Decade Dish: Raw Raspberry Cake

Over the summer, I started trying out more raw and dairy free recipes. Because of my sweet tooth, I found it to be a lot of desserts…

This recipe is one of the ones I love the most; it is super easy and can be modified in so many ways. September is good for raspberries; we had a lot on hand from picking upstate so this is what this cake is made out of this time around. Decorating the top is also kind of like painting a little canvas – I used a sprinkle of edible gold flakes that were given to me as a gift when we went to Tokyo.

Raw Vegan Raspberry and Vanilla ‘Cheesecake’

Crust:

1/2 cup raw almonds

1/2 cup soft Medjool dates (pitted and split in half)

1/4 tsp sea salt

Place a parchment paper round on the bottom of a non-stick springform pan (I used a 7” pan for a smaller cake, you could also use a 9” pan). Process all of the ingredients in a food processor until everything is mixed and crumbly. Place the mixture into the pan and press down firmly into the bottom, in a nice even layer to form the bottom crust. Place in fridge while you make the filling.

Filling:

3 cups raw cashews, soaked in water overnight

4 tsp vanilla extract (optional: include seeds from ½ vanilla pod)

3 large lemons, juiced

2/3 cup raw coconut oil

2/3 cup raw honey

1 cup fresh raspberries (or any kind of berry you wish)

Put coconut oil and honey in a small saucepan over low heat, melt and set aside. Drain the soaked cashews and place in food processor. Add lemon juice, vanilla/vanilla seeds, coconut oil/honey mixture and blend until smooth with a whipped texture.

Remove half of the blended mixture and set aside, this will be the vanilla layer. With the remaining half in food processor, add berries. Decide which layer you would like on the bottom and pour into pan over crust until it reaches half the pan height, smoothing out the top. Place in freezer and put the other flavor mixture in fridge. Once the first layer has set for a bit, pour the other half on top and smooth. Place in freezer until cake is hardened. Take out of cake pan, set on a plate and slice. Let it defrost for about 15 minutes before serving. Enjoy x

Notes: Keep remaining slices frozen and defrost before serving. You can half this recipe and just make a one layer cake, either vanilla or berry.

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