Last week we celebrated both my birthday anniversary and our eight’s wedding anniversary 🙂 Wow.. I can’t believe how fast years can fly. For our wedding anniversary I really wanted to make a cake, a really special one, something I’ve never done before.  I’ve always wanted to try a raw vegan cake, and found this anniversary a perfect time for it, so here I am , sharing with you this amazing recipe for Raw Vegan Neapolitan Cake.

As for my birthday I received my best gift ever, my husband surprised me and didn’t tell me till the last moment that I was about to experience my first skydiving.. it was totally out of order and definitely took me out of the routine. Taking my adventure out from the kitchen to a different new area, will definitely be a memorable experience for my entire life… I hope will do this again sometime.

This Raw Vegan Neapolitan Cake turned out really great. I’ve made it already for two times in no more than a week.. is that good. A perfect chocolaty crust, chocolaty smooth layer, strawberry and vanilla layers follow after.. and topped with some cocoa nibs which bring a nice texture and taste to the final cake. It looks so good with all these layers and tastes absolutely divine.

There are some popular trends in diet right now, like being vegetarian, raw-vegan, paleo, gluten-free … I don’t want to consider myself in any of these categories. I don’t eat meat very often, and when I do it’s mostly organic poultry and fish, but don’t want to ever become a vegetarian. We all eat raw or vegan dishes sometimes, but wouldn’t like to restrict myself to only raw or vegan dishes. And this can apply to gluten free or paleo recipes as well.

I simply like good food and this cake is simply good, no matter the category is included. You don’t have to follow a raw or vegan diet, paleo or gluten free to enjoy this cake, though for those concerned this cake can be included in all of these diets. This Raw Vegan Neapolitan cake is simply a decadent delightful dessert that everybody is going to love.

Raw Vegan Neapolitan Cake with Strawberries, Vanilla and Chocolate

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Recipe slighted adapted after Gluten-Free Vegan Love

Raw Vegan Neapolitan Cake

Raw Vegan Neapolitan Cake

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This Raw Vegan Neapolitan cake with a perfect chocolaty crust, chocolaty smooth layer, strawberry and vanilla layers follow after and topped with cocoa nibs is an amazing treat perfect for any occasion.
Servings 8 servings
Prep Time 1 hr
Total Time 1 hr

Ingredients
  

Crust

  • 1 cup ground almonds
  • 1/2 cup dates , pitted
  • 1/4 cup cocoa powder
  • 1 tbsp coconut oil

Filling - Vanilla base

  • 1 ½ cup (240g) raw cashews , soaked in water 4-6 hours then drained
  • 1/2 cup liquid sweetener of your choice (maple syrup, agave nectar)
  • 5 tbsp lemon juice (juice of 1 large lemon)
  • 1/2 cup coconut oil , melted
  • 1 tbsp pure vanilla extract
  • pinch of salt

Additional Ingredients for Chocolate Layer

  • 1/4 cup cocoa powder
  • 1 tbsp liquid sweetener of your choice
  • 1 tbsp coconut oil , melted

Additional Ingredients for Strawberry Layer

  • 1 cup frozen strawberries

Chocolate Topping, optional

  • 1 tbsp coconut oil
  • 2 tbsp cocoa powder
  • 1 tbsp liquid sweetener of your choice
  • 1/2 tsp pure vanilla extract
  • pinch of salt

Garnish, optional

  • cocoa nibs

Instructions
 

  • Prepare the crust: Place dates, ground almonds, cocoa powder in the bowl of a food processor and blend until crumbs form. Add coconut oil and process some more until the mixture is well combined and stick together when squeezed between your fingers.
  • Press well the crust mixture into the bottom of a 6 inch springform pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside while you prepare the filling.
  • Prepare the vanilla base: Add all ingredients for vanilla base, presoaked cashews, lemon juice, liquid sweetener, melted coconut oil, vanilla extract and salt into the bowl of a blender and process until creamy and smooth.
  • Remove one third of the mixture into a bowl for the vanilla layer, and another third of the mixture for the strawberry layer, in another bowl.
  • Add the additional ingredients for the chocolate layer over the remained cashew mixture into the blender and process until smooth and creamy. Pour the chocolate mixture evenly over the crust using a rubber spatula to spread it out. Place in the freezer for 15 minutes to set before adding the next layer.
  • Meanwhile rinse the blender and prepare the strawberry layer. Add the vanilla base mixture from one of the bowls that were set aside into the blender, add frozen strawberries and blend until smooth and creamy. Remove the pan from the freezer and gently pour the strawberry layer evenly over the chocolate layer. Freeze for another 15 minutes or until set before adding the next layer.
  • Remove the pan from the freezer and gently pour the remaining third of vanilla base from the  bowl that was set aside over the strawberry layer. Smooth out evenly again using a rubber spatula. Place in the freezer to firm up for 15 minutes while you  prepare the chocolate glaze if desired. If not just let it freeze for at least 2 or 3 hours. I let it overnight.
  • If you want to decorate the cake with some chocolate start preparing the chocolate topping by combining the ingredients into a bowl. Cut the corner of a small plastic bag making a 1/8 inch or even smaller hole, and place the mixture into the bag. Remove the pan from the freezer and create a chocolate spiral or drizzle it anyway you desire over the cake. Place in the freezer until ready to serve.
  • Store the cake in the freezer, but leave it out for 15 minutes to thaw out before serving. Decorate the cake edges with cocoa nibs for a wonderful look and texture. 

Nutrition

Serving: 1gSugar: 20.1gCalories: 401kcalSaturated Fat: 15.7gFat: 30.1gProtein: 6.4gCarbohydrates: 33.3g
Calories: 401kcal
Course: Dessert
Cuisine: American
Keyword: gluten free cake, Neapolitan cake, paleo cake, raw vegan cake, raw vegan Neapolitan cake, strawberry raw vegan cake
Nutrition facts 1 Serving Calories: 401, Fat: 30.1g, Saturated fat: 15.7g, Unsaturated fat: 0.0g, Carbohydrates: 33.3g, Sugar: 20.1g, Fiber: 4.4g, Protein: 6.4g, Cholesterol: 0 mg, Calories from Fat 271, Sodium 39mg, Potassium 429mg, Vitamin A 0%, Vitamin C 14%, Calcium 6%, Iron 16%, Nutrition Grade C-,daily percent values are based on a 2000 calorie diet,

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Jess @ Sweet Menu Author says:

    Aw happy anniversary! What a beautiful cake, I just love all the pretty layers. I can’t believe it’s gluten free too!

    1. Ella-HomeCookingAdventure Author says:

      Thank you Jess.. yes.. it's gluten free too.. but the best thing is that it tastes soo good..and I'd say it's quite elegant too

  2. Kristi @ Inspiration Kitchen Author says:

    Ella, this is a gorgeous cake! When you said you wanted to do something special, you certainly did – it’s gorgeous! And Happy Belated Birthday (and Anniversary). Pinning!

  3. Look at those gorgeous layers! I have no doubt that this is one delicious cake!

  4. Rosa Author says:

    A beautiful cake! So tempting and a divine looking.

    Cheers,

    Rosa

  5. Lindsey @ American Heritage Cooking Author says:

    I’m with you on the non-restrictive diets. I like to eat a little of everything and not get carried away. This cake looks awesome and perfect for such a special occasion! Happy wedding anniversary! Eight years!

  6. Chantelle @ naked cuisine Author says:

    Wow I would definitely eat a cake like this after a skydiving sesh! So beautiful and yummy looking, pinned!

  7. Audrey @ Gluten-Free Vegan Love Author says:

    Hi Ella. Just wanted to stop by to tell you your version of this cake is stunning! 🙂 Looks perfect for an anniversary.

    And as a side note, my husband absolutely loves your crescent rolls recipe! I just realized that they’re from your site when I hopped over here just now. Seems like we’re square on swapping recipe inspiration 🙂

    {Just FYI – the link to my recipe seems to be broken, which is why I only got to see your lovely adaptation now. Here’s the correct link: http://www.glutenfreeveganlove.com/vegan-gluten-free-recipes/raw-vegan-neapolitan-cake-gluten-free-paleo/}

    1. Ella-HomeCookingAdventure Author says:

      Thank you so much for stopping by:) I am so glad you like my version of this cake.. for me was pretty hard as it was my first attempt of making a raw-vegan cake. Didn't really know what to expect. I really like the taste and look and surely will make it more often. I am really happy you like my crescent rolls recipe as well. seems we will be following each other more from now on 🙂 Sorry about the broken link.. didn't notice.. now it's fixed. 

  8. julio CRUZ Author says:

    hi, i wanna know if i could change the raw cashews for another thing because in my town i dont know where can i get it …

    1. Ella-HomeCookingAdventure Author says:

      Cashews are the perfect nut for making creamy raw desserts, when soaked in water for few ours and processed get a wonderful smooth cream with a subtle taste. I've been searching for the best substitutes to raw cashews and it seems that pine nuts, soaked as well, may have a similar behavior and subtle taste as cashews. Hope you can find pine nuts. Let me know if any other questions. 

  9. Gina Author says:

    This looks wonderful. A friend is allergic to almonds, what would you suggest for a substitute? Congratulations on the skydive! I made my first jump 2 years ago for my 50th birthday!! I loved it!!

    1. Ella-HomeCookingAdventure Author says:

      Thank you Gina, I am glad you like it. Hope you will try it out, it is delicious. What about using walnuts instead of almonds, I have used walnuts before in crusts and loved it.  Wow, I can't believe you made your first skydiving at 50 🙂 You are so cool 🙂

  10. angiepangie Author says:

    What a beautiful and tasty cake! My family really enjoyed it.
    I would like to add that a vegan diet is hardly restrictive, we enjoy all the foods that non vegans do, only plant based. The only thing missing is animal exploitation.
    🙂

    1. Ella-HomeCookingAdventure Author says:

      I am really glad you liked this dessert:) it is wonderful – I didn't want to say that vegan diet is restrictive, as I know there are so many delicious ways of preparing vegan dishes,  I was just trying to say I don't want to restrict myself to a specific diet. I like to taste from everything so I can have different culinary experiences even if I have a tendency to prefer vegetarian dishes.

  11. birgitte Author says:

    wonderful cake. but why does my vanillla creme look brownish?

    1. Ella-HomeCookingAdventure Author says:

      Hmm.. I don't know, did you add more vanilla extract? Maybe from the vanilla.

  12. aria Author says:

    is there a substitute for the dates in the crust?

    1. Ella-HomeCookingAdventure Author says:

      You can try raisins, or even figs. I would probably use raisins if I didn't have dates on hand.

  13. Kristi Author says:

    By ground almonds, do you mean almond flour, or grind up some almonds?

    1. Ella-HomeCookingAdventure Author says:

      I just grounded up some almonds, this is what I usually do. I rarely buy almond flour which is actually the same thing, but I like to control how finely grounded my almonds should be. Sometimes I like to feel the texture more.

  14. Esti Allina, Netanya Israel Author says:

    Thanks for much for this recipe. I have saved it in Pocket and I’ve made this dessert a few times now. It’s a family favorite for Shabbat. And it’s a great kosher for Passover dessert as well. My soldier son requests it when he’s home. I’ve doubled the recipe to fit a regular size cake pan, but kept the sweetener the same and it tasted great. Same with the coconut oil – I didn’t add any extra and it came out great. A variation would be to just use the strawberry layer, or use the strawberry cream in chocolate cups. I might even try using the cashew cream as a vegan frosting or topping for other baked goods. What do you think?

    1. Ella-HomeCookingAdventure Author says:

      I am so glad you like this recipe. I think it is one of the best I've made too 🙂 I think it will work if used only strawberry layer, and frozen will keep really well. It's a good idea serving strawberry cashew cream in chocolate cups. It will be delicious. I think the cashew cream is delicious on other desserts as well. but I am not sure if it keeps it's shape so good. Let me know if you give these ideas a try. You made me curious. 🙂

  15. Julia Author says:

    Hello, I would like to know, can this cake be eaten by people with diabetes? Do you have any idea? Thanks

    1. Ella-HomeCookingAdventure Author says:

      I don't really know.. it doesn't contain refined sugar but it is sweet from all the fruits inside and sweetener (dates, strawberries, honey or maple syrup)

  16. svenja Author says:

    Being a diabetic myself I’d say it might be suitable if you make it without the crust, and use maple syrup (or maybe stevia) as a sweetener. Dried fruit like the dates, and honey are actually the same as refined sugar, and sadly it’s the same with any ground fruit or juice, while raw nuts are a great replacement for flour and might even positively effect one’s blood sugar level.
    But in the end it always depends on how much you eat of it 🙂

    I think as the cake is frozen it might actually work well without the crust.

    1. Ella-HomeCookingAdventure Author says:

      You are right,  it can be done without crust too, and still have a great taste.. though I really love the texture the crust brings. I understand that for people with diabet it might be better without, that's for sure

  17. Guljan Author says:

    Hello!
    I wanted to make this for my son’s 2nd birthday net weekend. I was wondering how I would increase the ingredients if I wanted to make it in a 9 inch pan.
    Thanks so much!!

    1. Ella-HomeCookingAdventure Author says:

      You just have to increase everything with another half for each.. where it says 1 cup you should just use 1 1/2 cups.. 1 tbsp will be 1 1/2 tbsp.. and so on.. hope is clear. Let me know if any other questions:)

  18. rupali Author says:

    in this liquid sweetener is maple syrup,agave nectar is not available in my place…n non vegan honey also not available…so instead of simple honey can used?

    1. Ella-HomeCookingAdventure Author says:

      yes.. you can definitely use simple honey.. will be as good:) sorry for the late answer.. hope you will give this recipe a try.. it's so delicious

  19. Lina G. Author says:

    I just made it, and I think this will be my go to recipe. My only complain, tô my own self is to get a blender and to use a much smaller spring form. I used 9″, so I will have to double the recipe for that 9″.
    The flavor of the cake is absoluty delicious, however cashew purée was firm, mainly because I didn’t have a blender.

    Thank you for such an amazing recipe ????

  20. Thais Author says:

    It’s my 3rd time making this recipe and everyone loved!!!!

    1. Ella-HomeCookingAdventure Author says:

      I'am glad to hear that, Thais,!

  21. candida Author says:

    nice

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