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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Raw Raspberry Ganache Fudge Cake for Guilt-Free Decadence

    Raw Raspberry Ganache Fudge Cake for Guilt-Free Decadence

    5
    By Alisa Fleming on August 10, 2018 Dairy Free Desserts, Dairy-Free Recipes

    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
     
    Print
    Prep time
    20 mins
    Total time
    20 mins
     
    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.
    Author: Ani Phyo
    Serves: 6 servings
    Ingredients
    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
    Instructions
    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.
    Notes
    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.
    3.5.3229

    Key Pantry Supplies: Raw Raspberry Ganache Fudge Cake


    Cookbooks from Organic Chef Ani Phyo


    Alisa Fleming
    • Website

    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.

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    5 Comments

    1. Genevieve on January 10, 2020 6:58 pm

      Is it possible to substitute the walnuts? I’m just not a fan.

      Reply
      • Alisa Fleming on January 11, 2020 8:50 am

        You can use another nut, like almonds or pecans. The flavor will vary according to the nut you use.

        Reply
    2. Ani on August 11, 2018 4:09 pm

      Thank you so much for enjoying my recipes! This cake is definitely one of my favs. Xoxo

      Reply
    3. Michelle on August 11, 2018 2:43 am

      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.

      Reply
      • Alisa Fleming on August 11, 2018 7:25 am

        Awesome, thanks for sharing this Michelle.

        Reply

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