Plant-Based Chocolate Raspberry Layered Dessert
Unlock the secret to guilt-free indulgence with this incredible plant-based chocolate raspberry dessert! I used to think healthy desserts meant sacrificing flavor, but this rich, decadent layered treat changed everything. It's proof that you can satisfy your chocolate cravings and enjoy a sweet, creamy dessert without any of the guilt. Made with simple, whole food plant-based ingredients, this recipe is perfect for impressing guests or simply treating yourself to something truly special. Watch as I show you how to create this beautiful and delicious dessert, and get ready to indulge in the best way possible.
Equipment
Ingredients
Chocolate Cake Layer
- 1 cup oats ground into a flour
- ½ cup almond flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup dates
- 1 ½ cup soy milk unsweetened, or plant based milk of choice
- 1 tsp vanilla extract
Cream Layer
- ¾ cup cashews or almonds
- 6 deglet dates or 3 medjool dates
- ½ tsp vanilla extract
- ½ cup water
Raspberry Layer
- 2 cups raspberries frozen, divided in half
- ½ cup deglet dates or medjool dates
- ½ cup water
- 1 ½ tsp arrowroot powder or tapioca starch
- 1 tbsp cocoa powder
Instructions
Chocolate Cake Layer
- Preheat oven to 350°F
- Add the oat flour, almond flour, cocoa powder, baking powder and baking soda to a large mixing bowl and stir well.
- Add the dates, soy milk and vanilla extract to a blender and blend until the dates are pulverized.
- Pour mixture into the mixing bowl with the dry ingredients and stir well.
- Pour mixture into the bottom of a baking dish, 9×9 inches or a bit larger.
- Bake for 20 minutes and then let cool completely.
Cream Layer
- Add all ingredients to a blender and blend until it is really creamy.
- Spread on top of the cooled cake layer.
Raspberry Layer
- Add 1 cup of the frozen raspberries, dates, water and arrowroot powder to a blender and blend well.
- Pour mixture into a saucepan along with the remaining cup of frozen raspberries and cook on medium heat until slightly thickened, stirring frequently.
- Gently pour this mixture over the cream layer and smooth over the top trying not to disturb the cream layer too much.
- Using a small wire strainer, dust the entire top of the raspberry layer with cocoa powder.
- Store covered in the refrigerator for up to a week.
Nutrition
Calories: 266kcalCarbohydrates: 39gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 149mgPotassium: 472mgFiber: 8gSugar: 19gVitamin A: 186IUVitamin C: 11mgCalcium: 141mgIron: 3mg
You had me at chocolate raspberry layered anything! Can’t wait to make this!
Genius, Jill. I just pulled pumpkin pie out of the oven, and just starting pineapple upside down cake (both your recipes). Now I HAVE TO make this right away. You complete me!
Fantastic! =)
This sounds yummy.
Please what would you recommend for a substitute for the almond flour?
I don’t have any recommendations other than another nut flour like cashew. I’m not sure it will really work without the fat from those flours.
Just add another half cup of oat flour. ?
I tried this today, omg it’s so delicious!! My 3 kids liked it too. Definitely going to make it soon again. ? Thank you for the recipe!
This looks amazing!!! I am going to make this for my birthday in a few weeks. I’ll have to double the recipe. Would a 9×13 pan work for a double recipe?
yes
Thank you Jill!!! I made this for my birthday and everyone loved it!!Not a single vegan/WFPB among us, except me, and I had many recipe requests. Your recipes never disappoint!!! Thanks for all your hard work in bringing them to us. 🙂
Fantastic! I’m so glad you all enjoyed it. =)
Oh. My. Goodness. You knocked it out of the park! Made this afternoon, it’s hard to stay out of lol Not overly sweet, I had to use mixed berries, it’s what I had, but I don’t think it hurt the recipe at all. Definitely a winner for us! Thanks so much!
Very good! I liked the mix of different tastes and textures.
I’m cooking this at this moment. Because I’m the only one at home I made it in individua square cupcakes, so I can freeze them, for the cream I used coconut cream and almond flour, and I will be using fresh raspberries, so delicious! Thank you for the inspiration!
Thank you, Jill!! While I’ve been very happy with so many of your recipes, this one really ‘takes the cake’! It’s elegant enough for guests, simple to prepare, and a hit even for non WFPB eaters. It’s going on my regular rotation, for sure!
Fantastic!
My family absolutely loves this recipe! I’m here making it a second time. This time I doubled it and baked it in a big sheet pan (the kind you use to bake cookies. It’s just the most decadent dessert full of all the best textures and flavors. I agree with another commenter—this dessert is very dinner party worthy. Thank you for sharing!!
This is our new favorite chocolate cake recipe! I made it today for our Christmas dessert. I didn’t have enough raspberries, so I used the 1/2 cup I had plus 1/2 cup blueberries blended with 1 cup of cherries. Delicious! Thank you for another outstanding dessert recipe.
So glad you enjoyed it =)
I made this twice and one of my absolute fave recipe. Thank you.
Question though, if i double the recipe , do i bake it longer?
Eva
That is a good question. It really only needs more time if you are baking it in something that would make the bottom layer thicker.
I am not a fan of cake, but my favorite combination is chocolate raspberry. This is now my go-to dessert, and it will be made for gatherings to come. Easy to make, healthy, and delicious! Thank you for your research and for sharing your marvelous outcomes. May God continue to bless your family and cooking journey.