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Raw Chocolate Coconut cream cake

This raw chocolate cake with chocolate and banana filling and coconut whipped cream frosting has gained great success among raw cake lovers. It is a must try also if you normally prefer more traditional cakes. This will win your heart, no matter what.


  • 7 dl almonds

  • 1 cup grated coconut / coconut flakes

  • 1 medium sized banana

  • 5 tablespoons raw cocoa powder

  • 3 tablespoons organic honey (or coconut palm syrup)

  • pinch of sea salt

Chocolate Filling:

  • 5 tablespoons grated cocoa butter

  • 1 tablespoon virgin coconut oil

  • 0,5 dl peanut butter

  • 3 tablespoons raw cocoa powder

  • 3 tablespoons organic honey (or coconut palm syrup)

  • pinch of sea salt


  • 1-2 bananas

  • coconut whipped cream (See instructions HERE)

On top:

  • coconut flakes

Cake tin: about 17 cm

Coconut whipped cream:

Prepare coconut whipped cream. See instructions HERE. Move the whipped cream to the refrigerator and let it wait until you´ve made the cake.


Chop the almonds in a blender. Add coconut flakes and the banana and mix to a smooth paste. Add raw cocoa powder, sweetener and salt. Stir. The dough should be now easily moldable, quite dry but not crumbly or flaky. If necessary add ground almonds or coconut flakes. Taste and add sweetness if desired.

Chocolate Filling:

Melt the cocoa butter and coconut oil in a warm water bath. Add peanut butter, cocoa powder, honey and salt. Stir. Taste and add sweetness if desired.


Cut a round piece of baking paper on the bottom of a cake tin so that the cake is easy to move afterwards. Press half of the dbase ough into the bottom of the pan tightly and evenly. Apply a thin layer of chocolate filling over the dough base. Leave the rest of the chocolate filling wait in the warm water bath. Transfer the cake tin in the freezer for about 15 minutes or until the chocolate has hardened. Take the pan from the freezer and press the rest of the base dough over the chocolate filling. The pour the rest of the chocolate filling on top of the dough andmove the pan in the freezer again.

When chocolate has solidified in the freezer remove the cake from the pan and lift on a serving plate. Let the cake melt for a moment in a room temperature. Slice a banana or two and put the slices on top of the cake. Take the coconut whipped cream form the fridge and frost the cake. Add some coconut flakes on top. Serve and enjoy!

Convert DL to CUPS for example HERE!

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