raw mars cake

The shorter the days get, the louder my chocolate cravings become. But when the cold kicks in as well, a simple dark chocolate bar simply won’t do. I need something creamy, chocolate on top of chocolate and, wait, did someone mention caramel??

Introducing the ultimate hibernation sweet treat – a cake inspired by the Mars bar! It is simple to whip up and can be made completely nut-free for all of you with nut allergies or looking for a lighter vegan cake option. I used oats and coconut flakes for the bottom layer instead of the usual almonds or hazelnuts and created the perfectly airy mousse chocolate layer with the help of coconut milk and chia seeds. Hidden inside the cake is a secret layer of date caramel and to give it that final touch, I topped it all with an intense ganache layer. 

raw mars cake

I make these in round portion cake moulds so you can always keep some in the freezer and thaw when cravings kick in. Hint: eat it while it’s still a tiny bit frozen and voila – ice cream cake!

vegan mars cake

Raw vegan Mars cake
Makes 7 cakes with a 6 cm diameter.
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Prep Time
20 min
Prep Time
20 min
  1. ¾ cup rolled oats
  2. ¼ cup coconut flakes
  3. 3 tsp date paste or caramel
  4. 2 tbs raw cocoa powder
  5. 2 tbs coconut oil
  6. Pinch of salt and vanilla
Caramel Layer
  1. 10 pre-soaked dates (soak for at least 4 hours)
  2. ¼ cup maple syrup
  3. 1 tbs water
  4. 2 tbs coconut oil
  5. Pinch of salt and vanilla
Chocolate Layer
  1. 2 cups full fat coconut milk
  2. 1/3 cup finely ground chia seeds (you can use a blender or a coffee grinder)
  3. 2/3 cup raw cocoa powder
  4. 1/3 cup coconut sugar
  5. 5 tbs coconut oil
Ganache layer
  1. ½ cup raw cocoa powder
  2. ½ cup maple syrup
  3. ¼ cup coconut oil
  1. Mix dry ingredients first then add the date paste and coconut oil.
  2. Press into the cake moulds to make a crunchy bottom layer.
Caramel Layer
  1. Blend all of the ingredients except coconut oil until creamy.
  2. Continue blending while slowly adding the coconut oil. This step is easiest using a Blendtec Twister jar but you can increase the amount of water and coconut oil if needed in order to blend well.
  3. Add a spoonful of the caramel in the middle of your cake bases, creating a ‘secret’ caramel layer.
  4. Place in freezer while making the rest of the cakes.
Chocolate Layer
  1. Blend the coconut milk, chia seeds and coconut sugar until well combined.
  2. Add the cocoa powder and blend again, then start blending in the coconut oil.
  3. When finished, check if your caramel had hardened enough not to mix with the chocolate layer and pour over the base and caramel.
  4. Place back in the freezer to harden.
Ganache layer
  1. Mix the ingredients until well combined and pour a thin layer on top of your cakes when they’ve firmed up.
  2. Place back in the freezer until firm enough to press safely out of the moulds.
  1. Thaw at room temperature or in the fridge before enjoying.
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