Raw Vegan and Gluten-Free Black and White Chocolate Cake {Paleo}

Raw Vegan and Gluten-Free Black and White Chocolate Cake {Paleo}

{Gluten-Free, Vegan, Raw, Paleo, Refined Sugar-Free}

I’m not sure why I waited so long to share this recipe with you, but I’m so excited to share this raw vegan and gluten-free black and white chocolate cake recipe with you this week. I’ve made it several times now for dinner parties, and each time it was received with high applause and encore requests, so I figured it’s time I shared it on here with you as well so you can see for yourself what all the fuss is about with this cake. It’s super decadent, has a deep and rich flavor, it’s moussy or ice-creamy (depending on how you make it), smooth, and super delicious! Best of all, it’s made with healthy wholesome ingredients and is refined sugar-free and paleo. It also looks really impressive, but is in reality very easy to make.

To swirl or not to swirl: if you’re feeling intimidated by the swirl pattern on top, don’t be. It’s actually a very easy look to achieve. Here’s one simple tutorial on how to do a similar swirl. However, I’ve made it on other occasions without the swirls, and just sprinkled it with cacao nibs, and it looked equally beautiful and the cacao nibs really enhanced the flavor, so I actually preferred that over the swirl.

Raw Vegan and Gluten-Free Black and White Chocolate Cake Recipe {Paleo}

Note: This cake solidifies really strongly in the freezer. If you prefer to have this cake as an ice-cream cake, you’ll need to thaw it out for about 30 minutes out of the fridge, or for at least an hour in the fridge for easier cutting and plating. I personally keep this cake entirely refrigerated and that way it has a consistency that’s closer to a cheesecake/mousse cake. I love it both ways, but my vote is for the softer and smoother texture from the fridge.

Raw Vegan and Gluten-Free Black and White Chocolate Cake Recipe:

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Raw Vegan and Gluten-Free Black and White Chocolate Cake {Paleo}
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Makes: 8-12 servings
 
* Makes one 6" round cake (can be doubled for a 9" cake)
Ingredients
Base Ingredients:
  • 1 cup almonds
  • ¼ cup cocao butter, melted (white butter from cocoa beans, not coconut butter)
  • ¼ cup cocoa powder
  • 2 tbsp water or non-dairy milk of your choice
  • 2 tbsp liquid sweetener of your choice (I used maple syrup)
  • ⅛ tsp raw ground vanilla bean
White Chocolate Layer Ingredients:
  • 1½ cups raw cashews, pre-soaked for at least 2 hours
  • 6 tbsp liquid sweetener of your choice (I used maple syrup)
  • 6 tbsp cocoa butter
  • 5 tbsp non-dairy milk of your choice (I used almond milk)
  • ½ tsp salt
  • ⅛ tsp raw ground vanilla bean
Additional Dark Chocolate Layer Ingredients:
  • ¼ cup cocoa powder
  • 2 tbsp non-dairy milk of your choice (I used almond milk)
Topping:
  • Optional -- some cacao nibs for garnish
  • For swirl -- see notes in step 3
Instructions
  1. Place all base layer ingredients into a food processor and process until mixture is combined. Transfer contents into a 6" round springform pan and press down with a spatula to form an even base layer. Place the pan in the freezer while working on the next step.
  2. Place all white layer ingredients into a blender (I used my Vitamix for this recipe as a stronger blender creates a smoother consistency), and blend until mixture is smooth and uniform.
  3. Pour HALF of this mixture into the springform pan over the base layer. Place the pan in the freezer and freeze for at least 15 minutes prior to adding the next layer (so that it hardens slightly and doesn't mix with the next layer when you pour it on top).
  4. NOTE: If you are planning on creating a swirl patter, RESERVE 3 tbsp of the remaining white mixture. Leave the remainder of the white mixture in the blender.
  5. Add the additional dark chocolate layer ingredients into the blender and blend to combine and create a chocolate mixture. Carefully pour the chocolate layer mixture over the white chocolate layer.
  6. NOTE: If you are creating the swirl pattern, place the reserved white mixture (from step 3) in a small blender (I used my magic bullet). Add an additional 1-2 tbsp non-dairy milk and mix quickly to combine. Drizzle this mixture (I used a little squirt bottle for that) over the chocolate layer to create a swirl pattern of your choice (see notes above for a how-to). Alternatively, you can just skip this step.
  7. Freeze the cake for at least 2 hours. Then either keep it frozen and thaw out before serving, or transfer and keep refrigerated (see notes above).
  8. Optional: garnish with some cacao nibs prior to serving. Enjoy the ooohs and aaaahs you'll get for serving this cake! :)

Raw Vegan and Gluten-Free Black and White Chocolate Cake Recipe {Paleo}

xo Audrey

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This Raw Vegan and Gluten-Free Black and White Chocolate Cake recipe has been shared with Fat Tuesday, Gluten-Free Wednesdays, Real Food Wednesday, Waste Not Want Not Wednesday, Allergy-Free Wednesdays, Let’s Get Real Friday Party, #glutenfreefridays, Natural Family Friday, Sweet and Savoury Sunday, and with Gluten-Free and DIY Tuesday.

** A big thanks to Danielle @ Poor and Gluten Free and Adrienne @ Whole New Mom for featuring this recipe!

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