"This gluten, dairy and sugar free cake is made from wholesome ingredients like cashews, raspberries, coconut yogurt, almond meal and dates. It’s a great treat to have sitting in the freezer for when you fancy a little indulgence."
Raw Raspberry Cake
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Freezeer stash time! It's always important to us to have treats prepped and ready for whenever the mood strikes, and these raw cakes are perfect. Made with a blend of cashews, almond flour, coconut yogurt and medjool dates, this is the ultimate vegan dessert. The raspberries add a pop of flavor and color; you can make this any time of year by using frozen berries!
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- Recipe Card
Prep time 30mins
Serves or Makes: 10
Recipe Card
For the Base
ingredients
- 1 1/2 cups almond meal
- 1/4 cup cacao powder
- 3/4 cup pitted medjool dates
- 3 tablespoons coconut oil
For the Filling
ingredients
- 2 cups cashews, soaked in water for 4-5 hours and rinsed
- 1/2 cup coconut milk
- 1/2 cup coconut yogurt
- 1 1/2 cup frozen raspberries
- 2 tablespoons maple syrup
To Make the Base
Method
Step 1
Grease and line a 8 inch square cake tin.
Step 2
Add all the base ingredients to a food processor and pulse until you have a sticky dough. Press base into lined pan, set aside.
To Make the Filling
Step 1
Drain cashews, then place in blender with remaining filling ingredients (except ½ cup of raspberries for decorating). Blend on high until silky smooth, then pour over base. Add raspberries, gently pushing them down into filling and leaving some on top.
Step 2
Place into freezer overnight and take out 10 mins before serving. Enjoy!