Raw Raspberry & Chocolate Cake

It’s Macs b’day this weekend which means I have an excuse to make a cake, as opposed to always just making cakes for no apparent reason #winning. 

His request was raspberry & chocolate cake so I have made this raw, dairy free, gluten free and refined sugar free cake for him. We are heading up to the snow with my family for the weekend so I am sure it will be on the menu for dessert and breakfast. 🙂

S xx

Serves 10 / Prep Time - 30 min / Cook Time - 3 hr 


  • 1.5 cups almonds (or any nuts)
  • 1/2 cup shredded coconut
  • 10 - 15 medjool dates (start with 10 and add more if it hasn't clumped together)
  • 2 tbsp cacao powder
  • 2 tbsp of rice malt syrup or coconut nectar


  • 3 cups of cashews
  • 1/2 cup coconut oil (melted)
  • 1/2 cup almond or coconut milk
  • 2 tbsp of rice malt syrup or coconut nectar
  • 1 tsp vanilla bean powder
  • pinch of sea salt

Chocolate Layer:

  • 2 tbsp cacao powder
  • 1 tbsp rice malt or coconut nectar (optional)

Raspberry layer:

  • 2 cups raspberries (frozen or fresh)
  • Topping
  • 1 cup raspberries (fresh are best)

Chocolate Syrup:

  • 1/4 cup coconut oil (melted)
  • 1 tbsp rice malt syrup or coconut nectar
  • 1 tbsp cacao powder


  1. Blend all of the base ingredients together until well combined and clumping together. The firmly press down into a round tin. Place in the freezer.
  2. Blend all of the base ingredients together until smooth and a runny consistency. (add more milk if needed.) Than separate the mixture into two halves.
  3. To make the chocolate layer, place half back in the food processor with the cacao powder and rice malt or coconut nectar. Blend until well combined.
  4. Pour the chocolate mixture onto the base, evenly spread and place back in the freezer.
  5. Meanwhile add the second half of the mixture back into the processor with the raspberries. Blend until well combined.
  6. Once the chocolate layer is firm, sprinkle raspberries over the top and then pour raspberry mixture onto the chocolate and evenly spread. Place back into the freezer until firm.
  7. To make the chocolate blend the coconut oil, rice malt of nectar and cacao powder together.
  8. Once the cake is firm and frozen, place raspberries on top of the cake and drizzle chocolate sauce over it.
  9. Enjoy


  1. Keep in the freezer but place the cake in the fridge 2 - 3 hours before serving.
  2. Easiest to cut with a knife that has been placed under warm water first.
  3. Cacao powder and raspberries are a high source of antioxidants.