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

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 578kcal
Author Eva


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


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


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.


Calories: 578kcal | Carbohydrates: 48g | Protein: 8g | Fat: 45g | Saturated Fat: 22g | Sodium: 11mg | Potassium: 1029mg | Fiber: 15g | Sugar: 28g | Vitamin A: 204IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 3mg