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Chocolate Cake with Strawberry Apricot Jam

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Rich Flavor Raw Gluten-Free Chocolate Cake with Strawberry Apricot Jam, great for parties

~ raw, vegan, gluten-free ~

I never get bored with creating raw, gluten-free recipes. You can take one recipe and tweak ever so slightly, creating beautiful masterpieces with a peace of mind.

The base of this recipe was once created as a raw cake. Today, I as I prepared for our annual Fourth of July family picnic, I decided that bring it in a bar form would be much handier.

But to jazz it up even further, I placed a sweet, delicious layer of strawberry apricot jam in the center. You can use any concoction if a fresh fruit combined with dried fruit. Use what you may have on hand or whatever is in season. The reason behind combining a fresh and dried fruit is to marry together the freshness of the fruit, along with the binding, substantial texture of the dried fruit. If you just use fresh fruit, it wouldn’t handle the weight of the cake layer on top.

Feel free to use any pan you want. Square, round, individual sizes, a whole baking sheet… anything will work. Tailer it to your needs and desires. Once again, the beauty of raw recipes. They are just so darn adaptable.

If you do plan on decorating the top with fresh berries, hold them back until you basically ready to serve the dessert.  This will prevent them from drying or wilting.  Be sure to garnish the treat with whatever fresh fruit you use on the inside.  This will help the guests in knowing what flavor profile is yet to come. I hope you enjoy this simple but decadent recipe. Blessings, amie sue




Strawberry Apricot Jam:



  1. Place the walnuts and salt in a food processor fitted with the S-blade and process until finely ground.
  2. Add the dates and process until the mixture begins to stick together.
  3. Add the cacao powder and vanilla extract and process until the powder is incorporated.
  4. Add the water and process briefly.
  5. Line a 6-inch cake pan with a parchment-paper round (you can use any shape of pan, see below)
  6. Pour the chocolate mixture into the pan and distribute it evenly.
  7. Press down firmly and evenly with your hand.


  1. Place the sweetener, cacao powder, coconut oil and salt in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.


  1. Blend in the food processor combine the apricots and strawberries until well-mixed. Set aside.

To Assemble:

  1. You can use any shape pan as you wish.  This time I used a pan that made tiny little cakes.
  2. Place 1/3rd of the batter in the pan.
  3. Place approximately 1 Tbsp of “jam” and spread to cover the chocolate cake layer.
  4. Add the remaining chocolate cake “batter” to the top.
  5. Chill for approx. 1 hour,  I made this ahead of time, so it chilled overnight.
  6. I popped the little square cakes out and poured the frosting over the top, allowing it to drizzle down the sides at its own will. :)
  7. I garnished it with a fanned strawberry.  YUMMMMY!

A pan that made tiny little cakes, so cute

Popped the little square cakes out, great square shape

Decorating Raw Gluten-Free Chocolate Cake with sliced banana, so pretty

Raw Gluten-Free Chocolate Cake with Strawberry Apricot Jam topped with sliced strawberry, hard to resist

Raw Gluten-Free Chocolate Cake with Strawberry Apricot Jam topped with sliced strawberries ready to share with friends

5 thoughts on “Chocolate Cake with Strawberry Apricot Jam

  1. Amie-Sue!

    Oh wow this is incredible! The jam in the middle really put it over the top and cut the rich taste. I don’t know if this is good or bad – lol not so rich means I eat more.

    I cut the recipe in half and for the jam, only used strawberries adding 3 dates and 1 tbsp of psyllium husk to make it gel. I didn’t have apricots, but wish now I’d used goji berries.

    I used your beyond incredible chocolate ganache that I had leftover when I made the doughnuts (it holds for over a month in the fridge in a glass mason jar). That stuff should be illegal it’s so good.

    I break raw on occasion to eat vegan cupcakes but this recipe will help me not do that anymore. Ok, fine, at least not as often.

    You’re a whiz Amie-Sue bear!


    • amie-sue says:

      I love it Vanessa. You have been busy in the kitchen! hehe thank you for sharing about your adventures, you are an inspiration to us all! Bless you, and keep having fun! amie sue

  2. ben says:

    I’m trying this recipe this weekend. Thanks, Amie-Sue.

  3. […] Autor receptu: Amie Sue https://nouveauraw.com/raw-recipies/desserts/chocolate-cake-with-strawberry-apricot-jam/ […]

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