fbpx

Double Chocolate Fudge Cake

Vegan Double Chocolate Fudge Cake

I recently moved and this raw, vegan Double Chocolate Fudge Cake was the first dish I made in the new kitchen. This cake is a combination and modification of two recipe components in my online Raw Desserts Chef Certification Course. 

I love how recipes are so versatile and you can switch them up and make something new! The crust is modified from an Ice Cream Cake (yes, all raw and vegan) I teach in my online course.

And the filling is a modified chocolate truffle recipe from my online course. I topped it off with a double chocolate frosting I had leftover from a private training I recently did.

This cake is raw, vegan, gluten-free and packed full of nutrition. Raw cacao contains a lot of healing nutrients such as magnesium and iron.

Here are just some health benefits of this wonderful superfood called Cacao:

  • Improves Mood: Cacao contains anandamide – known as the bliss molecule, which creates a feeling of euphoria.
  • Aphrodisiac: Cacao contains phenethylamine, which triggers the release of endorphins and pleasurable opium-like neurochemicals. These often release naturally when we fall in love and during sexual activity
  • Prevents Cardiovascular Disease: Flavanols an anti-inflammatory and heart protective antioxidant found in raw cacao may protect against cardiovascular disease, reduce the risk of stroke, and help improve blood circulation.
  • Prevents aging: Polyphenol antioxidants found in cacao belong to the same group of antioxidants as green tea and red wine. These anthocyanins (found in dark-colored fruits) and catechins (found in green tea) protect our cells from premature oxidation or destruction and can keep us looking and feeling younger longer.
  • Combat Fatigue: With one of the highest concentrations of magnesium found in this natural food source. Magnesium also helps to protect against osteoporosis, reduces type II diabetes, and lowers blood pressure.
  • Healthy fats: Your body needs fat contrary to what some health practitioners preach. Fats are the helpers that create chemical reactions for: growth, immune function, and metabolic function. Healthy fats found in raw cacao are similar to the monounsaturated fat found in olive oil.

Read more: here

See, as far as I’m concerned, the health benefits are FAR way too good not to consume raw cacao!

Enjoy this raw ,vegan Double Chocolate Fudge Cake and drop me a comment to let me know how you liked it!

Vegan Double Chocolate Fudge Cake

Double Chocolate Fudge Cake

Raw, Vegan, Gluten-Free Double Chocolate Fudge Cake.
Course Dessert
Servings 3

Equipment

  • Blender
  • Food Processor
  • 3 @ 2" chef rings or 1 @ 4" spring form pan

Ingredients
  

Chocolate Cake Crust

  • 3/4 cup almonds soaked and dehydrated
  • 1/4 cup + 2 tbsp desiccated coconut
  • 3 tbsp oat flour
  • 1/4 cup + 2 tbsp coconut sugar
  • 1/4 cup + 2 tbsp cacao powder
  • 1/8 tsp himalayan salt
  • 3/4 cup dates soaked and pitted
  • 3 tbsp cacao butter melted
  • 1 tbps tamari
  • 1 tsp vanilla extract preferably alcohol free
  • 1/4 cup + 2 tbsp cacao nibs

Double Chocolate Fudge Filling

  • 1 1/2 cups cacao powder
  • 1 cup coconut nectar or maple syrup
  • 1/4 cup almond butter raw or roasted
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract preferably alcohol free
  • 1/8 tsp himalayan salt
  • 100 g cacao butter melted
  • 1/2 cup coconut oil melted
  • 1/4 cup almond milk at room temperature

Instructions
 

Chocolate Cake Crust

  • Process all dry ingredients except cacao nibs in a food processor until batter forms a flour.
  • Add rest of ingredients, except cacao nibs, and process until batter starts sticking
    together.
  • Add cacao nibs and pulse until combined (cacao nibs stay chunky for texture).
  • Press cake batter into the bottom of three 2" chef rings on a lined tray OR the bottom of a 4" springform pan.
  • Set in fridge while making truffle filling.

Double Chocolate Fudge Filling

  • Blend all ingredients in a high-speed blender except coconut oil, cacao butter and almond milk until smooth.
  • Add remaining ingredients slowly to the blender while it’s running on low and
    blend until incorporated. Be careful not to over blend or the oils will separate. 
  • Pour into ring molds or springform pan, filling up to the top and pat on the counter to remove air bubbles.
  • Set in freezer overnight.
  • Remove from freezer, let thaw for 15 to 30 minutes and remove from forms. Decorate with cacao nibs, cacao powder and or chocolate sauce.
Keyword dessert, gluten-free, no-bake, vegan

 

Crystal-Bonnet

Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

subscribe to download my free plant-based recipe Book!

raw desserts chef certification

Online Course
Scroll to Top