This raw chocolate cake with date syrup is a rich, fudgy dessert made with wholesome ingredients and no baking required. Featuring a naturally sweet almond base and a smooth avocado–chocolate filling, it delivers deep chocolate flavor with a melt-in-the-mouth texture. Vegan, gluten free, and refined sugar free, it’s an indulgence you can enjoy with confidence.
Why You’ll Love This Recipe
This recipe is simple yet impressive, coming together quickly in a food processor with minimal effort. The contrast between the nutty almond base, the creamy chocolate filling, and the toasted coconut topping makes every bite satisfying. It’s perfect for warm days, special occasions, or anytime you want a decadent dessert without turning on the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the almond base
60 g raw almonds
45 g date syrup
For the chocolate filling
2 ripe avocados (about 170 g peeled and pitted)
110 g date syrup
40 g unsweetened cocoa powder
80 g coconut oil, melted and cooled to lukewarm
1 tablespoon vanilla extract
2 tablespoons toasted coconut flakes
Directions
Add the almonds to a food processor and blend until finely ground. With the processor running, pour in the date syrup and continue blending until the mixture becomes sticky and evenly combined.
Line the bottom of two small springform pans, each about 10 cm in diameter, with parchment paper. Divide the almond mixture between the pans and press it evenly into the base. Place the pans in the freezer while preparing the filling.
Melt the coconut oil and allow it to cool until just lukewarm.
Scoop the avocado flesh into the food processor. Add the cocoa powder, date syrup, and vanilla extract. Process until smooth. With the motor running, slowly pour in the melted coconut oil and blend just until fully incorporated.
Remove the pans from the freezer and divide the chocolate filling evenly over the bases. Smooth the tops with a spatula and sprinkle with toasted coconut flakes.
Refrigerate for at least one hour, until set but still soft and fudgy.
Servings and timing
This recipe makes two small cakes, each serving two people, for a total of 4 servings.
Preparation time is about 15 minutes, with a chilling time of 1 hour, making the total time approximately 1 hour and 15 minutes.
Variations
You can replace almonds with cashews or walnuts for a different base flavor. For a stronger chocolate taste, add an extra 10 g of cocoa powder. A pinch of ground cardamom or cinnamon can also add warmth and depth to the filling.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. For cleaner slices, you can place the cake in the freezer for 10–15 minutes before serving. This cake does not require reheating and is best enjoyed chilled.
FAQs
Can I make this cake ahead of time?
Yes, it can be prepared a day in advance and kept refrigerated until serving.
Does the cake taste like avocado?
No, the cocoa powder and date syrup mask the avocado flavor, which is mainly used for its creamy texture.
Can I freeze this cake?
Yes, it freezes well for up to one month. Thaw in the refrigerator before serving.
Is this cake very sweet?
It has a balanced, natural sweetness from the date syrup without being overpowering.
Can I use raw cocoa instead of cocoa powder?
Yes, raw cacao powder works well and adds a slightly more intense chocolate flavor.
What can I use instead of coconut oil?
Coconut oil is recommended for proper setting, but cacao butter can be used as an alternative.
Can I make one large cake instead of two small ones?
Yes, you can use one larger springform pan and press all the base and filling into it.
Is this recipe suitable for children?
Yes, it’s made with wholesome ingredients and contains no refined sugar.
How do I remove the cake from the pan easily?
Run a knife along the edge and gently release the springform ring. Chilling the cake helps with clean removal.
Can I add toppings besides coconut flakes?
Yes, chopped nuts, cacao nibs, or fresh berries work beautifully.
Conclusion
This raw chocolate cake with date syrup proves that simple ingredients can create an incredibly indulgent dessert. With its fudgy texture, rich chocolate flavor, and easy preparation, it’s a recipe you’ll want to return to again and again whenever a chocolate craving strikes.
This raw chocolate cake with date syrup is a rich, fudgy, no-bake dessert made with wholesome ingredients like avocado, almonds, and cocoa powder. Naturally sweetened and vegan, it’s a guilt-free indulgence that’s easy to make and full of deep chocolate flavor.
