Raw Marbled Chocolate Strawberry Cake

It is not uncommon for me to start out making a recipe or have an idea of a recipe I want to make, then change it or the concept of it as I go along. My mind is always going, what can I say, and as a creative person, ideas are always popping into my head to improve things and make them even grander.

That is exactly what happened with this Raw Marbled Chocolate Strawberry Cake.  It started out simply as a Blackout Cake.  Which is a moist chocolate layer cake with cake crumbs on the outside.  I had the idea since last weekend that I wanted to make one after seeing one on a show I was watching. I even told Eric I was making one, and he was all for it because he loves chocolate.  But then, just a plain chocolate cake wasn't good enough for me.  Soon, I decided that I wanted to add strawberries to the filling of the cake.  And it was just going to be that...

But then I started to make the cake batter Saturday night and I decided that a marbled cake batter would be even better.  A strawberry cake batter, marbled with chocolate cake batter.  Much prettier than simply chocolate and I have always been a fan of marble cake over plain chocolate any day.  This was obviously no longer Blackout Cake.

 It was now Raw Marbled Chocolate Strawberry Cake.  Which I frosted with a fudgy decadent chocolate frosting. Simply divine is what it was.  In case you were wondering, most of my recipes evolve in this way.  Crazy?  Maybe, but so much more fun than always sticking to the plan.

Raw Marbled Chocolate Strawberry Cake 
Makes one 2 layer 8 inch cake


2 1/2 cups raw sprouted buckwheat or quinoa flour  
1 cup ground raw flaxseed 
4 cups raw coconut flour (do NOT use store-bought!)
1/2 tsp sea salt

1 Tbsp pure vanilla extract
2 cups chopped red beets

1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
2/3 cup raw coconut nectar or your choice of liquid sweetener
1 cup filtered water (or as needed)
1 cup pureed organic strawberries

3/4 cup raw cacao powder

Chocolate Frosting:
2 1/2 cup diced ripe avocadoes (about 6 medium)
1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1 Tbsp pure vanilla extract

1/2 cup plus 2 Tbsp raw cacao powder
1/4 cup raw coconut butter, liquefied
1 cup halved organic strawberries, plus sliced berries for the top of the cake

 For the cake, combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, beets, nectar, strawberries, and water to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one, and if it seems too dry add a little more filtered water (since the water content in the ingredients used here may vary).  It should be the consistency of thick brownie batter).  Remove half the batter, and set aside in another bowl. To the remaining batter in the bowl, add the cacao powder and mix until very well combined.  Using a 8 inch cake pan lined with plastic wrap, drop 1/2 the chocolate batter randomly into it, then half the plain strawberry batter.  Smooth the top, then invert onto a lined dehydrator tray. Shape it and smooth it so that it is an even cake layer (it is alright if you spread the top and sides a little, those parts won't show as much as the middle when you cut into it).  Repeat with the rest of the batter for another round.  Dry the cakes for about 12-14 hours (until dry on the outside but still moist). Trim the cakes so they are perfect matching circles.  Cool completely.  
Meanwhile, to make the chocolate frosting, combine all ingredients in a food processor and process until smooth.
To assemble the cake, place one layer on a plate. Arrange the halved berries over that, then spread about 1 cup of the frosting over it, place in the freezer and let chill until it is set, about 45 minutes (this makes it easier to frost the rest so it doesn't move around and ooze).  When it is chilled place the other cake layer over it, and spread the frosting over the top and sides of the cake, smoothing well.  Place the remaining filling in a pastry bag, and Pipe around the top of the cake. Top with sliced berries. Serve! Store any leftover cake in the fridge.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Anonymous
    May 6, 2014 at 03:10

    I love the photo of it being frosted! It's just as pretty in-process as it is finished!

    • May 7, 2014 at 21:52

      :) I like to share those sometimes too! Thank you!

  2. May 7, 2014 at 20:51

    Thanks Amy for another amazing recipe :-) Is 4 cups coconut flour correct? x

    • May 7, 2014 at 21:52

      You are welcome! Yes it is!

    • May 11, 2014 at 02:57

      Awesome! So happy you made it :)!

  3. May 8, 2014 at 17:12

    This is unbelievable! Never thought it's made of something else other than chocolate cake and regular chocolate frosting! It looks so mouthwatering AND it's healthy! Thank you for sharing! :)

    • May 11, 2014 at 02:58

      Thank you :)! I am always happy to share!

  4. May 14, 2014 at 15:44

    Ah this is such a wonderful idea. I have thought of putting strawberries in baked chocolate goods before, simply because the chocolate-strawberry combination is so good, but then avoided it because of the sneaking suspicion that the strawberries, once cooked, would turn mushy, loose flavour, and render the whole thing a sad waste of ingredients. Raw cake, on the other hand? Problem solved. Beautiful pictures and recipe <3

    • May 15, 2014 at 03:05

      Actually in most baked goods they become kind of jammy if cut in small pieces. You are right though, not a problem with this cake where they are blended in :)!

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