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  • Writer's pictureKelly

Raw Peppermint Bark Cake (Raw, Vegan, GF, Paleo, Refined Sugar Free) (*maple-sweetened*)

In my Raw Lavender White Chocolate Cheesecake recipe, I mentioned that that recipe was the "Before" in terms of my raw cakes (in other words, how my cakes turned out prior to my raw vegan pastry chef education). You can consider this Raw Peppermint Bark Cake the "After." This raw cake has a gloriously rich and firm yet creamy texture, ample sweetness, and a perfect pairing of peppermint, spearmint, vanilla, white chocolate, and dark chocolate. Prepare your tastebuds for next level dreamy lusciousness in consistency and a flavor explosion in your mouth. And it doesn't hurt that this raw cake is nutrient-dense and about as clean as clean-eating can get. This raw cake is like nothing you've ever tasted before, so do yourself a favor and make it! *But please note: this raw cake is maple-sweetened. I will try to make a date-sweetened version soon.

Happy Holidays to everyone, hope you are all enjoying the season! This recipe is the second in my Holiday Series of recipes for 2022. I wanted to create something really special and amazing for the holidays, so I made this cake. I guarantee it is unlike anything you have ever tried before.

I know I always say "even non-vegans will love this recipe," but this time I am not over-exaggerating. I served this cake at my family's house for Christmas Eve dinner, and everyone was raving about it (and I was the only vegan there). People couldn't believe it was vegan and healthy given the texture and flavor.

The mouthfeel and taste are out of this world, and this cake is about as healthy as it gets. It is completely raw, vegan, GF, paleo, refined sugar free, soy-free, and natural with a nut-free crust. The ingredients couldn't be cleaner; even the unsweetened almond milk and raw coconut butter are homemade. And I can credit the quality of this cake and the quality of the ingredients with my education I received through the raw vegan healthy pastry course I took and got a Raw Vegan Pastry Chef certification through, although the recipe itself is all my creation.

And the best part? This recipe is super easy once you get past all the soaking and prep work. Easy, delicious, and aesthetically pleasing? Now we're talking!

Oh, and you will need a kitchen scale to measure some of the ingredients, because let's face it, the most precise way to measure ingredients is by weighing them. I know, I know here in the U.S. we're used to cups and tablespoons, but those measurements just aren't as accurate and the raw pastry world is all about precision. For future reference, I will try to include cups/Tbsp measurements as well as the weight of the ingredients for my raw cake recipes.

Also, I am aware that I haven't been including the nutritional info for my recipes lately, but that's purposeful because I'm just trying to post as much as I can and calculating the nutrition is difficult and thus a hinderance to providing content for the blog. I am taking a break from including the nutrition facts for now, but will start adding them again shortly, once I find a better nutrition calculator for my recipes.

I used my Date-Sweetened Peppermint Bark to garnish this cake. I also decorated the cake with a drizzle of my Date-Sweetened Dark Chocolate and DIY crushed "candy cane" topping (see my Peppermint Bark post for this). For the one I made for Christmas Eve dinner, I simply decorated by piping the leftover filling creams on the edges top of the cake to make two-tone white and dark chocolate cream "flower buds." The nut-based fillings for this cake make the perfect cream/"frosting" to pipe on top of this cake. So you don't have to worry about making a vegan buttercream with highly processed ingredients like vegan butter. Like I said: clean-eating.

Want a sneak peek of 4 cakes I've been working on? Read on!

Here are 4 different cakes I've been experimenting with:

1. Raw Matcha Cookies N Cream Cake (this one is strictly date-sweetened):

2. Raw Nut-Free and Coconut-Free "Pumpkin Love" Cake (based off of my final cake assignment from my raw pastry course):

3. "Nouveau Noël" Cake (Cranberry, Orange, Rose, Rosemary, and Cardamom Raw Cake):

And last but not least...

4. Fermented Chocolate Hazelnut Raspberry Cake (this one is a slight adaptation from my raw pastry course and isn't for posting, but I thought it was worth sharing with you. *Notice the red rose and green leaf I created using naturally colored healthy tuile*):

And that's 4 out of several new cakes I've been working on. Keep posted for these recipes!!

Back to the Raw Peppermint Bark Cake, this cake is a wonderful addition to any dessert table, especially during the holiday season. Everyone is sure to be talking about it.

As always, I'm attempting to create new recipes sweetened strictly with dates, and I've been working on creating a plethora new date-sweetened raw cakes, tarts, ice creams, and truffles inspired by my raw pastry course. My goal is to create original date-sweetened desserts that have just as good a texture and flavor as the maple-sweetened and coconut sugar-sweetened desserts I learned to make in the course.

Are there any cakes or recipes you want to see me create or see more of? If so leave a comment, and I'll try my best to deliver!

A Gift to You

My holiday gift to you has two parts. First, I will give you a sneak peek of 3 new recipes coming to The Dimpled Date soon, outside of my once-every-three-posts "Future Recipes Sneak Peek."

3 new recipes I've been working on are:

1. Raw Cranberry Matcha Vanilla Bean Cake

2. "Grinchmas" Pop-Tarts (red & green pop-tarts w/ a matcha pistachio crust and cranberry filling)

3. Gingerbread Granola

This Raw Peppermint Bark Cake recipe is my second gift to all of you. I hope you enjoy this recipe as much as my family and I have, and if you do, please give it a like and feel free to leave a comment. Happy Holidays!



Raw Peppermint Bark Cake (Raw, Vegan, GF, Paleo, Refined Sugar Free) (*this one is maple-sweetened*)

Soak Time: overnight

Prep Time: 30 minutes

Cook Time: 0 minutes

Chill Time: at least 8 hours 40 minutes

Total Time: overnight plus 9 hours 10 minutes

Servings: one 7" square cake (w/ thin layers) OR one tall 6" square cake*

Ingredients (for the nut-free chocolate crust):

-130 grams unsweetened shredded/desiccated coconut

-130 grams Medjool dates, soaked 20 minutes in hot water OR a couple hours in cold water

-20 grams flaxseed meal

-20 grams raw cacao powder

Ingredients (base filling):

-320 grams raw unsalted cashews, soaked overnight in cold water with a generous pinch of sea salt

-130 milliliters maple syrup (can sub raw agave nectar, coconut nectar, or yacón syrup)

-90 milliliters unsweetened almond milk (pref. homemade unsweetened almond milk made w/ just almonds and water // can sub unsweetened homemade or store-bought plant milk of choice)

-90 ml strongly brewed spearmint tea OR peppermint tea (liquid and unsweetened), cooled to room temp

-2 tsp vanilla extract

-2 1/2 tsp peppermint extract

-1/4 tsp sea salt

-35 grams cacao butter, melted in double boiler

-115 milliliters extra virgin cold-pressed unrefined coconut oil, melted in microwave

-65 grams raw coconut butter (AKA "coconut manna," pref. homemade w/ just unsweetened shredded coconut), softened

Ingredients (chocolate peppermint layer):

-35 grams raw cacao powder

-20 milliliters maple syrup (can sub raw agave nectar, coconut nectar, or yacón syrup)

-1/2 tsp peppermint extract

For garnish:

-healthy crushed "candy cane" topping (see Peppermint Bark post)

-leftover chocolate peppermint and white peppermint fillings from this recipe piped on top of the cake

-a dusting of raw cacao powder


1. Prep a 7" or 6" square cake ring: place the ring on a flat cake board or a large cutting board lined with parchment or wax paper. Cut 4 acetate strips each of the same length and insert up against each of the inner walls of the square cake ring. This will give you flawless clean edges once you unmold the cake. Alternatively, use a 7" or 6" square springform pan. See the notes below for how to use a round pan. Make sure you already soaked the raw cashews overnight, made the homemade almond milk (if using homemade), and have soaked the dates for the crust. Make the peppermint bark and other garnishes ahead of time if desired. Make sure you've steeped the spearmint/peppermint tea and are cooling it. Be sure that you've melted the cacao butter, coconut oil, and coconut butter for the filling.

2. Put shredded coconut, flax meal, and cacao powder in a food processor and blend thoroughly for 1 to 2 minutes, scraping down sides and re-blending as necessary.

3. Add the soaked & drained dates and blend again until it gets stuck/clumps into a ball in the food processor.

4. At this point, remove the blade of the food processor and mix the crust with your hands until a cohesive dough forms (*NOTE: the purpose of this step is to keep larger bits of the coconut intact for added texture to the crust while still ensuring that all the ingredients are combined // use gloves to avoid sticky hands).

5. Press the crust into the prepared square cake ring or a square springform pan in an even uniform layer. Set aside at room temp (DO NOT refrigerate or freeze).

6. Make the base filling: add all base filling ingredients except the cacao butter, coconut oil, and coconut butter to a high-speed blender like a Vitamix. Blend on high until smooth and fully combined, scraping down the sides and re-blending as necessary.

7. Slowly on a low speed, drizzle in the melted cacao butter, coconut oil, and coconut butter through the feeder tube hole down into the other ingredients in the blender just until incorporated. Then, turn the speed to high and blend for 5 to 10 seconds.

8. Divide the base filling in half by putting half of the filling in one large bowl (this will be the white peppermint layer) and leaving the rest in the Vitamix (this will be the chocolate peppermint layer) (weigh the filling if needed for precision).

9. Add the rest of the chocolate peppermint layer ingredients (cacao powder, maple syrup, peppermint extract) to the Vitamix and blend on high until smooth, scraping down the sides and re-blending as necessary.

10. If making a 6" square cake, pour a little of the chocolate peppermint filling cream (no more than 75-100 grams) into a piping bag fitted with a coupler and refrigerate overnight. This will be your chocolate peppermint "frosting."

11. Pour the rest of the chocolate peppermint filling over the crust. If making the 7" square cake, pour all of the chocolate peppermint filling over the crust and don't put any in a piping bag for "frosting." Tap the pan a few times to remove air bubbles.

12. Move the cake to the freezer for 40 to 60 minutes, until the chocolate layer is hardened (it won't be rock solid, but it should be firm).

13. If making a 6" square cake, pour a little of the white peppermint filling cream (no more than 75-100 grams) into a piping bag fitted with a coupler and refrigerate overnight. This will be your white peppermint "frosting." **

14. Pour the rest of the white peppermint filling over the hardened chocolate peppermint layer of the cake. If making the 7" square cake, pour all of the white peppermint filling over the crust and don't put any in a piping bag for "frosting." Tap the pan a few times to remove air bubbles.

15. Freeze the cake for at least 8 hours or overnight.

16. The next morning, unmold the cake (release it from the cake ring), remove the acetate strips, place on a serving plate, and garnish as desired. Allow the cake to defrost in the fridge for a few hours, until soft enough to cut through with ease.

17. Serve with a tall glass of homemade unsweetened almond milk, a vegan grasshopper cocktail or a vegan peppermint bark martini, or a mug of vegan peppermint hot chocolate. Or of course you can serve it on its own. Store leftovers in the fridge for 3 to 4 days or in an airtight container in the freezer for about a month. If removing from the freezer, just be sure to defrost the cake in the fridge for a few hours prior to cutting and eating (or technically you can let it defrost at room temperature until you can cut it, but it won't defrost evenly at room temp). Enjoy and Happy Holidays!


*Alternatively, you can use an 8" or 7" round cake ring or springform pan

**To get a two-tone frosting put the piping bag w/ the leftover chocolate peppermint cream and the piping bag w/ the leftover white peppermint cream into a larger piping bag side-by-side fitted w/ a coupler. Simply add your piping tip of choice and pipe to receive a beautiful two-toned "frosting" (Note: don't fit the smaller piping bags w/ couplers. Simply cut the tips of the smaller piping bags and place into the larger piping bag fitted w/ a coupler and tip of choice. Then pipe).

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