Raw Chocolate Superfood Love Cake

By: Natalie Heath


  • Raw Chocolate Superfood Love Cake
    • 1/2 cup peeled and grated raw beetroot
    • 1/4 cup raw cacao powder
    • 1 cup desiccated coconut (unsweetened)
    • 1/2 cup Brazil nuts
    • 1/2 cup walnuts
    • 1/4 cup goji berries (soak them in water for 10 mins and then squeeze out the excess before using)
    • 2 Medjool dates (if you are using regular dates, use 4 instead of 2 and soak as above)
    • 2 tbsp maple syrup
    • 1/2 tbsp. vanilla powder
    • 1/4 tsp. sea salt
    • 2 tbsp maca
    • 1/2 tbsp. spirulina
    • 2 tbsp. Lucuma
  • Raw Chocolate Avocado Icing
    • 1/4 cup melted cacao butter
    • 1/4 cup raw cacao powder
    • 1/4 cup maple syrup
    • 1/4 tsp. sea salt
    • 1 tsp. vanilla powder
    • 1 very ripe avocado
  • 1 hour
  • Not too hard
  • 8
  • vegan-icon

Valentine’s Day is almost upon us. Here in the shop, we have a great range of treats and gifts for your Valentine. However, if you would like to celebrate with something homemade, here is a recipe that is sure to please – our delicious raw chocolate cake. It caters for most dietary requirements, being gluten free, paleo, refined sugar-free, vegan and raw.



High-quality ingredients


In this raw chocolate cake, luxurious cacao is blended with rich Brazil nuts, walnuts and coconut, and sweetened with a couple of dates, goji berries and a touch of maple syrup and vanilla. We have laced the cake with plenty of superfoods for added sparkle. As a result, you get a cake that not only tastes delicious but is good for you too – you can have your cake and eat it!



The secret to a moist, light texture


Beetroot is the secret ingredient that keeps the cake light and moist, and ups the nutritional value too. Cacao is said to be an aphrodisiac, and it also helps to release endorphins and serotonin, the love hormone.


Raw Chocolate Cake



To make the raw chocolate cake:


  • Place the walnuts and Brazil nuts in a food processor and blitz to a flour consistency.
  • Add the coconut, salt, vanilla powder, maca, lucuma, cacao powder and spirulina and blitz again to mix thoroughly.
  • Next add the grated beetroot, goji berries, dates and maple syrup and process until quite smooth and evenly mixed.
  • Press into a 6-inch heart-shaped loose bottomed cake tin and refrigerate while you make the icing.


To make the icing:


  • Put everything except the cacao butter in the blender and blend until smooth.
  • With the motor running, slowly pour in the melted cacao butter and process until fully incorporated.




  • Remove the chilled cake from the tin. Ice the cake with a palette knife or spatula, covering the top and sides of the cake.
  • Sprinkle with rose petals and rose buds, or decorate with goji berries or fresh berries.
  • Store in the fridge. Will keep for five days.