No-Bake Lemon Raspberry Cake (Vegan, Gluten-free, Fruit-Sweetened)

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This is one of my latest raw cake creations. I’m so in love with the colors! And the flavours! It takes a little more time to make but the colors and flavours are just too amazing, it’s worth it! ๐Ÿ˜‰

Raspberry and lemon go so well together. And if you add a little bit of turmeric, it creates such a lovely colour contrast too ๐Ÿ™‚ This is doesn’t need any baking. It is also vegan, gluten-free and sweetener with fruits, namely dates. I highly recommend Deglet Nour dates or Medjool, they are the best ๐Ÿ™‚

Best results are achieved with a high-speed blender.

 

For a 7inch (18cm) cake tin you’ll need:

For the crust:
3/4 cup (110g) almonds (soaked in filtered water for at least 8 hours, then drained)
1/2 cup (70g) dates, pitted and diced

For the lemon filling:
1 1/3 cup (200g) cashews (soaked in filtered water for at least 6 hours, then drained)
2/3 cup (110g) sunflower seeds (soaked in filtered water for at least 6 hours, then drained)
1/2 cup (70g) dates, pitted and diced
1/2 cup of lemon juice and zest (spray-free, un-waxed)
2/3 cup water (start with a little less and add more if needed)
3 tablespoon (20g) coconut oil or cacao butter
1/2 teaspoon turmeric

For the raspberry topping:
2 cups (280g) raspberries
2/3 cup (100g) cashews (soaked in filtered water for at least 6 hours, then drained)
1/3 cup (55g) sunflower seeds (soaked in filtered water for at least 6 hours, then drained)

For garnish I used freeze dried raspberries and chopped pistachios.

Preparation:

1. If you have a food processor, chuck the ingredients for the crust into it and work until well combined.

2. If you have a blender, start with pulsing the almonds to fine crumbles and transfer to a medium sized bowl. Then pulse the dates to fine crumbles and add to the bowl and mix well.

3. Line the cake tin with baking paper. Scoop the mixture into the cake tin and press it evenly with your clean hands. Place the cake tin in the freezer while preparing the filling.

4. For the lemon filling, blend all ingredients to a fine cream. Start with a little water and add only as much as needed, so as not to make the filling too watery. Take the cake tin out of the freezer and pour in the lemon filling. Spread it evenly. Place the cake tin in the freezer again while preparing the raspberry layer.

5. For the raspberry layer, blend all ingredients to fine cream. Take the cake tin out of the freezer again and scoop the raspberry cream on top.

6. Add some garnish if you wish. I used freeze-dried raspberries and chopped pistachios.

7. Place in the freezer until set (about 2-3 hours). Take out of the freezer and out of the cake tin about an hour before serving.

8. Cut the slices when it is just getting soft enough. This way it has nice and clean cuts.

Enjoy! ๐Ÿ™‚

Please let me know what you think about this recipe, Iโ€™d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

7 thoughts on “No-Bake Lemon Raspberry Cake (Vegan, Gluten-free, Fruit-Sweetened)

  1. Pingback: Nut-free Raw Lemon Raspberry Cake (Vegan, Gluten-free, Oil-free) | The Vegan Monster

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