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.
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.
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.
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?
Chocolate Fridge Cake |
A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make.
Ingredients
- ¾ cup/180g coconut oil
- ½ cup/ coconut butter coconut butter
- ½ cup /60g cacao powder for raw or natural un-dutched cocoa powder if not, sifted
- ½ cup/120ml maple syrup
- Pinch of fine sea salt or Himalayan salt
- ⅓ cup/17g freeze dried raspberries or other freeze dried berries
- ¼ cup/28g raw almonds for raw or roasted almonds if not, coarsely chopped
- 2 Tablespoons/20g cacao nibs
- Extra cacao powder for raw or natural un-dutched cocoa powder if not for dusting tops
Instructions
- Line a loaf pan with parchement paper, set aside.
- 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.
- Whisk in the sifted cacao powder until smooth and well incorporated.
- Whisk in the maple syrup and a pinch of salt until fully combined.
- Mix in the freeze dried raspberries, chopped almonds and cacao nibs.
- Pour into parchment-lined loaf pan. Let set up in the fridge for at least 1 hour.
- Cut into desired sized pieces and dust with additional cacao powder before serving.
Notes
Gluten-Free, Grain-Free, Raw, Vegan, Paleo
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Nutrition Information:
Yield:
16Serving Size:
Serves 8Amount Per Serving: Calories: 244Total Fat: 20gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 39mgCarbohydrates: 14gFiber: 4gSugar: 8gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Kiran @ KiranTarun.com says
LOVE the use of freeze dried raspberries. Yummy!
Alex Chambers says
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.
Sylvie says
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.
Tali says
Hi, I was wondering whether you have to have the berries (I just want to make it tonight and I don't have any left!)
Sylvie says
No not at all, you can substitute more nuts or other dried fruit for the freeze dried berries if you'd like or just leave them out altogether.
Simi says
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!
Shel@PeachyPalate says
Looks divine! Quick question...3/4 cup raw cacao powder...is that not closer to 90g? I usually go by weights..it's an Irish thing! 🙂
Sylvie says
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.
Brian @ A Thought For Food says
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.
Shaina says
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.
sue/the view from great island says
Oh yeah, straight from the fridge sounds perfect!
gretchen | kumquat says
this cake looks perfect. i'd have a hard time with self-control if i was left alone with it. also... your site looks awesome! maybe i'm late to notice, but the make-over is lovely!
Sylvie says
Not late at all, I just changed it!
sippitysup says
That does inspire. Where does one get freeze dried raspberries in LA? GREG
Sylvie says
I've found them at both Trader Joe's and Whole Foods.