Christmas tree chocolate cake

christmas tree chocolate cakeI don’t even think I need to come clean about how much I’m looking forward to the holidays. Anticipation got the better of me the other day and made me do funky things in the kitchen. Like dressing my chocolate cake as a Christmas tree. As crazy and as green as this might look, I reckon it’s a perfect fit for the Christmas table. Especially if kids are around; you can get them help decorate two Christmas trees: the actual tree and the dessert tree.

christmas tree chocolate cakechristmas tree chocolate cakeTastewise the cake is rich and chocolaty, with orange hints, and it’s gooey from the dates and dry fruits. If you already have a favorite chocolate cake (I know many of you have been making this choc banana caramel cake over and over again and are loving it) , you can choose to make that. Simply shape it like a Christmas tree and decorate it per this recipe.

If you cannot get a hold of matcha, not to worry, you do not have to turn to artificial food colorings. Get few fresh spinach leaves and dry them until crisp. You can do that with a dehydrator, in the sun (if it’s summer at your end) or in the oven at the lowest temp and with the door ajar. Once the leaves are crisp, let them cool to room temp and crumble them to a powder. A mortar and pestle would do a good job. Add the fine spinach powder to a blender or food processor with the coconut and pulse just for 5-6 seconds to get them mixed through. Do not over process as the coconut can turn to a paste quite fast.

christmas tree chocolate cakeIf you want to get fancy this Christmas, you can choose to further top your cake with green chocolate shavings. For best results when grating raw chocolate, keep it in the freezer to firm up well and prevent quick melting when you hold it in your hand.

christmas tree chocolate cakeNow that presents are all taken care of (phew!) and dessert is taste approved, let’s get ready for a cozy December and (snow filled) holidays? 😉

Christmas tree chocolate cake
Author: Chris
Prep time:
Total time:
Serves: 2-4
  • To make the cake:
  • 100 gr walnuts
  • 50 gr sunflower seeds
  • 3 TBSP ground linseed
  • 3 dry figs (soaked in water for few minutes to soften and roughly chopped)
  • 2 medjool dates
  • 2 TBSP coconut oil
  • 2 TBSP cacao powder
  • zest of 1/2 orange
  • To make the raisin caramel filling:
  • 140 gr raisins/sultanas (oil free, added sugar free)
  • 2 TBSP coconut oil
  • 2 TBSP cacao powder
  • a bit of water (just enough to get them to blend)
  • To decorate:
  • 2-3 TBSP dessicated coconut
  • 1/2 tsp matcha powder
  • goji berries
  1. Add walnuts, sunflower seeds, linseed, soaked figs, dates, coconut oil and orange zest to a blender or food processor and blitz for few seconds until they mix through. It’s good if you can, leave some crunchy walnuts or sunflower bits in the mix.
  2. Scoop the ‘dough’ out of the blender and shape it like a Christmas tree using your hands.
  3. Place the cake in the fridge for 10-15 minutes to firm up.
  4. To make the caramel, add the ingredients to the blender and whiz them up until you get smooth caramel.
  5. Take the cake out of the fridge and cut it in 3 layers with a very sharp knife.
  6. Top each layer with caramel, reserving 2 TBSP of the caramel, and stack them back up.
  7. Spread the leftover caramel all over the outer sides of the cake in a thin layer (this is going to help the decorations stick to the cake).
  8. Mix the matcha with the coconut until it colors it green and begin to sprinkle it/pat it to the cake.
  9. Stick some goji berries in the cake or whatever other decorations you fancy and return it to the fridge.
  10. Allow it to firm up for at least 15 minutes (or more if you make it bigger) before serving.
This is a mini Christmas cake that serves 2-4 people. If you would like to make a bigger one, simply double/triple/quadruple the ingredients.


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