Raw Chocolate Cake

This raw chocolate cake smothered in creamy cacao frosting and decorated with fresh strawberries, cacao nibs and coconut flakes is our kind of celebration cake. So if you’re looking for a cake to make for Mother's day (or any other day you’re celebrating), we’ve got you covered. Super decadent, delicious and easy peasy to put together, it’s the perfect way to show our mums how much we love them. #happymothersday

For the Cake
2 cups coconut flour
1 cup CHOC Chick Cacao Powder
2 ½ cup coconut milk
1 cup water
½ cup maple syrup
½ cup coconut sugar
½ cup CHOC Chick Cacao Butter beans, melted (approx. 52 beans)
Pinch of salt
For the Frosting
1 cup coconut butter, melted
1 cup light coconut milk
½ cup maple syrup
½ cup. CHOC Chick Cacao Powder
A punnet of fresh strawberries (for the middle and the top)
A sprinkle of CHOC Chick Cacao Nibbles
A sprinkle of coconut flakes
2 x 5 inch spring form pans



Put all of the ingredients for the cake into a large mixing bowl or food processor, and combine well.

Line the spring form pans with baking paper, and then divide the cake mixture between the two, making sure you press the mixture down tightly. Then put the two cakes into the freezer for up to an hour to firm up.



To make the frosting, simply combine all of the ingredients together and once the frosting has thickened, it’s time to put the cake together.

Put a little frosting on one half of the cake, followed by sliced strawberries. Put the other cake layer on top, then decorate the whole of the outside with an even layer of frosting.

Top with fresh summer strawberries, CHOC Chick cacao nibbles and coconut flakes.

Store in the fridge for up to a week, or slice and store in the freezer for up to a month.

Leave a comment

Please note, comments must be approved before they are published