This delicious recipe is a true delight for body and mind! The three chocolate layers of which this raw and sugar free chocolate cake exists truly make you forget about all your problems for a moment and enjoy the consolatory effect of the cocoa bean without feeling guilty.
Sugar free chocolate cake
This recipe for a chocolate cake with no sugar is a lot like other recipes I’ve made previously such as my raw bergamot coconut cake. Only here the silken tofu in the main part of the cake has been substituted with cashew nuts, which gives the cake a more solid texture and bite.
It is very simple to design your own version of the raw cake. The base of the raw cake generally consists of a combination of nuts, seeds, flakes and something sweet and sticky, such as dates, raisins or other dried fruits, and flavouring, like cocoa. You can also use lemon, vanilla or herbs like cinnamon or cloves.
The filling is usually made of a big dose of coconut oil, silken tofu or cashew nuts. It is good to take the little bit of extra effort to melt your coconut oil and soak your cashew nuts before blending it. This gives an enormous improvement in texture and taste. The beauty of coconut oil is that it becomes hard in the fridge and gives the whole cake a creamy, harder texture.
Natural sweetness for your sugar free chocolate cake
You are probably going to want to sweeten your raw cake. Here I used medjool dates as natural sweeteners for both the base and main layer. The amount of dates to use varies per type of date and per person. It really depends how juicy your dates are, how long you have soaked them and how sweet you prefer your cake to be.
You can experiment by adding your dates one by one and tasting (YUM!) after every date to see if you have reached the right level of sweetness for your triple chocolate cake.
Other possible sweeteners are stevia, xylitol and erythritol. I think the taste of the last two probably combine the best with the flavour of chocolate.