Raw Low Fructose Mocha Cake.

This Raw Low Fructose Mocha Cake recipe looks kinda long but it really is easy! And 100% worth it!

If you love coffee you’re gonna do crazy amounts of happy dancing when you taste this cake.

Serisouly yum. Plus it looks pretty too! Win, win.

raw mocha cake

The best thing about raw cakes is that you can make them on the weekend, cut it all up and leave it in the freezer. Then take out a piece every time you feel like a little somthin somethin sweet! 

This helps with any over eating of healthy/paleo treats. We’ve all been there… right? Right!

Back to the Mocha Cake! We don’t actually drink coffee anymore but woah do we still love the taste and smell! It definitely makes for the best raw cakes.

If you love love LOVE coffee feel free to leave the cacao out and add a little extra coffee instead. Make it a Raw Low Fructose Coffee Cake! And if you’re not a coffee fan leave out the coffee and add extra cacao. It really is as easy as that! 

OK. The time is NOW for Raw Low Fructose Mocha Cake. Make it, your taste buds will thank you!

Always merrymaking,

Emma + Carla

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Raw Low Fructose Mocha Cake
Serves 10
Prep Time
2 hr 15 min
Prep Time
2 hr 15 min
stuff you need
    for the base
    1. 1 cup raw walnuts
    2. 1 cup unsweetened shredded coconut
    3. 1⁄4 cup raw cacao powder
    4. 2 tbs. coconut oil
    5. 1 tbs. rice malt syrup
    for the filling
    1. 2 cups raw cashews
    2. (soaked in water for at least an hour)
    3. 1 cup coconut milk (canned)
    4. 1⁄2 cup coconut oil
    5. 2 tbs. raw cacao powder
    6. 2 tbs. organic instant coffee
    7. 2 tbs. rice malt syrup
    8. 1 tsp 100% vanilla
    now what
    1. Line the base of a 20 cm spring form cake tin with baking paper and grease the edges with a little coconut oil.
    Start with the base
    1. In a food processor or blender, place the walnuts, coconut and raw cacao powder. Whiz these ingredients until a fine meal forms.
    2. Add the coconut oil and rice malt syrup to the bowl and whiz till combined.
    3. Press this in to the cake tin, making sure you press it out evenly, covering the entire base.
    4. Place in to the freezer.
    Now for the filling
    1. Drain and rinse the cashews and place them in to the food processor along with the coconut milk, coconut oil, rice malt syrup and vanilla.
    2. Whiz until completely smooth, this will take around 5 minutes.
    3. Pour half of the filling in to a bowl, sift and stir in the raw cacao powder.
    4. Add the coffee to the other half of the filling and whiz until smooth.
    5. Take the base out of the freezer and pour the coffee filling on top of the base.
    6. Pour the chocolate filling over the coffee filling. Carefully swirl the fillings (not too much) and make a pretty pattern.
    7. Shake the tin to even out the top and place the cake in to the freezer for around 2 hours or until set.
    8. Take the cake out of the freezer and let sit for 10 minutes.
    9. 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).
    10. Cut in to slices with a hot knife and store any left overs in an airtight container in the freezer.
    Notes
    1. Merrymaker tip: This cake has a few extra steps than the other recipes but don’t let that fool you, it’s still so simple to make.
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