Unbaked Mint Avocado Layered Chocolate Cake

Recipe for raw vegan gluten-free paleo unbaked mint avocado layered chocolate cake.

Friday is here!! yay and we got some good news from our friend, her husband’s left eye opened a little and he responded to some commands yesterday with moving his fingers. He still has a long road ahead, but it is progress. Thank you again for your prayers.

Now time to celebrate with cake.

Today’s inspiration came from this picture we came across in a magazine.

Raw vegan gluten-free grain-free mint chocolate layered cake

Remember last Friday we shared our first attempt at this cake. This time around we made some changes to get more of what we wanted out of this layered cake. We really wanted the cake batter to be soft and moist. So decided to try walnuts to provide the cake with natural, healthy fat to give the cake a rich texture.

The result?

we think the pictures will speak for itself :)

Unbaked avocado mint chocolate cake that is low in sugar

Unbaked Mint Avocado Layered Chocolate Cake (raw, vegan, gluten-free, grain-free, low sugar)

Prep Time: 15 minutes

serves 6-8

Unbaked Mint Avocado Layered Chocolate Cake (raw, vegan, gluten-free, grain-free, low sugar)

A healthy low sugar guilt free desert made from real foods. Unbaked mint avocado layered cake. Raw. Vegan. Gluten-free. Grain-free.


    Chocolate Cake
  • 2 2/3 cups whole walnuts, shelled, unsoaked
  • 1/3 cup cocoa powder
  • 2 tbsp chia seeds (or flax meal)
  • 2 tbsp xylitol or sugar (if want to use stevia do about 1/4-1/2 tsp liquid stevia)
  • 1-2 tbsp maple syrup
  • Mint avocado cream
  • 2 avocados, about 1 1/2 cups pureed
  • 1/2 cup +1 tablespoon irish moss paste – about 4oz (or cashews)
  • 1 teaspoon stevia, liquid
  • 3 tablespoon maple syrup or coconut nectar
  • 1 tablespoon coconut oil
  • 1 tablespoon mint extract
  • 1/2 – 1 teaspoon spirulina (optional, helps with green color)


    To make chocolate cake
  1. Place walnuts in food processor and pulse till a crumbly texture.
  2. Then add in remaining ingredients. We left our cake more on the less sweet side, so adjust sweetness to taste.
  3. Note: chia seeds gave the cake a little crunchy texture, so if do not like or want crunch use flax meal or grinded chia seeds.
  4. To make avocado cream
  5. Place irish moss (or cashews) in blender with maple and blend a little.
  6. Next add in the pureed avocados, stevia and mint extract, spirulina.
  7. Blend till smooth and end with coconut oil.
  8. Adjust sweetness to taste.
  9. Note: Adjust sweetness. And depending how much you add may need to up coconut oil to 2 tbsp. The purpose of the coconut oil is to help the cream get hard so when you slice cake it does not go everywhere.
  10. Assemble cake:
  11. Line the 6 in pan with wax/parchment paper.
  12. Press about 1 cup of moderately packed chocolate cake batter onto the bottom of the pan.
  13. Next top with 1 cup of mint avocado cream.
  14. Set first two layers in the freezer for about 2 hours to set.
  15. Repeat cake and cream layers.
  16. Place final cake in freezer for a few hours (about 4-6 hours) to set.
  17. When ready to slice let cake come to room temperature a little (15 or so minutes), will help make it easier to cut.
  18. Keep leftover slices in refrigerator and will last about 2-3 days.

Now this cake is for anyone who loves a little chocolate and mint together.

And anyone who loves their healthy fats, like we do. Plus this unbaked layered cake is full of Omega’s, vitamin K, potassium, and fiber! Now that is what we call a ‘perfect’ cake.

we ended up putting some of the avocado cream on top kinda like a avocado mint whip cream


Chocolate mint is seriously one of our favorite combos – check out some other favorite recipes of ours:

chocolate mint cake donuts

mac-n-mint cookie sandwich

carob mint crepe

mint chip chia seed pudding

mint avocado ice cream with brownie bites

mint avocado pudding

grasshopper pie

chocolate mint avocado sandwich

chocolate mint chip chia seed pudding

ummm, obsessed much? haha

what else can we make chocolate mint to add to our list?

Twins Question: do you like chocolate and mint together? what is your all time favorite flavor combo? can be sweet or savory?

Check out our guest post over at Cleaning Eating Chelsey – we share our journey of gluten free eating.

Let’s eat cake!

till next time, xoxo

Lori and Michelle



  1. Crysta says

    So great to hear of your friends husband’s progress! That is huge! I love Averie’s raw peppermint patties and her vegan mint chocolate soft serve! Love the mint/chocolate combo, but seem to love chocolate, mint and coconut together just as much! I’ll be honest my all time favorite combination is beets and goat cheese, but I rarely ever eat it anymore. Its my birthday treat every year. This cake looks heavenly, love the color! I need to get more familiar with irish moss, so I can make this and your chocolate layer cake…YUM!

  2. says

    ohmygosh!!!!!!!!!!!!!!!!!!!!!!!!!!!!! This is so incredibly gorgeous, and I ADORE chocolate mint!!! AHHHH!!! I am bookmarking this pronto and going to the store right now to pick up some avocados!!! YAY THANK YOU!!!!

    (Sorry If I sound too over excited :D )

  3. says

    Holy mint, Batman! This looks indescribably delicious. I’m also a huge fan of mint + chocolate–what a great way to enjoy them together! Plus it’s gorgeous to look at. :D

  4. Tamikko says

    Congrats girls!!! What a beautiful spread, beautiful picts and an amazing recipe. I’m going to make this for my birthday in October :) thanks for sharing your recipe!

  5. Stacy says

    Beautiful pictures! I guess that’s not when the cake looks so pretty and yummy! Is there something I could sub for the irish moss? The more I look at this though, the more I really want to make it. If there is no substitution then where’s a good place to purchase it. I haven’t checked the health food store here but I assume you know a place you know is quality. Thanks.

    • says

      Stacy, you can replace the Irish moss with either coconut butter (the meat plus the oil). if you do not have that than you may use just coconut oil I would recommend doing just 1/2 cup oil total in the recipe, it might turn out a little harder filling when cold but when it warms up some it should be just fine. I hope this helps. Thanks!

  6. says

    Great news about your friend’s husband! And the cake is genius! You know, coconut butter/oil is hard to find here in Manila, which is odd because we are aggressively exporting them!

  7. Casey Lorraine says

    Ladies, this looks insanely wonderful! You are kitchen masters!!
    I made myself a carob, avocado, spinach, mint, cinnamon smoothie this afternoon after I finished teaching a Juice and smoothie tasty party for clients. I didn’t make it for the class but man it was good! Will have to post soon :)

  8. says

    These photos are absolutely breathtaking, and the dessert itself reminds me of my all-time favorite food: the mint chocolate sundae at Pure Food & Wine. Just thinking about it is making me want to go back to the city and brave the storm for it!

  9. says

    You ladies are always coming up with the best combinations. I LOVE mint chocolate so these cake photos are making me drool. :)

    Stay safe this weekend!

  10. says

    holy crap those photos are gorgeous! it made me want to facedive into that cake! how about this…way too much work for moi but i’ll buy the ingredients and then you show me how it’s done haha. i think i’d want to eat the whole cake! is it rich or not so sweet?

  11. says

    This looks so good! And beautiful pics! Mint chocolate is my favorite combo, besides pb and chocolate! Actually, give me anything with chocolate! ;););)

  12. says

    Chocolate and mint are just made for each other, and this one looks gorgeous-delicious.

    Unfortunately, I’ve pretty much decided that chocolate isn’t worth it for me: I just don’t feel good when I eat it. So special occasions only, I guess–I had mint choc not-cheesecake for my bday, for ex… But mint and carob go great together too: it’s a totally different thing than chocolate, but at least it looks similar.

  13. says

    Yep, I’d have to say that this is a total masterpiece. Incredibly beautiful and looks better than the one in the magazine.

    I love making raw cakes! They’re fun and you get to be super creative and they taste amazing. This one looks and sounds AWESOME. I love mint and chocolate together!

  14. says

    okay that has to be one of the prettiest cakes i have ever seen ! im gonna have to try to replicate something, but without mint (idk why but im not a huge mint person, besides in gum). favorite combination of flavors ? weird but i love peanut butter and sea salt .. so yummy :D

  15. says

    I absolutely LOVE chocolate mint!! Both flavors are amazing in their own rite, and when you pair them together it’s like the perfect marriage!

    Tried making your avocado cream tonight…added a little too much spirulina, but it still taste good. Now I’m going to tackle the carob crepes!
    Jenn recently posted..Pumpkin-Chocolate-Chip MacaroonsMy Profile

  16. says

    Wow! This is so beautiful, and so delicious sounding! I love that it contains so much avocado for a rich texture and yet is healthy!

  17. ERIKA SAMARA says

    THANK U!!!

  18. Kristen says

    FYI – I substituted 1/2c coconut oil for the Irish Moss paste. I used a total of that 1/2 c coconut oil for the whole recipe. The taste was good, but the texture was a bit, well, oily. I didn’t mind too much, but would have appreciated a more fluffy texture. I am guessing the moss paste would have given them. Also, the avocados our store has had lately have been less than stellar. The taste and texture have been very raw-ish, despite being ripe. I had to add a wee bit more extract and agave to balance it out. Otherwise, though, I loved this!


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