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Raw Vegan Chocolate Layered Cake

A gluten-free fluffy raw vegan chocolate cake with chocolate avocado frosting.
Prep Time30 mins
Cook Time1 hr
Total Time30 mins
Servings: 12
Author: Amanda Nicole Smith


Cake Batter

  • 4 cups almond flour
  • 2 cups coconut flour
  • 1 cup cacao powder
  • 1/2 cup prunes + 1/4 cup water = prune paste
  • 1/2 cup coconut sugar
  • 1/3 cup coconut nectar
  • 1/3 cup flax seed; soaked in 1 cup water
  • 1/3 cup coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt


  • 3-4 ripe avocados
  • 1/4 cup maple syrup or coconut nectar
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil
  • pinch of sea salt


Cake Batter

  • Soak flax seed in 1 cup of water and 1 tsp vanilla extract for about 30 minutes or until the flax seed releases it gel.
  • Blend together prunes and 1/4 cup water to make prune paste.
  • Sift the coconut flour and almond flour into a mixing bowl.
  • Add the coconut oil to the soaking flax seeds and blend together until somewhat smooth.
  • Add all of the cake batter ingredients to the mixing bowl and mix until you have a bunch of "dough balls". Additionally you can pulse the dough in a food processor to make the dough even fluffier. However you may need to do so in two batches, as there is a lot of dough, but don't over process the dough.


  • Add all of the frosting ingredients to a food processor and process until smooth.
  • Use as is, or stick it in the fridge to thicken up a bit.


  • Take a third of the cake batter and spread the "dough balls" out evenly in an 8-inch spring form pan. Lightly push the dough together.
  • Add a good layer of frosting on top.
  • Repeat step 1-2 and then add your last cake batter layer.
  • Frost the cake like you would any other cake.
  • Stick it in the fridge for 1 hour before slicing.


Store with a lid in the fridge for up to 5 days.