Raw Raspberry, Pomegranate and Chocolate Cake with Cookie Crumb Base

My flat mate made the most sincere request the other night. She was asking to get to taste one of ‘the layer cakes’ seen on my Instagram feed. Of course that request made me super honored and happy, thinking wow someone is actually asking me to make a cake for them.

Since the girl is also leaving to a different city to work for six months, I thought the cake should be something a bit more special too. However this is not a farewell cake, because there won’t be any goodbyes but only see you soon. So it’s just one amazingly pink unicorn cake to be shared with a good friend on a cozy autumn night, because you really don’t need a special reason or excuse to eat some cake, do you?


Here I am, beyond excited to share the recipe for my raw raspberry and pomegranate slice cake with chocolate frosting and cookie crumb base with you, hoping you’ll love it as much as we do! 🙂

Here’s what you need:

The ‘Cookie Crumb’ Base

1 ½ cup sunflower seeds
15 fresh pitted dates
2 tbsp raw cacao powder
2 tbsp coconut oil
pinch of sea salt

The Raspberry Pomegranate Layer

1 cup coconut cream*
1 cup fresh raspberries
seeds of one pomegranate
2 tbsp agave nectar or maple syrup
3 tbsp coconut oil
1 tsp pure vanilla extract

The Chocolate Frosting

20 fresh pitted dates
5 tbsp coconut oil
4 tbsp raw cacao powder
5 tbsp coconut cream*
pinch of sea salt

*the coconut cream cans should be refrigerated for 12-24 hours

Here’s how to do it:

The ‘Cookie Crumb’ Base Layer

Start by lining a loaf pan/baking tray with parchment paper. Place the sunflower seeds to a blender/food processor and blend until grainy. Add the pitted dates, raw cacao powder, melted coconut oil and sea salt, blend until relatively even. Press the mixture into the bottom of the tray, press flat, and transfer to freezer while making the next layer.

The Raspberry Pomegranate Layer

Open your coconut cream can carefully, do not shake! Scoop only the thick part from the top to your blender/food processor with the fresh raspberries, pomegranate seeds, agave nectar/maple syrup, vanilla extract and melted coconut oil. Blend until smooth and even. Scoop on top of the base layer, spread evenly and transfer to freezer.

The Chocolate Frosting

Place the pitted dates, melted coconut oil, raw cacao powder, sea salt and five tablespoons of the coconut cream block to your blender/food processor. Blend until smooth and even. Spread the chocolate mixture on top of the cake evenly. (If you want your layers straight and not mixed, make sure the previous layer has fully set before adding the last one!) Transfer to freezer overnight, or at least for 4-5 hours to fully set.

Remove the cake from the freezer about half an hour before serving to defrost. Slice, serve and enjoy!


Have a beautiful week! 🙂

x Ella



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