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Raw chocolate cake with almond butter frosting

raw chocolate cake, Paleo Chocolate cake, sugar free chocolate cake

This creamy raw chocolate cake with almond butter frosting is a chocaholics dream! If you love chocolate and indulgence then you’ll love this cake. Without sugar, grains or dairy, it’s one of the most nutrient dense cakes on the healthy eating block.

It’s made from a base of ground pecans and almonds and a filling of avocados, coconut oil and antioxidant boosting raw cacao. If you’ve never had avocados in a cake before, I promise you, you won’t taste the avocado. It just adds a creamy deliciousness that’s smooth and decadent.

Topped with a rich almond butter frosting and flaked nuts. The perfect balance of smooth and crunchy. Keeps well in the freezer for up to 5 days… though you’re stronger willed than me if you can make it hold out that long! Enjoy x

Serves 6


Pecan and almond base
  • 160g ground almonds
  • 60g pecans
  • 3 medjool dates
  • 2 tablespoons of water
Raw chocolate cake filling
  • 3 medium avocados
  • 50g coconut oil
  • 50g raw cacao powder
  • 2 tablespoons of honey
  • 1 heaped teaspoon of vanilla powder (or the seeds from 1 fresh vanilla pod)
  • 2 teaspoons of almond butter
  • 1 – 2 tablespoons of almond butter
  • 25g flaked almonds



Grease a 20 inch spring based sandwich tin to prevent sticking. Soak the dates in a little warm water for 5 minutes to soften. Drain. Blitz the pecans, ground almonds and dates together in a high speed food processor. (I used a Vitamix.) If it’s a little dry (all depends how moist your dates are) add 1 or 2 tablespoons of water or a little coconut oil. It needs to be firm but moist so it’s sticky. Give it a stir and blitz for a few more seconds if needed until combined. If you don’t have a food processor, replace the pecan/ almond mix with 220g of ground almonds.

Press the nut mixture into the base of your tin and set in the freezer for 30 minutes.


Mix all the filling ingredients together using a hand blender or food processor. Spoon onto the base and level. Set in the freezer for about an hour.

When the cake is set, remove from the freezer. Wipe the outside edges of the cake tin with a hot cloth to loosen the cake and push the spring-from base up to remove the case. The easiest way to remove the tin base is to use a palate knife and gently ease it all the way around until you can slide the raw chocolate cake off the base.

Place on a serving platter and drizzle with almond butter and flaked almonds. Rest for about 15 minutes out of the freezer to soften. A good dollop of coconut yoghurt pairs very nicely with it too.


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