Raspberry Chocolate Cake Plant-Based Gluten-Free

Raspberries and chocolate together without refined sugar but just as decadent.

Raspberry Chocolate Cake Plant-Based Gluten-Free

Raspberries and chocolate are a disarming combination in this addictive dessert which free of any refined sugars.
Prep Time 1 hour
Cook Time 12 hours
Course Dessert
Cuisine Plant-based Cuisine,


  • 1 Food processor
  • 1 high-speed blender


For he crust:

  • 200 gr unsalted almonds
  • 150 gr medjool dates / organic raisins
  • 30 ml maple syrup / agave syrup if necessary

For the filling

  • 3 tablets dark chocolate 100%
  • 2 cans coconut cream / 300 gr organic silken tofu
  • 200 ml maple syrup / 300 gr coconut sugar
  • 250 gr fresh raspberries


To make the crust:

  • In a food processor blend the almonds first until roughly grounded.
  • Add medjool dates and blend by pulsing. Stop as many times as needed to scrape the walls. If there is not enough liquid for the food processor to work, add a bit of liquid sweetener like maple syrup or agave syrup.
  • If using organic raisins: Soak the raising in hot water for 10 minutes. Drain and add to the grounded almonds. Blend by pulsing. Add sweetener only if needed for the consistency.
  • A sticky solid mixture should be the result.
  • Press the mixture int a prepared cake tin (lined with parchment paper). Use fingers to press and even out firmly. Set aside or place in the fridge.

To make the filling:

  • Melt the chocolate on the stove using a larger pot with simmering water and a smaller pot / bowl that will fit snugly over the top of the pot of water.
  • If using coconut sugar add into the melted chocolate and stir for 5 minutes.
  • Add the first can of coconut cream / or 300 gr of silken tofu into the blender, make sure without the liquid.
  • Add the melted chocolate into the blender. Add the liquid sweetener, too.
  • Blend well. Stop and taste if sweet enough or if more coconut cream is needed.
  • Blend again until smooth.
  • Pour the filling into the cake tin. Shouldn't be a very thick layer.
  • Add raspberries all over generously pressing them toward the base.
  • Cover and pace in the freezer until next day.
  • Portion into the desired number of slices, serve and enjoy!


  • When making the crust it is not actually necessary to add sweetener unless we need to adjust consistency. If , for some reason the crust mixture is not solid enough, almond flour can be added.
  • Usually this recipe requires 1 can of coconut cream and depending on the chocolate 1/3 from the second can. Always start with 1 can and add more if necessary.
  • If using organic silken tofu, 300 gr can be added from the beginning.
  • Both coconut sugar and maple syrup / agave syrup can be used together. 100% dark chocolate is very bitter, therefor make sure there is enough sweetness by tasting the filling at different stages.
Keyword plant-based indulgence, raspberries and chocolate, refined sugar free chocolate cake, vegan chocolate cake

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