Raw ✔ Gluten-Free ✔ Vegan ✔

This Chocolate Raspberry Velvet Cake is perfectly rich, moist, and made from scratch with a delicious raspberry filling made from fresh or frozen raspberries. It’s the perfect way to celebrate any occasion! You won't be able to have just one slice.

Follow along with health expert, Shani Mofat and her daughter Ayva to learn how to make this beautiful and easy Chocolate Raspberry Velvet Cake!

UTENSILS

You will need:

  • Food Processor
  • Blender 
  • Cake Mold & Parchment Paper

You can find most of the ingredients listed below on Mint Basil Market.

INGREDIENTS BISCUIT BASE

  • 1 Cup Almonds, Cashews, Brazil Nuts, or Oats (depending on taste)
  • 1 Pinch Salt
  • 1 Cup Shredded Coconut
  • ¾ Cup Raw Cocoa Powder
  • 10 Pitted Medjool Dates (or more, depending on the juiciness of the dates)
  • Fresh or Frozen Raspberries, Blueberries, or Strawberries.

INGREDIENTS CAKE

  • 2 Cups Fresh Coconut Meat (or cashews or macadamia nuts)
  • ¾ Cup Raw Cocoa Powder
  • 1 Cup Melted Cocoa Butter or Coconut Oil
  • ¾ Cup Natural Sweetener (Maple Syrup, Honey, etc.)
  • 1 ½ Plant-Based Milk

DIRECTIONS

To start, add the almond meal, the shredded coconut, and the raw cocoa powder to your blender. Begin the pulsations and gradually add in the Medjool dates. The consistency of the biscuit base needs to be firm. 

Spread the biscuit base evenly inside the cake mold lined with parchment paper and press it. 

Now it’s time to add the berries you picked for this recipe and cover the base so that every bite has a berry in it.

Grab your blender and add the ingredients of the cake. Blend until all creamy and smooth. Then pour on top of the biscuit base. Shake it down and add more berries if you like.

Let set in the fridge of the freezer overnight or six hours. 

Hope you enjoyed this recipe! What healthy, raw ingredients would you use to decorate this delicious chocolate raspberry velvet cake? Let us know.

If you have any questions, please don’t hesitate to reach out to the Mint Basil Market team.

February 22, 2022 — Mint Basil Team

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