Raw Vegan Black Forest Cake

Hey guys, sorry for not posting much lately, got swamped with work, plus it got quite cold in Toronto by now and this wintery weather always puts me in a hibernating mode. I’ve done some cooking though, a raw black forest cake this time! Yay, I always loved this cake, and really happy I have a raw alternative now. Here’s the stuff:

Raw Vegan Black Forest Cake

Base Layer:

  • 1 cup almonds
  • 1 cup cashews
  • 1 cup walnuts
  • 3-4 large medjool dates, pitted
  • 4 tbsp cacao powder or carob
  • pinch of salt

Middle Layer:

  • 2-3 cups frozen cherries


  • 1 cup cashews
  • 1/2 cup coconut flakes
  • 1-2 tbsp coconut oil
  • 1 tsp vanilla powder or 1 inch piece of vanilla bean
  • 2-3 tbsp maple syrup
  • juice from 1/2 lime or 1/4 lemon
  • some water for mixing
  • pinch of salt


To make the ‘dough’ for the base layer you’ll need to use a food processor with S blade. First mix the nuts very well, then add in the rest of ingredients and blend well.

You should notice that the mix is clumping up, so just scoop 1/2 of it all up, put into the cake form, and press to make the base layer. Then prepare the frosting/cream layer – you’ll need a powerful blender such as VitaMix for that. Mix all ingredients, and add some water until you get a paste.

Use about 1/3 of the paste on top of the base layer, then for the next layer put as much cherries as you prefer, I usually just make a whole layer of cherries, but you can just through in 5-7 of them.

Then repeat once again: place the remaining amount of the base layer on top, add some of the cream, then add cherries again, and finish up by adding the rest of the cream/frosting.

You can decorate with additional frozen cherries or coconut flakes or chocolate shaves/powder. I used cherries. Cover the container with a lid or plastic wrap, and place in the fridge to solidify. The cake should be ready in about 3-4 hours. Serves 4-5 people (in small portions:).

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