Chocolate Raspberry Cakes

These no-bake vegan chocolate raspberry cakes are delicious, healthy, gluten-free, rich, creamy and the perfect treats for every occasion. You can serve it at brunch, parties or dinners. It is easy to make and you can make it in large batches and store it for later use.

Raw vegan chocolate raspberry cake is a rich, healthy and sugar-free dessert made with three layers. The crust is thick and crispy, whereas the raspberry and chocolate layers are rich, smooth and creamy.

Desserts may feel like the trickiest dish when it comes to a vegan diet. That's because most desserts are dairy-based and use eggs. However, it's actually one of the easiest. You can make delicious vegan desserts, especially raw desserts just using simple ingredients. All you have to do is think about the flavors, ingredients and textures. It's especially easy when you're making raw desserts.

There are several vegan dessert recipes you can try. The dessert recipe we are going to discuss today is the Vegan Chocolate Raspberry Cake recipe. Unlike other cakes, this recipe is a no-bake cake. So, you will have to set the base by placing it in the freezer.

Main components of Raw Chocolate Raspberry Cake

This delicious vegan dessert is made from three main components. They are:

  • The crust: The base of these mini cakes is the crust. Because most cakes are baked with dairy and poultry ingredients, I am going to use a different take on this cake crust. For this vegan raspberry cake, the crust is going to be made with plant-based, gluten-free and healthy ingredients. Also, the crust is no-bake. So, no oven required. Instead, I will place it in the freezer to let it set.
  • The raspberry layer: The next layer for this raspberry cake is the raspberry layer. It is creamy, thick and almost like a custard.
  • The chocolate layer: The final layer is the chocolate layer. It is like a chocolate creamy cloud made with natural simple ingredients. This layer finalizes the cake with a rich chocolate flavor.

Ingredient Breakdown

This raw chocolate raspberry cake is very simple to make. These ingredients are easy to obtain and you can get them from any grocery store. The best thing is that these ingredients are 100% vegan and healthy.

Here is a detailed breakdown of all the ingredients you need for this vegan raspberry cake recipe:

For The Crust:

  • Gluten-free oats: The first thing you will need for this vegan cake crust is oats. Oats are known for their numerous benefits and for the fact that most, if not all are gluten-free (just double check the packaging. You can choose instant oats, rolled oats or old-fashioned oats.
  • Dried mulberries: Dried mulberries are berries that are jam-packed with nutrients and vitamins. They are golden in color and are small like raisins. They are slightly sweet and their taste resembles crunchy figs.
  • Walnuts: Walnuts are also known for their several health benefits. They have a distinct flavor and crunch.
  • Pitted dates: Dates have very high nutritional value. They are easy to find and are very sweet in flavor. Adding dates to this mixture will act as a binder and will give the crust its shape. Because dates are abundant in natural sugar, you don't have to add more sugar to this vegan chocolate raspberry cake.
  • Cocoa powder: Cocoa powder is made from cocoa beans which are responsible for the chocolates we eat. It has a bitter chocolate flavor.

For Raspberry Layer:

  • Frozen raspberries: Raspberries are the main hero of this layer. Although most people prefer to use fresh raspberries, I recommend you use frozen. Frozen raspberries will help in giving you the texture you need for this layer. It has a unique sweet and tart flavor that everyone loves.
  • Raw cashews: To make this layer extra creamy, you will need raw cashews. Make sure you soak them overnight. If you don't soak them for a long time, they will become granulated upon blending, unless you have a highspeed blender. The more time you soak them, the creamier the results will be.

For Chocolate Layer:

  • Raw cashews: You will need soaked raw cashews to make a chocolate ice cream for this layer. Make sure you soak the raw cashews overnight for the best results. Raw cashews add creaminess to this layer.
  • Frozen bananas: Frozen bananas add so much flavor and texture to this chocolate layer. They add natural sweetness and result in a creamy texture.
  • Cocoa powder: Cocoa powder has a chocolaty flavor that is also bitter in taste.

How to make the Raw Chocolate Raspberry Cakes?

Making these raw chocolate raspberry cakes are super easy. This cake is a perfect treat for every occasion. Here is how you can make these delicious cakes:

Step #1: The first step is to prepare the crust for this no-bake cake. For this, add gluten-free oats, dried mulberries, walnuts, pitted dates and cocoa powder in a food processor bowl. Process until all the ingredients are well combined and you get a crumbly mixture.

Step #2: Place this mixture into mini springform cake pans. Using the flat end of the spoon, level the layer. Place the pans in the freezer for about 30 minutes to an hour.

Step #3: Meanwhile, rinse the food processor bowl and let it dry. Drain the soaked raw cashews and place them in a food processor bowl. Add frozen raspberries and process until you get a creamy mixture. You can add a few splashes of water to adjust the consistency of the mixture.

Step #4: Add this layer to the crust and level it using a spoon. Place it back in the freezer for about one to two hours.

Step #5: Wash the food processor bowl and let it dry. Drain soaked raw cashews and add them to the food processor bowl. Add frozen bananas and cocoa powder. Process until you get a creamy texture. You can add a few splashes of water to ensure a smooth consistency.

Step #6: Take the pan out of the freezer and add the chocolate layer mixture. Level this layer and place it back in the freezer for about 30 minutes to one hour.

Step #7: Garnish with fresh or frozen raspberries, chopped mint leaves and serve.

Tips for making Raw Chocolate Raspberry Cakes

When making vegan raw chocolate raspberry cakes, you have to keep a few things in mind:

  • For creamy results, soak the raw cashews for up to six hours.
  • To ensure a high level of creaminess, make sure the raspberries and bananas are frozen.
  • You can add a splash of water or any plant-based milk to adjust the consistency of the raspberry and chocolate layer.
  • You can also add coconut sugar if you want to add more sweetness to this cake.
  • Make sure you give each layer about an hour in the freezer so that it is perfectly set.
  • You can top the cake with fresh or frozen raspberries, chocolate shavings or mint leaves.
  • You can switch walnuts with pistachios, almonds or cashews as well.
  • You can also add maple or agave syrup to the crust ingredients to adjust its texture.

How to store Raw Chocolate Raspberry Cakes?

You can easily store your finished raw chocolate raspberry cakes. All you have to do is place them in the freezer until you are ready to serve it. Don't forget to take them out of the freezer and leave them in the refrigerator for about two to three hours before serving. That's important so that the layers are not hard and are creamy and rich.

Also, make sure you cover your cakes before placing it in the freezer. This vegan dessert will stay fresh in the freezer for about a month or sometimes longer.

Can you make the Raw Chocolate Raspberry Cakes in advance?

Yes! Because it is a no-bake and cold cake, you can make it in advance. Furthermore, you can also prepare the layers and store them in the refrigerator separately. You can compile and assemble the cake three hours before serving so that they are set and delicious to eat.

Chocolate Raspberry Cakes

Prep Time 10 minutes
Cook Time 3 hours
Course Dessert, dope recipes, latest recipes, raw
Cuisine American
Servings 3 mini cakes



  • 1/2 cup gluten-free oats
  • 1/4 cup dried mulberries
  • 1/4 cup walnuts
  • 1/2 cup pitted dates
  • 1 1/2 tbsp cocoa powder

Raspberry Layer

  • cup frozen raspberries
  • 1/2 cup raw cashews soaked overnight

Chocolate Layer

  • 1/2 cup raw cashews soaked overnight
  • 2 Frozen Bananas
  • 1 1/2 tbsp cocoa powder


  • Take all of your crust ingredients and blend in a food processor until you get a crumbly mixture.
  • Form into your mini springform cake pans. Place in the freezer for 30 minutes to an hour, or until firm. Rinse your food processor.
  • Drain your soaked cashews. Add your cashews and raspberries to your food processor and blend until creamy.
  • Adding a few splashes of water if necessary. Add your middle layer to your cake pan and freeze for 1-2 hours.
  • Blend all of your chocolate layer ingredients in your food processor until creamy.
  • Add your chocolate mixture to your cake pans and place them back into your freezer for another 30 minutes to an hour.
  • Topped with raspberries and mint.


This recipe makes 3 mini 4.75 inch cakes. Share with friends and family or reduce ingredients for 1 serving.
The Mulberries I use:
The Cake tins that I use:
Hope you enjoy these refreshing cakes!
Tried this recipe?Let us know how it was!

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