Nut Free Raw Paleo Choc-orange Cake Recipe.

chocorange no bake cake 2

We love our raw cakes. They are probably the easiest and most delicious desserts….ever. We have been experimenting a little and swayed from our original favourite (the choc-raspberry) to bring you this jaffa inspired nut free raw paleo choc-orange cake (we never even liked jaffas but this is actually really really good).

We dedicate this recipe to our readers who can’t eat nuts (poor things) as this one features sunflower kernels.

Always merrymaking,

e + c

nut free raw paleo choc-orange cake.
stuff you need
for the base
  1. 1 cup of sunflower kernels
  2. 1/4 cup of raw cacao
  3. 1/4 cup of unsweetened desiccated coconut
  4. 1 tbs stevia (we love natvia)
  5. pinch of salt
  6. 3 tbs. coconut oil melted
  7. 1 tbs. raw honey
for the filling
  1. 2 cups of sunflower kernels
  2. 1/3 cup of coconut oil melted
  3. 2 cups of coconut milk
  4. 1 tbs. stevia (we love natvia)
  5. 3 tbs. raw cacao powder
  6. 2 oranges
now what
  1. In a small saucepan of water, place the oranges until they are completely immersed.
  2. Bring the water to the boil and then turn down to simmer for around 50-60 minutes (you can do this the day before).
  3. The oranges should be soft enough to poke with a skewer.
  4. Line a 24cm cake tin with baking paper.
Now for the base
  1. whiz the sunflower kernels in a food processor (or vitamix) until a fine meal forms.
  2. Transfer the sunflower meal into a bowl. Add raw cacao, desiccated coconut, stevia, salt and mix until combined.
  3. Pour in the melted coconut oil and raw honey, mix well.
  4. Press the mixture firmly into the base of the cake tin, make sure it is even and compressed.
  5. Place the base into the freezer (for around 10-15 mins).
For the filling
  1. whiz the sunflower kernels in a food processor (or vitamix) until a fine meal forms.
  2. Add the melted coconut oil, coconut milk, stevia and whiz until well combined.
  3. Transfer half of the mixture into a bowl and leave the other half in the food processor.
  4. Roughly chop the soft oranges and add to the food processor.
  5. Whiz until the mixture is smooth.
  6. Spread the mixture onto the base making sure it is even.
  7. Place in the freezer for at least 15 minutes.
  8. Back to the filling that was left in the bowl. Transfer this back into the food processor (give it a rinse before hand).
  9. Add the raw cacao powder to the mixture and whiz until really smooth.
  10. Take out the cake tin from the freezer and spread the chocolate filling mix on top of the orange mix, again, making sure it is even and smooth on the top.
  11. Return the cake to the freezer for a further 45 mins (minimum).
  12. To serve, lift the cake carefully out of the tin and let sit for 20 minutes.
  13. With a hot knife cut slices of cake and serve with some nasty-free chocolate on top!
  14. That looks like a lot of steps but it really is super easy and of course, delish!
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