April in the Raw Kickoff- with a Decadent 16 Layer Cacao & Peanut Butter Raw Cake

by Brittany on April 1, 2011

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Welcome to the *first* Day of April in the Raw!

If you have not heard about this event and wonder what its all about– let me explain.

Why Raw?

Cooking largely depletes nutrients and creates free radicals. Free radicals cause diseases. Eating a healthy diet of raw foods and juices can reverse or stop the onslaught of chronic diseases like heart problems and cancer. Eating raw will fight against that common cough, cold and flu that you might suffer from when the seasons change. You may also see a remarkable improvement if you suffer from heartburn, gas, indigestion or constipation.

Raw foods are said to affect the the mind (memory and power of concentration) will be clear. Allowing you to be more alert, think sharper and more logically.

In a nut shell Raw Foods can Increase Energy, Give you Clearer Skin, Result in Weight Loss and Reduce Risk of Disease.

With the rate of cancer and other diseases including obesity at an all time high – I feel it is SO important that we all make a conscious effort to include more REAL living food into our diets.

Living on a 100% Raw Diet is not for me- However I believe that upping an intake of Fresh – Real- Living Foods is beneficial. Doing this can take a little creativity. Many of us run out of smoothie Idea’s or can think of only so many ways to prepare a salad. Most of us know very little about how incredible Raw Desserts are- or how easy they can be to make.

This April in the Raw Event was created to offer you inspiration and idea’s- to improve your diet. To show you that adding some raw elements into your diet can be fun and taste wonderful too.

You are also ALL invited to share  your own recipes. A linky tool will be open all month- on the Stationary April in the Raw Page – additionally if you do not write a blog-  Please feel free to share recipe(s) and or links to your favorite Raw Recipes in the comment box instead!

Here is the April in the Raw Schedule:

Saturday, April 2nd; Robyn @ Rawesome Recipes will be sharing a Guest Post here at Real Sustenance.
Sunday, April 3rd;  Aimee @ Bitt of Raw
Monday, April 4th;  Christine @ Without Adornment
Tuesday, April 5th; Debi @ Hunter’s Lyonesse
Wednesday, April 6th;  Silvana @ Silvana’s Kitchen
Thursday, April 7th; Lisa @ Vegan Culinary Crusade
Friday, April  8th; Lexie @ Lexie’s Kitchen
Saturday, April 9th; Valerie @ City|Life|Eats
Sunday April 10th;  Deanna @ The Mommy Bowl
Monday, April 11th; Kim @ Affairs of Living
Tuesday, April 12th;   Heather @ Gluten Free Cat
Wednesday, April 13th; Sea @ Book of Yum
Thursday, April 14th; Nicola @ G-Free Mom
Friday, April 15th; Shirley @ Gluten Free Easily
Saturday, April 16th; Maggie @ She Let Them Eat Cake
Sunday, April 17th; Gigi @ Gluten Free Gigi
Monday, April 18th; Heidi @ Adventures of a Gluten Free Mom
Tuesday, April 19th; Kim @ Cook it Allergy Free
Wednesday, April 20th; Tia @ Glugle Gluten Free
Thursday, April 21st; Aubrey @ Living Free
Friday, April 22nd; Cherly @ Gluten Free Goodness
Saturday, April 23rd; Lisa @ The Nourishing Homemaker
Sunday, April 24th; Iris @ The Daily Dietribe
Monday, April 25th; Margaret @ Eat Naked Now
Tuesday, April 26th;  Ricki @ Diet, Desserts and Dogs
Wednesday, April 27th; Nancy @ The Sensitive Pantry
Thursday, April 28th; Elizabeth @ Saffron Lane
Friday, April 29th; Lauren @ Celiac Teen
Saturday, April 30th; The event will close here at Real Sustenance.

Each Friday  throughout the month I will be sharing a re-cap on the Recipes and happening’s from the week prior. (I’ll also be sprinkling in additional raw recipes throughout the month here at Real Sustenance)

So Let’s Get Started. You Came here for a recipe right?

If you follow my site- or check in now and again you may have picked up on the love that I have for cake.

So what better way to kick off the event? A cake so decadent- yet Healthy? Oh yes. A cake completley void of Refined Sugar- made with only the healthiest fats- Filled with Raw Cacao (which is a superfood like no other).  Best of all- there’s no baking. Your cake will not fall- it will not overcook or undercook- you will be able to make it in an hour or less and it will be ready to serve soon after. Honestly- does it get ANY better than that?? Peanut Butter and Chocolate are my absolute favorite combination- I’m excited about this recipe. It might be the most delicious dessert I have ever had.

Decadent 16 Layer Cacao & Peanut Butter Raw Cake


(Dry Cake Ingredients)
2 Cups Almond Flour
2 Cups Hazelnut Flour
1/2 Cup Raw Cacao
1/2 Tsp Salt
1/2 Cup Finely Shredded Fresh Coconut

(Wet Cake Ingredients)
1 1/2 Cup Pitted and Soaked Dates
1/4 Cup Almond Milk
2 1/2 TBS Vanilla Extract
1/3 Cup Agave Nectar
1/4 Cup Almond Milk
1/3 Cup Melted Virgin Coconut Oil

Peanut Butter Frosting:
2 Cups Unsalted/ Unroasted Raw peanuts
1/2 Cup Raw Agave Nectar
1/2 Cup Fresh Shredded Coconut
1/3 Cup Almond Milk
1 TBS Vanilla Extract
1/2 Tsp Salt
1/2 Cup Melted Virgin Coconut Oil.


  1. Take your raw pitted Dates and Soak them in a little Almond Milk 1 hour prior to making cake.
  2. In a Large Bowl Combine (by hand) Dry Cake Ingredients: Almond Flour, Hazelnut Flour, Raw Cacao Powder and Salt. Process in a food processor the Fresh Shredded coconut to a fine consistency and then mix it with the the other “flours”
  3. Using a Food Processor Combine the Wet Cake Ingredients. Starting with the Soaked Dates (remove them from the Almond milk you were soaking them in) Add in the Vanilla Extract, Almond Milk, Agave Nectar and then add in the melted Coconut Oil last.
  4. By hand- mix the wet cake ingredients into the dry. (You will end up with a Laurabar like Consistency) Set aside. (Give it a taste test- if you want it sweeter add just a bit more Agave)
  5. Make the Peanut Butter Frosting:  Place the Peanuts into a Dry and Clean Food Proccessor. Proccess until they are a fine texture. Begin Adding in the remaining Ingredients: Agave, Shredded Fresh Coconut, Coconut Oil, Almond Milk, Vanilla Extract and Salt.
  6. Build the cake: ( I used 4 miniature spring form pans- You may also use one 9 inch spring form pan. If you choose to do this you will end up with 6-8 layers instead of 16 – For an 9 Inch 16 layer Cake- Double the recipe.   ) Oil the pan to prevent sticking. Begin layering the cake- start with a layer of the Cake- evenly press it into place. Next place a layer of the peanut butter Filling in place.  After this layer of peanut butter- place the cake in the freezer for 5-10 minutes so that this layer may harden slightly (this will help you obtain clean, flawless beautiful layers)
  7. Remove the cake from the freezer- and place another layer of Cake Followed by the Peanut Butter- Place in the fridge for 1 hour  and serve!  Store this cake covered in the fridge for up to 1 week.

For my Friends out there looking to avoid sugar – I have a Feeling that Stevia would do the trick in place of the Raw Agave. For the Flours- I took a shortcut and just used Bobs Red Mill Almond and Hazelnut Flours. You could also make your own “flour” by finely chopping nuts in a food processor. I would also like to add that if you are unable to eat hazelnuts or Almonds- you could experiment with other nut “flours” Such as Macadamia Nuts or Cashews. And Finally the Fresh Coconut that I have called for can be hard to find ( I’m not referring to the dried variety.) I buy my Coconut in the frozen section in out local Indian Grocery Store. Its wonderful to work with as its already pre-grated. I LOVE the Fresh Coconut- but if you are in a pinch and can’t track it down- using the dried variety might work too.

I topped my cake with a Raw Cacao Glaze and Cacao Nibs. To make this glaze combine Some Raw Cacao Powder, Melted Coconut Oil and Agave Nectar to taste. Drizzly on the Cake. It will harden as it cools.


Be sure to come back tomorrow to see a Guest Post from the Brilliant Author Robyn Boyd Author of Rawsome Recipes. I have seen the recipe and photo’s-  I’m confident you will all enjoy her contribution.

And REMEMBER- All month long you are invited to link up your Raw Recipes!

This can be done at the April in the Raw Stationary Page.

Can’t wait to see all of the creative recipes to come!

A BIG xo,


Ps- Don’t Forget to Come back this Sunday for Seasonal Sunday’s- A brand Spankin New Spring Ingredient List is Up!

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{ 33 comments… read them below or add one }

hunterslyonesse April 1, 2011 at 1:25 pm

Wow, Brittany! That looks amazing! Makes me wonder what the other dishes were that you weren't happy with. lol I hope you got some sleep last night!


BrittanyAngell April 1, 2011 at 1:36 pm

4 hours of sleep! Pleanty!! :) I have a recipe for Raw Kiwi Coconut Ice Cream, and a variation of Dolmades. I will still share them- just not today :)


cheryl April 1, 2011 at 5:39 pm

this looks truly delicious! how impressive.


Meagan April 1, 2011 at 6:09 pm

Oh my goodness. That looks, like, umm, too much healthy decadence!


Brittany April 1, 2011 at 6:49 pm

Too much! Yes possibly :) I may have gotten a little carried away. ( remember too though that this is a mini tiered cake :)


Deanna April 1, 2011 at 6:13 pm

Oh dear lord, girl. Way to set the bar high! Wowsers!

I’ve tried raw peanuts and don’t like them straight. But, I bet they’re good sweetened….


BrittanyAngell April 1, 2011 at 6:48 pm

Awww thanks :) though- the truth is- this cake is really easy to make!

I\’m the say way with peanuts- alone they don\’t do much for me- but with the coconut, vanilla and agave they transform into heaven :)


Iris April 1, 2011 at 8:54 pm

Oh Brittany, you outdid yourself! I have no words, and it drives me crazy that I can't do nuts (or agave nectar or dates)! I don't know if I'd be able to resist if that was in front of me…

Oh, and will definitely link up my old posts to the linky…I didn't even think of that!


BrittanyAngell April 1, 2011 at 11:38 pm

NO NUTS????? AHHHHHH! This could totally be made with Stevia instead- but not without the nuts. WIll you send me your official list of no-no's? I feel a mission coming on to create a dessert recipe just for you. (In time for your b.day maybe?) hmmm.


Pat April 1, 2011 at 10:36 pm

Hi Brittany,
I so appreciate your stopping by my blog! I honestly could not find you…there was no email addy and the link for your blog didn’t work. The blog I found was from 2008 & another name. Miz Helen helped me out ~ yay!!! I so want to get off sugar so perhaps I’ll find encouragement here. :-)

Hope you have a marvelous weekend!


BrittanyAngell April 1, 2011 at 11:35 pm

Pat!! I feel so special that you went to all of that to track me down! My site was hacked and down for several days earlier this week. My links were not working (It was a mess) So I'm guessing this is why you were unable to find the site. My recipes are not 100% sugar free- but Since january I have been moving strongly in that direction. Have you connected with Iris from The Daily Dietribe (She also commented) She has a gift for the sugar free- as well as Amy from Simply Sugar and Gluten Free! Again- Thank you for tracking me down!! xoxo -Brittany-


Pat April 2, 2011 at 3:15 am

Hope everything is worked out ~ how very frustrating! I'm the least techie person ever so I would really have a time if that happened. Thanks for the referrals…will check them out. Your site looks very healthy!


BrittanyAngell April 2, 2011 at 3:25 am

I have a very very kind friend that helped me build this site- and also swooped in to save the day. Without him I may have never gotten the site back up. Counting my blessings! :) xo


Lisa April 1, 2011 at 11:09 pm

Brittany! Oh my goodness! That is AWESOME! It makes me want to see how tall I can build a cake without it falling over. :) Great way to start out April In The Raw! Can't wait to see everyone else's recipes!


BrittanyAngell April 1, 2011 at 11:40 pm

It was reallly Easy to stack! I think I could have kept going. :) It was SO much fun to make last night (and easy too!) Can't wait to see what everyone post either! :)


Lexie April 2, 2011 at 1:46 am

And we're off!!! And what a way to kick-off a month in the raw! Wow. Stunning! I am so excited about this recipe and all that are to come : )



Heather@GF Cat April 2, 2011 at 3:34 am

ARE YOU KIDDING ME???? I knew you were a cake genius, but a RAW cake that looks like THAT? You are now Cake Queen, Cake Goddess, Ambassador of Cakes to the Masses. You are amazing!!!

And now my planned post just sucks… ;)

Hee hee


BrittanyAngell April 2, 2011 at 3:04 pm

You sure do know how to boost my ego!! hahaha. I feel silly receiving such sweet and kind comments. I'm telling you this thing was SO easy to put together!

HIGHLY doubt anything your could post would Suck. But uh haha thanks again for the Ego Boost! (your the bestest)


Valerie@CityLifeEats April 9, 2011 at 6:16 pm

Yeah, that was pretty much my reaction. Fortunately, I had already prescheduled my humble chia pudding post and my days before vacation were too packed to create another dessert.


BrittanyAngell April 9, 2011 at 9:17 pm

Your chia pudding is fantastic!!! How often is someone going to make this cake? Practical recipes are equally important!


Rodrigo August 13, 2012 at 10:20 pm

Brilliant! My parents think my diet is weird and gross just baesuce I’m vegan, mostly raw, and somewhat of a purist. I’ll make this and really shock them when they see I’m eating a normal meal. Lol


Kim-Cook IT AF April 2, 2011 at 5:23 am

Holy Moly, Batman!! That is unbelievable! Truly!! What an amazing cake! You are one fantastically talented lady!! I am so excited for this event! Looking so forward to all of these amazing recipes!


BrittanyAngell April 2, 2011 at 3:05 pm

Thanks Kim :) I had a blast putting it together! I am also REALLY looking forward to all the recipes ahead- so much talent within this group of bloggers :)


Jenn@slim-shoppin April 2, 2011 at 8:04 pm

Love your project! Your recipe for raw cake looks amazing. I can't wait to see what everyone posts.


BrittanyAngell April 2, 2011 at 8:29 pm

Thank You!! I'm excited to see what everyone shares as well! :)


Shirley @ gfe April 2, 2011 at 10:27 pm

Stunning, Brittany! You've blown us all away for sure. :-) I was wondering in formulating my own raw recipe for later this month if almond milk was considered raw or not. I know homemade is raw, but is prepared almond milk considered raw? I thought it was pasteurized.

Anwyay, very impressive debut and the line-up for this month is amazing! So honored to participate!



BrittanyAngell April 3, 2011 at 12:31 am

Thanks Shirley! Store bought Almond milk.. I THINK is not considered Raw. I cheated a little :) Though I think its fairly easy to make raw. Feel free to cheat too :) The idea really is to just inspire healthier eating.

And you think YOUR Honored. I"m So crazy honored and appreciative to have you part of this event! xoxo


Amber Shea @Almost Vegan April 3, 2011 at 3:19 pm

This looks unbelievable! What a showstopper.


BrittanyAngell April 3, 2011 at 3:32 pm

Thanks Amber! And I have to say I thought it tasted even better than it looks :)


Aubree Cherie April 6, 2011 at 6:42 pm

Salivation doesn’t even BEGIN to describe what’s going on for me over here. I feel like I would kill a small animal if it would score me a piece of this cake… :D And because I just couldn’t imagine NOT adding this, I’ve added your recipe to My Favorite Recipes from Last Week post. Thanks! ~Aubree Cherie


BrittanyAngell April 6, 2011 at 7:29 pm

Wooohooo thanks girl!! Appreciate it!


Eliz. @ SaffronLane April 6, 2011 at 9:17 pm

A little late to the game on this one (so busy) but I have to agree with everyone else. This is massively impressive — and absolutely gorgeous! Hmmm — what to make, what to make.


BrittanyAngell April 6, 2011 at 9:45 pm

Thank you Elizabeth!! :)
Your idea will come when you least expect it. The idea for this cake came to me at 8:00pm the night before April in the Raw began :)


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