How to Make a Raw Cake

Four Methods:Raw Chocolate CakeRaw Chocolate Cake (Using Nuts)Pecan and Raisin Log Raw CakeCoconut and Cacao Raw Cake

Raw cake refers to cake made within the cuisine genre of raw food. It doesn't involve using the standard ingredients, which could either taste less than optimal if eaten raw or might even pose a health risk. Rather, raw food cakes mimic cake-ish ingredients and produce a delicious result that is healthy, tasty and raw. They're not your traditional kind of cake but they're great substitutes.


Raw chocolate cake

  • 4 cups of oat groats
  • A pinch of salt
  • A half cup of raw cocoa powder
  • 1 and a half cups of dates
  • 2 cups of sprouted and milled oat groats
  • 6 tablespoons of raw agave or maple syrup
  • 1 whole avocado
  • 1/4 cup of raw cocoa powder
  • 1/2 cup of coconut oil
  • 1/2 cup of maple or agave syrup
  • Coconut oil

Raw chocolate cake (using nuts)


  • 1 cup walnuts
  • 1 1/2 cups of dates

Filling for cake:

  • 2 cups cashews
  • 2 tablespoons cocoa or cacao powder
  • 1 cup water
  • Juice from 1 lemon
  • 1 cup dates
  • 1/4 cup coconut or olive oil
  • 2 tablespoons maple or agave syrup
  • 1 teaspoon vanilla extract (essence)

Raw pecan and raisin log cake

  • 1 cup pecans
  • 1 1/2 cups raisins
  • 1/2 cup unsweetened shredded (grated or desiccated) coconut
  • 1 teaspoon mixed spice or cinnamon
  • 1 teaspoon vanilla extract (essence)
  • 1 teaspoon crystallized ginger, chopped
  • 1 1/2 teaspoons lime rind

Coconut and cacao raw cake


  • 1 cup almonds
  • 1/3 cup shredded or desiccated coconut
  • 1 cup chopped medjool dates (pits removed)
  • 2 tablespoons of cacao nibs

Cake filling:

  • 2 cups cashew nuts (must be prepared the day before, see below)
  • 1 cup coconut cream or very thick coconut milk
  • Flesh from 2 young coconuts
  • Sweetener of choice (liquid stevia, syrup, etc.)
  • 4 tablespoons coconut oil, melted

Method 1
Raw Chocolate Cake

  1. Image titled Make a Raw Chocolate Cake Step 1
    Prepare the oat groats. Oat groats are the most basic, unrefined form of oats. Often referred to as fresh-picked or fresh-harvested oats, oat groats are most commonly given to livestock as feed. Oats in this form digest very slowly and have a very low glycemic index value.
    • Soak and dry the oat groats. Oat groats must be soaked overnight in order to be safely consumed by humans. Soaking the oat groats will begin the breakdown process of the gluten which makes oat groats easier to digest. Dry oat groats may cause indigestion or constipation. Note that the soaking and drying process will not affect the volume of the groats, but milling them will reduce the total volume by about half. If you have extra milled oat groats, you can save them in the freezer.
    • Spread the soaked groats on a fine mesh surface such as a mill-grade sieve with a 110 inch (0.3 cm) gap between sieve wires and allow them to dry completely. The drying process can take up to six hours.
    • Process the dried groats in a food processor until a fine powder is formed. This powder can be used as a thickening agent or a flour substitute in many recipes. Remember that it’s important to let the groats dry thoroughly to prevent clumping when you mill them in a food processor.
  2. Image titled Make a Raw Chocolate Cake Step 2
    Process the dry ingredients. Add the salt, raw cocoa powder, dates and sprouted and milled oat groats to a food processor or blender. Process these ingredients until they are well incorporated. This forms the chocolate base of the raw chocolate cake.
  3. Image titled Make a Raw Chocolate Cake Step 3
    Add the syrup. Slowly add the raw agave or maple syrup to the dry, chocolate ingredients. The addition of the syrup will form a sticky and moldable batter.
    • You can add more or less syrup until you have reached the desired consistency for your raw chocolate cake. If you are concerned with the sugar content of your cake, you can substitute water and a binder such as cornstarch for some of the syrup.
  4. Image titled Make a Raw Chocolate Cake Step 4
    Form the dough into cake molds. Press the sticky batter into cupcake tins or cake molds to get the shape of the cake you want.
    • You might consider brushing the cake molds with coconut oil to prevent the batter from sticking.
    • Since this cake has no flour, it cannot be pressed into large cake molds. Molds that are fewer than 4 inches (10.2 cm) in diameter will produce the best cakes.
    • This cake batter can also be pressed into cupcake tins.
  5. Image titled Make a Raw Chocolate Cake Step 5
    Refrigerate the dough to help the cake set nicely. The dough should be refrigerated for at least six hours.
  6. Image titled Make a Raw Chocolate Cake Step 6
    Make the raw chocolate icing. Combine a whole avocado with the raw cocoa powder, coconut oil and maple or agave syrup in a food processor. Coconut oil can be used in its solid form for a fluffier icing.
    • Blend these ingredients until they form a fluffy and rich icing. Because coconut oil is solid at room temperature, this icing can be made while the cake is refrigerating. The icing can sit at room temperature without losing its consistency.
  7. Image titled Make a Raw Chocolate Cake Step 7
    Top the pre-molded cakes with the chocolate frosting and enjoy.
  8. Image titled Make a Raw Chocolate Cake Final

Method 2
Raw Chocolate Cake (Using Nuts)

Making the crust

  1. 1
    Place the walnuts into a blender or food processor. Pulse or blend to a fine consistency, powder-like.
  2. 2
    Add the dates to the blended or processed walnuts. Continue to blend or process to combine both ingredients. When they stick together, they're done.
  3. 3
    Press the blended crust mixture into the base of the cake pan. Ensure that it is patted down evenly across the pan.
  4. 4
    Place the crust base into the refrigerator to chill. Leave whole making the filling (see next).

Making the cake filling

  1. 1
    Place all of the ingredients for the cake filling into the blender or food processor. Blend or process to combine to a thick and creamy consistency. It should be free of lumps.
    • For a consistency that seems too thick, add a little extra water or syrup.
    • For a consistency that seems too thin, add a few more dates, nuts or oil.
  2. 2
    Taste to see that it is how you want the cake filling to be. When satisfied, take the crust base out of the refrigerator. Check that the base is firmed up.
  3. 3
    Pour the cake filling mixture into the prepared crust base. Ensure that it is sitting evenly across the crust base.
  4. 4
    Cover with an upturned plate, foil or plastic wrap. Place the whole cake into the refrigerator. Allow to set overnight or for a minimum of 12 hours.
  5. 5
    Cut into slices. When the cake has fully set at least 12 hours later, it is ready for serving. Cut into slices and use a spatula to transfer onto your serving plates.
  6. 6
    Serve with a topping of choice. For example, cashew nut cream, whipped cream, vegan cream, etc. You can also add a sprinkling of nuts and edible flowers on top, for decorative effect.

Method 3
Pecan and Raisin Log Raw Cake

  1. 1
    Place the pecans, raisins and coconut into a blender or food processor. Add the spice, ginger and lime rind. Add the vanilla extract. Process or blend until a smooth and thick mixture forms.
  2. 2
    Remove the mixture from the blender or food processor. Place onto a silicone mat or waxed paper. Roll into a thick log shape.
    • If you prefer, make small ball shapes, to mimic "cupcakes".
  3. 3
    Sprinkle some additional coconut over the top.
  4. 4
    Roll inside a length of parchment paper. Roll again in kitchen foil.
  5. 5
    Place the log into the freezer to set. Leave it for at least three hours to set or overnight.
  6. 6
    Remove from the freezer. Cut into even slices along the length of the log.
  7. 7
    Serve and enjoy. This can be served with cashew nut cream, whipped cream, vegan cream, etc.

Method 4
Coconut and Cacao Raw Cake

  1. 1
    Prepare the cashew nuts the day or night before making the cake. Soak them in fresh water in a bowl overnight. The next day, drain them and they're ready to use.

Making the crust

  1. 1
    Line the cake pan with parchment paper.
  2. 2
    Place the crust ingredients into the blender or processor. Blend or process on a high speed. Combine until a smooth, lump-free and thickened mixture forms.
  3. 3
    Press the crust into the cake pan. Place into the refrigerator to set as you make the cake filling.

Making the filling

  1. 1
    Place the cake filling ingredients into a blender or food processor. Blend or process until the mixture turns creamy. The filling should be smooth.
  2. 2
    Remove the crust from the refrigerator. Pour the mixed cake filling into the crust. Ensure that it sits evenly in the crust.
  3. 3
    Cover with an upturned freezer-proof plate or with plastic food wrap/kitchen foil. Place into the freezer.
  4. 4
    Leave to set overnight or for at least six hours.
  5. 5
    Cut into slices for serving. This may be served with a sprinkling of shredded or desiccated coconut over the top and a preferred sort of cream or berry coulis.

Things You'll Need

Raw chocolate cake (using nuts):

  • Blender or food processor
  • Springform cake pan, 7 to 8 inches diameter
  • Plate/foil or plastic wrap suitable for food
  • Knife for cutting
  • Serving plates

Pecan and raisin log raw cake:

  • Blender or food processor
  • Silicone sheet or parchment paper, for rolling on
  • Parchment paper, for wrapping up
  • Foil, for wrapping up
  • Knife for cutting
  • Serving plates

Coconut and cacao raw cake:

  • Blender or food processor
  • Springform cake pan, 7 to 8 inches diameter
  • Parchment paper
  • Knife for cutting
  • Serving plates

Article Info

Categories: Cakes