Cakes & cheesecakes · No-bake

Raw Chocolate Orange Cake

Name: Raw Chocolate Orange Cake
Prep time: 25 min
Yield: 8 servings
Ingredients: 220 g Walnuts; 250 g Pitted Medjool dates; 35 g Unsweetened cocoa powder; 12 g Orange zest; 1.5 g Iodized salt; 120 g Orange juice; 55 g Food-grade cacao butter; 30 g Unsweetened cocoa powder; 40 g Maple syrup; 30 g Water

Dark cacao cake layers with bright fresh orange zest and a glossy chocolate ganache top.

HANDS-ON25 minutes

REST / SET3 hr chill

MAKESOne 7-inch cake, 8 slices

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Adapted from our cookbook. About these recipes

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Coconut oil Cacao butter

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Makes 8 servings

Walnuts2 cups (220g) walnuts
Grams of Walnutsg
Pitted Medjool dates1½ cups (250g) pitted Medjool dates
Grams of Pitted Medjool datesg
Unsweetened cocoa powder⅓ cup (35g) unsweetened cocoa powder
Grams of Unsweetened cocoa powderg
Orange zest2 tbsp (12g) orange zest
Grams of Orange zestg
Iodized salt¼ tsp iodized salt
Grams of Iodized saltg
Orange juice½ cup (120ml) fresh orange juice
Grams of Orange juiceg
Food-grade cacao butter¼ cup (55g) cacao butter, melted
Grams of Food-grade cacao butterg
Unsweetened cocoa powder3 tbsp (30g) cocoa powder, for ganache
Grams of Unsweetened cocoa powderg
Maple syrup2 tbsp (30ml) maple syrup, for ganache
Grams of Maple syrupg
Water2 tbsp warm water for ganache (specified in the source method)
Grams of Waterg

Weights are before soaking. Converted amounts are estimates. Unmeasured optional toppings start at 0 g and are excluded from nutrition. Changing servings scales every ingredient.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Process walnuts, dates, cocoa powder, orange zest, and salt until it forms a thick, moldable dough.
02
Press two-thirds of the mixture into a 7-inch ring mold to form the cake base; reserve remaining third.
03
Warm orange juice slightly and whisk with melted cacao butter, then blend with the reserved dough third to create a middle orange-cream layer; spread over the base and chill 30 minutes.
04
Whisk the cocoa powder and maple syrup listed for the ganache with the warm water from the ingredient list into a glossy ganache; pour over the chilled cake.
05
Chill at least 3 hours before unmolding and slicing.

A note from our kitchen

These recipes and swap suggestions are adapted from a supplied cookbook and have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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Raw Chocolate Orange Cake

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