Raw vanilla and cacao hazelnut cake with salted caramel and chocolate

It was my Mum’s birthday last Sunday so weย spent the morning at the beach as it was such amazing weather and the afternoon with some of my extended family celebrating, and eating cake of course!

Beautiful day at the beach!

It’s really warming up on the Gold Coast so it’s nice to take advantage of such beautiful days, and to get my daily dose of vitamin d.

As it was Mum’s special day I asked for her input in regards to flavours for her birthday cake. Hazelnut and salted caramel were her flavours of choice so I came up with a raw vanilla and cacao hazelnut cake with salted caramel and chocolate.

Chocolate base

If the base is still too crumbly just add a little more coconut oil to bring it together.

Vanilla layer

The vanilla flavour actually tastes similar to condensed milk – who would have thought?!

Cacao hazelnut layer

When making the two layers, ensure they are sufficiently processed so each is smooth and creamy.

Salted caramel to be drizzled

I advise to taste test the salted caramel and chocolate as you go to ensure it is to your liking!

Chocolate for drizzling

This is a real celebration cake! It’s definitely one to be made for special occasions as it’s very decadent and looks like a piece of art!

Happy Birthday Mum!!

This cake will keep in the freezer for up to two weeks in a sealed container.

Raw vanilla and cacao hazelnut cake with salted caramel and chocolate

Serves 16

Ingredients:

Base
  • 2 cups almonds
  • 10 fresh medjool dates, pitted
  • 1/2 cup cacao powder
  • 2 TBSP coconut oil
Vanilla layer
  • 2 cups cashews
  • 1 TBSP pure vanilla extract
  • 4 TBSP 100% pure maple syrup
  • 1 cup almond milk
Cacao hazelnut layer
  • 2 cups hazelnuts
  • 2 TBSP cacao powder
  • 2 tsp pure vanilla extract
  • 6 TBSP 100% pure maple syrup
  • 2 cup almond milk
Salted caramel
  • 2 TBSP almond butter
  • 2 TBSP almond milk, add more if too thick
  • 1 TBSP 100% pure maple syrup
  • 1 tsp salt
  • 1 tsp vanilla
Chocolate
  • 1/4 cup cacao powder
  • 2 TBSP coconut oil
  • 2 TBSP 100% pure maple syrup

Method:

  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 28cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Place in the freezer for 20 minutes.
  3. Place all vanilla layer ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
  4. Pour into frozen base and even out with a spatula then place in the freezer for 1 hour, or until solidified.
  5. Whilst waiting, place all cacao hazelnut layer ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
  6. Pour on top of vanilla layer and even out with a spatula then place in the freezer for 1 hour, or until solidified.
  7. Mix in separate bowls the salted caramel and chocolate ingredients then set aside.
  8. Remove cake from freezer and from the tart pan.
  9. Decorate by drizzling salted caramel and chocolate, cut into 16 slices and serve. Enjoy!

Notes:

  • You can substitute honey for the 100% pure maple syrup.
  • I realise there are a number of ingredients and steps however seeing all my family devour the cake was truly rewarding – plus there were plenty of leftovers!

The beautiful layers!

Once sliced, you can see the layers in the cake! It’s absolutely delicious when served with a little extra salted caramel sauce!

17 thoughts on “Raw vanilla and cacao hazelnut cake with salted caramel and chocolate

  1. This looks absolutely beautiful Emma. I’m going to make this for our next family birthday. And may I ask what brand your beautiful hat is? I’m looking for one with a brim that wide and I haven’t seen one quite as elegant as yours. – Andrea

    • Thank you Brittany! I know, I always love seeing what amazing raw desserts are out there. I checked out your blog – it all looks delicious, especially the cinnamon rolls! ๐Ÿ™‚

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  3. could you bake this ? or could you bake the pistachio and fig cheesecake ? what one would you say is your fav and to make first they both look delic !!!!

    • Hi Christina. I wouldn’t recommend baking this cake as it is meant to be eaten raw. Both are equally delicious so it depends if you’re after a chocolate flavour or fruit flavour. The pistachio, raspberry and fig cheesecake is quite popular though! Enjoy making them both! Cheers, Emma

    • Hi Christina. The texture is dependant on the kitchen equipment you use. If you use a food processor, it will be not as smooth as if you use a Vitamix. Either way the cake tastes the same. Enjoy! Cheers, Emma

  4. this looks amazing ! few questions before I make it..
    – I know this may sound dumb but what do you mean by lined on the bottom ? – is there anything to substitute the almond butter ?
    – for the vanilla layer is it possible to add in a banana to lower the ammount of maple syrup used? as iv seen other raw cakes use banana and if so how much would you recommend to swap
    – I have pitted dates is that ok to use for the base ?

    Thankyou so much in advance for answering ahah I’m new to this

    • also does the cashews need to be soaked over night as iv seen that also in other recipes ? and can the hazelnuts be lightly roasted as i want the cake to really taste hazelnutty and roasting enhances the flavour seeing hazelnuts raw taste quite plain. or will this change the texture ? THANKYOU!

      • Hi Louisa! The cashews do not need to be soaked overnight. They are generally soaked for that long to aid digestion so depending on when you need the cake to be made by will depend if you decide to soak them. Of course you can roasted the hazelnuts, it will enhance their flavour. The cake won’t be technically raw but if you’re just after flavours then go for it ๐Ÿ™‚ Enjoy making it ๐Ÿ™‚ Cheers, Emma

    • Hi Louisa! Thank you so much!
      When I say lined on the bottom it means just to place a little baking paper to prevent the base from sticking. You could use peanut butter or coconut butter instead of almond butter but just to let you know it may not taste like caramel. I’ve never made a cake with banana but you could potentially use 1/2 banana and then taste test it to see if it needs more. Pitted dates will work perfectly, just soak them for 10 minutes or so to soften them, then discard the water.
      Always happy to answer questions! Let me tell you, once you start making raw cakes it’s hard to stop ๐Ÿ˜‰ I hope you enjoy making it and I’d love to hear how it goes Louisa ๐Ÿ™‚ Cheers, Emma

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