Three Layered Vegan Chocolate Cake

Note: Sorry to my email subscribers who just received this cake recipe in their email. I pushed the publish button before I was finished! Here is the real recipe!

What a busy last few weeks it has been! It was Bethany's birthday last week, so I put on a party for her at my in-laws home. I themed it "Beth's Fruity First" - which is very typical of me if you know me personally. We love our fruit! I served lots of fresh fruits and tried to make the party food as raw vegan as I could. There's not a lot of fruit around at this time of the year so I found it a little challenging sticking to the fruit theme. But, I managed in the end and Beth got her watermelon cake!

Like my baby shower, I wanted to do all the catering for Beth's birthday party myself. I didn't want any of the food, especially the cakes to be full of rubbish like bleached flour, eggs, refined sugar, food colouring, dairy products, preservatives and oil. I wanted Beth to be able to eat her cakes too, so I made them full of good healthy ingredients for her body. 


I made two cakes for Beth, one was this rich chocolate cake (which was for the adults) and the other was a dairy-free watermelon ice cream cake (recipe here). Her main cake was the ice cream cake, which she absolutely loved after she got used to it being frozen. I also let her taste the raw icing of the chocolate cake - and once she knew she could, she went for it!

I made the icing of this chocolate cake from dates, which is a good source of calcium and magnesium for growing bodies. I also used raw cacao powder and even a banana! For the cake itself, I stacked three cake sponges on top of each other and layered my homemade chia seed jam in between them. I then decorated the cake with edible wild flowers, mini choc rawnola balls, apricot bliss ball and fresh strawberries.

If anyone in Auckland is interested, I am thinking of doing orders on this cake, so let me know if you are interested. 


Three Layered Vegan Chocolate Cake

These are the ingredients for one layer of cake. I made this recipe three times to achieve a lovely tall chocolate cake! Where possible always use organic ingredients. 


1 1/2 cups of your preferred flour (organic unbleached flour, spelt flour, gluten-free flour).
3/4 cup coconut sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3 tablespoons cacao powder
3/4 cup apple puree (preferably homemade using organic apples)
1 tablespoon malt vinegar or apple cider vinegar
1 vanilla pod (scraped) or a dash vanilla extract
1 cup tepid water
Pinch pink Himalayan salt



Preheat oven to 180 degrees celsius.

Line the bottom of a cake tin with baking paper or the whole tin if it is not one of those cake tins where the sides come away. 

Sieve flour, baking agents and cacao powder into a large bowl. Add sugar and mix well with a fork. 

Add apple puree, water, vinegar and vanilla and fold mixture well. Try not to over mix. 

Immediately pour the cake batter into the lined cake tin and place in the oven. Bake for 25-30 minutes until a knife comes out clean when put into the cake. 

Leave to cool in the cake tin for 5 minutes then transfer onto a wire rack. If you are making multiple cakes, repeat the above. 

Once cakes have completely cooled they can be put into a sealed container until ready for icing. 

When you are ready to put the cake together layer chia seed jam between the cake sponges. The thicker the layer of jam the better. The chia seed jam I make is made from blueberries, strawberries, coconut sugar and chia seeds. To make simply lightly blend berries, then add chia seeds and a little coconut sugar and let it set for 15 minutes. Add a little bit of water if it's too thick.

Then using a knife, spread the icing all over the cake (recipe below). There should be enough to make a nice thick layer. Decorate your cake using wild edible flowers, bliss balls and fresh strawberries. 


Raw Chocolate Ganache Icing

This recipe needs to be doubled to make enough for the three layered cake. 


400g dates (pitted cooking dates, Medjool dates, or lulu dates - lulu are my favourite), soaked in water
1/2 to 3/4 of one large ripe spotty banana
6 tablespoons raw cacao powder 



Make sure you soak your dates before blending (discard soaking water before blending). This will help your blender achieve a smoother consistency and also help your blender break the dates down. 

Put all of the ingredients into an Optimum blender or a high powered blender or food processor. Note: Do not use your blender if it is not high powdered or commercial grade. Also, if you are doubling this recipe, blend half your doubled recipe at a time then mix together by hand before icing. 

On a medium speed, use your tamper tool to help mix the ingredients together - stopping as you need to to scrape the sides of your jug down. 

Once the dates are blended and the icing looks matte, your icing is ready to be spread onto your cake. Icing can be stored in a sealed container or jar overnight until ready to be used.

Happy cake making!