12 Raw Cake Recipes for Uncooked Treats

Raw cakes are a delicious surprise, and they can be just as yummy as baked cakes. They're made with natural ingredients, and you don't need to use the oven. This means you get to eat a tasty cake without waiting for it to bake.

Imagine sinking your teeth into a Vanilla Bean Raw Cake, or trying one of the many other amazing flavors out there. You're about to discover a whole new world of uncooked treats that are easy to make and fun to eat. Can you resist the allure of these sweet, healthy, and easy-to-make cakes?

1. Vanilla Bean Raw Cake Recipe

Delicious and moist vanilla bean raw cake made with natural ingredients.

Ingredients

• 2 cups almonds
• 1 cup coconut flakes
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 cup dried pineapple
• 1 cup dried mango

Instructions

1. Soak almonds in water for 8 hours, then drain and rinse.
2. In a blender, combine almonds, coconut flakes, and salt, and blend until well combined.
3. Add maple syrup, coconut oil, and vanilla extract, and blend until smooth.
4. Fold in dried pineapple and mango.
5. Press the mixture into a cake pan and refrigerate for 4 hours.
6. Remove from fridge and let it sit at room temperature for 30 minutes before serving.

2. Chocolate Chia Seed Raw Cake

Rich, decadent, and nutritious, this chocolate chia seed raw cake is a game-changer.

Ingredients

• 1 cup chia seeds
• 1/2 cup coconut oil
• 1/2 cup cocoa powder
• 1/4 cup honey
• 1/4 cup coconut sugar
• 2 tablespoons vanilla extract
• 1/2 cup chopped walnuts
• Pinch of salt

Instructions

1. Soak the chia seeds in water for at least 2 hours until they gel and form a paste.
2. In a blender, combine the coconut oil, cocoa powder, honey, coconut sugar, and vanilla extract, and blend until smooth.
3. Add the chia seed paste to the blender and blend until well combined.
4. Stir in the chopped walnuts and salt.
5. Press the mixture into a cake pan lined with parchment paper.
6. Refrigerate for at least 4 hours to set.
7. Slice and serve.

3. Lemon Ginger Raw Cake Delight

Lemon and ginger combine for a revitalizing raw cake dessert.

Ingredients

• 2 cups almonds
• 1 cup dates
• 1/2 cup coconut oil
• 1/2 cup lemon juice
• 1/4 cup ginger juice
• 1 teaspoon vanilla extract
• 1 cup coconut cream
• 1/2 cup lemon zest
• 1/4 cup chopped fresh ginger

Instructions

1. Soak almonds and dates in water for 4 hours, then drain and rinse.
2. Blend almonds, dates, coconut oil, lemon juice, ginger juice, and vanilla extract into a smooth mixture.
3. Press the mixture into a cake pan and refrigerate for 2 hours.
4. Mix coconut cream, lemon zest, and chopped ginger in a bowl.
5. Spread the coconut cream mixture over the cake and refrigerate for another hour.
6. Slice and serve the raw cake chilled.

4. Carrot Cake With Cream Cheese Frosting Raw Version

Delicious and moist carrot cake with cream cheese frosting in a raw version.

Ingredients

• 2 cups almonds
• 1 cup carrots
• 1 cup dates
• 1/2 cup coconut oil
• 1/2 cup cream cheese
• 1/4 cup lemon juice
• 1/4 cup vanilla extract
• 1/2 cup walnuts
• Pinch of salt

Instructions

1. Soak the almonds and walnuts in water for at least 4 hours.
2. Drain and rinse the nuts, then add them to a food processor with the carrots and dates.
3. Process the mixture until it's well combined and sticky.
4. Transfer the mixture to a bowl and stir in the coconut oil, lemon juice, and vanilla extract.
5. Press the mixture into a cake pan and refrigerate for at least 2 hours.
6. To make the frosting, blend the cream cheese with a pinch of salt until smooth.
7. Remove the cake from the refrigerator and top it with the cream cheese frosting.
8. Refrigerate the cake for another 30 minutes to allow the frosting to set.
9. Slice and serve the raw carrot cake with cream cheese frosting.

5. Raw Strawberry Shortcake With Coconut Whipped Cream

Raw strawberry shortcake with coconut whipped cream is an invigorating dessert.

Ingredients

• 2 cups sliced strawberries
• 1 cup coconut cream
• 1/2 cup coconut water
• 1/4 cup maple syrup
• 1/4 cup shredded coconut
• 1 cup raw cake mixture

Instructions

1. Mix the coconut cream, coconut water, and maple syrup in a bowl.
2. Whip the mixture until it becomes light and fluffy.
3. Prepare the raw cake mixture according to the recipe.
4. Slice the raw cake into rounds.
5. Assemble the shortcake by placing a round of cake on a plate.
6. Top the cake with sliced strawberries and a dollop of coconut whipped cream.
7. Sprinkle shredded coconut over the top of the whipped cream.
8. Serve immediately and enjoy.

6. Matcha Green Tea Raw Cake With Pistachio Crust

Delicate matcha green tea raw cake with a crunchy pistachio crust.

Ingredients

• 1 1/2 cups pistachios
• 1/2 cup coconut oil
• 1/4 cup honey
• 2 cups cashews
• 1/2 cup coconut cream
• 1/4 cup matcha powder
• 1 tablespoon vanilla extract
• Pinch of salt

Instructions

1. Soak the cashews in water for 4 hours, then drain and rinse them.
2. In a food processor, grind the pistachios into a fine crust.
3. Mix the coconut oil, honey, and salt, then add to the pistachio crust and stir until well combined.
4. Press the pistachio crust into a 6-inch cake pan.
5. In a blender, combine the soaked cashews, coconut cream, matcha powder, and vanilla extract, and blend until smooth.
6. Pour the matcha mixture over the pistachio crust.
7. Freeze the cake for 4 hours, then thaw and serve.

7. Raspberry Chocolate Raw Cake Tart

A rich and decadent dessert, the Raspberry Chocolate Raw Cake Tart combines fresh raspberries with velvety chocolate.

Ingredients

• 1 1/2 cups almonds
• 1/2 cup coconut oil
• 1/4 cup maple syrup
• 1/2 cup raw cacao powder
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/4 cup shredded coconut

Instructions

1. In a food processor, blend the almonds into a fine crust.
2. Add coconut oil, maple syrup, and vanilla extract, and blend until well combined.
3. Press the mixture into a tart pan with a removable bottom.
4. In a separate bowl, mix together raw cacao powder and shredded coconut.
5. Add the cacao mixture to the food processor and blend until smooth.
6. Arrange the fresh raspberries on top of the tart crust.
7. Pour the chocolate mixture over the raspberries.
8. Refrigerate the tart for at least 4 hours to set.
9. Release the tart from the pan and slice into servings.
10. Serve chilled and enjoy.

8. Orange Blossom Water Raw Cake With Almond Crust

Delicate orange blossom water infused cake with a crunchy almond crust.

Ingredients

• 1 1/2 cups almonds
• 1/2 cup dates
• 1/4 cup coconut oil
• 2 cups cashews
• 1/2 cup maple syrup
• 1/4 cup coconut water
• 1 tsp vanilla extract
• 1/4 cup orange blossom water
• 1/4 cup lemon juice

Instructions

1. Soak cashews in water for at least 4 hours.
2. Drain and rinse the cashews, then add to a blender with maple syrup, coconut water, vanilla extract, orange blossom water, and lemon juice.
3. Blend the mixture until smooth and creamy.
4. In a food processor, grind the almonds and dates into a coarse crust.
5. Add coconut oil to the crust mixture and process until well combined.
6. Press the crust mixture into a cake pan.
7. Pour the cashew mixture over the crust.
8. Refrigerate for at least 4 hours to set.
9. Serve chilled and garnish with edible flowers or sliced almonds.

9. Pineapple Upside-Down Raw Cake With Pecan Crust

Pineapple Upside-Down Raw Cake With Pecan Crust is a tropical dessert.

Ingredients

• 1 1/2 cups pecans
• 1/2 cup dates
• 1/4 cup coconut oil
• 1/2 cup pineapple juice
• 1/4 cup coconut sugar
• 1/2 cup pineapple rings
• 1/4 cup cherry halves
• 1 teaspoon vanilla extract

Instructions

1. Soak pecans and dates in water for 4 hours, then drain and rinse.
2. Blend pecans, dates, and coconut oil to make crust mixture.
3. Press crust mixture into a 9-inch springform pan.
4. Blend pineapple juice, coconut sugar, and vanilla extract.
5. Arrange pineapple rings and cherry halves on top of crust.
6. Pour pineapple juice mixture over pineapple and cherries.
7. Freeze for 4 hours, then serve.

10. S'mores Raw Cake With Chocolate Ganache and Toasted Coconut

Rich and decadent s'mores raw cake with chocolate ganache and toasted coconut.

Ingredients

• 1 1/2 cups almonds
• 1/2 cup shredded coconut
• 1/4 cup coconut oil
• 1/4 cup honey
• 1/2 cup cocoa powder
• 1/4 cup coconut cream
• 1/2 cup dark chocolate chips
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup marshmallows

Instructions

1. Soak almonds in water for 4 hours, then drain and blend into flour.
2. Mix almond flour, shredded coconut, and salt in a bowl.
3. Add coconut oil, honey, and vanilla extract, and mix until well combined.
4. Press the mixture into a cake pan and refrigerate for 30 minutes.
5. Melt dark chocolate chips and coconut cream to make the ganache.
6. Spread the ganache over the cake and refrigerate for 1 hour.
7. Toast coconut flakes in a pan until golden brown.
8. Top the cake with toasted coconut and marshmallows.
9. Refrigerate the cake for at least 2 hours before serving.
10. Slice and serve chilled.

11. Espresso Raw Cake With Hazelnut Praline Crust

Rich espresso flavor combined with crunchy hazelnut praline crust.

Ingredients

• 1 1/2 cups hazelnuts
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 2 cups dates
• 1/2 cup espresso
• 1/2 cup coconut cream
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract

Instructions

1. Soak dates in espresso for at least 4 hours.
2. Blend hazelnuts into a fine crust and mix with maple syrup and coconut oil.
3. Press crust mixture into a cake pan.
4. Blend soaked dates with coconut cream, cocoa powder, and vanilla extract.
5. Pour date mixture over the crust.
6. Refrigerate for at least 4 hours before serving.
7. Top with additional hazelnuts if desired.

12. Tropical Mango Raw Cake With Macadamia Nut Crust

Tropical Mango Raw Cake With Macadamia Nut Crust is a decadent dessert.

Ingredients

• 1 1/2 cups macadamia nuts
• 1/2 cup shredded coconut
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 2 cups frozen mango
• 1 cup soaked cashews
• 1/2 cup coconut cream
• 1 tablespoon vanilla extract
• Pinch of salt

Instructions

1. Soak the cashews in water for at least 4 hours.
2. Drain and rinse the cashews, then add to a blender with coconut cream, maple syrup, and vanilla extract.
3. Blend the mixture until smooth and creamy.
4. In a food processor, grind the macadamia nuts into a fine crust.
5. Mix the ground macadamia nuts with shredded coconut and coconut oil.
6. Press the macadamia nut crust into a 9-inch springform pan.
7. Blend the frozen mango into a puree.
8. Fold the mango puree into the cashew cream mixture.
9. Pour the mango cream mixture over the macadamia nut crust.
10. Refrigerate the cake for at least 4 hours before serving.

Conclusion

You'll hit the jackpot with these 12 raw cake recipes, offering a healthier twist on traditional desserts. By thinking outside the box, you'll discover new flavors like Vanilla Bean and Chocolate Chia Seed, and experience the sweetness of natural ingredients, taking your taste buds on a wild ride.