If you have followed my blog for a while, you probably noticed that I am kind of a raspberry girl… 😉 There are many recipes on the blog that feature this delicious little berry. I just can’t help it, because it is such an amazing ingredient for different flavour combinations.
This time I would like to share an actual classic. I have been making this kind of cake for a few years now and I think it is time to share this delicious treat with you 🙂
The three different flavours of chocolate, vanilla and raspberry work very well together in this cake recipe. It reminds me a bit of Neapolitan ice-cream, but it is actually much better, he he. All the while being vegan and gluten-free, as always 🙂
For a 18cm (7inch) cake spring-form you’ll need:
For the crust:
1 1/2 cups (200g) hazelnuts (or any other nuts) soak them in filtered water for at least 8 hours, then rinse and drain
3/4 cup (100g) dates, pitted and diced
1/4 cup (25g) FAIR-TRADE cacao or cocoa powder
1 tablespoon water
For the vanilla layer:
1 1/2 cups (210g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
3/4 cup (100g) dates, pitted
1/2 to 2/3 cup water (start with less and add if needed)
1 1/2 tablespoon coconut oil
1 teaspoon vanilla paste or essence
For the raspberry layer:
1 1/2 cup (210g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
2 cups (approx. 250g) raspberries (if you use frozen ones, let them defrost first)
1/2 cup (70g) dates, pitted
1/4 cup water (if needed)
1 1/2 tablespoon coconut oil
1. For the crust, in a high-speed blender or food processor, pulse the hazelnuts to fine crumbles and transfer to a medium sized bowl. Pulse dates to fine crumbles and add to bowl.
2. Sift in cacao or cocoa powder, add water and mix well.
3. Line cake spring-form with baking paper. Scoop dough for the crust into spring-form and spread it evenly, pressing it gently smooth with your (clean) hands.
4. For the vanilla layer, blend all ingredients until smooth. I find it helps to start with a few pulses until the mixture starts moving. Start with 1/2 cup water and add more if needed.
5. When smooth, take two teaspoons of it aside and pour the rest of the mixture into the cake tin. Spread evenly. Place in freezer while preparing the raspberry layer.
6. For the raspberry layer, place raspberries and dates in blender and blend until smooth. Then add cashews and coconut oil and pulse a few times until the mixture starts moving. If needed, add 1/4 cup of water.
7. Take cake tin out of freezer and pour the raspberry cream over the vanilla layer, spread evenly. Then take the remaining two teaspoon of vanilla cream, add a tiny little bit of water until it is just watery enough to drizzle over the top of the cake in circling motions. Add garnish of your choice (I used freeze-dried raspberries).
8. Place in freezer until set (approx. 6 hours). Cut slices when it is just soft enough, this way you’ll get nice and clean edges.
Please let me know what you think about this recipe, I’d love to hear from you! 🙂