Vegan Gluten-free No Bake Raspberry Almond Cake Slice Recipe - Vegane Glutenfreie Nix Backen Mandel Himbeer Kuchen Schnitten Ohne Kristallzucker Rezept

No Bake Almond Raspberry Slices (Vegan, Gluten-free, No Refined Sugar)

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I have moved on from the pantry challenge to the freezer challenge, meaning I’m using ingredients that have been in there a little too long. There are raspberries, plums and quite a bit of nut pulp that has been leftover from making my own almond milk (something that I really recommend). This nut pulp is an incredible ingredient for cakes. It adds this amazing soft texture to baked stuff. Like the Apple Cinnamon Cake or these Chocolate Muffins. Prepare yourself for some more recipes that contain this fabulous ingredient! 🙂

Besides using up some raspberries, I also wanted to create another no bake recipe that doesn’t use cashews. After I made this delicious Almond Raspberry Ice Cream the other day, I was convinced that it would work in a no bake cake recipe as well. And it does, yay!

What amazes me the most, is that this recipe uses only 6 ingredients! Plus the garnish of course. And as always, it is also vegan, gluten-free and without refined sugar 🙂

The raspberries make for quite a tart treat. If you like it a a little sweeter, I recommend to add some more sweetness to raspberry layer.

Please note: in order to get a creamy consistency, you have to use a powerful high-speed blender and also use the tamper. Otherwise you have to add a little more water which won’t have the same results. Then it will be more like an ice cream cake.

Vegan Gluten-free No Bake Raspberry Almond Cake Slice Recipe

Vegan Gluten-free No Bake Raspberry Almond Cake Slice Recipe

Makes a 30 x 20cm cake:

For the crust:
1 cup (140g) almonds, soak in water for 8 hours, then rinse and drain
1 cup (140g) dates, pitted and finely diced

For the vanilla cream:
1/2 cup (70g) dates, pitted and finely diced
1 cup (140g) almonds, soak in water for 8 hours, then rinse and drain
1 cup (250ml) water
2 1/2 tablespoon cacao butter, melted
1/2 teaspoon ground vanilla

For the raspberry cream:
250g raspberries
1/3 cup (45g) dates, pitted and finely diced (more if you like it less tart)
1/2 cup (70g) almonds, soak in water for 8 hours, then rinse and drain
1 1/2 tablespoon cacao butter, melted
1/4 cup (60ml) water

Instructions:

1. Line cake tin with baking paper. For the crust, place almonds and dates in high-speed blender and pulse until crumbly.

2. Transfer crumbles into cake tin and spread evenly. Press firm.

3. For the vanilla cream, blend all ingredients in a strong high-speed blender until smooth. You may need to use the tamper to keep the mixture turning inside the jug.

4. Spread the vanilla cream evenly over the crust.

5. Without cleaning the blender jug, add the remaining ingredients for the raspberry cream and blend until smooth. Using the temper is recommended, to keep the mixture moving inside the jug so that you achieve a creamy texture.

6. If you like to create a swirly effect, first place a few dollops of raspberry cream all over the vanilla cream. Then swirl them around with a teaspoon.

7. Spread the remaining raspberry cream on top. Garnish if you like. Place in freezer until set (approx. 3 to 5 hours). Cut slices when it’s still semi frozen, then chill covered until serving.

Enjoy! 🙂

Vegan Gluten-free No Bake Raspberry Almond Cake Slice Recipe

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