The idea for this raw chocolate cake recipe has been swirling around my mind for months and months now, but I was not at all sure whether it was possible to even create a cake that wasn’t too dense or too dry, and that could pass for a chocolate cake in terms of taste and texture. But friends, I think after all this time I may possibly have just cracked the recipe, and just in time to celebrate Nick’s birthday, and the arrival of my brand new camera (a Nikon D7200 if you were wondering!) – hooray!
It’s super chocolatey, rich and crumby like a ‘real’ cake, but also wonderfully moist at the same time, and tastes incredibly rich, a bit like a torte. Because it’s so rich, it tastes best served with lots of fresh raspberries or strawberries, with a generous dollop of whipped vanilla coconut cream (I use Coconut Merchant’s coconut milk) or soy cream.
Now you might be looking at this cake thinking ‘dang, that thing must be dry!’, but it’s actually super moist as it has a generous helping of silky smooth caramel and chocolate avocado buttercream (which kind of got lost in photos, but it is there I promise!) in the centre, and is smothered in chocolate ganache.
I finally got to put some of the things I learnt during my time at a baking magazine to the test whilst making this cake, as I saved myself a few spoonfuls of the avocado buttercream to ‘crumb coat‘ (I know, check me out getting all technical!) the cake in order to A. smooth out all the holes and lumpy bits to create a smooth surface for the ganache, and B. to add a touch more moisture to the cake. I strongly recommend doing the same!
Because I made this cake for Nick’s birthday, I thought in for a penny, in for a pound, and so slathered the cake in Coconut Merchant’s Coco-Amor (a truly excellent decision!). I know it says coconut spread on the jar, but this heavenly creation is straight-up caramel, and the best damn caramel you’ll ever taste in your life I might add! I recently made a vegan ‘Freakshake’ milkshake that I swirled with a coconut cream caramel, and whilst it was absolutely divine, it took me a really long time to make the caramel sauce. Coconut Merchant’s Coco Amor is made with exactly the same ingredients, tastes even more glorious, and you don’t have to make it yourself if you’re as
busy lazy as me! It’s wicked with ice-cream too!
Don’t be daunted by this recipe, because making this cake really couldn’t be any simpler. All the different components are either made in the food processor, or in a blender, so it’s hard to mess up, even if you’re terrible at normal baking like myself! You don’t have to worry about one half rising whilst the other half comes out flat, and there’s no waiting around for it to cool before you can cut yourself a slice. Winner!
If you enjoyed this recipe, why not take a look through my recipe archives to see if there’s something else there that tickles your fancy! And if you feel like having a natter, come and say hello on Facebook or Instagram!
- 1½ medium sized apples (peeled, cored and blended)
- ¾ cup (190ml) Grade A robust maple syrup
- 1 tsp vanilla bean paste
- Pinch of Himalayan or coarse sea salt
- ¾ cup (75g) cacao powder
- 70g walnuts
- 1½ cups (175g) coconut flour
- ⅓ cup + 2 Tbsp (100ml) almond milk
- ¼ cup (75ml) Grade A robust maple syrup
- 1 ripe avocado
- ¼ cup (25g) cacao powder
- ¾ cup (180ml) Grade A robust maple syrup
- ¾ cup (75g) cacao powder
- ⅓ cup (70ml) liquid coconut oil (gently melted over a warm water bath)
- Coconut Merchant 'Coco Amor' caramel
- A handful of fresh raspberries or chopped strawberries
- Process the walnuts in a food processor until they turn into a fine flour before removing to a separate bowl.
- Add the apple, maple syrup, cacao, almond milk, vanilla and salt and process to combine.
- Add the walnuts and coconut flour and pulse until you have a moist, crumbly mixture that should stick together when squeezed between your fingers.
- Lightly grease a cake tin with coconut oil and fill two small, flat cake tins with the mixture. Gently press the mixture into the pan, and the edges with the back of a spoon, taking caring not too be overly firm or you'll end up with a very dense cake.
- Place in the fridge to firm up for half an hour whilst you make the buttercream.
- Place all of the ingredients in a blender and blend until smooth and creamy.
- Transfer to a bowl for 30 minutes in the fridge with the cake.
- Please note, the buttercream will develop in flavour over time, and can taste quite strongly of avocado straight from the blender!
- Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender jar if necessary.
- Remove the cakes from the tins and place on a flat surface.
- Cover one layer with Coconut Merchant 'Coco Amor' caramel and the avocado buttercream (make sure you leave a few large spoonfuls to crumb coat the outside, before sandwiching the two layers of cake together.
- Coat the outside of the cake with a flat knife in a thin layer of avocado buttercream to fill in any cracks, and to create a smoother surface for the ganache.
- Use a large, flat knife to cover the cake in the chocolate ganache.
- Leave the cake in the fridge for the flavours to develop for about 4-5 hours before eating. (It tastes even better the next day!)
- Serve with fresh berries (I like strawberries and raspberries) and whipped coconut vanilla cream.
If you want to know more about the ingredients used in this recipe, check out my ‘Raw Pantry’ page!