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.


  • Kristin Dailey
    Quick question, please! Can this be made a day ahead ave kept on the refrigerator? Thanks!
  • Louise wilson
    Hey, we're looking to cook this for a friend's birthday tomorrow. It looks lovely! However, she's allergic to all nuts except cashews, and vegan. Can we substitute cashews for the walnuts. Or buckwheat flowers? Thanks!
  • Joyce Gruss
    Made this wonderful dessert for a Gourmet Gals group I belong to and the theme this month was Healthy or Decadent? Everyone was really surprised to hear the ingredients of this delicious treat and I shared the recipe with everyone. We have a few members who must go gluten free and were delighted that they could enjoy every morsel. I didn't change a thing, it was perfect!
  • Maya
    I just made this and it's absolutely gorgeous. I substituted almond flour for the walnuts and added a pinch of vanilla too, as well as using blueberries as they were more affordable. The result is absolutely gorgeous - very heavy, but I comfort myself with the idea that it's not THAT unhealthy ;) Absolutely love your blog, it's giving me a lot of cooking inspiration. Thank you!
  • Alva
    I served this cake at a party and it was absolutely amazing! If in doubt - make it, you won't regret it. I have already thought of several occasions where this cake would be awesome, I literally can't wait to dig in to it again!
  • Agneta
    Hej! Ser gott ut! Äpplesås har jag aldrig hört talats om. Är det äpplemos eller en sås? Var hittar man det? Tack för svar! :-)
  • Michelle
    Do you think the recipe could be doubled to pick a thicker higher cake?
  • Ditta
    Dear David, Luise and Elsa, I am new to your blog, and in the blissfully happy state of discovery. I am impressed, I just love your foods, your writings, three! Last night a friend brought me a box full of freshly picked, wild blackberries that she found on her walk in the woods. So I typed "blackberry" in the search of your blog, aaaaand..... ...the base of this cake is just sitting in the oven, 15 more minutes to go. This is the first vegan, flour free cake that I am baking, and...gosh, I would have never believed that this cake would actually RISE!!! But it did, and the whole house is fragrant with it, can't wait to get it out and prepare the glazing. Thanks a million for your recipes, your creativity, your wonderful ideas, please keep on publishing! All my love, Ditta
  • I made this yesterday for a birthday and used a combination of blackberries, raspberries and pomegranate seeds - it was so delicious! Everyone loved it and were shocked by the tasty avocado frosting. So moist and dense like a torte. Thanks for a delicious dessert recipe without added sugar or flours, what a treat. Leftovers for breakfast :)
  • Hannah
    This recipe looks fantastic and I can't wait to try it. I'm pretty sure pure cocao power has no fat, right? Can you substitute the dark chocolate in the frosting with the powder? I'm trying find deserts that are healthy and don't have chocolate in them, so...thanks!
  • Agnes
    Hi, what do you think about leaving the cake raw??? As I can see, all the ingredients can be eaten as they are, aren't they? I thought to take it in the fridge to let it firm up. What is your opinion? Thanks, Ágnes
    • Ash
      I was thinking the same.....I might try making it as a frozen cake that way it will all hold together :)
  • kasia
    Hi, Do you think I could use almond flour instead of walnut flour? Thanks
  • Caroline
    I just made this delicious cake! It was super easy and came out perfect! Thx so much for this delicious recipe! xx Caroline PS: I used raspberries instead of blackberries, because they didnt have them, and it came out fine!
  • Nathalia
    Det gør jeg! :) Mange tak for hjælpen og tak for en fantalastisk blog :)
  • Nathalia
    Hello :) Hvor mange personer kan man servere kagen til? :) Kan man evt. servere den til 11 pers. hvis der er is til, eller skal man lave to? :)
    • Hej Nathalia! Kagen er jo lidt "fudge" agtig så man spiser ik så store stykker, men jeg ville alligevel lave 2. Happy baking /Luise
  • I made this with very slight changes and it turned out heavenly!!!! Thank you guys, you are genious!
  • Amazing. Truly amazing. My family of egg/butter/flour/cream lovers inhaled the cake. The blackberries we bought were super tart so I made a blackberry-maple compote to serve on top. I also had individual springform pans which I used so everyone had their mini-cakes. Baked for 30-33 minutes instead of the 40-50. Thank you so much for your recipes, they are truly an inspiration!
  • Elisa
    Love your blog! I have a question. What can I substitue for applesauce in this recipe? I can't absorb fructose very well and apples are a big no no - as are pears. thanks :)
    • Hi Elisa! Thank you! You can substitute 4 tbsp applesauce with 1 egg, if you're not a vegan. If you do not eat eggs, you might want to try using starch, like tapioca or Psyllium seed Husks I haven't tried that but it might work. Good luck! /Luise
  • Hello guys, can you reply to my above question, please? I really would like to make this cake perfectly!!! :) Tack & Tak! :) Zita
  • I baked the cake 2 times. Unfortunatelly the cake was falling apart both times. The "dough" didn't stick together after baking. Do you know what I mean? I don't know what I did wrong. I used frozen blakcberry because it is not in season in Hungary. My food processor is not very strong and the dates stayed a bit lumpy. Maybe this was the problem. What do you think? It tasted great although but I would like to make the cake perfectly - this way I could cut proper slices from it.
    • Hi Zita, sorry for the late response. And how unfortunate that your cake didn't come out right. Here are a few tricks that might help you. 1. I am guessing that you can blame your problems on the dates. One of the most important things when making this recipe, is to use fresh dates and not dried. They are a lot softer than dried dates, and shouldn't be a challenge to the food processor. When you mix them they turn in to as sticky sweet dough. If you can't find fresh dates, you can soak the dried dates for a couple of hours to make them softer. 2. If you use frozen berries, make sure that you take them out of the freezer about an hour before you use them. 3. Before you throw the blackberries in the dough you want it to be completely mixed (no lumps). If it feels too dry and firm you can add some more apple sauce or oil to it. If you are still having problems with lumps in the dough, maybe it is your food processor that is not strong enough.
  • Stephanie
    I made this cake with my friends and we were blown away by how sinfully delicious it was! The chocolate frosting made with avocado, genius! The frosting was truly amazing. I'm making it again today for a dinner party. Thank you!
  • Sasha Rose
    Just to say that you 3 are a total inspiration and it is so so wonderful to have stumbled upon your blog a few months ago. We love your food and it's been so fun reading your blog. Thanks for taking the time to put this together... we all really really appreciate it. Happy New Year!! ps. I am making this cake for my best friend's daughter's Christening tomorrow... we are always looking for good vegan desserts that aren't full of artificial and alternative (e.g. fake cheese) ingredients. Thanks!!!
  • Now this cake truly is stunning. The flower is an incredible accent to your cake. It seems very delicious and divine!
  • That's a good idea to use avocado instead of butter, isn't it? What do you think if I try to bake any other cake which needs butter and use avocado? However, this cake I will try very soon - just not with blackberries, but with blackcurrants. Tusind tak

Leave a comment