Summery raspberry cake

Summery raspberry cake

Total: 4 hr 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 539 kcal
, Fat: 39 g
, Carbohydrate: 38 g
, Protein: 4 g

This is the perfect, light cake for summer and you don't even need to turn on the oven! The base is simply made of dates, almonds and coconut oil. What's more, this raspberry cake contains very little refined sugar, allowing the sweet and fruity raspberries to take centre stage. When raspberries are in season, I often make this sweet dessert for our family. It's a hit with young and old alike. If you prefer, you can make the basic recipe and switch the topping for blueberries, apricots or cherries.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Base

200 g coconut flakes
180 g dates, pitted
1 tbsp maple syrup
5 tbsp coconut oil
1 pinch salt

Filling

1 tin coconut milk (approx. 400 ml), refrigerated overnight
100 g vegan, white chocolate, broken into pieces
2 tbsp coconut oil
1 dl almond drink
80 g coconut palm sugar
10 g agar-agar (morga)
1 tsp vanilla paste

Berries

250 g raspberries
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Utensils

One springform pan (approx. 24 cm in diameter), lined with cling film.

How it's done

Base

Place all of the ingredients in a blender and puree until sticky. Place the mixture in the prepared springform pan and flatten by hand, creating a rim approx. 2 cm high around the edge.

Filling

Remove the hard part of the coconut milk (coconut cream). Melt the chocolate with the coconut oil in a bain-marie, whisk together. Bring the almond milk, sugar and agar-agar to the boil while stirring, whisk together with the coconut cream, chocolate and vanilla paste. Pour the filling over the cake base. Cover the cake and chill for approx. 4 hrs.

Berries

Decorate the cake with the raspberries prior to serving.

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