Can we get a heck yeah for Paleo Vegan Triple Chocolate Raw Cake?! HECK YEAH! We always think it’s funny when we call something vegan and paleo. Mainly because it’s a fairytale myth that paleos and vegans aren’t friends.
Which is a huge, big, fat lie because we’re friends with heaps of vegans… and really, we aren’t even 100% paleo anyway because we love sprouted grains and good quality cheese sometimes oh and the other day we ate corn chips. Yep, we did. They were organic and cooked in good oil though and oh sheesk they were delish.
Anyway, the point is that this triple chocolate raw cake is both paleo and vegan. The most important point to keep in mind is that this cake is ridiculously yum and it’s also pleasing to the eye. You may think this layered cake of goodness is hard to make.
That thought right there is wrong. It’s easy pease. It might take a little longer that a normal 1 layer raw cake but trust us… the extra 10 minutes it takes to make this cake have 4 layers is totally worth it!
When you make it, be sure to share a pic with us on social media so we can share it with the whole wide world! Yay!
Always merrymaking,
Emma + Carla
P.s if you LOVE this cake, then you’ll also love all the sweeties that feature in our book Make It Merry! Over 70 recipes to make you drool (and feel and look AWESOME!). Now available in hard copy and eBook! Check it out!
P.p.s remember to soak your cashews overnight!
- 1 1/2 cups walnuts
- 1/4 cup desiccated coconut
- 1/4 cup coconut oil
- 2 tbs. cacao
- 1 tsp. 100% vanilla extract
- Pinch of salt
- 2 cups cashews soaked in water overnight
- 1 1/2 cups coconut milk (canned)
- 1/2 cup coconut oil
- 1/4 cup natural sweetener of choice
- 5 tbs. raw cacao powder
- 1 tsp. 100% vanilla extract
- Pinch of salt
- 1/2 cup coconut oil
- 1/3 cup tahini
- 1/4 cup coconut milk (canned)
- 2 tbs. ghee/butter (coconut oil for vegan!)
- 2 tbs. natural sweetener of choice
- 1 tsp. 100% vanilla extract
- Pinch of salt
- Line the base of a 20 cm (8 inch) spring form cake tin with baking paper and grease the sides with coconut oil.
- Start with the base.
- In a food processor or blender whiz all ingredients on high speed until a crumbly butter forms.
- Transfer the base in to the cake tin and press down firmly and evenly to cover the entire tin.
- Place in to the freezer. Now on to the filling.
- Drain the cashews and place in to the food processor along with all the other ingredients, except the raw cacao powder.
- Whiz for 5 minutes on high speed until extremely smooth.
- Add 2 tbs. raw cacao powder and whiz on low speed until combined.
- Pour half the filling on top of the base and place in to the freezer for at least 10 minutes.
- Add another 3 tbs. raw cacao powder to the remaining filling and whiz again until combined.
- Slowly pour the remaining filling on top of the first half. Place back in to the freezer.
- Now on to the white choccy topping.
- Place all of the topping ingredients in to the blender.
- Blend on medium speed until super smooth.
- Spread the topping evenly on to the chocolate filling. We like to do a pretty swirl pattern!
- Place back in to the freezer for around an hour and a half or until set.
- Once the cake is set take the cake out of the freezer and rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
- Cut in to slices with a hot knife and enjoy!
- Store leftovers in the freezer and thaw out when you’re ready for a slice of epic raw cake (we recommend one slice a week!).
- You could skip a layer and just do the base, chocolate filling and white choc filling if you're trying to save some time! 🙂 3 layers is still pretty amazing!