Raw Vegan Orange Chocolate Cake

Raw Vegan Orange Chocolate Cake

Prep 15 min

Making time 20 min

Leave overnight in freezer  

You will need 16cm/6’3 silicone round cake mould.




  • 100 raw walnuts
  • 2 tablespoon raw cacao powder
  • 2 tablespoon raw cacao nib
  • 2 tablespoon melted raw cacao butter or melted coconut oil
  • 4 pitted large medjool dates (80-90g)
  • pinch of pink Himalayan salt


Orange filling


  • 180g raw cashews (soaked2-5 hours and rinsed)
  • 1/3 cup(80ml) coconut cream or coconut milk
  • 5 tablespoon melted raw cacao butter
  • ½ cup (120ml) fresh orange juice
  • 4 tablespoon maple syrup
  • 2-3 tablespoon fresh lemon juice
  • 1 teaspoon orange zest
  • 1/16 teaspoon turmeric powder (optional for colour)
  • Pinch of Himalayan salt


Chocolate thyme filling


  • 60 raw cashews (soaked2-5 hours and rinsed)
  • ½ cup coconut cream, 120ml
  • 3 tablespoons, melted raw cacao butter, 30g
  • 3 tablespoons maple syrup
  • 3 tablespoons raw cacao powder
  • 1 teaspoon fresh lemon thyme leaves (more if you want)
  • Pinch of sea salt

1 tablespoon equals to 15ml. Use room temperature ingredients so the layers stay soft, silky, and spread evenly.



  • In a food processor add every ingredient for the base. Process until well processed but still slightly crumbly.
  • Press the crust into the mould.
  • In a high-speed blender place every ingredient for the orange filling and blend well until smooth.
  • Add more sweetener if you need.
  • Layer the filling above the crust. Cool in the freezer until it sets.
  • Repeat the same process for the chocolate layers.
  • Freeze the cake overnight.
  • Take out from the mould and garnish





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