Raw Cake With Raspberry is Perfect for Summer

For many people, summer is the time when all the heavy desserts are banned. If you want to avoid unnecessary calories and focus on lighter, fruit-based desserts, this raspberry raw cake is something you must try! Here’s how to make it.



For the crust:

  • 7 oz almonds or other nuts
  • 6.5 oz dates (without pits, soaked in water the night before)
  • 1 tsp vanilla extract

For the filling:

  • 10 oz cashews (soaked in water the night before)
  • 2 oz melted cocoa butter
  • 2 oz maple syrup
  • 5 oz raspberries


  1. Mix the almonds, dates, and vanilla extract in a blender to get a cake crust.
  2. Once you get a compact mixture, spread it at the bottom of your cake pan.
  3. Use a blender again to mix cashews, cocoa butter, and maple syrup.
  4. Pour half of the mixture on top of the crust. Put the cake pan in the freezer for two hours.
  5. Add raspberries to the rest of the mixture and blend again. After two hours, pour on top of the cake and put back in the freezer.
  6. Decorate with raspberries before serving!