Dessert, Raw

raspberry lemonade raw cake


I’ve come to realise that I have quite an obsession with raw cakes. Not only because I have a mean sweet tooth, but because raw cakes are like a cross between a traditional cheesecake and an ice-cream cake… so delicious but oh so healthy!

Berry/fruity lovers will love this Raspberry Lemonade Raw Cake that’s made with 100% plant-based ingredients. Full of lush rasberries with a subtle taste of lemon, this dreamy treat is full of antioxidants and healthy fats that come from the coconut and cashews.

Makes 1 cake

Prep time: 35 mins + soaking time +Β  freeze time


Base layer

1 cup cashews, soaked for an hour
1 cup desiccated coconut
8 medjool dates
pinch of sea salt
pinch of cinnamon
zest of 1 lemon
1 tablespoon lemon juice

Raspberry layer

1 cup cashews, soaked for an hour
1 can coconut cream, chilled
2 cups frozen raspberries
1 1/2 teaspoons vanilla essence
juice of 1/2 a lemon, or more if you prefer
4 medjool dates or 2 tablespoons maple syrup








1. Soak the dates for the base in warm water for five minutes until softened. Drain well.
2. Place all base ingredients in a food processor (I use a Vitamix) and combine until it forms a crumbly, sticky texture.
2. Press the base mixture firmly into a cake baking tin.
3. Place into the freezer until set (1-2 hours).
4. Soak the dates for the filling in warm water and set aside for 5 minutes or until softened. Drain well.
5. Blend all the raspberry layer ingredients together until it’s thick and creamy.
6. Place the mixture into the base from freezer and smooth.
7. Add some whole raspberries on top.
7. Place in freezer until set.
8. Defrost in the fridge before serving. Enjoy!




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