Double Chocolate Triple Layer Quadruple Amazing Cake

If you have more time and want to make something very special (taste and look) try this 6 layer raw cake. Its not overly sweet and you can decorate it as pleased. Great for birthday cake too. Found it on Geek Gone Raw blog, but as always alternated it to something more convenient for me šŸ˜› But you can try the original version, if you prefer šŸ˜‰

Double Chocolate and Apricot Jam Raw Cake


dark chocolate layer:

  • 1 cup almonds
  • 1/2 cup pumpkin seeds
  • 2 tbsp raw cacao powder (or less)
  • 2 tbsp coconut oil (or less)
  • 1/2 cup soaked raisins (you might also need the soak water for later)
  • 3 dried dates
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt

white chocolate layer:

  • 100 g coconut butter
  • 70 g brasil nuts
  • 70 g cashews
  • 1 large ripe banana
  • 1 tsp honey
  • 1/2 tsp vanilla extract
  • 1/2 tsp fine-ground lemon peel
  • 1/2 tsp sea salt
  • a little bit of water (I used the soak water from raisins again)

apricot jam:

  • soaked dried apricots
  • 1 tsp honey
  • 1 tbsp lemon juice


  1. Make dark chocolate first (can pre-make it a night before too, as it needs firming up). Process the nuts and seeds into powder, but avoid the oil release. Add the dried fruits, cocoa powder, salt and vanilla, and as much of oil and water needed to make ‘dough’ into balls that can be shaped with hands. Separate into two parts (or if you want to make small but higher cake (9 layer!), divide to three parts) and place it into the fridge for firming up.
  2. Melt coconut butter and honey in a bowl over warm water bath. Grind nuts, add banana and then melted coconut butter and honey. Add vanilla and citrus peel. If needed, add extra water. You need to reach the consistence of pudding.
  3. Blend apricots, honey and lemon juice until you reach jam consistency.
  4. To make the cake, first make two round crusts out of dark chocolate layers (I pressed the first into the tin, but you actually can make it without the tin, if its firm enough). After first dark layer, spread the apricot jam, then pour over some white chocolate sauce. Do it again (and even twice, if you’re making smaller but higher cake). The last layer will be white chocolate one, and it will be easy to decorate as you want (grated mint chocolate and dried cranberries is suggested decoration, but I loved it with a mixture of dried super berries (Inca berries, mulberries, goji berries and cranberries)!

Make sure you chill the cake before eating, but it actually keeps well in room temperature too (compared to other raw cakes!). Perfect with Pink Pepper White Chocolate Green Tea (and yes, I recommend FM’sĀ TT Collection one šŸ˜‰ ).