Raw Raspberry White Chocolate Cake

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Raw Raspberry White Chocolate Cake

I have been on a dessert rampage lately, a happy hangover from my ‘Real Sweethearts’ raw desserts workshop last weekend. I was actually going to demonstrate this recipe, but I just couldn’t fit it in, so instead I’m sharing it here.

This cake is just heavenly – it is soft and rich and really does taste like white chocolate. It is definitely a special occasion cake. An I-love-you-and-I-want-to-smooch-you kind of cake. It’s pink and romantic and dreamy, and full of all the feel-good hormones that raw cacao lends us. You must make this. That is all. 

Raw Raspberry and White Chocolate Cake - dreamy gluten free recipe here. Click To Tweet

Raw Raspberry White Chocolate Cake

Raw Raspberry White Chocolate Cake
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5 from 1 vote

Raw Raspberry White Chocolate Cake

A totally dreamy raw cake, naturally gluten and refined sugar free.
Makes a 9 inch cake.



  • 1 cup cashew nuts
  • 1 cup coconut flakes
  • ¼ cup cacao powder
  • ¼ teaspoon flaky sea salt
  • 150 grams medjool dates pitted (about 8 dates)


  • 3 cups cashews soaked in water (ideally a full 8 hours), then drained
  • 1 cup raspberries thawed if using frozen
  • ¾ cup raw mild honey alternatives: pure maple syrup, coconut nectar, organic rice malt syrup
  • ¼ cup or more to taste lemon juice
  • 2 vanilla beans chopped
  • ¼ cup coconut oil melted
  • ½ cup cacao butter
  • 2 tablespoons organic soy lecithin


  • Desiccated coconut
  • Berries fresh or freeze-dried


  • Start with the base; pulse everything well in the food processor, adding the dates last, one at a time. The mixture should be crumbly but stick together when pressed.
  • Pat firmly into the base of a 9 inch cake tin, lined with baking paper at the bottom.
  • For the filling, liquify the cacao butter by chopping it into small pieces and leaving it to rest in a bowl standing over hot water. Once softened, pop it in the blender and whiz till it has totally melted.
  • Add honey or natural sweetener of choice, lemon juice, chopped vanilla beans and coconut oil, blend well.
  • Pour half of the mixture out and set aside.
  • Now add 1½ cups of drained cashews back into the blender, and whiz well until the mixture is nice and creamy.
  • Add 1 tablespoon of lecithin, blending till thoroughly combined.
  • Pour this 'white chocolate' mixture over the base in the cake tin.
  • Now pour the remainder of the nuts and the liquid mixture you set aside earlier back into the blender. Add the raspberries. Blend till smooth and creamy.
  • Add the remaining tablespoon of lecithin last and blend well.
  • Pour this 'raspberry' mixture over the white chocolate layer of the cake. Use a knife to swirl the layers for a marbled effect.
  • Set in the freezer for a few hours, ideally 6.
  • When ready to serve, decorate with fresh berries and coconut.

Raw Raspberry White Chocolate CakeRaw Raspberry White Chocolate Cake

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tag me @ascensionkitchen so I can see your creations! 


Hi I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping people connect with the healing power of Nature. I’ve been sharing my recipes and health articles here since 2012.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.