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  • Writer's pictureDebbie Marsh

Raw Chocolate Decadence Cake

Celebrating October National Dessert & Cookbook Month with Raw Chocolate Decadence Cake

Raw Chocolate Decadence Cake

Hello, everyone! October is a fantastic month because it's not only National Dessert Month but also National Cookbook Month. I'm excited to celebrate both occasions by sharing my special Raw Chocolate Decadence Cake recipe. This dessert holds a special place in my heart as I originally created it with my Mother’s birthday in mind. She passed away several years ago, but truly enjoyed this dessert. It's a unique twist on recipes from two incredible raw chefs, Heather Pace and Jennifer Cornbleet. I encourage you to consider purchasing these two great recipe books or borrowing them from your local library. Join me in savoring this amazing treat while exploring its healthier, all plant-based ingredients. "Sorry, the photos don't serve the dessert justice. Take my word for it"!


Healthy Benefits of Ingredients:
  1. Bananas: Packed with potassium, bananas support heart health and provide a natural sweetness.

  2. Pecans: Rich in healthy fats and antioxidants, pecans promote brain health and reduce inflammation.

  3. Cherries: These vibrant fruits are loaded with vitamins and antioxidants that can help with pain relief and better sleep.

  4. Raw Cacao: A powerhouse of antioxidants, cacao promotes cardiovascular health and elevates mood.

  5. Cashews: High in healthy fats and protein, cashews support muscle and bone health.

Raw Chocolate Decadence Cake:

Layer 1A: Chocolate Cake:
  • Ingredients (half of Jennifer Cornbleet’s recipe with additions):

    • 1/2 recipe of Jennifer Cornbleet's Chocolate Cake

    • 1 tsp raw Mesquite powder

    • 1/2 tsp raw Vanilla bean powder (in addition to Vanilla extract)

  • Preparation:

    • Press into a glass square pan and set aside.

Layer 1B: Banana Slices:
  • Ingredients:

    • 2 bananas, peeled and sliced semi-thick.

  • Preparation:

    • Evenly layer banana slices on top of the chocolate cake. Set aside.

Layer 2: Chocolate Ganache:
  • Ingredients (full batch with modifications):

    • Jennifer Cornbleet’s Chocolate Ganache

      • Substitute Agave with Maple syrup

      • Add 1 tsp raw Mesquite Powder

      • Add a couple of drops of chocolate flavored SweetLeaf liquid stevia

      • Add 1/2 tsp Vanilla extract

  • Preparation:

    • Pour over bananas and cake, spreading evenly. Cover with plastic wrap and freeze.

Layer 3A: Brownie Chunks:
  • Ingredients (modified from Heather Pace’s recipe):

    • 1 cup pecans

    • 4 tbsp raw cacao powder

    • 1 tsp raw Mesquite powder

    • 1/2 tsp raw Vanilla bean powder

  • Preparation:

    • Press over the Chocolate Ganache layer.

Layer 3B: Cherry and Carob Chip Layer:
  • Ingredients:

    • 1 1/2 cups pitted and stemmed cherries, sliced thin

    • 3/4 cup vegan carob chips

  • Preparation:

    • Evenly layer cherry slices and carob chips over the Brownie Chunks layer. Cover with plastic wrap and return to the freezer.

Layer 4: Chocolate Ice Cream:
  • Ingredients (modified from Heather Pace’s recipe):

    • Raw Sunflower Lecithin (as a substitute for Soy Lecithin powder)

    • Replace cacao butter with coconut oil (same measurement)

  • Preparation:

    • Pour prepared ice cream batter evenly over the cherry and carob chip layer. Cover and place back in the freezer for about 5 hours until the ice cream is solid.

Layer 5 (Final Layer): Vanilla Cashew Cream:
  • Ingredients (with modifications):

    • Soaked cashews (optional, for a creamier texture)

    • Agave (substitute for maple syrup)

    • 1-2 tbsp liquid raw coconut oil

  • Preparation:

    • Pour the thick mixture over the ice cream layer and spread evenly. Garnish with raw cacao nibs. Cover and freeze until the cream is set and ready to serve.

Estimated Nutrition Facts (per serving, based on a 12-serving cake):
  • Calories: 320

  • Total Fat: 24g

    • Saturated Fat: 12g

    • Unsaturated Fat: 10g

  • Cholesterol: 0mg

  • Sodium: 10mg

  • Total Carbohydrates: 28g

    • Dietary Fiber: 6g

    • Sugars: 16g

  • Protein: 5g

Serving Suggestions:

Consider drizzling with raw caramel sauce or raw chocolate sauce. Garnish with fresh cut fruit or superfoods. This cake is so irresistible; I can't resist having more until it's all gone!



Additional Resources:

To learn more about Heather Pace and purchase her e-book, Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More. To purchase Jennifer Cornbleet's book, Raw for Desserts. Celebrate October National Dessert Month and National Cookbook Month by exploring these fantastic recipes and culinary inspirations. Enjoy!


Disclaimer: Please note that while this recipe aims to incorporate healthier ingredients, individual dietary needs may vary. It's essential to consult with a healthcare professional or nutritionist for personalized dietary guidance. Additionally, always check for any food allergies or sensitivities before consuming any dish. Enjoy this Raw Chocolate Decadence Cake in moderation and as part of a balanced diet.




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