Chocolate Cake (raw & vegan)

What could be better than a quick gluten-free chocolate cake that is not even a sin? Because there are so many healthy ingredients in here that it is almost too good to be true.

This chocolate cake is not baked, but you simply mix 2 different masses, which together create a taste orgasm. Sorry for the vulgar description, but real chocolate fans like me will understand what I mean. In fact you don't need any fancy ingredients either. The base is a date and nut mixture and the filling mainly consists of (yeah okay, you can argue about fancy now) avocado, banana and cocoa. If you don't like banana in chocolate cake, you can do without it and use only avocado instead. I know, avocado in cake sounds unusual at first. But trust me, in the end you won't taste the avocado out at all, but simply have a very creamy and delicious filling - I promise!

By the way, you can also just prepare the cake once and enjoy it whenever you feel like it (of course only until it is empty). Because it can be kept for several weeks by freezing it. You should pack it airtight for this. Before serving, however, it should be thawed at room temperature for at least half an hour so that you don't eat ice cream cake (although in summer this is of course also a pleasant refreshment - depending on your taste).

If you want to make a larger cake, you should use at least twice the amount, at best three times the amount. Just multiply all ingredients by three.

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Chocolate Cake (raw & vegan)
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Snacks & Sweet Things

This chocolate cake is not only super quick to prepare, as it is not baked, but is also very healthy. The avocado and nuts provide you with healthy fats and keep you full for a long time. The cake can also be stored in the freezer for a long time and can be taken out whenever you feel like it.

Duration 30 minutes
Ingredients for 8 pieces
For the base:
  • soak 100g dates in water
  • 40g (ground) almonds
  • 40g (ground) hazelnuts
  • 1 tablespoon of cocoa (20g)
  • 1 pinch of salt
For the filling:
  • 2 small avocados (here: 180g net weight, i.e. without seeds & skin)
  • 2 frozen bananas (here: 180g net weight)¹
  • 15g coconut oil
  • 30g liquid sweetener (here: maple syrup)
  • 50g nutmeg (here: almond paste)
  • 40g cocoa
  • 1 pinch of salt
  • 1 teaspoon vanilla extract
Toppings optional:
  • 10g almond slivers
  • 10g chopped hazelnuts
  • 50g frozen berries
Preparation
  1. soak dates in warm water for 10 minutes, drain
  2. if you use whole nuts, you must first grind them finely in a mixer
  3. mix all the ingredients in a mixer to a smooth mixture
  4. line a small springform pan² with baking paper, spread the mixture evenly with a spoon and press flat
  5. keep the springform pan in the freezer while the filling is being prepared
  6. warm coconut oil briefly and carefully in the microwave or a pot until it becomes liquid
  7. mix all filling ingredients in a mixer to a smooth mass
  8. take the springform pan out of the freezer, spread the filling on the cooled base with a spoon
  9. decorate with toppings of your choice before serving
  10. either enjoy the cake immediately or let it set in the freezer for a while³
Remarks
¹ ¹ Slice the bananas without their skin at least 4 hours before preparation and freeze them in a bread tin. If you do not want bananas, you can use the same amount of avocado instead.
² I used a springform pan with Ø 16cm. For a bigger springform pan you have to double the amount, better triple it.
³ Fully frozen, the cake will keep for several weeks, but you should always allow it to defrost a little before serving.
Nutritional values for 1 piece
Calories
252 kcal
Fat
15,7g
Carbs
19,3g
Protein
5,6g
Tags:
vegan healthy yummy plantbased chocolate glutenfree refined sugar free sweet without baking without eggs without sugar healthy cake raw Chocolate Cake raw cake
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