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No-Bake Lemon Raspberry Cake (Vegan, Gluten-free, Fruit-Sweetened)

This is one of my latest raw lemon raspberry cake creations. I’m so in love with the colors! And the flavours! It takes a little more time to make but the colors and flavours are just too amazing, it’s worth it! :)
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Course Cake
Cuisine German
Servings 1 cake (7 inch)

Equipment

  • 7inch (18cm) cake tin
  • Blender

Ingredients
  

For the crust:

  • 110 g almonds (soaked in filtered water for at least 8 hours, then drained)
  • 70 g dates pitted and diced

For the lemon filling:

  • 200 g cashews (soaked in filtered water for at least 6 hours, then drained)
  • 110 g sunflower seeds (soaked in filtered water for at least 6 hours, then drained)
  • 70 g dates pitted and diced
  • 1/2 cup of lemon juice and zest spray-free, un-waxed
  • 2/3 cup water start with a little less and add more if needed
  • 20 g coconut oil or cacao butter
  • 1/2 teaspoon turmeric

For the raspberry topping:

  • 280 g raspberries
  • 100 g cashews (soaked in filtered water for at least 6 hours, then drained)
  • 55 g sunflower seeds (soaked in filtered water for at least 6 hours, then drained)

Instructions
 

  • If you have a food processor, chuck the ingredients for the crust into it and work until well combined.
  • If you have a blender, start with pulsing the almonds to fine crumbles and transfer to a medium sized bowl. Then pulse the dates to fine crumbles and add to the bowl and mix well.
  • Line the cake tin with baking paper. Scoop the mixture into the cake tin and press it evenly with your clean hands. Place the cake tin in the freezer while preparing the filling.
  • For the lemon filling, blend all ingredients to a fine cream. Start with a little water and add only as much as needed, so as not to make the filling too watery. Take the cake tin out of the freezer and pour in the lemon filling. Spread it evenly. Place the cake tin in the freezer again while preparing the raspberry layer.
  • For the raspberry layer, blend all ingredients to fine cream. Take the cake tin out of the freezer again and scoop the raspberry cream on top.
  • Add some garnish if you wish. I used freeze-dried raspberries and chopped pistachios.
  • Place in the freezer until set (about 2-3 hours). Take out of the freezer and out of the cake tin about an hour before serving.
  • Cut the slices when it is just getting soft enough. This way it has nice and clean cuts.

Notes

Enjoy! :)
Keyword Almond, cake, fruit-sweetened, Lemon, Raspberry, raw, without baking