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Raw Raspberry White Chocolate Cake
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Raw Raspberry White Chocolate Cake

A totally dreamy raw cake, naturally gluten and refined sugar free.
Makes a 9 inch cake.

Ingredients

BASE:

  • 1 cup cashew nuts
  • 1 cup coconut flakes
  • ¼ cup cacao powder
  • ¼ teaspoon flaky sea salt
  • 150 grams medjool dates pitted (about 8 dates)

FILLING:

  • 3 cups cashews soaked in water (ideally a full 8 hours), then drained
  • 1 cup raspberries thawed if using frozen
  • ¾ cup raw mild honey alternatives: pure maple syrup, coconut nectar, organic rice malt syrup
  • ¼ cup or more to taste lemon juice
  • 2 vanilla beans chopped
  • ¼ cup coconut oil melted
  • ½ cup cacao butter
  • 2 tablespoons organic soy lecithin

TO DECORATE:

  • Desiccated coconut
  • Berries fresh or freeze-dried

Instructions

  • Start with the base; pulse everything well in the food processor, adding the dates last, one at a time. The mixture should be crumbly but stick together when pressed.
  • Pat firmly into the base of a 9 inch cake tin, lined with baking paper at the bottom.
  • For the filling, liquify the cacao butter by chopping it into small pieces and leaving it to rest in a bowl standing over hot water. Once softened, pop it in the blender and whiz till it has totally melted.
  • Add honey or natural sweetener of choice, lemon juice, chopped vanilla beans and coconut oil, blend well.
  • Pour half of the mixture out and set aside.
  • Now add 1½ cups of drained cashews back into the blender, and whiz well until the mixture is nice and creamy.
  • Add 1 tablespoon of lecithin, blending till thoroughly combined.
  • Pour this 'white chocolate' mixture over the base in the cake tin.
  • Now pour the remainder of the nuts and the liquid mixture you set aside earlier back into the blender. Add the raspberries. Blend till smooth and creamy.
  • Add the remaining tablespoon of lecithin last and blend well.
  • Pour this 'raspberry' mixture over the white chocolate layer of the cake. Use a knife to swirl the layers for a marbled effect.
  • Set in the freezer for a few hours, ideally 6.
  • When ready to serve, decorate with fresh berries and coconut.