Raw-Vegan, Chocolate-Hazelnut Cake

by | Read time: 2 minutes

Everyone should spoon a cake at least once. No, that doesn’t mean cuddling with it (though that wouldn’t be frowned upon). It means take a spoon and dive into three layers of natural, creamy sweetness. From crust to crunchy hazelnuts, this cake is the raw-vegan recipe that sparks an instant love for dessert. Don’t be shy. Let the rich, nutty chocolate hug your taste buds as the sweet date crust kisses your lips. The spoon will be there to catch you when you fall.

Raw Chocolate Hazelnut Cake, Topped with Berries & Hazelnuts on Blue Wood Table | Vitacost.com/blog


1 cup dried mulberries
40 dates, pitted

Vanilla Layer

3 ripe, frozen bananas
2 Tbsp. coconut butter
1/2 tsp. vanilla extract
2 Tbsp. water

Chocolate Layer

2 ripe avocados
1 cup zucchini, roughly chopped
1/2 cup hazelnuts, soaked overnight & drained
6 Tbsp. almond butter
5 Tbsp. raw cacao
1 tsp. lucuma powder
1/2 cup maple syrup
Pinch of pink salt


  1. Line a 9-inch spring form with plastic wrap.
  2. In a food processor, add mulberries and process into a flour consistency.
  3. Add dates and process until doughy. Note: the mixture will be a bit crumbly but should stick together very well. You can check this by squeezing between your fingers.
  4. Spoon dough into spring form and use your fingers to press into one solid layer, spreading out to the edges.
  5. In a high-speed blender, combine bananas, coconut butter, vanilla and water. Blend until completely smooth.
  6. Spread layer on top of crust, using a spoon to spread out and cover the crust. Place in freezer while you prepare the chocolate layer.
  7. Rinse out the blender, and then add all chocolate layer ingredients. Add cacao powder and zucchini first to make it easier to blend. Process until smooth.
  8. Remove pan from freezer and check if the first two layers are set. Use a spoon to poke gentle on the top layer. If hard and solid enough, spoon the chocolate layer over the vanilla layer, spreading out evenly.
  9. Decorate with hazelnuts, berries and coconut shreds, if desired.
Marina Yanay-Triner

Marina Yanay-Triner of Soul in the Raw is a high-raw vegan blogger, recipe creator, and health coach. Marina went vegan over 6 years ago as a result of her mother’s healing story from a cruel and painful bladder disease, and was able to heal her own extreme PMS symptoms, broken digestion, and grow a new connection with her own body. Marina creates recipes for busy people that are easy, quick, simple and satisfying. Her food is unprocessed, oil-free, and packed with flavor! She is the author of an online course called “The Effortlessly Flavorful Vegan Kitchen”. You can download Marina’s 2-week, whole food plant-based meal plan and grocery list at www.soulintheraw.com/whole-food-plant-based-vegan-meal-plan-grocery-list.