Raw Raspberry Ganache Fudge Cake
Prep time
Total time
Hello to “home-style” frosting—fresh and not from a plastic tub. Goodness without guilt. I use carob in my cake to cut down on the caffeine, and because I love carob for its malty rich flavor. This cake is to live for, it’s one of my favorites.
Serves: 6 servings
Fudge Cake
  • 3 cups raw walnuts
  • 2⁄3 cup cacao powder or carob powder
  • 1⁄4 teaspoon sea salt
  • 1 cup pitted Medjool dates
Chocolate Ganache Frosting
  • 1⁄3 cup semi-soft pitted Medjool dates
  • 1⁄4 cup agave nectar
  • 1⁄2 cup ripe avocado flesh (from about 1 medium to large avocado)
  • 1⁄3 cup cacao powder
Raspberry Filling
  • 1⁄2 cup raspberries
  1. To make the cake, combine the walnuts, cacao or carob powder, and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape.
  2. To make the frosting, combine the dates and agave in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.
  3. To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.
  4. The cake on its own will keep in the refrigerator for many weeks. The frosting will keep separately in the refrigerator for 1 week.
This recipe is from the book Ani’s Raw Food Desserts by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2009. Photo © Seth Beck.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/raw-raspberry-ganache-fudge-cake