Chocolate Fudge Cake

In this household, we love all things chocolate. From smoothies, to hand crafted macaroons, we certainly get our fair share of this illustrious bean. No matter what way we blend, whisk, or process chocolate, nothing compares to this rich and decadent Chocolate Fudge Cake recipe. The combination of dates and cashews blended to a thick paste with coconut, vanilla, and cinnamon  easily satisfy any chocolate craving and then some!

This particular recipe is our go to cake for birthdays or any celebration that will be enhanced with the addition of chocolate.

When all is said and done, this recipe can be made and ready to serve in about an hour. But, you do want to provide adequate time in the fridge to allow the coconut oil to harden and firm up the cake.

Raw cakes are usually pretty dense and this recipe is no exception. A 9 inch cake can easily serve 16 people with a little extra sauce of side of ice cream.


For the Cake:

  • 3 cups raw Cashews
  • 1/4 cup melted Coconut Oil
  • 1/2 cup Cacao Powder
  • 9 soft Medjool Dates
  • Pinch of Sea Salt
  • 2 Tsp Cinnamon
  • 1/2 tsp Vanilla

For the Frosting:

  • 1 cup Cacao Powder
  • 1 cup Maple Syrup
  • 1/4 cup melted Coconut Oil
  • 1/2 tsp Vanilla


  1. First grease a 9 inch pie tin with coconut oil and line the bottom with parchment paper.
  2. Prepare the cake "batter" in two batches in a food processor. Grind the cashews and the dates on high until they begin to combine. Add the remaining ingredients and blend until a thick paste is formed.
  3. Transfer to a large bowl, repeat with the second batch.
  4. Place the cashew mixture into the 9 inch pan and push down to form about a 1inch in thick cake. Once packed down, move to the fridge to set.
  5. For the frosting, simply blend in a high speed blender, using a tamper if needed for 45 seconds. Blend until a smooth, sauce like consistency is formed. It will look like soft ganache.
  6. Once hardened, remove the cake from the pie tin and place on a plate or serving dish.
  7. Smear the chocolate sauce over the top and partially over the sides.
  8. Decorate the top with shredded coconut, chops nuts, or fresh fruit. Place in the fridge again to set, being mindful to allow 30-45 minutes out of the fridge before serving.