Raw Raspberry Cake
"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."
-- @marinadwright
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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!


Prep time 30mins
Serves or Makes: 10


For the Base

  • 1 1/ 2 cups almond meal
  • 1/ 4 cup cacao powder
  • 3/ 4 cup pitted medjool dates
  • 3 tablespoons coconut oil

For the Filling

  • 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


  • 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!