Summery raspberry cake

desserts summer Autumn
Total: 4 hr 20 min. | Active: 20 min.
vegetarian, gluten-free

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.

Lara - Vanillacrunnch

Ingredients

for 8 pieces

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 white chocolate, broken into pieces
2 tbsp coconut oil
1 dl almond drink
80 g coconut palm sugar
10 g agar-agar (Betty Bossi)
1 tsp vanilla paste
Berries
250 g raspberries

How it's done

Base

Place the coconut flakes and all of the ingredients up to and including the salt 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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