Vegan Chocolate & Blackberry Fudge Cake

And so we have left San Francisco. What a great time we have had in this city. Everyone has been friendly to us and we have found ourselves having long conversations with complete strangers on the streets and in food stores numerous times (which never happens in Sweden). We have constantly been eating good food and we even met a couple of new friends. And when we thought that the city couldn’t be sunnier or happier, the San Francisco Giants won the World Series in Baseball. Such a perfect ending.

Now we have rented a car and started driving down south. Highway 1 is beyond beautiful and we have made our first stop is Santa Cruz, but we’ll tell you more about that in our next post.

Before we left, we made this chocolate cake filled and topped with blackberries. Actually it’s not very difficult to make a normal chocolate cake, you can probably find 5 zillion good recipes on google and at least 70 on Martha Stewart. But our cake is made without eggs, butter, sugar and flour, which made everything a little bit more challenging. We tried three different versions of this cake before finding the right balance between fruit vs chocolate, sticky vs dry and sweet vs dark and rich.

In the end it feels like we nailed it. This cake is sticky on the inside, has got a quite fruity taste and a rich chocolate spread. It’s gluten free and it’s vegan. I wouldn’t go as far as saying that it’s healthy, but it is definitely more nutritious than your regular Martha Stewart cake.

Chocolate & Blackberry Fudge Cake

1 1/2 cup raw walnuts
15 fresh soft medjool-like dates, pitted
5 tbsp cacao powder
1/2 tsp ground cinnamon
3 tbsp coconut oil (room temperature) or olive oil
4 tbsp apple sauce (unsweetened)
2 cups / 200 g blackberries (save half for decoration)

Chocolate & Avocado Frosting
150 g dark chocolate (dairy free or regular)
1/2 avocado
1 tbsp maple-, agave syrup or liquid honey
a pinch of salt

Preheat the oven to 325° F / 175° C. Place walnuts in a food processor and until crunchy flour, add dates and pulse until mixed. Then add the rest of the ingredients and pulse everything until well combine, you might have to scrape down the sides with a spoon a couple of times. Add the blackberries and only pulse a few times (you want the berries in pieces but not completely dissolved). Pour the mixture into an 8-inch non-stick spring pan and bake it for 40 – 50 minutes.

Let the cake cool slightly before removing the spring pan. Meanwhile prepare the frosting. Melt the chocolate and pour into a blender and mix with the rest of the ingredients until smooth. Spread the frosting on top of the cooled chocolate cake and decorate with blackberries. Serve.


  • Jennifer L.
    Yesterday was my birthday and it was just the excuse I needed to make this cake. First of all, let me clarify why exactly it needs to be baked--or more accurately, how did it even get in the oven? I could have eaten all the batter as it was like pudding :-). Mmmm! I managed to get most of it in the pan and baked. The result was a yummy fudge like cake. Oh it is just delightful. I used frozen blackberries and it was fine. I made the mistake of eating a little slice for breakfast and I am thinking maybe I should save it for a proper dessert! Perhaps I'll go run around the block two or three times now :-). You seem to have missed the cold weather here in Santa Cruz. Admittedly, we're a little spoiled--it gets down to 52 degrees F and we act like it's the Ice Age or something. Brrrr-it's chilly here! Hopefully you're heading south to the warmer areas of CA!
  • Wow - Avocado in the frosting? Awesome idea ... will definitely be giving this a try sometime. I made chocolate cupcakes just last night actually. If I'd seen this one day earlier I would have loved to have given this a try :)
  • Damaris has introduced me to your blog and I adore it. Your daughter breaks my heart she's so cute. Lovely photos. And this cake sounds delicious - loving the use of avocado in the icing.
  • Hej søs håber at i har en go tur. det er en alt for lækker kage. jeg er i fuld sving med at lave den. mums jeg glæder mig. vi ses snart. knus brormand
  • cathrine
    Hej alle tre:) Jeg nørder jeres blog rigtig meget da jeg kan se at i deler en passion for mad ligesom jeg - og det er skønt med alle de lækre opskrifter i har. Jeg kan sige fra mine venner og familie medlemmer at de nyder den forsødede tilværelse de nu har fået når jeg bager så meget:) Men, jeg har et spørgsmål til kagen - hvad er det "apple sauce" for noget, og ved i eventuelt hvor man kan købe det eller noget der kan erstatte det? Jeg håber at i nyder jeres tur meget, og det er dejligt at få et indblik i jeres hyggelige familie:) -Cathrine
    • Hej Cathrine! Tusind tak :) Apple sauce er faktisk bare æblemos, du kan enten købe det på glas og det fås både usødet og økologisk og det er ret billigt! Du kan også koge nogle æbler mørre og mose dem. Hils familien og håber at de kan lide denne kage også! /Luise
  • It looks delicious! I have discovered your blog through a friend who is a fan. I love it. Have you think about spending time in France during your trip. I know it's a little chauvinistic but this is a beautiful country.
  • I loved this cake! I made it and put it on our blog! I hope thats ok. It's the first vegan cake I have come to love. Thank you so much!
  • I woke up today with a terrible craving for cake and chocolate, this recipe arrives just in good time (and as Jodye, I don´t have any fresh berries, but I will try it with frozen ones). have a safe trip
  • If only I could find good tasting berries now, I would absolutely make this cake. I suppose I could leave the blackberries out, but it just wouldn't be the same. Regardless, the cake looks wonderful and your photos are beautiful as always!
  • Sofie Jensen
    Hej:) Lækker, lækker side I har! Kan man anvende rapsolie i kagen? Og Har I andre forslag til bær? Kan man evt. bruge (optøede) frosne bær?
    • Hej Sofie. Tak skal du have! Du kan sagtens anvende rapsolie hvis du vil. Men du skal huske på at enkeltumættede og flerumættede fedtsyrer ikke tåler at blive varmet for meget op. Kommer man op på stegetemperaturer, ødelægger man nogle af de gode fedtsyrer og danner i stedet skadelige nedbrydningsprodukter, bla. transfedtsyrer. De olier der tåler bedst opvarmning er kokosolie, olivenolie (palmeolie og smør). Olivenolie er også super god i kager, du vil ikke nå de høje temperaturer og du kan ikke smage olivenolie smagen. Du kan bruge alle bær, også optøede. God bagning!! /Luise
      • Sofie Jensen
        Årh okay - jeg var nemlig bange for at olivenolien ville blive for gennemtrængende. Tusind tak:)
  • Valeria
    WoW!!! looks delicious! and I bet it tastes delicious too. Elsa seems to be having a lot of fun with those blackberries, she looks so funny! ^^ :D (always puts a smile on me and my face, and I'd guess on yours as well) Drive safely ;)
  • 101 is such a beautiful drive the whole length of it! Glad you guys are enjoying your west coast vacation!
  • Julie
    Definitely going to try this cake! I love reading about your journey. I traveled trough California last year and it was such an amazing experience. Everytime I hear 'California dreaming' on the radio, my heart breaks a little. Hope I can go back soon. Enjoy the rest of your trip and keep those stories and recipes coming!
  • alison
    it looks very tasty! love the flower~
  • You guys do make extremely delicious things but I am convinced that the most delicious thing you two have ever made was baby Elsa. Look at her with blackberries all over her face, she's too much!
  • Delicieux! This looks + sounds just delicious, I will have to try this recipe for sure.
  • This cake sounds divine! I love the natural sources you use to sweeten your desserts. I'm so sad you left San Francisco right before I'm flying there! I would have loved to have met you two (and little Elsa of course).
  • This looks so fabulous! And what wonderful ingredients. I love the fresh feel of your space here. Glad I discovered it!
  • That looks like one happy baby! And what a fantastic recipe this is! I'm dying to try it!
  • I am so glad you enjoyed your time in San Francisco. I really enjoyed reading about your adventures. I'm hoping to make my way there next summer. What a gorgeous cake. I think it would be the perfect treat for my Mom's birthday next week. She is vegan and can't have processed flours. It is like this was made for her. Thank you.
  • I am so glad you enjoyed your time in San Francisco. I really enjoyed reading about your adventures. I'm hoping to make my way there next summer. What a gorgeous cake. I think it would be the perfect treat for my Mom's birthday next week. She is vegan and can't have processed flours. It is like this was made for her. Thank you.
  • Oh this looks too decadent. such an awesome recipe!
  • I'm excited to hear about your adventures with Da! This cake looks divine. I really like dates in desserts because they give it such a nice sweet chewiness.
  • Deliziosa la descrizione della tua ricetta.. e anche la ricetta stessa ! Un abbraccio ciao
  • That sounds really delicious! I love recipes that give a healthy twist to old favourites. And Elsa is such a star! So gorgeous :-) Drive carefully and looking forward to hearing all about Santa Cruz! xx

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