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

Vegan Gluten-free No-Bake Raw Lemon Raspberry Cake

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! 😉

Best results are achieved with a high-speed blender.

Vegan Gluten-free No-Bake Raw Lemon Raspberry Cake

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
1 pinch salt

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
1 teaspoon turmeric
2 pinches of salt

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)
1 pinch salt

For garnish I used freeze dried raspberries and chopped pistachios.

Preparation:

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

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.

Sprinkle with the salt and mix well.

Line the cake tin with baking paper.

Pour the mixture into the cake tin and press it evenly with your clean hands.

Vegan Gluten-free No-Bake Raw Lemon Raspberry Cake

Place the cake tin in the freezer while preparing the filling.

Four 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.

Vegan Gluten-free No-Bake Raw Lemon Raspberry Cake

Place the cake tin in the freezer again while preparing the raspberry layer.

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.

My cake tin is not very deep, so I did it in two steps, letting the first layer set a little in the freezer, before adding the rest of the cream.

Vegan Gluten-free No-Bake Raw Lemon Raspberry Cake

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

Vegan Gluten-free No-Bake Raw Lemon Raspberry Cake

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.

Vegan Gluten-free No-Bake Raw Lemon Raspberry Cake

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

Vegan Gluten-free No-Bake Raw Lemon Raspberry Cake

Enjoy! :)

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