How is the base for this raw chocolate cake made?

The base is created by blending rice cakes or nuts, raw hazelnuts, pitted dates, and cocoa powder in a food processor until sticky crumbles form.

What gives the cream filling its firm texture without baking?

The cream filling's firm texture comes from agar agar powder or fruit pectin, which is dissolved and blended with the other ingredients, then refrigerated to set.

Do I need to soak the hazelnuts for the cream filling?

Yes, the recipe specifies soaking the hazelnuts for at least 4 hours before blending them into the cream filling.

Can I use a different type of chocolate for the cream filling?

The recipe calls for 3.5 ounces of vegan chocolate, so ensure any substitute is also vegan to maintain the dish's dietary specifications.

How long does the chocolate cream cake need to chill before serving?

After pouring the chocolate mixture over the base, the cake needs to be refrigerated for an hour to an hour and a half, until it is firm enough to serve.

2.1K Views 10 years ago

Raw Chocolate Cream Cake With Berries
[Vegan, Gluten-Free]

SY By: Sophie Yotova

Author Bio

A passionate culinary enthusiast and dedicated food blogger, Sophie believes that cooking is a unique... Read More

Order with Instacart Download Our App

A slice of raw chocolate cream cake topped with fresh mixed berries, showing the distinct layers of the dark base and light brown cream.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Raw Chocolate Cream Cake With Berries [Vegan, Gluten-Free]

Dairy Free

This delicious chocolate cream cake is simple, but decadent and free from refined sugar. The crust is made from nuts and dates, the filling is made from coconut milk sweetened with dates, and the filling is rich and chocolatey. A topping of fresh or frozen berries is the perfect accompaniment... Read More

Ingredients You Need for Raw Chocolate Cream Cake With Berries [Vegan, Gluten-Free]

For the Base:

1.7 ounces unsalted rice cakes or nuts of your choice
1/2 cup raw hazelnuts
15 pitted dates
2 tablespoons cocoa, carob, or cacao powder

For the Cream Filling:

2 teaspoons agar agar powder or fruit pectin, dissolved according to package instructions
1/3 cup coconut cream
1 can 13.66-ounce full-fat coconut milk (with the highest content of coconut)
1 1/3 cups raw hazelnuts
3.5 ounces vegan chocolate
2 bananas
10 pitted dates
3 tablespoons wheat bran
4 tablespoons cocoa, carob, or cacao powder

For the Topping:

Fresh or frozen berries, as desired

Order with Instacart Download Our App

How to Prepare Raw Chocolate Cream Cake With Berries [Vegan, Gluten-Free]

To Make the Base:

In a food processor, blend all base ingredients into sticky crumbles.
Line a cake pan with tinfoil so you can easily lift the cake out or use a springform pan.
Press the blended base into the bottom of the pan.
Refrigerate while you prepare the cream.

To Make the Cream:

Soak hazelnuts for at least 4 hours.
Dissolve the agar agar according to package directions.
In a food processor, place all products and blending very well.
Pour chocolate mixture over the base of the cake and store in the refrigerator for an hour and up to an hour and a half, until the cake is firm enough.
Loosen cake from the mold and decorate as desired.