I created this creamy dreamy cake last autumn when we went to meet our dear friends. Since the recipe has been very popular, I decided to publish it here as well! The cake is free from gluten, dairy, nuts, soy and grains. Cake is easy to make vegan, just switch the honey to coconut palm sugar. I hope you enjoy!

DOUBLE CHOCOLATE RASPBERRY RAW CAKE 

20 cm cake mold

free from gluten, dairy, nuts, soy and eggs

WHITE CHOCOLATE LAYER

¾ cup melted cacao butter

1 ¼ cup coconut cream (refrigerated overnight)

½ cup coconut puree or coconut cream

¼ cup raw honey

1 teaspoon vanilla powder

¾ cup raspberries (these will be added in the last step!)

Take bowl and pot and melt the cacao butter in hot water bath. Open coconut cream cans and drain the extra water away. Blend all the ingredients (except raspberries) in blender until the filling is smooth. Pour the filling into cake mold and add now raspberries to the top of the filling. Put the cake to freezer and prepare meanwhile the chocolate filling.

CHOCOLATE LAYER

⅔ cup melted cacao butter

1 ¼ cup coconut cream (refrigerated overnight)

⅔ cup raw cacao powder

⅔ cup raw honey

1 teaspoon vanilla powder

¾ cup raspberries (these will be added in the last step!)

Take bowl and pot and melt the cacao butter in hot water bath. Open coconut cream cans and drain the extra water away. Blend all the ingredients (except raspberries) in blender until the filling is smooth. Take the cake mold from freezer and add the chocolate filling on top of it. Decorate the top of the cake with raspberries. Put the cake to fridge too 2 hours.

Have a lovely and sweet weekend!

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