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.
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.
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.
- 3 cups raw walnuts
- 2⁄3 cup cacao powder or carob powder
- 1⁄4 teaspoon sea salt
- 1 cup pitted Medjool dates
- 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
- 1⁄2 cup raspberries
- 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.
- 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.
- 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.
- The cake on its own will keep in the refrigerator for many weeks. The frosting will keep separately in the refrigerator for 1 week.