Raw Vegan Chocolate and Raspberry Birthday Cake Recipe

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2 votes | 5777 views
Prep time:
Servings: 8 servings


Cost per serving $2.42 view details


  1. Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
  2. Divide the mixture in two and form two balls. Place these balls in the fridge.
  3. Place the bananas, carob/cocoa and honey in your food processor and mix well until you get a smooth paste.
  4. Place one crust ball in your cake form and spread it evenly.
  5. Spread some chocolate cream on top (4-5 tbsp).
  6. Sprinkle the raspberries and press them gently into the chocolate cream.
  7. Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries - without the plastic wraps, of course. It is easier this way and you won't crush the raspberries.)
  8. Put some parchment paper on a large plate.
  9. Turn the cake upside down and put it on the plate.
  10. Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.
  11. Place in fridge for at least 2 hours before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 132g
Recipe makes 8 servings
Calories 381  
Calories from Fat 149 39%
Total Fat 17.45g 22%
Saturated Fat 3.18g 13%
Trans Fat 0.01g  
Cholesterol 1mg 0%
Sodium 36mg 2%
Potassium 493mg 14%
Total Carbs 55.78g 15%
Dietary Fiber 8.2g 27%
Sugars 37.74g 25%
Protein 6.87g 11%
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