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Flourless Chocolate Cake with Ganache Frosting

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Flourless Chocolate Cake with Ganache Frosting

Mouth Watering, Amazing Raw Flourless Chocolate Cake with Ganache Frosting decorated with organic dried rose petals

~ raw, vegan, gluten-free ~

Formally known as, Raw Chocolate Cake with Ganache Frosting. I originally posted this recipe November 23rd, 2010. Oftentimes, recipes get pushed down (by the latest and greatest recipes) and therefore, get lost in the shuffle.   This is really a shame because regardless of their “age,” they are still wonderful recipes.

I love it when Nouveau Raw visitors ask me questions and make comments when they try recipes.  It gives me a chance to revisit them myself.  And that is when I notice my “early day” photography. *shudders* hehe  I am not a professional photographer by any means, but when I look back to my first post releases, I can see such a huge difference in my photos. So, I felt it was time to give this recipe a makeover. With that said, if things look a little different, that is why.  But don’t worry, I didn’t change the ingredients, the recipe remains the same.

So, on to the cake, which is super-duper easy to make.  In fact, it took longer to do the dishes than it did to make the cake!  If you are new to raw or at least new to dabbling with making raw desserts… you should know that raw cakes are not light and fluffy like baked cakes.  They are dense, thick, rich and a little piece goes a long way.

When I serve raw desserts, I dish up small pieces.  Most people will have a look of disappointment on their face and say something like, “Really, that’s all I get?”  To that I reply, “Trust me, it is rich, and should you want more, you are more than welcome to it.”  Nine times out of ten, they walk away totally happy and satisfied with what they were served.  This prevents waste and belly aches from eating too much.  Eyes are always bigger than the tummy, and we have become conditioned to eat large quantities of food.

Not only is this cake delicious, but it is also an excellent blank canvas just waiting for your creative touch.  Below, I shared a few ideas on how to decorate the cake, but the sky is the limit.  For this particular cake, I used a 6″ Springform pan.  So the cake was 6″ in diameter and 1 3/4″ high.  Enjoy and have fun in the kitchen.

Artsistic & Delicious Raw Flourless Chocolate Cake with Ganache Frosting decorated with organic dried rose petalsIngredients:

Yields 6 x 3″ cake

Chocolate Ganache: yields 1 cup

  • 3/4 cup maple syrup
  • 3/4 cup raw cacao powder
  • 1/3 cup virgin coconut oil, melted
  • 1/8 tsp Himalayan pink salt


  • 3 cups raw walnuts, soaked & dehydrated
  • 1/8 tsp Himalayan pink salt
  • 2/3 cup raw cacao powder
  • 1 1/2 cups (16 large) Medjool dates, pitted
  • 1/3 cup chocolate ganache
  • 2 tsp water
  • 1 tsp vanilla extract

Topping ideas:

  • Unsweetened shredded dried coconut
  • Fresh berries
  • Dried or fresh edible flowers
  • Crushed nuts
  • Dust with cacao powder



  1. We will start by making the ganache first since we need 1/3 of a cup for the cake batter.  The remaining ganache will be used for frosting the cake.
  2. In a high-powered blender, combine the maple syrup, cacao, oil, and salt. Process until smooth.
  3. If needed, occasionally stopping to scrape down the sides of the blender jar with a rubber spatula. Set aside.

How to make raw, vegan, gluten-free chocolate cake and ganache frostingCake:

  1. Place the walnuts and salt in a food processor fitted with the S-blade process until finely ground.
    • Be careful that you don’t over-process the walnuts or they will get too oily.
  2. Add the cacao powder and pulse until the cacao is well mixed.
  3. Sprinkle the dates around the bowl of the food processor, add 1/3 cup ganache, water, and vanilla. Process until the mixture begins to stick together.
    •  Again, I can’t stress enough to not over-process the batter.  Walnuts are high in oil, and when overworked they can release too much of their natural oils.
  4. Line a 6″ cake pan with parchment paper or plastic wrap.
    • I like to use a springform pan for my cake but isn’t required.
  5. Transfer the chocolate cake batter into the pan and distribute it evenly.
  6. Press down with your hand to compact.
    • If the cake batter is sticking to your hands, lightly dampen them.

To Serve:

  1. Run a knife around the edge of the pan to loosen the cake. Or if using a springform pan, remove the outer ring.
  2. Place a serving plate upside-down on top of the cake pan.
  3. Invert, then lift the pan off.
  4. Remove the parchment round.
  5. Using a small offset spatula, frost with the remaining chocolate ganache.
  6. Allow some of the ganache to drizzle down the sides of the cake if you like that look.
  7. Chill in the refrigerator for at least 30 minutes before serving.
  8. Be creative when decorating your cake.  It’s a beautiful blank canvas just waiting for your special touch!

Line a 6" cake pan with a parchment-paper or plastic wrap

Run a knife around the edge of the pan to loosen the cake. Or if using a spring form pan, remove the outer ring


Using a small offset spatula, frost with the remaining chocolate ganache

raw, vegan, gluten-free chocolate cake and ganache frosting


raw, vegan, gluten-free chocolate cake and ganache frosting


A Heavenly Piece of Raw Flourless Chocolate Cake with Ganache Frosting decorated with organic dried rose petals

69 thoughts on “Flourless Chocolate Cake with Ganache Frosting

  1. Tamara Levi says:

    Thank you ! This was a absolutely delicious cake and a very easy recipe. For a creamer frosting , I added equal parts Almond Butter ( 1 Cup) to Agave syrup ( 1 Cup ), then added Cacao powder ( 1/3 Cup ) . Mix until creamy and smooth , then spread on cake above. Thank you so much my whole family enjoyed it and could not believe it was RAW. !!! Thank you for kindly sharing your recipes and ideas . It is very much appreciated . Well being and good heath is something we should all be willing to share .

    • amie-sue says:

      Tamara – so good to hear from you! Don’t you just love that with raw recipes, you can really play around with them! I LOVE raw. You modifications sound lovely and I will try it for sure. Thank you for sharing with us. It is just heaven to me when people eat raw dishes and have no idea that it is raw and healthy! hehe We are so sneaky that way. Have a blessed weekend! amie sue

    • ben says:

      Did you still use the coconut oil, in addition to the almond butter? Thanks.

  2. Josh SM says:

    Hey There,

    I saw another raw cake recipe that recommended soaking the walnuts prior. What difference would it make in texture foor the cake? Just more moist?


    • amie-sue says:

      Yes, it can make it more moist. IF the nuts are wet when you go to grind them in recipes, you can’t get them fine enough so it depends on the texture that you are going after. Sometimes I use soaked nuts and sometimes in my recipes they are soaked and dehydrated…just depends on what the over achievement is.

  3. Josh SM says:

    I saw you soaked the walnuts for your chocolate banana tart… why not soak them for the cake?

    • amie-sue says:

      Hi Josh, I didn’t soak and use them wet in this recipe because I wanted them ground to a finer powder, which you can’t get with wet, soaked nuts. Though it would be best to soak and dehydrate them, then use them for better digestion. Good question!

  4. Kathy says:

    I made this recipe and I love it. I am going to try to fancy it up like you someday , until then , I just love cutting it up and enjoying it with my coffee. This frosting is my new best friend. I even mix it with my plain Greek yogurt and toss it in the freezer till it starts to freeze. It tastes just like chocolate ice cream.

  5. Ana says:

    Hi Amie-Sue, this cake is another winner! my husband loved it!

  6. Ana says:

    Hi Amie-Sue, I will let you know how my other raw “baking” adventures are going, we are now planning another cake for the weekend as this one is long gone, too yummy!

    Thank you again for your wonderful website, recipes and inspiration.

    • amie-sue says:

      Your welcome Ana! It sounds like your going to have some fun in the kitchen… I shall be waiting to hear how it goes. Have a blessed week! amie sue

  7. rebeccacharlotte says:

    Wow! thanks so much for your raw gastronomy efforts, this is the best raw food site ever!!! I`ve made this cake twice now and the ganache, mixture with brandy makes an even richer and sexy addition!!! I also but raw chocolate nibs cocoa beans, raw chocolate butter, dehydrated cherries and a mixture of nuts into the batter too. Rich is an understatement, but perfect for a healthy birthday cake. So thanks Amie Sue xxx Take care Rebeccacharlotte

    • amie-sue says:

      Thank you Rebeccacharlotte,

      I appreciate that you took time to share your creation and experience in the kitchen AND for all the kind words. It all sounds so delightful and is making me hungry. lol Have a wonderful day, amie sue

  8. Jane says:

    I made this this cake for a birthday celebration. It was fabulous! My first raw cake and everyone loved it. The ganache will always be the icing I make in future, nothing else will ever do, ever again. It is absolutely scrumptious: rich, chocolatey and the perfect texture. Thanks Amie Sue!

    • amie-sue says:

      This is so wonderful to hear Jane… thank you so much for sharing this with me. I hope that you are inspired to try some other raw recipes. If so, please keep in touch. Blessings, amie sue

  9. melissa nikolai says:

    Amie Sue, you are a talented genius. I am learning so much about raw food “cooking” through your recipes.

    In your picture of this cake, which looks amazing by the way, did yoy do a double layer or is it just one? (hard to tell) I ask because I only have an 8 inch cake pan, not a 6 inch, so I’m wondering if the cake will turn out very thin, more like a brownie, in which case it might be good to make a double layer (assuming I have 6 cups of walnuts$$), but can the cake hold up as a double layer?

    And, if so, would you put a different flavor layer of frosting in the middle, such as the one the other gal shared, with the almond butter/agave/cacoa mixture? Or would you do a buttercream? I was envisioning a coconut creme ‘whipped cream’ on the side if it were a single layer cake, not sure how that will taste with a different layer of frosting in the middle….I am a bit nervous to just jump in and experiment because I will be making this for a friend’s birthday and I want to get it right the first time, I just won’t have time for a practice run. I appreciate your extra guidance on my detailed questions. Thank you for being such a gift to the planet!

  10. Liat says:

    I have been trying this lovely recipe and everyone simply loved it! (i would share a photo if you wish :)
    But now i am asked to make more and for even more people and i get stuck with the amount.
    initially this cake is very small so i have been doubling the amounts to create a full size cake (i used the 22 cm with 7 cm high)
    the thing is that i am lost with the cake pans sizes (esepcially when i need to triple the size of the cake)
    any advice?
    Plus i would like to add to this cake that nice creamy cherry frosting as a layer in between. can i use the white frosting blending in some cherries for that?

    • amie-sue says:

      Hello Liat,

      The answer to how to make a larger cake for with this recipe and what size pans to use is completely up to you. It all depends if you wish to make the cake tall or short. I don’t recommend making more than a double batch at a time. The batter will get to hard to handle for your food processor. Often times when I am making a larger cake, I make a single or double batch, several times over.

      And as far as the frosting goes, yes, use the white frosting and add some cherries to it. It could be done several ways, all depending on the end result of how you want the cake to look. You could simply chopped the cherries and stir into the frosting or you could blend the cherries in the blender and squeeze through a nut bag. This will remove the skins and give you a nice cherry gel to add to the frosting. You will then have a pinkish/red frosting.

      Have fun!! amie sue

      • Liat says:

        Hi Amie-sue,
        thank you for your kind reply, as i always find it challenge to change the amount of the amounts as i make the cake for many people so i need to double it and then i need to match a proper size pan which is this the challenge each time i manage. for example..here you use a 6″ pan…which is 15cm diameter right? it is very small if i make the cake for aprox 50 people…it’s because i dont have much experience and understanding of how to match the sizes…before i begin to make the cake.
        i seem not to understand :)

  11. Rebecca says:

    Dear Amie-Sue,

    Do you recommend the the 6″ round cake pan be one with 2″ or 3″ sides for this dessert? Thank you. Blessings

    • amie-sue says:

      Good morning Rebecca…

      I recommend a 6×3″pan. I am going to “refresh” that recipe. It was one of first ones that I shared and it needs some updating. :) Have a great day, amie sue

  12. Alice says:

    Hi Amie Sue, This is just a lovely looking cake, and I was wondering what to make for Easter and you have solved that question for me. Thank you so much. I don’t have any dried flowers at the moment though, so I’ll have to make it without. Beautiful. Alice.

  13. Lyn says:

    Oh YUM Amie Sue, This looks good enough to eat-lol :] ! I am so making this tomorrow for Easter!!! Thank you ,I had forgot that this is one recipe that Gene can have. You made my Easter :]!!! Lyn :]

  14. Lyn says:

    P.S. Sorry I guess he can’t do the walnuts- soooo can I subsitute pecans, filberts,sunflower seeds? Thanks for helping me yet again- :] Lyn :]

    • amie-sue says:

      Good evening Lyn :)

      Pecan or filberts could be great. I have a feeling that the sunflower seeds flavor would be to over-powering. Sending you and your family blessings… Happy Easter. amie sue

      • Lyn says:

        Good Evening Amie Sue, Well I made this cake with pecans, and it turned out lovely, so decadent . We all LOVED IT !!!! Thank you for the subsitutions for the walnuts. I will make this again some time soon with walnuts (when Gene is gone), to taste the orignal recipe!!! Thank you for such a great dessert, Lyn :]

        • amie-sue says:

          Awesome! So happy to hear that you were able to make a cake for you ALL to enjoy. :) I think almost any nut would be great truthfully. :) Have a blessed up and coming week! amie sue

  15. ben says:

    Looks astonishing as usual. We are off sweets for a spell in my house, but when we are back on, would love to give this a whirl. Thank you.

    • amie-sue says:

      Thank you Ben… I so understand. :) I hope you had a wonderful Easter and here’s to a great week ahead! Blessings, amie sue

  16. This cake looks amazing! The texture looks so nice and dense, like a brownie almost. Can’t wait for an occasion to make this!

    • amie-sue says:

      Thanks Christine… you nailed the description on the head. :) Please keep me posted how it goes. Blessings, amie sue

  17. Caroline says:

    Is it possible to use raw honey instead of agave? I’m not fond of agave or maple syrup- just not keen on the taste but don’t know how it would be with pure honey. Suggestions?

    • amie-sue says:

      I don’t see why not Caroline. If you are using truly raw honey, you may want to soften it a bit so it blends into the batter easier. Just place the jar in a bowl of hot water until it softens. Enjoy and keep me posted if you try it. Blessings, amie sue

  18. Stella says:

    Looks divine! Was just wondering if this cake would be suitable to cut into shapes (eg pirate cake) for my toddlers birthday. Will it hold together enough?

    • amie-sue says:

      Absolutely Stella… you could shape this cake batter into any shape you wanted. :) Have a great time and tell your little one… “Ahoy o’little one…happy birthday arrr!” Hmm that almost sounds a like the little Keebler crackers with a sore throat. lol I tried :) Blessings, amie sue

      • Stella says:

        Thanks for your quick response!

        One more question. Would it work to make this cake and frost it on a Thursday afternoon to serve on a Saturday morning if I keep it in the fridge??
        Am strung for time! Thanks

        • amie-sue says:

          You bet stella… the cake will keep just fine. Just make sure that you put it in something to protect it from the fridge odors. :) Have fun! amie sue

  19. Vesna says:

    I know that this cake can be decorated in a myriad of ways , but I like them just dried roses , how to dry them , I tried to dehydrator but did not turn out well .

    • amie-sue says:

      Hello Vesna. What type of dehydrator do you have? I have an Excalibur. What I do is cut the stems short enough so the follows fit in the machine, hanging upside down. I tie the ends together with twine and then tie the other end to a tray that I slide into the very top slot. The flowers then dangle in mid air. I set the machine on 145 degrees and then just watch them to see how long it takes.

      But you don’t need a dehydrator to dry flowers. I got a beautiful bouquet of purple roses for my birthday this summer and I wanted to preserve them so before they started to die, I tied twine around the base and hung them upside down in my laundry room. A dark space is best. The key is to make sure that the floors still have some life in them.

      Does this help? Have a great weekend, amie sue

  20. Vesna says:

    I have a dehydrator Sedona , I will try in this way to hang them in dehydrator.I was dry them on the air , but very faded colors.
    how long they have to be dried , approximately?

    • amie-sue says:

      Gosh, I never really timed it. I would give it 6-8 hours, all depending on how many you put in there and what type of flowers they are. The thicker they are, I am sure they would take longer to dry. :)

  21. vesna says:

    thanks for the advice,I will try.

  22. Jacqueline says:

    I am making this cake for my daughter’s wedding this summer ( outside wedding) do you have suggestion for another cake that would complement this cake. I want to do 3 separate cakes because they are so small but mighty. We love this cake!!

  23. itsme says:

    Aww, I would have preferred ads :)
    Have you ever considered making a youtube channel? Videos would be great!

    • amie-sue says:

      I appreciate your feed-back, but I wish for my site to be ad-free. I would love to make videos some day. Just need to get over being phobic around cameras. hehe Blessings, amie sue

  24. Linda says:

    Hello Amie-Sue,
    I do not use chocolate of any kind nor cacao, however I do use carob powder, whenever I make anything with it, it always come out lumpy, and you show me how to make my carob come out smooth and decadent like a sauce or even this cake that you’ve made? I look forward to your reply.

    Thank you

    • amie-sue says:

      Good morning Linda,

      I personally don’t use carob all that much but when I have, I don’t recall it being lumpy. I am totally sure what is happening on your end. Can you please share what recipe you are using it in and how you are preparing it exactly. It might be in the technique. With more info, I can better help. :)

      Have you tried mixing the carob into a raw cake batter like this? If so, how can you detect a lumpy carob?

      Blessings, amie sue

  25. dawn says:

    i used to love walnuts but then for some inexplicable reason i lost my taste for them. can i use pecans instead? if not i’ll use walnuts. they’d probably be ok in a recipe.

    • amie-sue says:

      Good day Dawn,

      Yes, by all means, use pecans. They will work as well. Even almonds. The flavor will change a bit but it will still be good. :) blessings, amie sue

      • dawn says:

        hi amie, i have another question. on 10/4/16 linda mentioned the trouble she has using carob. i too don’t eat chocolate and experienced problems with trying to make a “chocolate sauce” with carob powder. it came out thick, like tar. i thought that maybe carob powder doesn’t blend with oil the same way cacao powder does. perhaps the ratio of ingredients has to be different. your thoughts?

        • amie-sue says:

          Good day Dawn,

          It really shouldn’t be any different using carob in place of cacao (other than the taste). When making the ganache, it’s important to blend it until it starts to turn glossy. If you stop before that it will have an unfavorable appearance. The ganache is very thick in nature and what was intended. So perhaps blend it longer. Are you using a high powdered blender? amie sue

          • dawn says:

            i have a vitamix but i can’t remember if i used that or my food processor when attempting the sauce. it’s been awhile since i’ve tried. i’ve tried different recipes for chocolate sauce with carob powder. sometimes it came out ok, sometimes it didn’t. i’m going to try again and pay close attention to what i’m doing.

  26. Glorianne says:

    Hi Amie Sue,
    I’ve made this before and with the right audience it is such a hit. You are right about a small piece. And a little scoop of coco vanilla ice cream softens the cacao a bit. My question, which I might be missing, but I made the cake today for serving tomorrow. Is it correct to refrigerate the ganache and cake until tomorrow when I assemble?

    • amie-sue says:

      Good evening Glorianne,

      Yes, this cake is always a hit. Like most raw desserts… they are rich and only require a small piece to satisfy the taste-buds and tummy. :) Regarding your question, you can do it either way. You can frost it tonight and place it in the fridge until ready to serve. I like to do it this way because I can pour the ganache on top and let it flow over the sides (with a little nudge). If you decide to frost it tomorrow, the ganache will thicken which makes it great for frosting the sides of the cake with a spatula. So either way my friend! enjoy!

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