This would have to be my first and certainly not last raw cake! It’s actually just a giant raw cookie, but hey, we are going to call it cake! Sandwiched between two layers of raw cookie dough goodness is a decadent chocolate filling that will have you salivating. Absolutely no nasties in this recipe, you will be enjoying this cake until your heart is content!
Ever just crave something oh so sweet but don’t want to conform to your typical unhealthy treats? Yes, this cake is for you and your dessert craving tummy. You won’t need an excuse to gobble this up, because it’s indeed on the healthier side. If you’re the creative type, please feel free to add your favourite fruits or nuts to this cake, it will only make it more delicious.
Raw Cookie Dough Cake
- Prep Time: 30m
- Total Time: 1h 30m
- Serves: 6
- Yield: 1 x 8" round cake
- Category: cakes
Ingredients
Cookie Dough
- 2 cups gluten free oats
- 1 cup desiccated coconut
- 1 cup almond butter
- 1/2 cup honey
- 3 teaspoons vanilla bean extract
Chocolate Filling
- 3/4 cup raw cacao powder
- 1/2 cup + 2 Tbsp Cocobella Coconut Water
- 2 tablespoons honey
- 1 tablespoon maple syrup
- 2 tablespoons peanut butter
- 1 teaspoon vanilla bean extract
- 2/3 cup desiccated coconut
Instructions
Cookie Dough
- Line a 8” x 8\" round cake tin with parchment paper and set aside.
- In a large mixing bowl, combine oats and coconut.
- Add almond butter and honey. Mix together with your hands or a wooden spoon.
- Pour in vanilla and mix until well combined. The mixture should now be holding its own shape when pressed together.
- Split mixture into two even amounts.
- Press one half of the mixture into prepared cake tin. Place in the refrigerator. Set other half aside.
Chocolate Filling
- In a medium sized mixing bowl, combine cacao and coconut water and mix until smooth.
- Stir through honey, maple syrup, peanut butter and vanilla.
- Add coconut and mix until thick and well combined.
- Pour mixture over the base cookie dough layer, spreading it out evenly.
- Place in the freezer and set for 30 minutes.
- Press the other half of the cookie dough mixture over the chocolate filling, spread it evenly.
- Place back into the freezer for 15 minutes.
- Serve and Enjoy!
Notes
- Store cake in the refrigerator, in an airtight container for 1 week. Keep in the freezer on hot days and if the chocolate filling begins to melt.
This looks awesome! I can’t wait to try it!
Hi Emma! Thanks so much, i hope you enjoy it, let me know how you go! xx
You have honey and maple syrup in the ingredients but only use honey in the method. Do I include both or just one sweetener? Thanks.
Hi Michelle! Sorry for leaving the maple syrup out of the instructions. You add it in when you add the honey, peanut butter and vanilla. I have now updated the recipe. Thanks Michelle, hope this helps! x
Wow! This looks absolutely breath taking! I love raw cooking, so I will make sure I give this a go.
Your photos are absolutely stunning too x
Hi Kerry,
Thank you so much for your kind words! I hope you enjoy this recipe, it’s absolutely delicious! I enjoyed a few slices of it today actually, rich and divine!
Sam xx
Oh my goodness! This looks ridiculously amazing! I remember having a giant choc chip cookie when I wasn’t vegan and this reminds me of that deliciousness. I’ve seriously got to try it out!
Hi Anthea! I hope you blog is coming along well.
Thank you so much! You must give this recipe a go then, i promise you it’s super delicious 🙂
I used honey in this recipe though. You can just sub that for more maple syrup if you prefer, or another natural, vegan sweetener.
Let me know how you go,
Sam xx
WOW does this cake look amazing! You are a genius for creating a raw cookie cake! Seriously drooling right now!
Thank you so much Bethany! Whats better than a cookie..? A giant cookie! So happy to hear you love it.
Have a wonderful week!
Sam xxx
I saw this cake on your Instagram page, it sounded delicious so I made it the same night! 🙂 I based the cookie dough on homemade almond butter and replaced the coconut water with water.
I found it tasty and very filling! And I miiiight had it for dinner tonight 😉
Hi Elin!
Thank you so much for re-creating this cake. I was thrilled to hear you made it. Next time i make this ill be adding raspberries to the chocolate filling as you did, sounds delicious!
Oh and homemade almond butter filling?! You go girl 😛
Sam xxx
Oh God, this looks gooooood! Drooling over here
Thank you Josefine! I am too hehe,
Have a wonderful week!
Sam xxx
That sounds delicious! I’m a cookie dough fanatic, so I’d be all over this cake. Love all the wholesome ingredients in here, too. 🙂
Thank you so much June! I hope you do make this and enjoy it. It will fill you up with raw cookie dough goodness!
Sam xxx
Oh Samantha this looks absolutely amazing!! Like a big chocolate filled flapjack (which are pretty much my favourite things EVER!!)! And it’s raw too!!! You are too clever!! Absolutely loving your website redesign too, it looks super cute! xxx
Hi Rachel! I hope you’re well! And i hope you’re still loving creating delicious sweets, i must catch up with you on Instagam!
Thank you so much! Well I’ve never had a flapjack before but i guess this is close?! Yes raw! So much easier and healthier. This is on the rich side though, i could even finish the slice, i big plus for a raw, sweet treat cake!
Thank you! I’m still working on the design of my site, so expect more changes!
So great to hear from you lovely lady!
Have a wonderful week ahead.
Sam xxx