This easy raw flourless chocolate cake is really delicious! No flour, no refined sugar, no bake, no mess, no strange ingredients.


The cake is just rich, moist chocolatey goodness and wholesome ingredients. I chose to keep it simple and just dressed it with some mixed nut and a bit of salt (because salt really makes the topping layer stand out!!). There are so many ways to dress this cake up though!!  Maybe you love coconut, so you can try adding in some coconut and top with coconut shavings. You could use fresh berries as topping – strawberries, raspberries, dried fruit etc. The sky is the limit 😉


Cake ingredients:

150 g medjool dates (pitted and presoaked to soften then strained. Note: soak for a few hours in warm water, or cover with boiling water and soak 15-20 minutes if you don’t care for the recipe to remain raw)

150 g almond meal

50 g sugar free cocoa powder 

1 tbsp pure vanilla extract (or a pinch of raw ground vanilla beans)

4-6 tbsp water


Topping chocolate layer:

1 dl coconut oil soft

1/2 dl cocoa powder

1 tsp pure vanilla extract


Optional topping of your choice.


Place dates, almond meal and cocoa powder in a food processor and process, add the water spoon by spoon,  until everything is thoroughly combined and mixture forms a ball. Transfer batter into a 16 cm springform pan and press down firmly and evenly to form the cake. I did this using my fingers first, and then I put a piece of parchment paper on top and pressed the cake down even more using a spoon to get the surface nice, even, and smooth. Place cake in the fridge.

Combine the ingredients for the topping chocolate layer, until smooth (mine was liquid because of the summer heat so I placed the bowl in the fridge for about 15 minutes and mixed well before use). Pour the chocolate mixture over the cake and use a spatula to spread it evenly and smoothly over the top. If you want your toppings to set into the cake, top the cake now. (If you’re using fresh toppings, like berries, etc., add them on prior to serving instead).

Place the cake in the fridge for a couple of hours to let it set and chill. Remove from pan (carefully, as it can stick to the sides a bit). Place on a serving plate, top with any additional toppings, and keep the cake refrigerated until ready to serve.



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