new year’s eve fudge cake

Posted on January 3, 2010, by ,In raw food recipes 3 comments

heavenly layered cake

I made a realllllly yummy fudge cake for the holidays. It doesn’t take long to make at all but there is time spent in the freezer. Here’s what I did:

First, you’ll need a spring form pan. Line the bottom with unbleached parchment paper if you’d like. I do that because someone cut into the bottom of the springform pan and I have not replaced it yet. So instead of getting a mess lodged in the thing, I just line it. This really isn’t necessary. If you want the pie/cake to slide off easily, then another option is to grease the pan with coconut oil. OK, here we go:

First layer, the Fudgiest part:

• 2 cups of walnuts
• 1/3 cup raw agave
• 1/4 cup raw cacao powder
• pinch of Himalayan sea salt
In the food processor, process all ingredients until fudgie and smooth. Taste for sweetness. You’ll process for almost a minute to make sure that it becomes really thick and fudgie. Then spread evenly in the bottom of the springform pan.

bottom fudgie layer

Here’s a tip: if the fudge is too sticky to spread, put your spatula or rubber scraper under some cold water and it will spread more easily with no sticking.

Now comes a Creamy, Smooth Chocolate Pudding layer:

• 3 Tbsp coconut oil
• 2 avocados, peeled and pitted
• 1/2 cup raw agave
• 1/3 cup raw cacao powder
• 1/3 cup filtered water
• 1/2 tsp vanilla powder
• 1/2 Tbsp non-GMO soy lecithin
In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the fudge layer in the springform pan.

chocolate pudding layer

Now comes a Creamy, Sweet Orange Nut Butter Layer:

• 1/2 cup raw cashew butter
• 1/4 cup really raw almond butter
• 1/2 cup raw agave
• 2 Tbsp coconut oil
• 1/2 Tbsp non-GMO soy lecithin
• 1/2 cup filtered water
• a tiny splash of orange oil
In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the pudding layer in the springform pan. Don’t try to hold yourself back from licking the bowl, it won’t work.

Orange Nut Butter Layer

Orange Nut Butter Layer

Note: Now’s a good time to put the springform pan in the freezer for an hour or so. The layers will all harden enough for you to spread the final layer off in the easiest way possible.

and finally comes the Chocolate Frosting:

• 1/2 cup raw agave
• 1/2 cup raw cacao powder
• 3 Tbsp coconut oil
• 1/2 cup filtered water
In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the fudge layer which is now out of the springform pan.

chocolate frosting on top

Notes: After the cake sits in the freezer for an hour or so, it is hard enough to take out and remove the outer springform pan. Drizzle the icing on or spread it on as you see fit. It hardens up very quickly as it hits the cold cake. So make the icing and spread it right away. Don’t let it sit… not unless you live in warmer climates but in VT, the coconut oil stays pretty firm all year round. (And as such, it sometimes takes a little bit of time to totally blend up the coconut oil in the blender!)

believe me, you only need a LITTLE piece of this cake!

believe me, you only need a LITTLE piece of this cake!

Serve and enjoy! This can be stored in the fridge or freezer. But what is best is to make this and share it with lots of friends.

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3 Responses to “new year’s eve fudge cake”


  • This is a wonderful and informative site — I’m glad I found it! Kudos to you for your good support of sustainability values! Your shop looks lovely — like the green walls! The dessert looks awesome and thanks for all the wonderful recipes. Wished I lived in VT! I’d be there everyday! 😉


  • Yummy recipe! :-). I like reading this site. Where did you get this grateful web logs design from? Salutations from bulgaria.


  • Can’t wait to try it Linda! Sooooo excited!!! You are my raw foods HERO!

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