Dojo twins’ Double Mocha Almond Fudge Cake (raw, vegan, gluten free)


Happy Birthday Sarah (and Me) for yesterday…..I hope your wish comes true. And Gambatte Ne on getting your 6th kyu with your two yoko geri ;)!


  • 1/2 cup cashews (or use coconut or extra almonds or other nut of choice / any combination of these to 1/2 cup)
  • 1 1/2 cups almond pulp (tight packed) – I used the results from making almond milk from 2 cups almonds.
  • 2 cups dates soaked, just covered in decaf plunger style coffee (overnight if time otherwise minimum 15 minutes in boiling water coffee) and enough of soaking water to form a thick dough to press into tin
  • 10 tablespoons cocoa
  • 8 tablespoons coconut
  • 1 teaspoons vanilla essence
  • 1 teaspoon coffee essence (optional)
  1. Process cashews to flour and remove.
  2. Process dates (minus soaking water) with vanilla and coffee essence if using.
  3. Add in cocoa and coconut and process to combine
  4. Add in nutmeals and process to combine, adding enough soaking water (ie coffee) and coffee grounds to form a thick dough.
  5. Press 1/2 mixture into a 20 cm diameter tin lined with baking paper.
  6. Place another layer of baking paper over the first layer and press the other half of the mixture in.
  7. Place another layer of baking paper and pop in the freezer to firm while you make the icing.


(makes enough for this cake – ie double layer, and the other cake I made for the family which was a flourless mocha cake I blogged the otherday)

  • 2 cups dates (soaked to just cover in plunger coffee including grounds) including soaking water.
  • 1/2 cup raw cocoa
  • 1/2 cup coconut oil (I used my homemade one which I make with dessicated coconut only)
  1. Process all ingredients together until smooth and glossy.
  2. Add enough coffee / grounds to form spreadable icing.
  3. Spread about 1/3 icing over one layer of the cake.
  4. Place the second layer over the first and spread another third of the icing over the top.
  5. Cover with baking paper to smooth and then freeze.
  6. To serve remove from freezer and put in fridge for an hour or so (can serve from frozen but is harder to cut).

2 thoughts on “Dojo twins’ Double Mocha Almond Fudge Cake (raw, vegan, gluten free)

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