how to make raw vegan sugar-free coconut cake

Sometimes….especially on Sundays, I crave for something sweet :) To treat myself and still stay on a healthy side I make this delicious coconut cake. Beside being very yummy, it is raw vegan and sugar-free!

raw vegan sugar-free coconut cake

Who said that sugar-free deserts can’t be sweet? (sweet not from chemical sweeteners) Who said that vegan treats can’t be yummy? This coconut cake just crashes all the stereotypes! It is super tasty and easy to make. You don’t have to be a skilled chef or need some extravagant equipment! And all the preparation process takes as much as 15 min!



  • 10 pitted dates 
  • 1/4 cup of cocoa powder
  • 1-1.5 cup of mixed nuts – I used almonds, hazelnuts and walnuts
  • 1/4 of a cup of water
  • 1 tbsp of chia seeds


  • 2 cups cashew nuts (soaked in water for 5 hours)
  • 1- 1.5 cup of raw coconut flakes (I used shredded fresh coconut)
  • 3 tbsp of coconut oil
  • 1/4 cup of water
  • honey, agave, stevia or dates syrup- around 2 tbsp (depends on how sweet you like it )


Pre-cooking: soak cashew nuts for 5 hours in a warm water.


  1. Put all the nuts in a blender or a food processor and mix them adding water for about 20 seconds.
  2.  Add dates and cocoa powder. Mix everything for 1 min or so. If the mass is too dry – add a bit more water. It has to be sticky to keep the shape, but not dry or liquid.
  3.  Then add chia seeds and mix with a spoon. If the base turned up to be too liquid – add more chia – it will make it more solid. 
  4. Take a shape for a cake or a low pan, cover it with a butter paper and transmit the mixture equally making a base of a coconut cake.


  1. Mix cashew nuts with water in a blender on a high speed for about 20 sec. 
  2. Add coconut flakes, coconut oil and agave syrup. Mix everything together for another 30 sec. 
  3. Pour the mixture over the base.

Cover the cake with a cling film and let it sit in the freezer from 4 up to 6 hours.

Pull it out and the coconut cake is ready to eat!

After you can keep in the the fridge.

As for me – the cake is already yummy the way it is, and it is not necessary to add anything before munching on it but if you feel like a true indulgence then add some fresh berries (raspberries in my case) add a bit of dates syrup or melted chocolate on top.

coconut cakeTIPS

  1. Dates you use have to be soft. If they are not – soak them in water overnight
  2. For the base – you can mix whatever nuts you want – I prefer almonds as they are less fatty and add up a bit of hazelnuts and walnuts for a taste.
  3. You can regulate how thick your base mixture is by adding a bit more water or chia seeds. But don’t forget it has to be not very liquid and not dry – it has to stick to your fingers.
  4. Cashew nuts have to be soaked in water for minimum 4 hours, you can soak them overnight if you wish.
  5. Coconut flakes. If you have a chance, get them raw and freshly shredded. If you get them dry – they should not contain any added sugar or artificial flavours.
  6. You can add a spoon of vanilla or lemon/lime extract to enhance the taste of a cake.
  7. If cake gets too frozen in the freezer, just move it outside – and about in an hour it is be ready to eat!

 Buon Apetite!

For another recipe of a healthy desert click here

coconut cakeraw vegan sugar-free coconut cake