Raspberry – Lemon raw vegan cake

Ingredients for the crust

150g ground almonds

6 dates, pitched

1-2 tbsps maple syrup

some vanilla

pinch of salt

Give all the ingredients in your blender and mix well until a dough has formed. Put it in your baking pan and let sit in the freezer while preparing the filling.

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Ingredients for the filling

200g soaked cashews (soaked in hot water for at least 2 hours)

1 tsp lemon zests or 1 tbsp lemon juice

1 tbsp maple syrup

200ml vegan whipped cream

Add the cashews in your blender and mix well until they have a creamy (clumping free in best case) consistency. Give your lemon zests and maple syrup to the filling and mix again. Whip the cream and fold it under the filing gently.

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_MG_9285If you want to give your filling different colours and flavours just seperate a part into a bowl. Add some fruit powder of your choice and spread it on your cakecrust. Spread the rest of the filling on top, add some raspberrys and let it all sit in the freezer for 2 hours.

If you like a piece, take it out of the freezer 15 minutes befor serving, cut in pieces and ENJOY!

I would really love to hear your thoughts about my recipes so please leave a comment down below. If you try one of my recipes I would really love to see your creation. On Instagram use the hashtag #dddaydreamer and tag me in the picture and the caption so I can find it!

 

Happy caking 🙂

 

Anita

 

 

 

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