Sugar-Free Raw Chocolate Cake

There are some recipes that never leave your kitchen, no matter how many years go by. This raw chocolate cake is one of mine. I’ve been making it for over a decade, and it’s still a family favorite. Rich, creamy, and deeply satisfying, it’s the kind of dessert that feels indulgent while still being made from whole, nourishing ingredients.

Even though the silky frosting is made with avocado, you’d never know it. The chocolate flavor shines through, and the texture is pure decadence. My teenagers ask for this cake often—and if you’ve ever tried to please teenagers with a dessert that happens to be healthy, you’ll understand just how big that is.

Gluten-Free, Dairy-Free, Sugar-Free

The dense, fudgy base comes together from nuts, dates, and cacao, while the frosting whips up into a luscious chocolate frosting.

A perfect no-bake recipe to keep in your back pocket for birthdays, gatherings, or anytime you want something sweet but wholesome.

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Prep time: 15 minutes
Cook time: raw
Yield: 1 small cake, 5-6 regular size slices

Ingredients

Cake Mixture:

• 3 cups walnuts or almonds

• 1 cup dates

• 2/3 cup of raw cacao or cocoa

• 1/4 teaspoon sea salt

Frosting Mixture:

• 1/3 cup dates

• 1/4 cup local honey

• 1/3 cup raw cacao or cocoa

• 1 avocado

Supplies

• food processor

• glass cake platter

• blender

• spatula

Instructions

1. Process the cake mixture in a food processor. I find it is easier to blend everything together except for the dates, then add them in at the end, one by one. This mixture needs to be moist enough to form the cake layer by hand - add a few more dates if the mix is too dry.

2. Form the cake with your hands on a platter or cake server. Add a drop or two of olive oil onto your hands before you form the cake. You will want to press hard to bind all the ingredients so your cake is solid instead of crumbly.

3. Blend the frosting ingredients together in a powerful blender. This mixture is quite easy to make compared to the cake mixture.

4. Spread the frosting across the cake top and sides. Chill for at least one hour before serving.

Let Us Know

Have you tried this recipe? Share your thoughts in the comments below—I’d love to hear how it turned out for you!

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