Book Recipe: Chocolate Almond Butter Cake

On World Chocolate Day, I thought it was only right to share my recipe for the best ever chocolate cake. It has to be one of my favourite recipes from the book, and an absolute classic that I make again and again for celebrations – World Chocolate Day definitely calls for a celebration! This recipe is also included in today’s chocolate-themed blog post, which guides you through everything to do with chocolate, so be sure to take a look.

For more recipes you can buy the book here. Don’t forget to share your photos too, by using #liviaskitchen – I love seeing your recreations!




  • 500g Medjool Dates (pitted)
  • 65g Cacao Powder
  • 700g Almond Butter
  • 600ml Oat Milk


  • 2 ripe Avocados
  • 10 tbsp Maple Syrup
  • 8 tbsp Cacao Powder
  • 6 tbsp Almond Butter
  • 2 tbsp softened Coconut Oil
50-55 minutes
25 minutes
25-30 minutes
  • Pre heat the oven to 180 degrees celsius and grease two 18cm cake tins with coconut oil.

  • Blend all of the cake ingredients a food processor until well mixed.

  • Divide the mixture between the two cake tins and bake in the oven for 25-30 minutes. You want the cakes to be firm along the sides, but bouncy in the middle.

  • Whilst the cake is baking, make the frosting by adding the ingredients to a food processor until well mixed.

  • To assemble the cake, spread half of the frosting onto one of the cakes and then place the other cake on top, finishing with the remaining frosting.

  • Top with your choice of berries – blueberries, strawberries and raspberries all work well.

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