Decadent Raw Layer Cake With White Chocolate Frosting

Meet the best raw vegan cake ever.

This cake is made from a variety of mincemeat-inspired dried fruits, plus almond flour, sunflower seeds, and chia seeds — no flour necessary! If that’s not enough to make your heart sing, it’s coated in decadent white chocolate frosting made from cashews and cacao butter.

raw layer cake


For the Fruit Mince:

  • 1 cup golden raisins
  • 1 cup pitted dates, chopped
  • 1 cup dried figs, stem removed and diced
  • 1 teaspoon vanilla powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon special mixed spice
  • 2 chai tea bags, brewed with 1/2 cup water
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 2 tablespoons maple syrup, agave nectar, or coconut nectar

For the Cake:

  • 1 cup almonds, ground fine
  • 1/3 cup sunflower seeds, ground fine
  • 3 1/3 tablespoons chia, ground fine
  • For the Frosting:
  • 3/4 cup raw cashews, soaked 3 hours then drained and rinsed
  • 4 tablespoons light agave nectar
  • 1/2 cup shaved cacao butter
  • 1/2 cup dried coconut
  • 1/4 cup coconut oil
  • 1/4 teaspoon vanilla powder

For the Decoration:

  • Extra dried coconut
  • 1 tablespoon cranberries
  • 1 tablespoon pistachios
  • 1 tablespoon pepitas
  • 1 tablespoon goji berries


Healthiest Vegan Recipes

To Make the Cake:

Add all ingredients minus the tea bags to a large mixing bowl with a lid and soak for at least 24 hours. Stir occasionally. After 24 hours, add the almond meal, chia, and sunflower seeds and stir to combine. Let sit for 10 minutes to thicken, then press into a baking paper-lined springform pan.

Gently remove then place onto the mesh sheet of a dehydrator tray (see notes) and remove the paper from the sides leaving the bottom piece attached. Dehydrate on 110°F for 24 hours, then remove the paper from the bottom and cut in half with a serrated knife. Discard the bottom piece of paper.

Place back into the dehydrator and dehydrate at the same temperature for another 24 hours. Let cool before adding the frosting.

To Make the Frosting:

Add all ingredients to a high-speed blender and blend until smooth. This takes a while, as you want the frosting to be as smooth as possible. You will need to use the tamper or a spatula to redistribute the mix to get it turning through the blades. Once it is ready take the cakes out of the refrigerator and place the bottom layer onto your serving plate. Spoon a few tablespoon into the center then spread it in

Spoon a few tablespoon into the center then spread it in a circle just short of the edges of the cake then place the top layer over it and gently push it down until the frosting just reaches the edge of the cake. Continue to frost the top and side with the back of a knife or a small spatula. Sprinkle with extra dried coconut and then add chopped up some pistachios, cranberries, pumpkin seeds, and goji berries. Place into the refrigerator so that the frosting can set.


It’s not essential that you dehydrate the cakes but it does give a good consistency and the edges are a bit drier. If you choose not to dehydrate or you don’t have one then add 1 tablespoon coconut flour or ground chia to make them firmer. You will want to try and use the lightest colored sweetener that you can so that the frosting is not too dark. If you can’t get a really light one all is not lost as the coconut sprinkled on at the end helps to lighten it up. There is enough frosting to completely cover one cake and for the second I just put it in the center and the top. If you are doing a large cake you will have just enough to cover the whole cake.

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