Raw Vegan Chocolate And Raspberry Birthday Cake Recipes

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RAW VEGAN CHOCOLATE AND RASPBERRY CAKE



Raw Vegan Chocolate and Raspberry Cake image

This is a recipe for raw vegan chocolate and raspberry cake, ready in less than half an hour! You can make this raw vegan chocolate cake with other berries too!

Provided by Ruxandra Micu

Categories     Desserts

Time 30m

Number Of Ingredients 13

Crust
120g (2 cups) raw walnuts
50g (½ cup) carob powder
a pinch of sea salt
175g (1 cup) dates, pitted
Chocolate cream
85g (¼ cup) honey (or any other healthy sweetener)
3 bananas, ripe
35g (⅓ cup) carob
2 Tbsps psyllium husks
Garnishing and filling
190g (about 1 ½ cups) raspberries
5 Tbsp dark chocolate flakes, I used 85% cocoa

Steps:

  • Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
  • Divide the mixture in two and form two balls. Place these balls in the fridge.
  • Place the bananas, carob/cocoa, psyllium husks and honey in your food processor and mix well until you get a smooth paste.
  • Cover the cake form with a plastic wrap. Put one crust ball in your cake form and spread it evenly. Tip: Place a piece of plastic wrap over the crust and start pressing and spreading. This way it won't stick to your fingers and you'll manage to spread it evenly really quick.
  • Spread some chocolate cream on top (6-7 tbsp). Sprinkle the raspberries and press them gently into the chocolate cream.
  • 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.)
  • Add the remaining chocolate cream.
  • Garnish with raspberries and dark chocolate flakes.
  • Put in fridge for at least 2 hours before serving.

Nutrition Facts : Calories 101 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 3 grams fat, Fiber 4 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, Sodium 19 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

RAW VEGAN CHOCOLATE AND RASPBERRY BIRTHDAY CAKE



Raw Vegan Chocolate and Raspberry Birthday Cake image

Make and share this Raw Vegan Chocolate and Raspberry Birthday Cake recipe from Food.com.

Provided by gourmandelle

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

3 cups walnuts
2/3 cup cocoa (or carob)
1 pinch sea salt
1 cup dates, pitted
1/4 cup honey (or any other healthy sweetener)
3 bananas, ripe
1/3 cup cocoa (or carob)
1 1/2 cups raspberries
5 tablespoons dark chocolate (I used 85% cocoa dark chocolate flakes)

Steps:

  • Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
  • Divide the mixture in two and form two balls. Place these balls in the fridge.
  • Place the bananas, carob/cocoa and honey in your food processor and mix well until you get a smooth paste.
  • Place one crust ball in your cake form and spread it evenly.
  • Spread some chocolate cream on top (4-5 tbsp).
  • Sprinkle the raspberries and press them gently into the chocolate cream.
  • 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.).
  • Put some parchment paper on a large plate.
  • Turn the cake upside down and put it on the plate.
  • Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.
  • Place in fridge for at least 2 hours before serving.

Nutrition Facts : Calories 325.4, Fat 21.8, SaturatedFat 2.9, Sodium 50.8, Carbohydrate 32.6, Fiber 6.6, Sugar 18.6, Protein 7.1

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