This decadent raw layer cake tastes like a dream but is actually good for you. It starts with a base made from seeds and dates, followed by a flourless "cookie dough" layer made from chickpeas and chocolate chips. But, we're not done yet. On top of the cookie dough sits a chocolate ganache made from avocado, followed by a rich, fudgy buttercream made from sweet potato purée, tahini, and peanut butter. You can also easily jazz up this cake with berries of your choice, bananas, coconut, more chocolate ... whatever your heart is set on!

Raw Chickpea Cookie Dough Cake With Avocado Ganache [Vegan, Gluten-Free]





For the Base:

  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/2 cup dates soaked on coffee
  • 2 droppers vanilla stevia or 2 teaspoons vanilla extract
  • 1 teaspoon carob powder
  • Nutmeg and cinnamon, to taste
  • 1-2 tablespoon soaking date/coffee water

For the Middle Layer:

  • 1 1/4 cups white beans or chickpeas
  • 3 tablespoons syrup of choice
  • 1 dropper vanilla Liquid
  • 1/8 cup vegan chocolate chips

For the Chocolate Ganache Layer:

  • 4.23 ounces avocado (weighed with pit)
  • 1/4 cup carob powder/cacao
  • 3-4 tablespoons syrup of choice
  • 1 dropper vanilla stevia

For the Chocolate Fudge Buttercream:

  • 1  cup pumpkin or sweet potato purée
  • 1/4 cup, plus 2 tablespoons cocoa powder
  • 3 tablespoons maple syrup or other liquid sweetener
  • 1/4 cup, plus 1 teaspoon tahini
  • 1/4 cup, plus 1 teaspoon peanut butter
  • 1 1/2 teaspoons vanilla extract


  1. It is suggested that you make your frosting in advance and letting it chill in the refrigerator for better piping results. Simply combine all ingredients in a food processor and blend until smooth.
  2. Line a 6-inch springform pan with plastic wrap.
  3. Drain the soaked dates and blend the base ingredients until broken down and sticking together (not completely smooth – the nuttiness adds texture).
  4. Press down the base ingredients into your springform pan and even out the top.
  5. Blend the middle layer ingredients until smooth. If you have that stuff in your country add some vegan white chocolate chips, chopped cherries…whatever you have on hand/are in the mood for.
  6. Spoon the layer onto your base and even out the top.
  7. Blend your ganache layer until smooth and spoon that on top of the almond layer.
  8. Place your raw cake in the freezer for an hour or two until the top is firm.
  9. Remove your cake from the freezer after the hour and release from the springform pan, peeling back the plastic wrap.
  10. In a small plastic sandwich bag, spoon in your frosting and squeeze the filling into one of the bottom corners, twisting the opening so you have something to hold onto. Cut a small hole at the bottom (the size you want your piped frosting to come out), and squeeze out the frosting as you like.
  11. You can gladly serve the frosting fresh, but if you’re making this in advance you can still pipe out your frosting and freeze it on the cake. If you plan to freeze your frosting, let the cake chill in the freezer for another hour.
  12. This cake is a bit of a mission to cut since the pumpkin seeds don’t allow for a clean slice, but the messy decadence of it all is the point. Use a super sharp knife and start with your knife vertically cutting carefully but firmly downwards along the diameter of the cake.
  13. Store in an airtight in the freezer for longevity.


Frosting adapted from Damy Health.