Black and White Chocolate Cake

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8-12 servings (6" cake)
  • Category: Cake
  • Method: Raw
  • Cuisine: Dessert


Gluten-free raw vegan chocolate cake that’s super decadent, has a deep rich flavor, is moussy or ice-creamy (based on how you make it), smooth, and super delicious!


Base Ingredients:

  • 1 cup almonds
  • ¼ cup cocao butter, melted
  • 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:

  • 1 ½ cups raw cashews, pre-soaked and strained*
  • 6 tbsp liquid sweetener of your choice (I used maple syrup)
  • 6 tbsp cocoa butter, melted
  • 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)


  • Optional — some cacao nibs for garnish
  • For swirl — see notes in step 3


  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! :)


*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.