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Raw Raspberry Cake
Recipe Intro From feedfeed

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

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!

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

Recipe

Prep time 30mins
Yield: Serves or Makes 10
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For the Base

ingredients

  • 11/2 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
  • 11/2 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

Method

  • 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!