Raw vegan chocolate caramel swirl cake recipe feature

Raw vegan chocolate caramel swirl cake recipe

Oh wow this raw vegan chocolate caramel swirl cake recipe is all kinds of amazing. We made it for our amazing friend Jasmin… for her 40th Bday! It was such a special day celebrating her magic!

We ate delicious food, drank kombucha, played with crystal beads and made pretty bracelets.

We actually interviewed Jas on the Get Merry Podcast a few weeks ago. We chatted all things beauty, skin and living in alignment to your heart. Oh it was such a fun and connected chat, TUNE IN HERE.

As you can see there are a few steps to this raw vegan chocolate caramel swirl cake recipe but it’s definitely worth it! The cake was a show stopper and perfect for your next celebration. Especially that top chocolate layer!

We have a bunch of other raw vegan cakes on the blog, check these other epic recipes here! Our favourite recipes are the snickers cake, Gaytime cake and vegan 3 layer chocolate cake. Oh and course the salted caramel slice!

OH and also, all these recipes are on the Get Merry App!

If you make any of these delicious recipes let us know! Share a pic with us, we’d love to see them. 

Always merrymaking,

Emma + Carla

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Raw vegan chocolate caramel swirl cake

Prep Time3 hrs
Total Time3 hrs
Servings: 16

STUFF YOU NEED

FOR THE BASE

  • 1 1//2 cups almonds
  • 1 cup shredded coconut
  • 2 tbs raw cacao
  • 2 tbs coconut oil
  • 1 tbs xylitol or erythritol
  • 1 tsp 100% vanilla extract

FOR THE CHOCOLATE FILLING

  • 1 1/2 cup raw cashews soaked in water overnight, then drained
  • 1 cup coconut milk canned
  • 1/3 cup coconut oil
  • 1 tsp 100% vanilla extract
  • 4 tbs xylitol or erythritol
  • 2 tbs raw cacao powder

FOR THE CARAMEL SWIRL

  • 1 1/2 cup dates soaked in boiling water for 10 mins then drained
  • 1/4 cup coconut milk canned
  • 1/4 cup coconut oil

FOR THE CHOC TOPPING

  • 1/2 cup coconut oil
  • 1/2 cup raw cacao powder
  • 1 tbs xylitol or erythritol

NOW WHAT

  • Line a 24 cm (10 inch) spring form cake tin with baking paper.

FOR THE BASE

  • Place all the base ingredients in to a food processor or blender. Whiz until well combined, it will become almost a smooth butter. Yum!
  • Press the mix in to the prepared tin to cover the entire base, ensure it is even.
  • Set aside.

FOR THE CHOCOLATE FILLING

  • Using the food processor (don't worry about washing it!) place all the filling ingredients and whiz until completely smooth (it will take around 5 minutes).
  • Pour this delicious mixture over the top of the base and place into the freezer for about 20 minutes.

FOR THE CARAMEL SWIRL

  • Using the food processor (again, don't worry about washing it) add all the ingredients and whiz until completely thick and smooth.
  • Pour the caramel on top of the chocolate filling and use a spoon to lightly swirl the two fillings together.
  • Place into the freezer.

FOR THE CHOC TOPPING

  • Using the food processor (again, don't worry about washing it) add all the choc topping ingredients and whiz until completely smooth. The friction from the blending will melt the ingredients together nicely.
  • Take the cake out of the freezer and pour the choc topping on top.
  • Place into the freezer for at least 2 hours or overnight.
  • Gently release the springform and slice with a hot knife, we actually cut ours into squares.
  • Enjoy!

MERRYMAKER TIP

Place leftovers in an airtight container in the freezer.
If leaving the cake in the freezer overnight, you will need to take out 30 minutes before slicing and serving to ensure it softens up.