About This No-Bake Strawberry Walnut Chocolate Cake Recipe
If you’re in the mood for a delicious cake but don’t want to turn on the oven, why not try a no-bake cake? No-bake desserts are quick and easy to make, and they can be just as delicious as traditional baked ones — sometimes, even better!
One of my favorite no-bake cakes is the strawberry walnut chocolate cake. This delight is definitely a healthier option when it comes to desserts, and it’s just as delicious as any other cake out there!
The “dough” is made with almonds, walnuts, dates, and cacao, and it doesn’t require any time in the oven. The filling features a mixture of dates, avocado, and more cacao to give it that chocolatey richness. And for a touch of color and freshness, I’ve topped my cake with a strawberry sauce and some fresh raspberries.
You really can’t taste the difference between this cake and a regular cake, but you’ll definitely feel better afterward knowing that you’ve made a healthier choice!
Best of all, it’s perfect for any occasion. Whether you’re hosting a party or just want a simple dessert, this no-bake cake will hit the sweet spot!
What You Need for This Healthier Strawberry Walnut Chocolate Cake Recipe
- Nuts: For the dough of this cake, I have used raw almonds and walnuts, which have a nutty taste but also a sweet, woody, and earthy flavor.
- Dates: They have a delightfully sweet taste and help to keep the nuts together. I like to use Medjool dates because they are large and plump.
- Cacao Powder: I used raw cacao powder, which is made from unroasted cacao beans and has a higher nutritional content.
- Cacao Butter: The melted cacao butter helps to bind all the ingredients together.
- Avocado: It has a neutral taste but adds a rich creaminess to the filling.
- Coconut Oil: It adds a hint of coconut flavor.
- Toppings: I like finishing my cake with fresh strawberry sauce and some fresh raspberries.
- Nuts: I have used almonds and walnuts, but you can also use hazelnuts or cashews.
- Cacao Butter: It can be replaced with regular butter.
- Honey: It can be substituted with maple syrup.
- Coconut Oil: It adds a lovely hint of coconut but can be replaced with any other oil. Almond oil, extra virgin olive oil, or avocado oil are all great substitutes.
- Fruits: I have used strawberries and raspberries, but you can use whatever berry fruits you have on hand. Blueberries or blackberries are great, too.
Is this cake vegan?
Because I have used a few tablespoons of raw honey, this cake is not vegan. If you want a vegan version, you can replace the honey with maple syrup, then you have a vegan strawberry walnut chocolate cake!
How long can I store this cake?
It’s best to eat it while the flavors are still at their peak. So, if you’re looking to experience fresh flavors, I recommend eating your cake within 24 hours of making it. To store it, cover it with wrapping foil and place it in the fridge.
Healthier Strawberry Walnut Chocolate Cake
This strawberry walnut chocolate cake is a healthier version of a traditional chocolate and strawberry cake. It is raw, super easy to make with no baking involved, and as guilt-free as you can get with an indulgent and delicious dessert!
Yield: 6-7 servings
For the dough:
For the filling:
For the topping:
How To Make Healthier Strawberry Walnut Chocolate Cake Step By Step
Add the almonds, walnuts, dates, cacao powder, melted cacao butter, and a pinch of salt to a food processor, and blend until crumbled but not too finely.
Take your preferred cake shape pan, place some wrapping foil on the bottom of the pan, then tightly pack half of the dough in it and try to make a uniform layer.
Place another layer of wrapping foil on top and tightly pack the remaining dough. Cover it with the wrapping foil and place the cake layers in the fridge.
To make the filling, add the dates, honey, avocado, cacao powder, and coconut oil to a blender and pulse until you get a smooth chocolate mousse. Scrap the sides when needed.
Put the mousse in a bowl and place it in the fridge.
Place the strawberries and the vanilla extract in the blender and pulse until you get a creamy sauce. Pour the sauce into a bowl and place it in the fridge.
To assemble the cake, take the dough out of the fridge and remove the top layer with the wrapping foil.
Carefully place the first layer on a serving plate, then cover it with half of the chocolate mousse and sprinkle some raspberries on top.
Carefully place the second cake layer on top of the filling. Press gently to seal the two cake layers, but be careful not to squash the raspberries too much. Then, add the remaining chocolate mousse on top. Place the cake in the fridge until you’re ready to serve it.
Serve with fresh strawberry sauce and fresh raspberries on top.
- One of the keys to making a great cake is to allow the flavors to come together. I recommend letting the cake cool in the fridge for at least an hour before serving. This will give the different flavors time to blend together, resulting in a richer and more complex taste.