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.
Lisa says
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!
Sylvie says
Hi Lisa, You should store it in the fridge where it should stay good for at least a week. Hope that helps!
Lisa Russell says
just had to say a big thanks for this recipe... It is amazing..... I love it.... thank you
Sylvie says
Thank you, I'm very glad to hear you like it!
Keira says
Can you omit the nuts from this recipe?
Thanks so much!
Sylvie says
Absolutely, you can replace the nuts with seeds or dried fruit or simply leave them out.
Howard says
Thankies for sharing this. I made some today for a wedding and received quite a few compliments. 🙂
Sylvie says
Wonderful, I'm glad to hear that!
amber says
This looks great! I am cutting down on my carbs right now... can you suggest a low carb alternative to the maple used? Thanks!
Sylvie says
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
jade says
Seriously, I have about 10 recipes bookmarked from your site already, but this one is going straight to the top!
AH - MAZING. Again. X
Annie says
If I can't find coconut butter, is there a substitution?
Sylvie says
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.
Rita says
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! 😀
Sylvie says
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.
dina says
it looks amazing!
Crista says
that looks amazing… i'm def going to make it soon!! xox