Summer Lemon-Raspberry Raw Cake with a coconut crust

This Summer Lemon-Raspberry Raw Cake with a coconut crust is naturally sweetened, gluten-free, vegan, and a perfectly refreshing dessert! It is full of nutrients from nuts and fruits, and healthier than any store-bought cake.

Ever since I made my raw vegan New York cheesecake, I’ve been totally hooked on soaking cashews and blending them up into raw cakes. I especially like this summer version where lemon and coconut flavors work hand in hand to give you a fresh summery explosion in your mouth.The raspberry layer is there to give you an additional kick of berry flavor and it goes really well with the lemon and coconut. What I did this time, was that I even added some lime zest to the crust, which makes the Cake even more intensive.

I’ve baked for my whole life and to be honest, I was always a little skeptical with these “unbaked” raw cakes. How could something that has not even been in the oven be as good as a warm cake with a crust and a soft inside? Well, I am still a big fan of baked cakes but I extended my baking range and I got into raw baking and thought it is fascinating. You have to rethink everything you know about baking and you can explore new consistencies and flavors. Especially in summer; I think I would prefer a slightly cold raw cake over a baked cake.

Well, I really hope, I could convince you to try a raw cake. Give it a go! I would be very happy to see your own version on Social Media! Share it with me on my on Instagram @vanillacrunnch or leave a comment here!

XOXO

Für das deutsche Rezept ganz nach unten scrollen!

Summer Lemon-Raspberry Raw Cake

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Ingredients

• Crust
• 2 cups shredded coconut
• ½ cup almonds
• 1 Tbsp coconut oil, room temperature
• ½ cup Medjool dates
• zest from 1 lemon
• a pinch of fine sea salt
• Lemon layer
• 1 cup cashews, soaked overnight
• 1¼ cup coconut cream*
• ⅓ cup coconut oil
• ½ cup agave syrup
• Juice of 2 lemons
• 1 tsp vanilla extract
• 1 tsp turmeric
• a pinch of fine sea salt
• Raspberry layer
• 1¼ cup raspberries
• ⅓ cup agave syrup
• ⅓ cup cacao butter

Instructions

1. For the crust, blend all the ingredients until well combined.
2. With your hands press the mixture in your form (preferably a silicon form)
3. freeze until the layers are ready
4. For the lemon layer, blend all ingredients and pour over crust and put in the freezer.
5. For the raspberry layer melt the cacao butter
6. In your blender combine the raspberries, agave syrup and melted cacao butter and pour over lemon layer.
7. Leave in the fridge for at least 4 hours and then enjoy.
8. *Coconut cream is the upper part that coconut milk in a can forms when you put ithe can in the fridge overnight

3.5.3226

Rezept auf Deutsch

Boden
150gr geraspeltes Kokos
20gr Mandeln
80gr Datteln
1 El Kokosöl, zimmerwarm
abgeriebene Schale von einer Zitrone
eine Prise Salz

Zitronen Schicht
125gr Cashew Nüsse, über Nacht in Wasser eingelegt
140gr Kokoscreme*
50gr Kokosöl, geschmolzen
40gr Agavendicksaft
Der Saft von 2 Zitronen
1 TL Vanille Extrakt
ein gehäufter Teelöffel Kurkuma
eine Prise Salz

Himbeer Schicht
130gr Himbeeren
50gr Agavendicksaft
40gr Kakaobutter

Für den Boden einfach alle Zutaten in den Mixer geben und dann mit den Fingern in eine Form drücken. Den Boden dann im Gefrierfach zwischenlagern.
Für die Zitronenschickt alle Zutaten in einem starken Mixer zu einer einheitlichen Masse mixen. Die Masse über den Boden verteilen und wieder rein in das Gefrierfach.
Für die Himbeerschicht die Himbeeren und den Agavendicksaft in den Mixer geben. Kakaobutter schmelzen und dazu geben. Die fertig gemixte Masse über der Zitronenschicht verteilen
Mindestens Stunden im Gefrierfach aufbewahren vor dem Geniessen