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@bettbossi.ch

Base

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

Filling

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

Berries

250g raspberries
Purchase ingredients now

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.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!