Did someone say raw vegan chocolate cake?! Why, yes! Today is your lucky day because we have a delicious recipe by Christina Ross on the site, who wrote one of our recent favorite cookbooks, called Love Fed. It is an all-raw and vegan-except-for-honey (or what Christina calls “Beegan”) dessert recipe book. Now, before you get your panties in a twist over the honey thing, please remember that we are all on a journey toward conscious eating, and any honey in recipes can easily be replaced by Bee Free Honee (we love this!), maple syrup, or agave nectar.
And get this. Christina is sharing a very exciting recipe from the book with our wonderful World of Vegan readers! This recipe is incredible because it takes a favorite decadent dessert that is in no way healthy, and transforms in into one that is equally delicious while also nourishing our bodies with vitamins, minerals, fiber, healthy fats, and other healthful elements. It should really win an award. But without further ado, here is Christina’s recipe for Triple-Layer Raw Vegan German Chocolate Cake!
Why You Should Make This Raw Vegan Chocolate Cake
If you’ve ever found yourself wishing you could enjoy a delicious slice of chocolate cake but don’t you follow a completely or primarily raw diet, this recipe is for you! This cake is also perfect for surprising a loved one on their birthday or special occasion.
No Oven, No Problem – This cake is absolutely perfect for making on a hot summer day when turning on the oven is one of the last things you’d want to do. There is absolutely no heating involved in the making of this amazing cake so you can have your cool and eat it, too!
Family Fun – One of the other bonuses of not having to turn the oven on for this recipe is that it’ll be a bit safer to get any little ones involved in the making of this raw cake! We can’t guarantee that it won’t be any less messy, though!
Feel Like a Cake Boss – Sure, you could probably find a vegan cake at a local store or bakery and call it a day. But if you make this recipe, you’ll be able to feel like you’re a total Cake Boss, about to wipe out the rest of your competition on live television and claim eternal victory!
This raw vegan chocolate cake is awesome for several reasons, including but not limited to the fact that it’s gluten-free, soy-free, and full of nutritious ingredients. While you should always feel free to enjoy dessert however much you’d like, this cake is great for people with food sensitivities. This cake features several awesome ingredients and we’re highlighting just a few of them right here:
Cool Coconut Cream – Coconut cream serves as the main base for the frosting and is perfect for creating this luscious cake! Did you know that coconut cream contains important minerals such as potassium, magnesium, and folate? It’s also got high levels of fat to keep you energized throughout the day!
Amazing Almond Butter – Almond butter is full of vitamins such as vitamin E, high in protein, and absolutely delicious! This creamy nut butter blends beautifully with the chocolatey layers of the cake and offers a great, nutty flavor. If you’re sensitive to nuts, you could try substituting with a seed butter or tahini instead!
Powerful Cacao Powder – Cacao powder comes from the cacao bean and offers a deep flavor with no added sugar. It is also rich in flavonoids which have been shown to help lower blood pressure and support overall blood flow health.
How to Serve Up Your Raw Vegan Chocolate Cake
So your cake is made and you’re ready to dig in! But wait! What if you have 15 people over for a party and you need a few extra dishes to round everything out? Fear not, dear friend! We have some irresistible ideas to help you out:
Nice Cream or Ice Cream – Is a slice of cake complete without a scoop of ice cream? We’d say it’s not! If you want to keep things raw, whip up a serving or two of some fresh nice cream.
Add Some Fruit – If you want a quick and simple way to add some color alongside your cake, an easy answer is to prepare a fruit salad! You can even pick out certain fruits such as strawberries and blackberries to add to a cake slice! Divine!
Got leftovers? Great! This raw vegan chocolate cake will keep for up to a week in the fridge and you can also freeze it! We’d recommend separating out the cake into individual slices before sticking this cake in the freezer so you don’t have to defrost huge sections of the cake at once! Plastic wrap or parchment paper are both great to use.
Triple-Layer Raw German Chocolate Cake
Author: Christina Ross
5 from 6 votes
This raw German chocolate cake recipe is a homage to my dear friend from Germany who loves dark, rich chocolate as much as I do. When I travel abroad I often bring her chocolate and she does the same for me. Given her European taste buds, she’s made a great taste tester for this recipe.
Place the coconut cream, cacao powder, coconut nectar, and vanilla bean powder in a medium bowl and whisk thoroughly. Refrigerate until firm, about 3 hours. Meanwhile, make the topping and cake layers.
To make the topping
Place the pecans, unsweetened coconut, vanilla bean powder, sea salt, and coconut nectar in a food processor. Process until the crumbs stick together lightly when you pinch the mixture between your fingers. You are looking for a fluffy texture, so do not overprocess. Set aside and make the cake layers.
To make the cake layers
Place the coconut flour, almond flour, vanilla bean powder, cacao powder, coconut nectar, and almond butter in a food processor and process until a fine flour begins to stick slightly together.
Line a 41⁄2" springform pan with enough plastic wrap to come up over the sides and press one-third of the cake layer mixture into the pan. Once you have evenly pressed the mixture into the pan, gently lift up on the plastic wrap and transfer the cake layer to a plate. Repeat this process two more times. Wrap each cake layer individually in the plastic wrap and allow to firm up in the refrigerator while the frosting is firming.
Once the frosting has thickened, remove the cake layers from the refrigerator. Place one cake layer on a plate and frost completely with an offset spatula. Sprinkle one-third of the pecan and coconut topping on top of the first frosted layer, then top with the second layer. Repeat until all the layers have been added and the cake is completely frosted all the way around. Use any remaining frosting to pipe around the edges for a pretty finish or refrigerate for use with another recipe. Top the cake with the remaining pecan and coconut topping. Serve immediately or store in the refrigerator for up to 2 days.
Keyword raw german chocolate cake, vegan german chcocolate cake recipe, vegan german chocolate cake
If you try this awesomely raw recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.
Finally, we had the opportunity to ask Christina Ross some questions and we’re sharing her answers with you!
What led you to fall in love with raw vegan food?
When I met my beloved, Alex, we both decided to do a cleanse, eating only of raw foods. We both felt eating food in its natural, unprocessed state would only have benefits on our bodies. Once we gave raw foods a try for two weeks it was life changing enough that we made it a regular part of our lifestyle. We had more energy, creativity, clarity, positive thoughts, a deeper connection to body and nature, and all of these changes led to a life of being love fed.
How do you find your inspiration to create new recipes?
Love gives me great inspiration, usually I think of the person I want to create a dessert for and inspiration comes through naturally. It feels channeled and effortless when I align myself with love, perhaps because creativity is love.
What is your all-time favorite recipe in Love Fed?
It would have to be the Banana Toffee Pie. It is simple to make and full of my all-time favorite flavor and texture profiles that I always have on hand at home. I’m also drawn to any desserts with a crust.
Raw vegan chocolate cake recipe and photos by Christina Ross. Article written by Michelle Cehn and edited by Amanda Meth. Please note that this article may contain affiliate links which supports our work at World of Vegan.
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