Dark Chocolate Cherry Coconut Cake

Chocolate Cherry Coconut Cake

I’m quite proud of my first raw vegan ice cream cake!  Something this day had me dreaming of chocolate covered cherries, and that dream became a reality in the form of cake in just a few short hours. You are going to love this flavor combination! The crust is to die for!!

Dark sweet cherries are a great choice for an antioxidant booster. Cherries rank as one of the highest ORAC foods in existence (just as high as strawberries and a close second to blueberries).

Anthocyanins, which I mentioned in my “No More Blues” Blueberry Oats, are responsible for the rich color of cherries and they protect the body against oxidative damage.

Cherries are an anti-inflammatory fruit and have been used since the 1950s by sufferers of gout and arthritis to ease their symptoms.

Need help falling asleep? Sometimes I do. Well cherries are rich in the hormone and antioxidant melatonin, which regulates helps relaxation and the sleep cycle. (I learned that sleep trivia from the Dr Oz show, hehe :))  I’m not saying you need to eat this cake right before bed, but if you want to, now you have an awesome excuse!  Just say that it’s part of your nutrition prescription, and eat cherry cake in bed nightly.

Ingredients for Crust

1 Cup raw cashews, soaked in water for 4 hours

4 Medjool dates, pitted, soaked in water for 30 minutes

1 Cup unsweetened shredded coconut

Ingredients for Chocolate Layer

1/2 Cup unsweetened apple juice

5 Medjool dates, pitted

2 Bananas, smashed

1/2 Teaspoon pure vanilla extract

1/4 Cup unsweetened cocoa powder

Ingredients for Cherry Layer

16 ounces frozen dark sweet cherries

4 Medjool dates, pitted

1 Cup unsweetened vanilla almond milk

1 Teaspoon pure vanilla extract

Topping/Sauce Ingredients

1 Cup unsweetened vanilla coconut milk

1/2 Cup raw cashews

2 Medjool dates, pitted

1/4 Teaspoon pure vanilla extract

3 Frozen cherries (optional for color)


1.  To make crust, drain excess water from soaked cashews and dates.  Add the cashews, dates, and coconut to food processer and pulse until combined.

2. Press crust mixture into the bottom of a springform pan using wax paper to keep it from sticking to your hands.

3. Add all the ingredients for chocolate layer into Vitamix and blend into creamy.

4. Pour chocolate mixture on top of crust then freeze both layers for at least one hour.

5. Add all ingredients for cherry layer into Vitamix and blend until creamy.

6. Pour cherry mixture on top of frozen chocolate layer. Freeze this layer for at least one hour.

7. Optional for topping/sauce… Add all topping ingredients into Vitamix and blend until creamy. Pour sauce over cake right before serving.

Notes: I added drops of the sauce all around the perimeter of the cake as decoration and then put the final product in freezer. Make sure to let the cake defrost for at least 10-15 minutes before serving so you can taste all the delicious flavors. I poured the vanilla sauce over each slice.



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