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.
Adrienne @ Whole New Mom says
PERFECT!!! Pinned (from the Paleo Group). LOVE this. Making for sure.
Coco in the Kitchen says
So, because this is paleo,
technically
it's good for me.
Right?
Meg @ Beard and Bonnet says
Sylvie, this is just plain brilliance! I love everything about this recipe and cannot wit to make it. Thanks so much for sharing.
Mallory @ Because I Like Chocolate says
Everything about this sounds absolutely amazing. Chocolate in its purest form, how can it get better than that?
Kitchen Belleicious says
there is a no bake fudge cake and i had no idea? Where have I been! This looks insane and so easy and sooooo doing this tonight for the family
Jen says
This looks fabulous! Unfortunately I'm allergic to coconut... Any suggestions for substitutions for the coconut oil and coconut butter?
Sylvie says
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.
Caroline Hurley says
Sylvie, this is so beautiful and decadent! I love the wonderful quality ingredients you've used. I'm pinning now to make for my husband for Valentine's Day! I cannot wait!
Nami | Just One Cookbook says
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
Sylvie says
Thanks so much Nami, I'm glad you like it!
Maria | Pink Patisserie says
That is a lovely, lovely recipe! I adore those freeze dried fruits and they are perfect in a recipe like this!
Gintare @Gourmantine says
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:)