Raw Black Forest Cake

By Chef: Heidi Turunen
Posted: November 17, 2015


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Raw cacao butter, and its luscious white chocolate flavor,  paired with beautiful blackberries and cherries makes a sinfully good dessert. Despite tasting divine, this cake is made from nourishing whole food ingredients. It’s gluten-free, refined-sugar free and vegan. It’s actually super simple to make too, you can make layers or create a swirled effect. Have fun!


  • 3 cups raw cashews
  • 1 can coconut cream
  • 60 g chunk cacao butter, melted1/4 cup maple syrup (or liquid sweetener of your choice)
  • 1 tsp vanilla powder
  • 2 tbsp lemon juice
  • 1/2 cup blackberries
  • 1/2 cup cherries


  1. Place all the crust ingredients into a food processor and run until well combined. Spread the crust mixture in the bottom of a cake pan and set aside.
  2. Melt cacao butter in a small sauce pan, placed inside of a bigger sauce pan with hot water in it.
  3. Put all the filling ingredients except berries, into a food processor and run until smooth and creamy. Taste and adjust if needed.
  4. Pour the filling over the crust, but leave few tablespoons of the filling aside.
  5. Add blackberries and cherries into the remaining filling mixture. Add optional few tbsp of maple syrup for more sweetness.
  6. Pop little dollops of berry mixture over the cake filling and use a knife to form patterns. Place the cake into the freezer and let it set for at least 2 hours. Enjoy!