Raw Black Forest Cake

black forest cake gluten free raw dessert special occasion Dec 18, 2020

Serves: 12 large pieces 

Time: 1 hour (plus time to set layers in the freezer in between, approx 5 hours)


Base layer:

1 1/2 cups almonds, ground

8 medjool dates (soaked)

1/4 cup raw cacao

1 -2 tbs melted coconut oil*

Creamy white choc layer:

200 gm soaked raw cashews

200 gm melted raw cacao butter

3 tbs maple syrup

80 gm coconut butter, melted

1 1/2  tbs sunflower lecithin

200 ml coconut cream

pinch of vanilla bean powder

Berry layer:

2.5 cups of berries (whatever is your favorite, I used raspberries and blueberries)

2 tbs melted coconut oil

Chocolate top layer:

400 ml can of coconut cream

1/3 cup raw cacao

1/3 cup coconut sugar

2 ts grass-fed gelatin* 


Fresh local cherries

70% dark chocolate, melted and drizzles over the top


Line a cake tin with baking paper (this helps to prevent sticking)

Make the base

In a food processor blend the ingredients in the base.

Once combined, tip into the prepared tin and press the mixture down firmly, use the back of a metal spoon to smooth over and make the layer even. Place in the freezer.

Make the creamy white choc layer

Drain the cashews and put them in the food processor with the melted raw cacao butter, maple syrup, and melted coconut butter. Blitz until you have a nice smooth consistency.

Add in the coconut cream, vanilla, and sunflower lecithin (if using) blitz again until you have a very smooth and creamy mixture.

Pour over the base layer of the cake and place back in the freezer to set for at least 1-2 hours.

Make the berry layer

Place fresh or frozen berries into a food processor and add in the melted coconut oil. Blitz to combine, enough to get a smooth consistency. If you want to you can put the mixture through a sieve to get rid of the berry pips but only if you think you need to!

Pour this layer onto the frozen white choc layer and put it back in the freezer for at least one hour.

Make the chocolate mixture

Put coconut cream, sugar, cacao, and gelatin into a pot on the stove (or thermo if you have one) you want to heat it enough to dissolve the gelatin and combine/dissolve the sugar too but don't boil it! When combined, and thick and creamy, cool the mixture down before pouring it onto the berry layer of the cake. Tap tin down on the bench a couple of times to get rid of any air bubbles, place back in the freezer for at least one hour.


Melt the dark chocolate in a double boiler on the stovetop and drizzle over the cake however you like. Top with fresh, local cherries and enjoy!

Get the cake out of the freezer and let it thaw for about 4 hours in the fridge before you plan to eat/ serve it.


*Check which brand of gelatin you're using and how much it will take to "set" your volume of liquid.

*For the base layer just add one tbs of coconut oil first and see if you need to use more. if it doesn't stick together in your fingers and is too crumbly add a little bit more.

* To make this recipe vegan, replace the gelatin with Agar Agar in the same quantities.


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