No-Bake Vanilla Raspberry Chocolate Cake (Vegan, Gluten-free, Fruit-Sweetened)
The three different flavours of chocolate, vanilla and raspberry work very well together in this cake recipe. It reminds me a bit of Neapolitan ice-cream, but it is actually much better, he he. All the while being vegan and gluten-free, as always :)
Equipment
- Cake spring-form (7inch)
Ingredients
For a 18cm (7inch) cake spring-form you'll need:
For the crust:
- 200 g hazelnuts (or any other nuts) soak them in filtered water for at least 8 hours, then rinse and drain
- 100 g dates pitted and diced
- 25 g FAIR-TRADE cacao or cocoa powder
- 1 tablespoon water
For the vanilla layer:
- 210 g cashews soak them in filtered water for at least 4 hours, then rinse and drain
- 100 g dates, pitted
- 1/2 to 2/3 cup water start with less and add if needed
- 1 1/2 tablespoon coconut oil or cacao butter
- 1 teaspoon vanilla paste or essence
For the raspberry layer:
- 210 g 210g cashews soak them in filtered water for at least 4 hours, then rinse and drain
- 250 g raspberries (if you use frozen ones, let them defrost first)
- 70 g dates pitted
- 1/4 cup water if needed
- 1 1/2 tablespoon coconut oil or cacao butter
Instructions
- For the crust, in a high-speed blender or food processor, pulse the hazelnuts to fine crumbles and transfer to a medium sized bowl. Pulse dates to fine crumbles and add to bowl.
- Sift in cacao or cocoa powder, add water and mix well.
- Line cake spring-form with baking paper. Scoop dough for the crust into spring-form and spread it evenly, pressing it gently smooth with your (clean) hands.
- For the vanilla layer, blend all ingredients until smooth. I find it helps to start with a few pulses until the mixture starts moving. Start with 1/2 cup water and add more if needed.
- When smooth, take two teaspoons of it aside and pour the rest of the mixture into the cake tin. Spread evenly. Place in freezer while preparing the raspberry layer.
- For the raspberry layer, place raspberries and dates in blender and blend until smooth. Then add cashews and coconut oil and pulse a few times until the mixture starts moving. If needed, add 1/4 cup of water.
- Take cake tin out of freezer and pour the raspberry cream over the vanilla layer, spread evenly. Then take the remaining two teaspoon of vanilla cream, add a tiny little bit of water until it is just watery enough to drizzle over the top of the cake in circling motions. Add garnish of your choice (I used freeze-dried raspberries).
- Place in freezer until set (approx. 6 hours). Cut slices when it is just soft enough, this way you'll get nice and clean edges.
Notes
Enjoy! :)