Flourless Chocolate Cake

Wednesday Nov 26 | BY |
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Flourless Chocolate Cake

A delight for chocolate lovers!

This decadent dessert is the world’s fastest chocolate cake! And it will delight chocolate lovers.

Yield: One 9-inch cake, or 8 servings
Total Prep time: 10 minutes


  • 3 cups raw walnuts
  • 1/4 teaspoon sea salt
  • 20 pitted medjool dates
  • 2/3 cup unsweetened cocoa powder or raw cacao powder
  • 1 teaspoon vanilla extract, optional
  • 4 teaspoons water
  • 1 ½ cups fresh raspberries for garnish


Put the walnuts and salt in a food processor fitted with the S-blade and process until finely ground. Add the dates, cocoa powder, and vanilla and process until the mixture begins to stick together. Add the water and process briefly.

Transfer to a serving plate and form into a 9-inch round cake. Decorate the cake and plate with fresh raspberries. Flourless Chocolate Cake will keep for three days in the refrigerator or two weeks in the freezer.

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Jennifer Cornbleet

Jennifer Cornbleet

Jennifer Cornbleet is a nationally recognized raw-food chef and instructor and a long-time faculty member at Living Light Culinary Institute in California. She lectures and holds classes in the Bay Area and nationwide. Her website, learnrawfood.com, is a comprehensive resource for online training and raw-food recipes and information.

For more information about Jennifer Cornbleet, visit www.learnrawfood.com.
For raw food online training with Jennifer, visit www.RawFoodOnlineCourse.com.

Youtube: www.youtube.com/jennifercornbleet
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