Raw Vanilla Cream-Filled Mini Cinnamon Cakes with Chocolate Avocado Frosting

A mix between a cream-filled cookie and a dense cinnamoney crumbly cake. When they are popped in the freezer for 30 minutes or so, the frosting and cashew cream tastes a bit like ice cream too. 🙂 I haven’t made too many raw desserts lately…but these are definitely a good way to start back up.


Raw Vanilla Cream-Filled Mini Cinnamon Cakes with Chocolate Avocado Frosting
Cake Mixture
  • 2 cups almond meal (ground raw almonds)
  • 1 cup raisins (or a mix of raisins & pitted dates)
  • 2 tbs orange juice (optional)
  • ¼ tsp nutmeg
  • 1½ tsp cinnamon
  • 1 tsp vanilla extract (or vanilla powder)
Chocolate Avocado Frosting
  • ¼ cup yacon/other liquid sweetener
  • ½ cup ripe avocado
  • ⅓ cup cacao powder
  • raw cacao nibs (for sprinkling on top)
  • Blend, cacao powder and yacon syrup (or other sweetener). You may wish to start with less sweetener and add more if you want it to be sweeter.
Cashew Cream Filling
  • ¾ cup raw cashews (soaked in water for a couple of hours)
  • ¼ cup of filtered water
  • 1 tbs honey / agave nectar / yacon / maple syrup (not raw)
  • 1 tsp pure vanilla extract
  • pinch of sea salt (I used Himalayan Pink Sea Salt)
  • !Once the cashews have soaked, drain out the water and then blend them and the rest of the ingredients in a blender/food processor until smooth. Leave in the fridge until ready to use.
  1. Blend almonds into a flour. Add in the raisins and/or dates and blend until everything is chopped into fine bits. Add into a bowl along with the orange juice, nutmeg, cinnamon and vanilla extract. Mix well until everything is combined. If your mixture is too crumbly, process a few more raisins/dates and add to the mixture. Test for the correct consistency by mixing with your hands (I find using my hands is always easier than using a spoon/spatula even though it's messy ;)).
  2. For the next part, I used a small biscuit cutter to form the almond mixture into small thick circles, but you can use your hands to make them into little cookie shapes or roll out the mixture and use a cookie-cutter. I believe I made about 10 thick cookies, which made 5 mini "cakes" in the end. You can even roll them into balls if you'd like, or make one large cake...whatever strikes your fancy!
  3. Add the almond-mixture cookies (or balls) into the fridge while you prepare the vanilla cream filling and chocolate avocado frosting. Note: If you'd like to save time, you can forgo making the chocolate avocado frosting and just split half of the cream filling in half and add cacao powder to one half so it makes a chocolate frosting and the other half remains vanilla. (Instructions for both of the frostings are shown earlier in this post)
  4. Once you've made the frosting and filling, take out the almond cookies and spread some of the vanilla cream on top of one of them. Then place another cooke on top of the cream and spread the chocolate frosting on top of that one. Sprinkle with some cacao nibs (and even shredded coconut if you'd like). Repeat for the rest of the cookies.
  5. Eat as is or pop back in the fridge or freezer for a while so the filling and frosting firms up a bit. If you keep it in the freezer for too long, you'll have to wait a bit for it to soften.
  6. Keep in an air tight container in the fridge.

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  1. What an awesome recipe! It looks absolutely amazing. I would love to try some.

  2. Thanks Spencer! I’m very happy with how they turned out – only wish I could share them with more people 🙂 –Clare

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