Raw Vegan Avocado Cake

November 10, 2016

Whether it’s a hot summer day or a cold winter outside, you can never go wrong with a raw vegan avocado cake. No matter what’s the occasion – a birthday party or anniversary – this cake will always surprise your guests. It looks absolutely stunning (without using any artificial colors!), tastes refreshing, but it’s still satisfying at the same time.

And did I say it’s a real superfood cake? Yes, it’s a nutrition bomb. Literally. The crust is made from dates and almonds, but the creamy filling consists of avocados and is sweetened with banana and maple syrup.

By the way, never underestimate the power of avocado! Avocado is incredibly nutritious. It’s full of vitamin K, C, E, B6, and B5. It’s also loaded with healthy monounsaturated fatty acids. The majority of the fat in avocado is oleic acid, and it’s been linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer.

Avocados are full of fiber that can contribute to weight loss, reduce blood sugar spikes and is strongly linked to a lower risk of many diseases.

So nice. A single cake with all these benefits.

Raw vegan avocado cake (3 of 9)

Raw vegan avocado cake (5 of 9)

This is what you’ll need to make a 17cm (7 inch) raw vegan avocado cake.

For the crust:

  • 1 cup dates
  • 1 cup almonds
  • 1 tbsp coconut flakes or shreds
  • pinch of sea salt

For the filling:

  • 4 middle size ripe avocados
  • 1 ripe banana
  • 1/5 cup maple syrup
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract (optional)
  • juice of 1 lime
  • juice of 1/2 lemon
  • 1 tsp of spirulina powder (optional – mainly for color, but also boost the nutrition)

Raw vegan avocado cake (2 of 9)


  1. Prepare the crust. Put the almonds and sea salt into a food processor and process until finely chopped (you should still be able to see bigger pieces). Then add dates and coconut flakes, blend until you get a sticky almond-date crumble. Transfer this mixture into a 17cm cake pan and press evenly into the pan. Place the pan into the freezer while you make the filling.
  2. Prepare the filling. Put avocados, banana, maple syrup, melted coconut oil, vanilla extract, spirulina, lime and lemon juice into the food processor. Blend until you get a creamy and smooth mixture. Taste to see if there’s any more need for sweetener or lemon juice. Transfer the mixture into the prepared crust shell. Carefully smooth out the top to even it out. Sprinkle with any decorative toppings. In my case, I used fresh blueberries and cranberries.
  3. Freeze for 4-5 hours or overnight. Let it sit out for 10 – 15 minutes before serving.

Raw vegan avocado cake (6 of 9)

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