No-Bake Vanilla Raspberry Cake (Vegan, Gluten-free, No Dates)

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You guys asked if you can make my no-bake cake recipes without dates as well. You can 🙂 So in this no-bake cake recipe the filling is without dates. Feel free to replace the dates in the crust with other sweeteners too.

I must admit that I prefer dates for sweetening though. They add volume, a creamy texture and compared to sugar, they are so unrefined.

So, in this recipe I use maple syrup for sweetening. In order to achieve a creamy texture, I added some psyllium husk to the filling.

There is less volume so you will need more nuts. I have added some sunflower seeds in order to reduce the amount of cashews needed. You will be able to taste the sunflower seeds a little. If that isn’t your thing, I recommend to go with cashews all the way.

As always, this no-bake vanilla raspberry recipe is vegan, gluten-free and without refined sugar (if you want to call maple syrup unrefined that is 😉 You can also use coconut nectar or rice syrup).

Also, you can make the cake using two cake tins to achieve the ‘hidden filling’ effect, or use only one cake tin and make two layers on top of each.

You’ll need a 7inch and 8inch spring-form:

For the raspberry filling:
2 cups (approx. 200g) raspberries
1 1/2 cup (210g) cashews*
1/2 cup (70g) sunflower seeds*
1 tablespoon psyllium fiber husk

For the crust:
1 cup (140g) nuts (I used macadamia nuts)*
3/4 cup (105g) dates, pitted and diced

For the vanilla layer:
2 cups (280g) cashews*
1/2 cup (70g) sunflower seeds*
1 cup (250ml) water
1/4 cup (60ml) + 1-2 tablespoon maple syrup (depending on how sweet you like it)
1-2 teaspoon vanilla essence
1 tablespoon psyllium fiber husk

* soak them in water for at least 4 hours, then rinse and drain

Preparation:

1. Line the base of the smaller 7inch cake tin with baking paper.

2. Blend all ingredients except the psyllium fiber husk for the strawberry filling smooth. Use a highspeed blender with tamper for best results.

3. Once the mixture is smooth, add the psyllium fiber husk and blend a little longer. Pour into cake tin, spread evenly and place in freezer until firm (approx. 2 hours).

4. Line the base of the larger cake tin with baking paper. Place ingredients for crust into blender and pulse to fine crumbles.

5. Transfer to cake tin, spread evenly and press firm. Remove the raspberry filing from freezer, take out of cake tin and place on top of the crust.

6. For the vanilla layer, blend all ingredients except the psyllium fiber until smooth. Use a high-speed blender with tamper for best results. Once the mixture is smooth, add the psyllium fiber husk and blend a little longer.

7. Spread the vanilla layer over the raspberry filling. Make sure it is spread well. It helps to gently hit the cake tin onto the table a few times to make air bubbles come to the surface. Garnish to your liking.

8. Place in freezer until set (approx. 3 to 4 hours). Cut slices when the cake is still quite firm. Then keep chilled until serving.

Enjoy! 🙂

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

 

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