How long does this Raw Bounty Cake need to freeze?

The cake requires at least 2 hours for the chocolate layer to set, followed by another 2 hours after adding the coconut layer, plus time for the topping to harden.

Can I use cocoa powder instead of raw cacao for the chocolate layer?

The recipe specifically calls for raw cacao and solid cacao, which contribute to the raw nature and distinct flavor profile; substituting with cocoa powder might alter the taste and raw quality.

The chocolate topping hardens very fast; how can I spread it evenly?

After melting the cacao solid and butter, pour the topping over the frozen cake and spread it out very quickly, as the cold cake will cause it to set almost instantly.

How should I store leftover Raw Bounty Cake?

Since the cake is frozen to set, it should be stored in the freezer to maintain its firm texture and can be thawed slightly before serving.

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Raw Bounty Cake
[Vegan, Gluten-Free]

NY By: Natalie Yonan

Author Bio

Natalie Yonan is a raw chef and recipe developer and the blogger behind Happy Health... Read More

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A slice of Raw Bounty Cake on a white plate, showing distinct layers of dark chocolate, white coconut, and a thin chocolate topping, garnished with shredded coconut.

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Ingredients You Need for Raw Bounty Cake [Vegan, Gluten-Free]

For the Base:

4 cups dried coconut flakes
1/3 cup, plus 1 1/2 tablespoons cashew butter
Scant 1/3 cup coconut oil
1 teaspoon vanilla extract
5-8 tablespoons agave syrup

For the Chocolate Layer:

2 cups cashews, soaked for 4 hours
1.7 ounces raw cacao
1/2 cup almond milk
3/4 cup agave or coconut nectar
1/2 cup coconut oil
A pinch of salt

For the Coconut Layer:

1 1/3 cups cashews, soaked for 4 hours
4 cups dried coconut flakes
1/2 cup coconut oil
1 teaspoon vanilla extract
1/2 cup agave nectar
1/2 cup water or coconut milk

For the Chocolate Topping:

1.41 ounces solid cacao
.7 ounces cacao butter
1 tablespoon agave nectar
1/4 teaspoon vanilla extract

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How to Prepare Raw Bounty Cake [Vegan, Gluten-Free]

To Make the Crust:

Process all ingredients in a food processor, start by processing the coconut flakes, then add the cashew butter and the rest of the ingredients.
Process until firm and then press the crust into the bottom of a 8 or 9-inch springform pan. Use the back of a spoon to get straight edges.

To Make the Chocolate Filling:

Blend all ingredients, except for the coconut oil, in a high-speed blender, until it's really smooth.
Add the coconut oil in liquid form at the very end and blend for a few more seconds. Pour the filling into the springform pan and let it freeze for 2 hours.

To Make the Coconut Filling:

Blend all ingredients, except for the coconut oil, in a high-speed blender until it's really smooth.
Add the coconut oil in liquid form at the very end and blend for a few more seconds. This layer is more like a coconut paste and not very smooth, but blend it for a few minutes to get it as well blended as possible.
Pour the filling into the springform pan, on top of the chocolate layer and let the whole cake freeze for 2 more hours.

To Make the Topping:

Melt the cacao solid and cacao butter, mix in the agave nectar and the vanilla extract. Pour it over the top of the frozen cake and be very fast to spread it out as it will harden pretty quickly. Garnish with coconut flakes and serve.