I'm so in love with this stunning cake that I'm considering having an affair on my husband with it. But that just wouldn't be right. Now, before you all get mad as a hornet at me for posting another decadent dessert after just posting those wildly already popular Double Chocolate Sunflower Brownies last week, I have a few good reasons. First, I have a huge birthday coming up in about a month and I want to be prepared with a good dessert on hand. I'm turning the big 40 you guys! Yikes! Ok, is that a good enough reason for this cake?
Or, maybe because we all love chocolate. This raw vegan chocolate fudge cake is not for the faint of heart. Now, it only takes about 20 minutes to make it, but it is quite the impressive chocolate dessert. The texture is just phenomenal.
First, we have a super chocolatey filling made from coconut butter, almond butter, maple syrup, raw cacao powder and some plant milk. Then it is adorned with tiny chunks of raw almond chocolate chip cookie dough throughout the filling. Yeah, I know. Then it is topped with crunchy raw cacao bits for a nice bit of crunch. Totally optional, but I loved having the contrast of a crunchy topping to the smooth filling.
Can you believe you only need 8 ingredients to make this spectacular raw chocolate cake (+ salt and optional espresso)?! It's magic I tell ya.
The inspiration for this cake came from a raw chocolate fudge espresso cake I had at a restaurant a few weeks back. It came out cold, firm, sweet, fudgy and extremely chocolatey. I have NO clue what ingredients they used and I didn't care, I just knew I was inspired to create something like it. I wasn't a fan of how easily their cake fell apart though, so I didn't replicate the cake. I just wanted to replicate the idea of a cold chocolate fudgy type of cake.
Then of course I added this amazing new product that Rawgurusent me to try out and review, Rawmio Almond Chocolate Chip Cookie Dough. It basically just sent the cake straight into the heavens. Surprisingly, this cookie dough doesn't taste at all what you think of in regards to traditional cookie dough. It is not nearly as sweet, but more of a deep flavor than a sugary flavor, so it works well in the cake, or just straight out of the jar. Not that I did that, though. If you don't want to use it though, just leave it out, the cake is phenomenal on it's own.
Rawguru is my go-to for raw nut butters and superfoods. All of their products taste so incredibly fresh and they are all raw, organic and gluten-free. They use no preservatives, chemicals or fake ingredients. I've used their products for numerous recipes on my blog, including my super popular Raw Chocolate Almond Cheesecake.
See that circular looking piece on the side of the cake? Yeah, that's cookie dough.
When my daughter and I shared that first slice in the photo, it was like a dream, but thank God it was reality. My daughter repeatedly said "this is soooo delicious Mommy and so beautiful!" When she loves something, I am one happy mommy.
Now, I KNOW you all want to make this amazing Ultimate Raw Cookie Dough Chocolate Fudge Cake. I don't care if it's your birthday, the weekend or because you are bored, you want to make it. I will be dying to hear what you think of it, so please leave the feedback below in the comments letting me know how quickly you devoured it! If you want, you can share a photo on Instagram and don't forget my tag #thevegan8, so I don't miss it.
Yields 6 inch round cake
Ultimate Raw Cookie Dough Chocolate Fudge Cake
This decadent Raw Vegan Cookie Dough Chocolate Fudge Cake is just 8 ingredients (+ salt)! It will amaze you and your family. It is creamy, yet dairy-free and oil-free and full of chocolate richness, cookie dough bits and a nice texture from the coconut butter.
20 minPrep Time
20 minTotal Time
For the crust
1 cup raw, unsalted sunflower kernels (140 g)
1/8 teaspoon fine sea salt
2 tablespoons raw cacao powder (14 g)
2 tablespoons maple syrup
For the filling
3/4 cup melted liquid coconut butter (NOT coconut oil!, you will not get the same results!)
3/4 cup plant milk (I used coconut milk, but almond milk would work)
1/2 cup + 1 tablespoon pure maple syrup
1/4 cup + 2 tablespoons creamy almond butter (or sunbutter for nut-free, see Notes)
1 1/2 teaspoons vanilla extract
1/2 cup raw cacao powder (45 g)
1/4 teaspoon fine sea salt
3/4 teaspoon espresso powder (optional)
Optional: 3 tablespoons chilled Rawmio "Almond Chocolate Chip Cookie Dough", see link above
Optional: crunchy raw cacao bits for topping
Note: I added raw cacao nibs on the top for presentation and to have a nice crunchy contrast to the smooth cake. I really, really loved the added dimension of texture, so I'd definitely recommend it. However, if you are not familiar with cacao nibs, they are very bitter and taste like unsweetened chocolate. They are not sweet at all, so it will make your cake taste even richer and more of a deep chocolate. If you don't like bitter chocolate, then just used mini chocolate chips or some of your favorite chocolate shaved on top.
First, prepare the crust by adding the sunflower kernels to a food processor and process for about 30 seconds until it is a flour consistency. Add the salt and cacao powder and process a few more seconds until blended. Add the syrup and process for about 10 seconds or so until large clumps form. Do not over process. Press the dough into a 6 inch springform pan lined with parchment paper sticking out from the sides for easy removal later. Press out evenly to the sides. This makes a smaller cake, so if you want a larger one, you may need to double the recipe. It is a 6 inch cake, but a tall one.
Next, add all of the "filling" ingredients to a food processor and process until completely smooth. You must make sure your coconut butter is completely melted to a runny liquid before measuring the 3/4 cup, to ensure accurate results. Scrape the sides as necessary and process again until the mixture is completely smooth. The batter is not overly sweet, so taste it and if you want it sweeter, add a tablespoon or so of coconut sugar, but keep in mind it will taste a tad sweeter after it has set and chilled. Also, if you garnish it with chocolate, it will also be sweeter. I thought it was just perfect in the final result.
Pour the smooth batter over the prepared crust.
Next, you will take your chilled cookie dough and break it into about 9 balls about 1 teaspoon each. If you are using the Rawguru cookie dough, make sure to chill it in the fridge because it becomes very firm (it is soft at room temperature) and you can easily roll it into little balls this way. Drop the cookie dough bits over the filling and gently press down into the batter completely. The batter should be thick enough so they won't sink.
Lastly, if desired, garnish with cacao nibs or chocolate or chocolate chips. Chill in the fridge for a couple of hours or overnight until completely firm and well chilled. Release the cake from the pan.
Slice and serve and eat in ecstasy. Serve with fruit if desired. This awesome cake will stay firm at room temperature for about an hour or so, which is a huge benefit for parties.
Raw, vegan, gluten-free, oil-free, nut-free option. Can be made nut-free by subbing the almond butter for sunbutter. If you don't mind it having a slight sunbutter taste, then feel free to sub the almond butter.
If you can't or don't want to order the cookie dough, then you can either leave it out or use your own homemade cookie dough. You will need about 3 tablespoons of firm cookie dough for the recipe.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!