Chocolate and orange is one of the best citrusy and sweet combinations that is reminiscent of fall, winter, and seasonal holidays. This cake recipe lets you enjoy the tasty combo while still being healthy! The orange juice and orange peel give a lovely refreshing citrusy note that goes so well with other flavors.

Raw Orange and Chocolate Cake [Vegan, Grain-Free]

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For the Crust:

  • 2 cups almonds
  • 1 cup shredded coconut
  • 3/4 cup dates, pitted and soaked in water for 20 minutes
  • 2 tablespoons maple syrup or agave
  • 3 tablespoons raw cacao powder
  • 1/2 teaspoon cinnamon
  • Pinch of salt

For the Filling:

  • 2 cups cashews, soaked 3-8 hours in water
  • 3/4 cup fresh orange juice
  • Grated orange zest from two oranges
  • 1/2 cup maple syrup or agave
  • 3 tablespoons coconut oil, melted

For the Topping:

  • Cacao nibs
  • Grated orange zest


  1. Prepare 9-inch round cake springform and line it with baking paper or transparent kitchen foil.
  2. To make the crust, first put the almonds in your food processor and process until you get finely ground almonds. Add shredded coconut, dates, maple syrup, cacao powder, cinnamon, and salt and continue mixing until you get the compact mixture.
  3. Transfer the mixture into prepared cake pan and use your fingers to press it into the bottom of the pan. Set aside until you prepare the filling.
  4. To make the filling, put all the filling ingredients into your blender and blend for about 2 minutes until it's smooth and creamy.
  5. Pour the filling into the chocolate crust and decorate with cacao nibs and grated orange zest.
  6. Put the cake in the freezer for at least 2 hours or until the filling sets and than transfer to the refrigerator.
  7. Once the filling is set and the cake is well cooled, you can transfer it to a cake stand and cut the slices using a sharp knife.
  8. Keep in the refrigerator until serving.

Nutritional Information

Total Calories: 5152 | Total Carbs: 457 g | Total Fat: 351 g | Total Protein: 112 g | Total Sodium: 360 g | Total Sugar: 296 g Calculation not including cacao nibs for topping. 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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  1. This recipe is not "raw", because the recipe calls for either Maple Syrup or Agave Syrup. These two syrups are not "raw" foods!

    Here is why…

    For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. During the cooking process Maple Syrup is boiled at 219°F and Agave Syrup is boiled between 140°F – 160°F when being processed!

    💥 Agave Nectar: A Sweetener That is Even Worse Than Sugar