Monday, 25 August 2014


This is it. A simple, quick, and easy recipe for the best raw vegan chocolate cake. I whipped this up for my lover's birthday celebration / family dinner and his whole clan loved it! I wasn't planning on posting it but I figured I may as well. I mean: chocolate. cake. Need I say more? I wanna give you guys every opportunity to create healthy and delicious desserts and meals whenever possible.

If you are new to the whole 'raw vegan dessert' thing, then this cake recipe is perfect for you. This is almost as basic as you can get. Although you can add anything else you want to this dark brown creamy bad boy (ex: ginger, cinnamon, berries), I am keepin' it real and leaving ingredients at a minimum so no one gets confused or overwhelmed. Sure, this recipe could be lower fat and blah blah blah, but my mentality when I create food for non-veg folks (Jack's family) is to wow them with flavour and texture, thus I add a little more coconut oil and maple syrup than I normally would. My palate is very different from someone who doesn't usually eat many plants - let alone whole foods - so I wanna give them something even THEIR taste buds will appreciate! That means making this cake a bit richer than if I were making it for just myself. What is healthy is relative. A pure raw foodist would feel sick if they suddenly ate cooked food; I feel weird when I eat too MUCH cooked food or fat-dense food (nuts, etc.) in a day; my mom feels weird if she eats too much meat. Does that mean that cooked food or nuts are unhealthy? No! It just means that my body has acclimatized to a mostly low-fat raw foods diet with a cooked dinner so if I suddenly eat cooked food all day it's gonna be like "WTF!?" (Where's the fruit!?) If you drank nothing but water for 7 days, then gorged on fruit, you'd feel ill. Does that mean FRUIT is unhealthy? No! It's like the healthiest thing... ever. All it implies is that your body has become sensitive to something because of the diet it has grown accustomed to. So to round this back to my first point: I made this recipe a bit more decadent than usual because of the audience it would be catered to. Nuff said (I think?)

Note: if the ingredients look kinda pricey to you, don't worry! You can use oats instead of walnuts, cocoa powder instead of cacao powder, and almonds instead of cashews. Using almonds instead of cashews will make it a bit less creamy, but still delicious.


1 cup walnuts 
1 1/2 cups dates

2 cups cashews
2 tablespoons cacao powder
1 cup water
Juice from 1 lemon
1 cup dates
1/4 cup coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract 

To make the crust: pulse oats or walnuts into powder in a food processor, then add the dates and keep processing until it all starts to stick together. Press into the bottom of a springform cake pan, or adjustable pan (I used an adjustable pan set to about 7 inches). Put in fridge. 

To make the cake: blend everything until smooth, thick and creamy! It should be the consistency of yogurt, kinda. If it's watery; add more dates, coconut oil or nuts. If it's too thick; add more water or maple syrup. Pour onto your crust and let it set overnight or for at least 12 hours (this lets it set and develop flavour). Slice and enjoy! I decorated mine with hemp seeds and pumpkin seeds. 

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nicolehorne said...

Hello, Emily! I am a new follower of yours. Thanks for sharing this delicious-looking recipe! I have one question. I am allergic to walnuts (not cashews, though); do you have any suggestions for what to replace them with for the crust? Thanks and have a great rest of the day, Nicole :)

Luna Serenity said...

This recipe looks great, but... Expensive.

elizabethswholefoodskitchen said...

Sorry if I bombarded you with likes on your IG account. Your cake looks great and Im sure his family liked it.:)

Emily von Euw said...

@nicolehorne - you can use oat flour or almonds or any other nut or seed instead :)

@Luna Serenity - valid point! I am going to add a note on how you can make this recipe more affordable.

The Wh0le Story said...

This looks so divine!

Luna Serenity said...

Thank you so much!!

alittlebitmoregreen said...

I've never done any raw "baking" and I've been primarily raw for the last 3 years. I've bookmarked this and will try it for the next occasion I have coming up. :)

Millie l Add A Little said...

I love raw desserts - they are so delicious!

Chavi said...

Does this have to be served chilled and stored in the fridge so that it doesnt melt?

Canned Time said...

Perfect dessert for my Sunday dinner this weekend and thanks for the substitute ingredients.

Charlene @ That Girl Cooks Healthy said...

Hmmm this looks very tasty

born4apurpose said...

Thanks Emily, for all your food posts. I transitioned into raw food early this year after my baby boy had unsightly wet eczema. After going on a high raw, he was TOTALLY HEALED. Basically I was breastfeeding so that he could get all the nutrients from the fresh raw juices, soups and smoothies. I'm really thank full because at the time I was very very desperate. I read Genesis 1:29 and I was totally convinced that that was God's original plan for us.
I'm also VERY GRATEFUL that God led me to your website because many of your creations have inspired me along the way and made things a lot simpler. God bless you

jess said...

Hey em, sorry quick question ! (: do you recommend setting in the fridge or freezer overnight ? ��

Anonymous said...

Hi Emily! This looks divine!! :) I have a question and maybe a post idea? :) I'm just wondering if you gained any weight from LFHC lifestyle so far?? (from all the carbs/fruit?) I only ask this because I did!!!! I don't focus on weight/number...but I'm just curious as to your thoughts on this, and all of the carbs.

Thank you! I ADORE your site and made the raw carrot cake for my vegan BF and he (and his non-vegan friends) loved it!

x L

Sibylle said...

Yup, totally trying this. Thank you! :-D

christine said...

this looks really good, Emily:)

Emily von Euw said...

@Anonymous - Thank you very much :) I have been thinking about doing a post on that but it wouldn't take very long! I never weight myself but it did seem like I gained a little at first, then it went away and i am pretty sure I have lost a bit now. I feel slimmer anyway!

Emily von Euw said...

@Jess - if you want ice cream cake - put it in the freezer! If you want more of a "cheesecake" - fridge :)

Tomi Makanjuola said...

Yum yum yum! I'm obsessed with chocolate so definitely trying this.

Anonymous said...

I just made this cake and put it in the fridge. I'm soo excited about this as it is my first raw vegan cake! I will tag you on instagram to share my results! Thank you for the recipe. I really love your blog!
Lots of love

Mani @ A New Life Wandering said...

Exactly my thoughts.

Feya Krystnica said...

Splendid recipe that brought forth a splendid result.

I ran out of dates so I replaced the ones in the crust with figs and raisins, and the ones in the cake - with raisins only.

Thanks much, Emily! Such a wonderful treat before my hubby and I start our 10-day green smoothie detox.

Susan R said...

Hi Emily, I never normally post comments but I had to say a big Thank you and wow - this cake is amazing!! I was having a birthday party for my 2 year old son and wanted a sugar free, healthy yet tasty table of party food and most importantly a healthy show stopper of a cake, this fitted the bill perfectly (once I adapted it to look like the Gruffalo by adding fruit to make the face!!!). It was loved by adults and kids alike and will now be my go to cake for future celebrations - you are a star! Thanks a million. Much love x

Anonymous said...

Any ideas for a substitution for the cashews?

Anonymous said...

I've tried this recipe twice and both results have been amazing!!! Thank you for sharing this easy yet delicious recipe. I've also done your carrot cake with cashew frosting and the result was great! Only problem - my cakes disappear far too quickly :D
I have one question though to improve my unbaking arts: how do you get your cakes out of the pan to serve it in such a beautiful way on a plate without breaking or deforming the crust??

Thank you so much for sharing your healthy and sinful cakes :)