The Chocolate Coconut Raw Cake

Why is eating raw good for you?

When you do not cook for you all the enzyme in the products are still there, usually when you cook food about 50% of all the nutrients are killed by the process. Eating raw cakes and sugars allows you to avoid dairy and gluten. As Good Food stated ‘raw is becoming more popular with home cooks,’ so become a part of the raw eating and check out this recipe below.

Raw Coconut Cake



For the base:

500g Dates

300g Macadamia Nuts

For the cake layer:

400g Cashews

125 ml Maple Syrup

1 teaspoon of ground Cinnamon


2,5 tablespoons of Pure Cocoa Powder

25ml Coconut Oil

50ml Coconut Milk

Pinch of Salt



Soak the cashew nuts in water for minimum of four hours

Layer the springfoam with baking paper



The first and most important thing to do is to soak the cashew nuts in water for minimum four hours. It will allow them to become tender and very creamy.

Continue on to the base of the cake. Take the macadamias and pulse them through a food processor until they have blended extremely well. Add in all the dates and pulse them through. When the mixture starts looking like paste and quite sticky, it means that it is ready.

Take the mixture and layer it on the springfoam. If you don’t have baking paper then use coconut oil to oil the springfoam so that the mixture doesn’t stick to it. Make sure the push the mixture well so that it begins looking like a layer of a cake. When you have done that, put the sprinfoam in the fridge so that the initial layer can start cooling down.

The second and final layer is extremely easy. Drain the water from the cashew nuts that have already been soaking. Put the nuts in side the food processor and begin blending them. Whilst the mixture is blending add the cocoa powder, maple syrup, cinnamon and coconut milk. Whilst you are letting it blend for another two minutes heat up the coconut oil so it becomes liquefied. It requires very little heat, so there is no need to put up the gas too much. After that is done add the coconut oil and salt to the mixture and process one last time.

When you feel that the mixture is creamy enough its time to layer it on top of the first layer of the springfoam. Don’t worry about being messy this chocolate cake is supposed to look quite rusty. Put the cake for the fridge and let it rest for another five hours.

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