Recipe: Vanilla Chocolate Swirl Cake

by Polly N on December 7, 2011

I’ve always been a lover of desserts and I love that you can make so many amazing things from just a few ingredients. I think desserts are definitely one of my favourite things to make and I love seeing the satisfaction of non raw foodies tuck into a cheesecake or a biscuit with simultaneous surprise and delight!

There are a number of ways to make cheesecake and I am going to share with you the recipe for the above cake which is the easiest way. The picture below is my Strawberry Cheesecake which is slightly more involved as I used a recipe of Cashew Cheese which needs to sit for 24 hours. I’ll blog about making cheese soon as it’s something I want to practice a little more but I’m having great fun making cheese, kefir (OMG I made the most amazing Ginger Ale Kefir today), as well as Blackberry Kefir and Kombucha.

So for the Vanilla Choc Swirlcake:


  • 1 cup almonds
  • 1/2 cup raisins
  • 1/4 cup melted coconut oil
Combine the almonds and raisins and process to break down but leaving textured and slightly chunky. Add in the coconut oil and process to incorporate. Press down into a spring form pan and place in the freezer to set.
Combine the first 7 ingredients ingredients in a high-speed blender and process until smooth. Add in the coconut oil and process to incorporate. Take the base from the freezer and over it, pour the filling, except for 1 cup of it, into the pan. Add the cacao powder to the remaining 1 cup of filling and mix to incorporate. Drop spoonfuls onto the white filling and with the pointy end of a spoon, swirl it around to decorate. Place in the freezer to set and keep stored frozen.
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{ 8 comments… read them below or add one }

Jemma Webb December 28, 2011 at 11:08 am

Hi Polly!

Just wanted to say I made Vanilla Choc Swirl Cake as dessert for Christmas day….it was meant for me as the rest of my family were tucking into mince pies but they soon wanted to try it when they saw how good it looked – it went down a treat and it was so easy to make! I couldn’t get my hands on Lucuma so I used Stevia instead which seemed to work. Thanks for the recipe. Jem.xx


Jodie January 5, 2012 at 4:16 am

Hi, could you please let me know if you used the same amount of Stevia as the Lucuma. I cannot find Lucuma anywhere at the moment either. Thank you. X


polly January 5, 2012 at 9:32 am

Hi – i didnt use stevia. If you cant find lucuma just omit it from the recipe – it just adds a slightly biscuit vanilla flavour to the dish which stevia wont give you. x


Hayley March 3, 2012 at 7:05 pm

Hello Polly!

We’ve just tried this cake out and it is soooo good, my first time using Lucuma and I love it. We ran out of raw cacao (we love that a bit too much) so we ended up using a cinnamon swirl instead which was delicious.

Thanks for the great recipe! Hayley x


Carly December 4, 2012 at 8:40 pm

Hi polly,
I’m not a fan of agave Anymore so wondered if Manila honey and/or xylitol would work?


polly December 5, 2012 at 9:45 am

Yes raw honey or maple syrup will work best. Xylitol not so much as you need the gloopy consistency to make it work.


Carly December 17, 2012 at 12:10 pm

Great thanks. I wonder how long this would last if pre made and in freezer. Can’t see any reason it would go off from ingredients logically? X


polly December 17, 2012 at 1:15 pm

It’ll last a while. I freeze loads of things such as cakes and they are always fine.


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