific with banana nice cream.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Use buckwheat groats, almond flour or any nuts instead of oats; use any other gooey dried fruit instead of figs and dates; use cocoa or carob instead of cacao.

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Nutritional Information

Total Calories: 2226 | Total Carbs: 397 g | Total Fat: 36 g | Total Protein: 26 g | Total Sodium: 29 g | Total Sugar: 271 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

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