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Raspberry Vegan Cakes

Enjoy these delicious cakes made of beautiful raw food ingredients. This recipe by Stefanie Spoelder is good for 12 large cupcakes or you one large baking tin. The Raspberry Cakes are vegan and gluten-free.

What do you need?
A muffin tray (suitable for at least 12 pieces) or a rectangular baking tin covered with baking paper
A strong blender

1 cup of almonds or almond flour
1 cup of dates

2 cups of unroasted cashew nuts (soaked in water for 1 night or covered in boiled water for 2 hours)
1/2 cup coconut milk
1/3 cup maple syrup
1/3 cup of melted coconut oil
1/4 cup of lemon juice
1/2 tsp vanilla powder (pure) or the marrow of 1 vanilla pod
1 cup of raspberries + extra for garnish 

For the bottom, mix the dates with the almonds in a blender until a sticky mass is formed. Is your blender not that strong? Then use medjool dates (these are extra soft) and almond flour instead of the whole almonds. Divide the mixture for the bottom into 12 muffin molds or spread evenly over the bottom of the baking tin. Put the mold in the refrigerator. Make your cupcakes? Then use a silicone mold, this keeps the cupcakes still nice and whole after freezing. For the filling, mix all ingredients, except for the raspberries, in the blender. Blend until your filling is super soft and creamy. Pour half of the mixture into the mold (s). For the second layer, the pink, add half of the raspberries to the remaining mixture. Mix it briefly. Your mixture now turns pink, pour half of this batter over the mold (s). The last part of your filling can be made extra pink by adding the rest of the raspberries and shortening the blender again. With this dark pink layer you top off the shape. Place the mold (s) in the freezer for at least 3 hours. Your tarts are now ready! Taste? Take a cupcake and let it thaw for about 30 minutes. We find them on their treats when they are still slightly frozen inside, but on the edges nice and creamy and soft.

Enjoy this Raspberry food cake!

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