Raw chocolate cake with date syrup

A fudgy chocolate cake on an almond base that is both vegan and gluten free: that is my raw chocolate cake with date syrup. The thick fudgy texture melts in your mouth, contrasting with the roasted coconut flakes on the top and the almond bottom. Easily made in a food processor and ready in less than 2 hours, this is the raw vegan chocolate cake you were missing out on.

A raw chocolate fudge cake made with avocado and date syrup. Vegan, gluten free, refined sugar free.

Vegan chocolate fudge cake

Vegan baking is an art I find fascinating. I consider myself pretty old school when it comes to baking, so whenever I have a chance to bake a plant-based cake I always take it as a pleasant challenge. And I’m never short of amazed by how wonderful a cake with no eggs, butter or milk can turn out.

It wasn’t until recently I have started exploring raw cakes. Now only plant-based, but raw. My first attempt were small chocolate squares I made at work last year with dates, coconut oil and cocoa powder. And then a couple of months ago I got to sample a delicious avocado-based raw chocolate cake with toasted coconut flakes on top at a friend’s café. I was sold. I felt like I really needed to replicate that wonderful fudgy chocolate cake that was both vegan and raw. Challenge accepted.

Closeup of no-bake vegan chocolate cake with date syrup.

Hear me out, raw food means no part of the process uses any cooking. So even my vegan coconut and cardamom panna cotta, despite being no-bake, does not qualify. I was in for something completely new, and I loved the idea.

Most of the date-based raw cake recipes I was finding, including the recipe I had been using at work, called for the use of actual dates. I had a jar of Basra date syrup at home that I wanted to use, instead, so I developed my recipe around that ingredient. Pure date syrup, also known as date molasses, is made from 100% date juice. 200 g of dates yield 100 g of date syrup, whose sugar content is 62%. I buy mine at a Middle Eastern grocery store.

Two small vegan fudge chocolate cakes on wooden table.

Raw chocolate cake ingredients

To make these small raw chocolate cakes you will need:

  • 2 avocados (170 g peeled and pitted)
  • 110 g date syrup
  • 40 g unsweetened cocoa powder
  • 80 g coconut oil, melted
  • 1 tbsp vanilla extract
  • 1 tsp whiskey (I used Jameson)
  • 2 tbsp toasted coconut flakes

Those listed above are the ingredients for the cake filling. For the base you need:

  • 60 g almonds
  • 45 g date syrup

Read on for the recipe instructions, or jump to the recipe card at the end of the post.

Flatlay image of raw chocolate cakes with coconut flakes on top.

Raw chocolate cake recipe

This cake is extremely easy to make. You just need to add all the ingredients to a food processor and blitz them until combined. I decided to make my raw chocolate cake as two small ones, so I divided base and filling into two small springform pans which measure each 10 cm in diameter. One such small cake yields 2 portions, so this recipe serves 4.

First you need to take care of the base. Blitz your almonds in a food processor until ground and pour in the date syrup as the blades are rotating, so that it all gets nicely mixed. Stop the food processor and divide the mixture between the two cake pans, evenly spreading it on the bottom. Since you want it to harden, place your cake pans in the freezer until you need them again.

Close up of raw chocolate cakes with date syrup in two small springform pans.

Wipe the blades and the sides of the food processor bowl with a silicone spatula, no need to do any further cleaning. The next mixture will also be sticky and date syrup-based, so washing the whole equipment is just a waste of time. Just make sure to remove most of the ground almonds and you’re good to go.

Then it’s all about adding the other ingredients. Before that, you want to melt your coconut oil and let it cool until it’s lukewarm, as you don’t want to be adding it hot. Peel and pit the avocados and add them to the food processor. Sift the cocoa powder in –  sifting is not obligatory but warmly recommended, as cocoa powder tends to clump and it’s quite difficult to dissolve cocoa lumps in a thick and cold paste. Next add the date syrup, the vanilla and the whiskey. Start the food processor, and as it works, pour in the melted coconut oil. Stop the processor as soon as it’s all combined, it should just take a bunch of seconds.

Don’t need to keep it dairy-free? Try this fudgy mascarpone chocolate cream!

Vegan chocolate cake with toasted coconut flakes on simple white plates.

Now, they whiskey is an ingredient you can choose to skip. The reason why I like to add it is because I find that it really sharpens the flavour of the cocoa, delivering a rounder chocolate flavour that offsets the peculiar flavour of the avocado. Ideally, you shouldn’t be tasting the avocado, as it’s mostly added for texture. Often, though, its “green” quality still comes through. That small amount of whiskey helps to fix the focus on the chocolate, which is the main flavour you want to come to the front. I recommend using it, and if you do, definitely go for an all-round whiskey that could do well in Irish coffee, like Jameson.

Raw chocolate cake out of springform pan, dirty spatula on the right.

 

Take the springform pans out of the freezer and divide the cake filling between the two. Smooth the top of the cakes with a spatula, then add the coconut flakes. Chill in the fridge for a minimum of one hour before serving, so they will achieve the perfect fudgy texture.

The cake bottom is quite sticky, because of the use of date syrup rather than dried dates. If you’re finding it difficult to remove the parchment paper from the bottom, place the cake in the freezer for 15 minutes. This should help peel off the paper more easily.

Raw chocolate cake sliced to show fudgy texture.

Intensely chocolate-y, with a delightful fudgy texture and the natural sweetness of date syrup, this raw chocolate cake has quickly become a favourite of mine. Every time I have too many avocados ripening at the same time I am no longer screaming “Guacamole!” but take out the food processor and aim for that date syrup jar in the pantry, instead.

Vegan raw chocolate cake made with avocado and date syrup. Gluten and refined sugar free.

This recipe is an adaptation from this cake from Nilla’s kitchen.

Raw chocolate cake with avocado and date syrup

A fudgy vegan raw chocolate cake made with avocado and date syrup on an almond base. Vegan, gluten free and refined sugar free.

Course Dessert
Cuisine American
Prep Time 15 minutes
Resting time 1 hour
Servings 4 people
Calories 578 kcal
Author Eva

Ingredients

For the cake base

  • 60 g almonds
  • 45 g date syrup

For the cake filling

  • 2 avocados
  • 110 g date syrup
  • 40 g unsweetened cocoa powder
  • 80 g coconut oil
  • 1 tbsp vanilla extract
  • 1 tsp whiskey (optional)
  • 2 tbsp toasted coconut flakes

Instructions

  1. Add the almonds to a food processor and blitz them until finely ground. Pour in the date syrup as the blades are rotating. Keep processing until almonds and syrup get well mixed together.

  2. Line the bottom of 2 small springform pans (mine are 10 cm in diameter) with parchment paper and divide almond mixture between the two pans. Spread evenly on the bottom of both. Keep in the freezer until the filling is ready.

  3. Melt the coconut oil and let it cool until lukewarm. Clean the food processor with a spatula; you don't need to thoroughly wash it to make the filling, as traces of ground almonds in the filling are no problem. 

  4. Remove pit and skin from the avocados and add them to the food processor. The weight of the avocados should be about 170 g. Add the cocoa powder (preferably sieved, as cocoa powder tends to clump), the date syrup, vanilla and whiskey (you can choose to skip the whiskey, see notes below).

  5. Start the food processor, and as it's processing, pour in the lukewarm coconut oil. 

  6. Take the springform pans out of the freezer and divide cake filling into both. Level the top with a spatula and spread coconut flakes as decoration. Chill in the fridge for one hour.

Recipe Notes

To enhance the flavour of this cake, I would recommend using flavoured coconut oil.

The use of the whiskey is not mandatory, yet I find that it really helps balance all the flavours and offset the "green" avocado notes, enhancing the flavour of the cocoa which is what you ultimately want in this cake. For my cake I used Jameson. I would not recommend the use of peated whisky.

Store in the fridge in an airtight container for up to 4 days.

Nutrition Facts
Raw chocolate cake with avocado and date syrup
Amount Per Serving
Calories 578 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 22g138%
Sodium 11mg0%
Potassium 1029mg29%
Carbohydrates 48g16%
Fiber 15g63%
Sugar 28g31%
Protein 8g16%
Vitamin A 204IU4%
Vitamin C 10mg12%
Calcium 89mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
(Visited 129 times, 1 visits today)

22 Comments

  1. Gloria April 20, 2020 at 16:26

    5 stars
    Now this is an interesting cake. I have some frozen avocado….I think it would be great in this recipe. I will print this off and give it a go.

    Reply
    1. Eva April 20, 2020 at 19:20

      Hello Gloria! Yes, I would say that frozen avocado should work great for this! I don’t really have the habit of buying frozen one, but it’s perfect to mash.

      Reply
  2. Elaine April 20, 2020 at 18:42

    5 stars
    I can’t wait to make it now because it literally made my mouth water… The images are amazing, but I am sure having something as delicious as this cake in front of you is unbeatable! So excited about the recipe!

    Reply
    1. Eva April 20, 2020 at 19:21

      Thank you so much Elaine! It has the texture of a ganache cake, it really is irresistible!

      Reply
  3. Chandice Probst April 20, 2020 at 22:57

    5 stars
    I love the date syrup on top…yum! I’ve always been a big date fan and putting them on this delicious cake is the best idea for using them!

    Reply
    1. Eva April 26, 2020 at 20:09

      Thank you Chandice!

      Reply
  4. Colleen April 20, 2020 at 23:42

    5 stars
    How can something that looks this decadent be so healthy? I love the ingredient list and can’t wait to make it.

    Reply
    1. Eva April 26, 2020 at 20:09

      I know, right? That’s the beauty of this cake!

      Reply
  5. CAMILLA HAWKINS April 22, 2020 at 00:22

    5 stars
    Oh my goodness, I am literally drooling over the screen and would never have guessed that this cake was so healthy as it looks so yummy!

    Reply
    1. Eva April 26, 2020 at 20:10

      And it doesn’t taste *healthy*, which is the best part!

      Reply
  6. Denise April 23, 2020 at 18:42

    5 stars
    Your Raw Chocolate Cake looks so decadent, creamy and smooth. I am looking forward to trying it!

    Reply
    1. Eva April 26, 2020 at 20:10

      Thanks Denise! I hope you’ll love it.

      Reply
  7. Tammy April 24, 2020 at 16:45

    5 stars
    My goodness what a decadent dessert! This looks beautiful and I love that it’s healthier for you too! Now I have my chocolate cake without the guilt ;D

    Reply
    1. Eva April 26, 2020 at 20:11

      Yes! Isn’t this a fantastic thing? A healthier option for your chocolate cravings!

      Reply
  8. Aleta April 25, 2020 at 14:48

    5 stars
    Whoa, this chocolate cake looks insanely fudgy and, well, chocolatey! My sister is vegan and I don’t eat gluten, so it is perfect for the two of us to share! Love that it’s made with avocado – so cool!

    Reply
    1. Eva April 26, 2020 at 20:12

      Thank you Aleta! I love that this cake can suit so many dietary restrictions!

      Reply
  9. Sharon April 26, 2020 at 01:10

    5 stars
    This is such a delicious and healthy cake! I like that it uses simple ingredients and easy to make too.

    Reply
    1. Eva April 26, 2020 at 20:12

      Thanks Sharon! It is indeed very easy to make!

      Reply
  10. Alice | SkinnySpatula April 26, 2020 at 09:31

    5 stars
    This is such an interesting idea! Looks positively decadent, but it’s healthy, which is basically all you could want in a cake.

    Reply
    1. Eva April 26, 2020 at 20:13

      Yes! And that’s why I’m loving this cake!

      Reply
  11. Lori | The Kitchen Whisperer April 26, 2020 at 18:21

    5 stars
    Now this is an interesting and beautiful sounding cake. And I love that it’s healthy too! Look how fudgy it is as well! Thank you so much for sharing!

    Reply
    1. Eva April 26, 2020 at 20:13

      Thank you Lori! I was excited to share it when I saw that it worked out great!

      Reply

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating