If you are ready to dive into a dessert that feels like a warm hug with every bite, the Cacao and Peanut Swirl Cake Recipe is about to become your new favorite. This cake combines the rich, earthy flavor of cacao with the creamy, nutty goodness of peanut butter, swirling them together to create a fabulous texture and a gorgeous visual treat. It’s not overly sweet but perfectly balanced, making it an irresistible choice for any occasion. Trust me, once you try this unique combination, you’ll want to make it again and again.
Ingredients You’ll Need
Every ingredient in this cake plays a vital role, building layers of flavor, texture, and moisture that make this cake stand out. From natural sweeteners to wholesome nuts and oils, these ingredients come together simply but effectively.
- 4 tablespoons coconut oil, melted: Adds moisture and a subtle tropical richness that helps keep the cake tender.
- 5 tablespoons coconut oil, melted: Used again to enrich the peanut butter swirl, enhancing creaminess.
- A large pinch of salt: Highlights and balances the sweetness and cacao’s deep notes perfectly.
- 3 tablespoons agave syrup: A natural sweetener that lends a gentle floral sweetness without overpowering.
- 5 tablespoons cacao powder: Provides that luscious, chocolatey base flavor with a slight bitterness.
- 125 g/4½ oz/½ cup peanut butter: The star swirl of the cake, creamy and nutty, creating an irresistible marbling.
- 2 drops of pure vanilla extract: Adds warmth and depth, rounding out the flavor profile beautifully.
- 4 tablespoons agave syrup: Additional sweetness for the peanut swirl, balancing the cacao’s intensity.
- 250 ml/9 fl oz/1 cup water: Hydrates the batter and helps bind ingredients into a smooth texture.
- A pinch of salt: Essential for enhancing all the flavors subtly throughout the cake layers.
- 160 g/5¾ oz/¾ cup pitted dates (deglet noor recommended): Adds natural sweetness and moistness, plus a lovely chew.
- 250 g/9 oz/1¾ cups cashews, soaked for 4–6 hours and drained: Creates a creamy base in the cake’s body, contributing richness and smooth texture.
- ½ teaspoon coconut oil, melted: Blended into the cashew mixture for extra silkiness and flavor harmony.
- 160 g/5¾ oz/¾ cup pitted dates: Another hint of natural sweetness to keep the cake luscious.
- 160 g/5¾ oz/1 cup whole almonds: Adds a bit of crunch and nutty contrast when blended or incorporated.
How to Make Cacao and Peanut Swirl Cake Recipe
Step 1: Prepare the Nut Base
Begin by soaking the cashews for about 4 to 6 hours. This step is crucial as it softens them enough for blending into a beautifully creamy mixture that will form the rich base of your cake. Drain them well before you move forward.
Step 2: Blend the Date and Nut Mixture
Using a high-powered blender, combine the soaked cashews, pitted dates, and almonds. Add the ½ teaspoon of melted coconut oil and a pinch of salt. Blend on high until the mix is smooth yet still retains a pleasant texture. This creamy, naturally sweet base is what brings all the flavors together.
Step 3: Create the Cacao Batter
In a separate bowl, mix the melted coconut oil from the first measure with cacao powder, agave syrup, water, and a pinch of salt. Stir until you get a luscious, chocolatey batter that’s perfectly smooth and shiny. This layer will provide that essential deep chocolate flavor you’re craving.
Step 4: Make the Peanut Swirl
In another bowl, combine peanut butter with the remaining melted coconut oil, agave syrup, and vanilla extract. Whisk these ingredients until they blend into a silky, fragrant swirl component. It will swirl beautifully into the cacao base later.
Step 5: Assemble the Cake Layers
Pour half of the cacao batter into your prepared baking pan. Dollop spoonfuls of the peanut butter mixture over the cacao batter, then swirl gently using a knife or skewer to create stunning marbled patterns. Pour the remaining cacao batter over and repeat the swirling technique to your heart’s content — the swirl is what makes this cake so visually impressive and delicious.
Step 6: Bake and Cool
Bake your cake in a preheated oven at 180°C (350°F) for about 30 to 35 minutes, or until a toothpick inserted comes out mostly clean. Allow the cake to cool completely in the pan before slicing to ensure neat, perfect pieces that show off the swirl beautifully.
How to Serve Cacao and Peanut Swirl Cake Recipe
Garnishes
This cake deserves simple yet elegant garnishes. Lightly dusting the top with extra cacao powder or a sprinkle of chopped roasted peanuts adds texture and an appealing contrast. Fresh berries or a dollop of whipped cream enhance both the look and taste remarkably well.
Side Dishes
To enhance your serving experience, pair the cacao and peanut swirl cake with fresh fruit salad, a scoop of vanilla ice cream, or even a rich espresso. These sides balance sweetness and bring out the nutty and chocolaty undertones vividly.
Creative Ways to Present
Serving this cake in individual jars or small mason glasses layered with whipped cream and crushed nuts makes a delightful presentation for parties or gatherings. You can even drizzle melted dark chocolate over each slice for an extra indulgent treat.
Make Ahead and Storage
Storing Leftovers
This cake keeps well in an airtight container at room temperature for up to two days. For longer storage, refrigerate it to keep the swirls and textures fresh without drying out the cake.
Freezing
If you want to make the Cacao and Peanut Swirl Cake Recipe ahead of time, freeze it in an airtight container for up to one month. Thaw overnight in the fridge before serving to keep its moist texture and flavors intact.
Reheating
Reheat slices gently in a microwave for 10-15 seconds or until just warm. This brings back the luscious gooeyness without compromising the swirled pattern or flavor you love.
FAQs
Can I substitute peanut butter with another nut butter?
Absolutely! Almond butter or cashew butter work wonderfully too, offering different but equally delicious flavor profiles that complement the cacao beautifully.
Is this cake gluten-free?
Yes! The recipe contains no flour or grains, which means it’s naturally gluten-free — perfect for those avoiding gluten without sacrificing flavor or texture.
How sweet is this cake?
The sweetness is gentle and natural, primarily from agave syrup and dates, so it’s not overly sugary. This makes it ideal for anyone who prefers desserts that aren’t cloyingly sweet but still satisfying.
Can I use raw cacao or cocoa powder interchangeably?
Yes, but keep in mind raw cacao powder tends to be more bitter and intense, while regular cocoa powder is smoother in flavor. Adjust sweetness slightly if needed to balance the bitterness.
What’s the best way to swirl the peanut mixture into the cacao batter?
Use a thin knife or skewer, gently dragging it through the batter in a figure-eight or circular motion to create pretty, natural swirls without overmixing or blending the layers completely.
Final Thoughts
I cannot recommend the Cacao and Peanut Swirl Cake Recipe enough — it’s a perfect blend of wholesome ingredients and indulgent flavor that feels special yet simple to make. Give it a try and watch it become a staple in your recipe collection, delighting friends and family with every gorgeous slice.
Print
Cacao and Peanut Swirl Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (including chilling and soaking time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Raw Vegan
- Diet: Vegan
Description
This Cacao and Peanut Swirl Cake is a rich, decadent dessert that combines the deep flavors of cacao with the creamy texture of peanut butter. Perfect for a special occasion or a delightful treat, this cake brings together wholesome ingredients like dates, cashews, and almonds, sweetened naturally with agave syrup, and enriched with coconut oil. The swirling effect of cacao and peanut butter not only looks stunning but also offers a harmonious balance of chocolatey and nutty flavors in every bite.
Ingredients
Cacao Swirl
- 5 tablespoons coconut oil, melted
- a large pinch of salt
- 3 tablespoons agave syrup
- 5 tablespoons cacao powder
- 125 g (4½ oz, ½ cup) peanut butter
- 2 drops of pure vanilla extract
- 4 tablespoons agave syrup
Base and Filling
- 250 ml (9 fl oz, 1 cup) water
- a pinch of salt
- 160 g (5¾ oz, ¾ cup) pitted dates (deglet noor preferred)
- 250 g (9 oz, 1¾ cups) cashews, soaked for 4–6 hours, then drained
- ½ teaspoon coconut oil, melted
- 160 g (5¾ oz, ¾ cup) pitted dates
- 160 g (5¾ oz, 1 cup) whole almonds
Instructions
- Prepare the nuts and dates: Soak the cashews in water for 4 to 6 hours, then drain them thoroughly. This step softens them, making them easier to blend into a creamy consistency essential for the cake’s texture.
- Make the cacao swirl mixture: In a small bowl, combine the 5 tablespoons of melted coconut oil, large pinch of salt, 3 tablespoons of agave syrup, cacao powder, peanut butter, pure vanilla extract, and additional 4 tablespoons of agave syrup. Mix well until completely smooth and uniform. This will create the signature swirl for the cake’s decoration and flavor.
- Prepare the base mixture: In a high-speed blender or food processor, blend together the water, a pinch of salt, 160 grams of pitted dates, the soaked and drained cashews, and ½ teaspoon of melted coconut oil. Blend until the mixture is smooth and creamy, forming the main body of the cake.
- Add almonds and extra dates: Add the remaining 160 grams each of pitted dates and whole almonds to the processor and pulse until the nuts are finely chopped but still retain some texture, adding body to the cake crust or base layer.
- Assemble the cake: In a suitable cake mold, alternate layers or dollops of the base mixture and the cacao peanut swirl mixture. Use a knife or skewer to gently swirl through the mixtures, creating a marbled effect without fully mixing the layers together.
- Chill to set: Place the assembled cake in the refrigerator for at least 4–6 hours, or until firm. This chilling step allows the cake to set and flavors to meld beautifully.
- Serve: Once set, remove from the mold and slice into 12 even servings. Serve chilled for the best texture and flavor experience.
Notes
- Use deglet noor dates for affordability without compromising sweetness and texture.
- Soaking the cashews is crucial for smooth blending and creamy texture.
- Make sure to melt the coconut oil gently to maintain its beneficial properties.
- This cake is raw and no baking is required, making it a great option for a no-cook dessert.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
