Raw Raspberry Ganache Fudge Cake for Guilt-Free Decadence


Back in 2009, when Ani’s Raw Food Desserts was released, Ani Phyo shared this raw raspberry ganache fudge cake recipe with us. It’s a decadent, nutritious sample of the amazing raw, vegan and grain-free treats she whips up.

Raw Raspberry Ganache Fudge Cake - a healthy, rich, indulgent vegan & grain-free treat!

Ani has since written more books, including Ani’s Raw Food Detox, Ani’s Raw Food Essentials, and Ani’s 15-Day Fat Blast. But her dessert book is still a favorite.

This fudge cake recipe was buried in a blog post, so I decided to give it a dedicated post in our recipe section. I’ve also given it a quick refresh with bigger photos and cleaned up formatting. Hopefully more of you can find and enjoy it now! For another sample recipe from Ani’s Raw Food Desserts, enjoy these Carob Walnut Cookies.

Raw Raspberry Ganache Fudge Cake - a healthy, rich, indulgent vegan & grain-free treat!

Special Diet Notes: Raw Raspberry Ganache Fudge Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

5.0 from 2 reviews
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.

Key Pantry Supplies: Raw Raspberry Ganache Fudge Cake

Cookbooks from Organic Chef Ani Phyo

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I have several of her cookbooks and I’ve made this a couple of times. It’s a bit messy to make, but it’s absolutely delicious! My favorite of her cookbooks is the Raw Food Asia one. I like to make a lot of her vegetable sides.

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