Raw Food Layer Cake with Strawberry Mousse and Chocolate

Raw food and vegan cake with layers of almond and date crust, strawberry mousse, chocolate mousse and chocolate ganache icing

  • DessertsType
  • MediumDifficulty
  • 30-60 minPrep. Time
  • 16Serving/Unit


The Crust
Almonds, 2 cups
Dates without pits (paste), 1 cup
Coconut oil, 2 tablespoons
Vanilla extract, 1 teaspoon
Salt, 1 pinch
The Strawberry Mousse
Cashews, 2 cups
soaked in water for 4 hours
Lemon juice, 1/4 cup
Strawberry, 10 medium units
Dates without pits (paste), 3/4 cup
Water, 1/2 cup
Coconut oil, 3/4 cup
Vanilla extract, 1 teaspoon
Salt, 1 pinch
Beet, 1 small piece (for color)
The Strawberry Mousse
Avocado, 2½ medium units
Medjool dates, 2½ cups
very soft
Cocoa powder, 1/2 cup
you can add more depending on the color
Coconut milk, 1 cup
Maple syrup, 1/4 cup
or pure date honey
The Chocolate Ganache
Coconut cream, 400 ml
Dark chocolate 60% cocoa, 200 g


The Chocolate Ganache Preparation:
1. Prepare the ganache first so that it cools down: melt the coconut cream in a pot and in a separate bowl break the chocolate into cubes.
2. When the cream boils, turn off the heat and pour it over the chocolate cubes.
3. Leave for a minute and then whisk to obtain a uniform texture.
4. Refrigerate for a few hours to set.
The Crust Preparation:
1.In a food processor, grind everything except the dates, then gradually add the dates until a sticky batter is obtained.
2. Remove the mixture from the food processor and tighten to a round pan with a diameter of 26 cm.
The Chocolate Mousse Preparation:
1. Here comes the secret that no one has been able to figure out - the mousse is avocado-based! Grind the dates in a food processor until a "paste-like" texture is obtained.
2. Add the rest of the ingredients and grind until a creamy texture is obtained.
3. Set aside for now.
The Strawberry Mousse Preparation and Assembling The Cake:
1. In a blender grind all the ingredients well until a uniform and smooth texture is obtained.
2. Pour the filling over the crust layer and place in the freezer for at least 30 minutes.
3. After 30 minutes, check the mousse in the freezer and if the strawberry mousse has stabilized - pour over the chocolate mousse and put it back in the freezer to set.
4. Once the mousse has set, pour over the chocolate ganache in the way you want and put it back in the freezer. The cake should be stored in the freezer!
5. Bon appetite (:

Total time: 3-4 hours

Equipment: cake pan size 26 cm diameter, food processor.

The nutritional value does not include the piece of beet. The preparation method also includes grinding in a food processor. You can add more cocoa - depending on the color shade obtained. The amount of dates in the strawberry mousse - depends on the desired sweetness.

Nutritional Values Serving/Unit 100 Grams
Calories 624 cal 316 cal
Proteins 12 g 6 g
Carbohydrates 52 g 26 g
Fat 46 g 23 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Tehila Ben Abu Recipe by Tehila Ben Abu
Raw Food Layer Cake with Strawberry Mousse and Chocolate
Delicious raw food cake
Raw Food Layer Cake with Strawberry Mousse and Chocolate
Raw Food Layer Cake with Strawberry Mousse and Chocolate