This raw cake is rich, chocolatey, and tremendous. On a crust of raisins and blended gluten-free flours sits the densest and most intense cake you'll ever have. The macadamia nuts in the batter create a slightly crunchy texture to contrast the smoothness of the rest of the cake. Serve this your next party or make it for yourself because it's just that easy to make.

Raw Chocolate Macadamia Nut Cake [Vegan, Gluten-Free]








For the Crust:

  • 1/2 cup raisins
  • 2 tablespoon hazelnut flour or almond flour
  • 2 tablespoon raw sprouted buckwheat
  • 1 tablespoon raw cacao powder
  • 2 tablespoons melted coconut oil
  • A pinch of salt

For the Cake:

  • 1 cup unsalted raw macadamia nuts, soaked in cold water for a few hours or overnight
  • 3 1/2 tablespoons cashew milk or almond milk
  • 3 tablespoon melted coconut oil
  • 3 tablespoon maple syrup, or another liquid sweetener
  • 3 tablespoon raw cacao powder, plus a little bit more for decoration


To Make the Crust:

  1. Pulse all of the crust ingredients in a powerful blender, until you get a sticky mass.
  2. Scoop the mixture onto the bottom of the springform and, using your fingers to press it down, spread it out evenly. Put in the refrigerator to firm up.

To Make the Cake:

  1. Drain the soaked macadamia nuts.
  2. Blend all the cake ingredients in a blender until smooth. It will take a while, 5 minutes or more, depending on your blender.
  3. Taste the batter and add more sweetener, if necessary. Add a little more milk if you want the cake to be less dense.
  4. Transfer the filling on top of the crust of the cake and spread it evenly.
  5. Put the raw chocolate cake in the refrigerator for at least two hours.
  6. Once the cake hardens evenly sieve a bit of raw cacao powder (1/2 teaspoon should be enough)onto the top using a tea strainer.
  7. Gently swipe a table knife between the side surface of the spring-form and the cake and separate the form.
  8. Cut into 4 or 8 pieces and serve.


If you have no almond flour, you can easily make it yourself. Just blend 4 tablespoon of almonds (or hazelnuts) in your blender until it becomes flour. You can experiment with other nuts too.


Nutritional Information

Total Calories: 2466 | Total Carbs: 151 g | Total Fat: 184 g | Total Protein: 22 g | Total Sodium: 311 g | Total Sugar: 92 g Per Serving: Calories: 617 | Carbs: 38 g | Fat: 46 g | Protein: 6 g | Sodium: 78 mg | Sugar: 23 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.