Raw Cacao Dulce de Almo Cake

Bring some Latin flair to your final course with this no-bake chocolate cake, drizzled in a sweet, nutty caramel sauce and inspired by the flavours of Central and South America. 


Prep: 1 hour  | Fridge: 8 hours | Serves:

Dulce de Leche is a rich, creamy caramel sauce treasured across all of Latin America. It’s used in traditional Argentinian, Columbian and Peruvian desserts, drizzled over ice cream and crepes, laced between layers of pecans, and used for dunking sugary, sweet churros. 

Traditionally, dulce de leche is prepared by slowly heating dairy milk and sugar over a stovetop, until it thickens and turns into a golden, caramel sauce. However, nowadays it’s often made by baking condensed milk. Both methods take 45 minutes or longer.

We’ve made a vegan version of this Latin classic using Almo Milk and Almo Crème. And it takes all of 20 minutes! It’s sweet and nutty with a deep caramelised toffee flavour that turns simple treats into luxurious, show-stopping desserts. Beware — it’s addictive! And absolutely divine with this raw, cacao cake that happens to be dairy-free and gluten-free too. Enjoy!

Tip: If you don’t have time to soak the raw cashews and blanched almonds overnight, simply replace with 3 cups of almond flour. 



  • 1 1/2 cups (230g) blanched almonds, soaked overnight
  • 1 1/2 cups (225g) raw cashews, soaked overnight
  • 2 cups (260g) pitted Medjool dates, soaked for 10 minutes and strained
  • 3/4 cup (90g) cacao powder
  • 1/4 cup (60ml) maple syrup (or agave/brown rice syrup)
  • 2 tbsp Almo Milk
  • 1 tbsp lemon juice
  • 1 tbsp vanilla extract 
  • 1 tsp ground cinnamon
  • 1 tsp sea salt flakes

Cacao Icing:

  • 1/4 cup (60ml) Almo Crème
  • 1/4 cup (60ml) coconut oil, melted
  • 1/4 cup (30g) cacao powder
  • 3 tbsp maple syrup (or agave/brown rice syrup)
  • 1 tsp vanilla extract
  • 1 tsp Kahlua 

Dulce de Almo:

  • 1 cup (250ml) Almo Milk
  • 1/3 cup (80ml) Almo Crème
  • 3/4 cup (165g) coconut sugar
  • 1 tbsp arrowroot starch
  • 1/2 tsp salt
  • 1 vanilla bean, scraped and halved



  1. Combine all cake ingredients in a food processor and blend until the mixture forms a cohesive ball. Depending on the consistency, you may want to add an extra couple tablespoons of milk to create a thick, yet smooth mixture.   
  2. Pour the mixture into a springform pan, or similar container, lined with baking paper, and press down firmly and evenly to fill the pan. Use a spoon or a cup to compress the cake and achieve a smooth, even surface. Place the cake in the freezer to set.
  3. Meanwhile, combine all icing ingredients in a blender or small glass bowl. Mix well for 2 minutes, until smooth and free of clumps. Remove partially set cake from the freezer and cover with icing using a spatula. Return cake to the freezer for at least 2 hours, preferably overnight. 
  4. For the Dulce de Almo, warm Almo Milk and vanilla bean in a small saucepan over low heat for 10 minutes. Pour half the milk into a blender and add all remaining ingredients. Blend for 30 seconds or until mixed through. Return the thickened mixture to the saucepan while continuously stirring with a wooden spoon. 
  5. Reduce the heat and allow to simmer uncovered for a further 10 minutes. The sauce will change colour and gradually thicken. It’s ready once the colour turns a deep, glossy caramel and the texture is thick yet gooey. If you tilt the pan, a perfect dulce de leche should stay relatively well put.
  6. Once your desired consistency is reached, transfer Dulce de Almo to a sterilised glass and refrigerate until cold. It will keep for up to 3 weeks and can be reheated in the microwave.
  7. To serve, simply remove from the freezer and cut slices using a hot knife. Serve with a generous drizzle of Dulce de Almo and a sprinkle of toasted almonds. Keep leftovers frozen or refrigerate for up to 3 days.