Chocolate Raspberry Cake with Ginger Chocolate Mousse

Chocolate Raspberry Cake with Ginger Chocolate Mousse
The Chocolate Raspberry Cake with Ginger Chocolate Mousse is dusted with cacao powder on top of a white table

This cake recipe is from issue 3 of News from the Kitchen.

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5 from 5 votes

Chocolate Raspberry Cake with Ginger Chocolate Mousse

The awesome cake recipe is so delicious as if you have a taste of heaven.
Servings4 cakes

Nutrition (For one serving)

Calories: 605kcalCarbohydrates: 66gProtein: 13gFat: 37gSaturated Fat: 16gSodium: 329mgPotassium: 701mgFiber: 10gSugar: 34gVitamin A: 23IUVitamin C: 24mgCalcium: 103mgIron: 5mg



  • 1/4 cup oat flour
  • 1/2 cup cashew flour
  • 2 tbsp cacao powder
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 3 tbsp water
  • 1 tsp lemon juice
  • 1/8 tsp salt
  • 1 pack raspberries small, for the centre of the cake.


  • 1 cup cashews
  • 1/4 cup coconut oil
  • 1/4 cup cacao powder
  • 6 tbsp maple syrup
  • 1/2 cup water
  • 1 tbsp ginger fresh
  • 1/2 tsp ginger ground
  • 1 tsp lemon juice
  • 2 tsp tamari or nama shoyu
  • 1/8 tsp salt

Decoration (optional)

  • 1/2 cup raspberries
  • 1 tbsp maple syrup
  • 1 tsp lemon juice


  • Oat flour is simply raw oats that have been turned to flour in a coffee grinder or Vitamix.
  • Cashew flour is made by grinding cashews in a food processor until they turn to crumbs. You don’t need it as fine as the oat flour.
  • In a large bowl: mix all the base ingredients, thoroughly.
  • Place a metal ring approximately 3" (7 cm) wide and at least 2″ (5 cm) tall, on a dehydrator tray and non-stick dehydrator sheet. Dividing the mixture into 4, place one part into the bottom of the metal ring and spread evenly. Repeat this until you have 4 bases.
  • Dehydrate at 115 degrees F, for 2 hours. At this point you should be able to transfer the bases to a dehydrator tray without the Paraflexx sheet; allowing them to dry for a further 8 hours.
  • Blend all mousse ingredients in a high speed blender until smooth and set aside.
  • Take your bases and place the metal ring back over one of them. It's recommended to line the inside of the ring with non-stick paper as this aids in the removal of the ring at the end.
  • Arrange some raspberries at the bottom of the ring, covering the whole of the base. You can then cover them with one quarter of the mousse.
  • Repeat this with the other bases. This can be done using another 3 metal rings; or you can leave the cake you have just done in the freezer for a few minutes, by which time it will be firm enough to remove the metal ring.
  • You can decorate the cakes however you like, but for the decoration in the picture, blend all the decoration ingredients, and used a spoon to drizzle that mixture onto a Paraflexx sheet. Dehydrated it for 24 hours at 115 degrees F on the sheet, and a further 24 hours without, until crispy. Instead of doing that, to save time, you can just top with more raspberries and a dusting of cacao powder.


The metal rings that is used in this recipe can be bought from most cook shops in a variety of sizes.
Rate This Recipe
5 from 5 votes
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