How do I create a raw vegan lemon raspberry cake?

Experience a burst of tangy sweetness with our refreshing 'raw vegan lemon raspberry cake' recipe. Zesty vibes in every bite!

You'll need

Items needed to answer the question, How do I create a raw vegan lemon raspberry cake. Items include: Shredded coconut Raw almonds Medjool dates Salt Raw cashews Coconut cream Agave syrup Lemons Vanilla extract Fresh raspberries Lemon zest

Shredded coconut 1 cup
Raw almonds 1 cup
Medjool dates 8
Salt A pinch
Raw cashews 2 cups
Coconut cream 1/2 cup
Agave syrup 1/4 cup
Lemons 2
Vanilla extract 1 teaspoon
Fresh raspberries 1 cup (for puree) + extra for garnish
Lemon zest For garnish

Take note
Caution: This cake is so good, you might have trouble sharing it!

1

Prepare the crust

In a food processor, blend 1 cup of shredded coconut, 1 cup of raw almonds, 8 Medjool dates (pitted), and a pinch of salt until a sticky mixture forms.

2

Press the crust

Press the crust mixture evenly into the bottom of a springform cake pan. Use the back of a spoon or the bottom of a glass to create a firm and smooth crust layer.

3

Make the filling

In a high-speed blender, combine 2 cups of raw cashews (pre-soaked for at least 4 hours and drained), 1/2 cup of coconut cream, 1/4 cup of agave syrup, the zest and juice of 2 lemons, and 1 teaspoon of vanilla extract. Blend until smooth and creamy.

4

Add the raspberry swirl

Drop spoonfuls of raspberry puree (made by blending 1 cup of fresh raspberries) onto the cake batter. Use a toothpick or a skewer to create swirl patterns.

5

Chill and set

Place the cake in the refrigerator for at least 4 hours or overnight to allow it to set. This will enhance the flavors and give it a perfect texture.

6

Decorate and serve

Garnish the cake with fresh raspberries, lemon zest, and a sprinkle of shredded coconut. Carefully remove the springform pan and slice into beautiful pieces of tangy bliss. Enjoy!