No-Bake Chocolate Fudge Fridge Cake (Raw, Vegan, Paleo)

A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make. 

A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make.

Everyone needs a fuss-free, no-bake dessert up their sleeve, and if chocolate is involved well all the better right?

This is how I assume chocolate fridge cake became so popular over the years.  Spend ten minutes or so melting, stirring and pouring, and a short stint in the fridge takes care of the rest.  In fact, the longer it stays in the fridge the better it tastes as the flavors mingle and meld together.

A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make.

More like fudge than a proper cake, it’s the sort of thing I like to throw together at the last minute when I’m in the mood for a special after dinner treat or if I need an easy make-ahead dessert to bring to a get-together with friends.

As the name implies, there’s no baking involved; it’s a one-bowl kind of dessert that’s made for busy days and last minute chocolate cravings.  I’ve taken some liberties and updated the traditional recipe to make one that’s entirely raw and filled with good-for-you ingredients like coconut oil, coconut butter, cacao powder, cacao nibs, raspberries and almonds.  Dark and decadent, a small slice goes a long way.

A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make.

Most of us have heard by now that dark chocolate is really rather good for us since it’s a source of much needed magnesium, anti-oxidants and other beneficial compounds (not to mention a powerful mood improver) so you hardly need an excuse to make this.

A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make.

It’s delicious eaten chilled straight from the fridge or, if you have more patience than I do, even better five or ten minutes later as its fudgy consistency turns positively silky.  Did I mention how easy it is?  Right, so what are you waiting for?

Serves Serves 8

Raw Chocolate Fridge Cake | Chocolate Fudge Bars (Raw, Vegan, Paleo)

A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make.

15 minPrep Time

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Ingredients

Instructions

  1. Line a loaf pan with parchement paper, set aside.
  2. Set the coconut oil and coconut butter in a medium bowl placed into a larger one filled a quarter of the way up with hot water. Stir until both are fully liquid and melted.
  3. Whisk in the sifted cacao powder until smooth and well incorporated.
  4. Whisk in the maple syrup and a pinch of salt until fully combined.
  5. Mix in the freeze dried raspberries, chopped almonds and cacao nibs.
  6. Pour into parchment-lined loaf pan. Let set up in the fridge for at least 1 hour.
  7. Cut into desired sized pieces and dust with additional cacao powder before serving.

Notes

Gluten-Free, Grain-Free, Raw, Vegan, Paleo

7.7.0.1
121
https://gourmandeinthekitchen.com/no-bake-chocolate-fudge-fridge-cake-recipe/
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Calories
8 cal
Carbs
2 g


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  17. oh YOU!! can this be any more appealing ? question though...can you share your best advice on dehydrating our almonds please?
    Reply

    • I like to soak mine in a large glass jar filled with filtered water and a pinch of salt for at least 12 hours and then I rinse and pat them dry with a paper towel. If you'd like you can easily remove the skins at this point but that's up to personal preference. If you have a dehydrator you can use that to dry out the soaked almonds otherwise you'd dry them out on the lowest setting of your oven (around 200 is the lowest for most). The drying process can take anywhere from a few hours in the oven to 12 hours in the dehydrator so keep checking on them and remove them when the are completely dry throughout. Hope that helps!
      Reply

  19. Oh my, you've done it again. What a beautiful, health-filled treat. I can't wait to pin these, to make these, and to share these with my friends!
    Reply

  20. Wow! Fudge, panforte, chocolate salami... but yours is just beautiful. I usually don't go for these kinds of treats but boy is this one magnificent... and I would definitely try a slice. With crème anglaise? Wonderful and elegant.
    Reply

  24. I love this. I have this huge tub of cacao butter that I use for personal care products, but I keep thinking about doing something like this with it. I should start with this.
    Reply

  25. Fuss-free is one of my favorite kinds of desserts... and I agree that everyone needs to have one. This sure does look fabulous and totally decadent. Also, my mom's best friend is gluten-free and vegan, so I'm definitely passing this along.
    Reply

    • Hi Shel, thanks for catching that! 60g is the correct measurement as I test all my recipes by weight for the most accuracy and then make the necessary conversions. It's actually about 1/2 cup and I've gone back and corrected it.
      Reply

  27. I just love the texture, the first image is breath taking…i only wish my screen was a window and I could just reach out for one. Love your space!
    Reply

  29. I noticed that there are lot of cocoa powder in the cake, will it not make the outcome taste a bit bitter? It's nice to know that we can eat healthy cake without baking it. Your blog covered a lot of nutritious recipes.
    Reply

    • Hi Alex, It's a dark chocolate taste similar to a rich chocolate fudge or frosting but not bitter by any means. A reader also caught a mistake in the amount of cocoa powder listed previously, it should read 1/2 cup and has been updated now to reflect the correct measurements.
      Reply

  31. It looks gorgeous Sylvie, love the addition of cocoa nibs and dried raspberries. A cake that gets better with time is a dangerous thing to have in the fridge, I'm not sure it would survive all the "quality testing rounds" with me around:)
    Reply

  33. This cake looks very nice! No bake? Hard to believe it's so easy to make. And you take amazingly beautiful pictures of it... love it! And I love your new site design! I immediately noticed! It fits your gorgeous photos and styles. <3
    Reply

  35. This looks fabulous! Unfortunately I'm allergic to coconut... Any suggestions for substitutions for the coconut oil and coconut butter?
    Reply

    • Jen, the traditional recipe often uses butter but I wouldn't replace all the coconut oil and butter here. Instead I'd suggest making a ganache with heavy cream or coconut milk and whisking in the cocoa powder. Unfortunately I can't say what the measurements would be in order for that to set up properly as I haven't tested it.
      Reply

  43. This looks SO yummy! I don't have coconut butter so I was wondering what you would suggest I use instead of that? Normal butter or maybe cacao butter? Also can I use bacon syrup instead of maple syrup with the same measurements? Thank you definitely wanna try this one out! :D
    Reply

    • Hi Rita, The coconut butter really gives it that fudgy texture so I'd recommend seeking some out if you can. I find mine at Whole Foods pretty easily or order online at Amazon. Otherwise I'd say you could try replacing it with more coconut oil or butter instead. As for the bacon syrup, I say go for it! I'd use the same measurements unless it's significantly sweeter or less sweet than regular maple syrup.
      Reply

    • The coconut butter really gives the cake it's fudgy texture so I'd recommend seeking it out if at all possible. I've had luck finding it at Whole Foods or other natural foods stores near me or ordering it on Amazon. That being said you could try replacing it with coconut oil but it will change the consistency some.
      Reply

  45. Seriously, I have about 10 recipes bookmarked from your site already, but this one is going straight to the top! AH - MAZING. Again. X
    Reply

  46. This looks great! I am cutting down on my carbs right now... can you suggest a low carb alternative to the maple used? Thanks!
    Reply

    • Hi Amber, I would try using liquid stevia as a low-carb sub. It is much sweeter however than maple syrup so you'll have to adjust the amount down and go by taste as you mix everything together. It may also affect final the texture of the fridge cake and make it much firmer so keep that in mind as well. Hope that helps! Here's one I like: liquid stevia
      Reply

  50. Hi Sylvie! They look gorgeous!! Gonna make them very soon.... maybe even today :) A question, how long can you store them? And do you need to store them in the fridge or it it possible to store them on room temperature? Thans in advance!
    Reply

  52. Hi there, I attempted your recipe last night, leaving it to set overnight. When I looked at it this morning, the mixture had separated with a hard, pale yellow substance on top (I assume to be the butter/oil) and the fudge on the bottom, I was just wondering if you had any idea as to what had caused this? The changes I made to your recipe was sultanas and chopped almonds instead of the berries and roasted whole almonds, regular cocoa powder instead of cacao and Vitalite butter instead of coconut butter. For what its worth, the fudge mixture on the bottom tastes delicious!
    Reply

    • HI Steven, It's probably the Vitalite butter, you really need coconut butter here for the right taste and texture. All the other substitutions are fine and shouldn't have changed the final outcome.
      Reply