Triple Layer Chocolate Cake

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A picture is worth a thousand words, and well the name too!


Wet Ingredients
3 cups date paste
1/2 cup almond milk
1/2 cup maple syrup or agave
5 t vanilla
1/2 cup coconut oil, melted

Dry Ingredients
4 cup almond flour
4 cup hazelnut flour
1 cup coconut powder
1 cup cacao powder
1 tsp sea salt
1/4 cup Irish Moss paste (can be used with wet ingredients or 1/4 cup flax meal with the dry)*optional

Fudge Frosting
2 cups soaked cashews
2 cups almond milk
1/2 cup maple syrup
4 t vanilla extract
1 cup cacao powder
1/4 tsp sea salt
3/4 cup coconut butter, melted
cacao shell (optional)


Wet Ingredients

  1. In a vita mix thoroughly blend all the wet ingredients except for the coconut oil until smooth.
  2. Add the coconut oil and continue to blend until well combined.

Cake Batter

  1. In a mixer or food processor mix the dry ingredients until thoroughly combined.
  2. Slowly add the wet ingredients.
  3. It is better to use a standing mixture as this will keep the mixture lighter and more fluffy, but if you do not have a standing mixer it can be done in the food processor if you lightly pulse the wet ingredients in. ( You do not want a dense heavily blended mixture)


  1. In a vita mix thoroughly blend all the wet ingredients except for the coconut oil until smooth.
  2. Then add the coconut oil and continue to blend until well combined and creamy.
  3. Place in the refrigerator for 30 min to an hour until slightly firm, but still able to be easily spread.


  1. Divide cake batter into thirds.
  2. Press one layer of batter in a 9 inch spring form pan and alternate with frosting.
  3. Refrigerate just before serving and glaze with Cacao shell.
  4. Makes one 9 inch cake.
Matthew KenneyAbout Matthew Kenney

Matthew is a chef, restaurateur and author, known for his unique brand of organic and vegetarian cuisine. His company, Matthew Kenney Cuisine, is focused on the development of products, books and businesses that reflect his passion for sustainable living. His partnership, Living Cuisine Collection, is involved in the management, development, and consultation of living and raw cuisine services, businesses, and products internationally. Matthew has appeared on numerous morning and talk shows throughout the United States. He was named one of Food and Wine Magazine’s Best New Chefs, was twice nominated for the James Beard Rising Star Chef Award, and has received annual awards from The French Culinary Institute,University of Maine, VegNews Magazine and PBS Television. He is the author of several cookbooks, including Raw Food Real World, Everyday Raw and Entertaining in the Raw. Matthew has been the chef and partner of several well known restaurants and is currently involved in a number of projects,all of which blend his passion for health, environmental and culinary concerns. In his capacity as Director of Culinary Arts & Operations for 105degrees, he oversees the creative development of the Company, including each season’s menu and curriculum.

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