Raspberry cake

No-bake raspberry cake

With the no-bake raspberry cake, you don’t need to use the oven. Vegan, gluten-free and sugar-free, the cake with dates and soy yoghurt is healthy and so delicious.

INGREDIENTS

FOR THE BASE

70 g dates
70 g fine oat flakes
50 g almonds
1½ tbsp cocoa
30 g coconut oil

FOR THE CREAM

500 g frozen raspberries
50 ml agave syrup
½ tsp agar-agar (approx. 2 g)
100 g soy yogurt
200 g vegetable whipped cream (cream substitute)
A few frozen or fresh raspberries for garnishing

PREPARATION

1st step
Line the base of a springform pan (Ø 20 cm) with baking paper. For the base, cut the dates into large pieces and blanch them in hot water for approx. 5 minutes.

2nd step
Put the oat flakes, almonds and cocoa in a food processor and grind. Drain the dates and add the date pieces and the liquid coconut oil.  Grind all ingredients into a sticky mass. Spread the date mass on the bottom of the springform pan, press down and chill.

Step 3
For the filling, bring the raspberries to the boil in a saucepan, puree finely and pass through a coarse sieve. Put the raspberry puree back into the saucepan. Add the agave syrup and agar-agar and bring to the boil while stirring. Pour the cream into a bowl and chill for about 10 minutes.

Step 4
Stir in the soy yogurt. Beat the whipped cream until stiff and fold in. Spread the raspberry cream on the bottom and leave the cake to set in the fridge for at least 90 minutes.

Step 5
Carefully remove the raspberry cake from the springform pan. Garnish the cake with raspberries before serving if desired. The cake makes about 10 pieces and will keep for at least 3 days in the fridge.

Our tip:
No agar-agar?
If you don’t want to use agar-agar, you can also soak 200 g of cashews overnight and puree them with the raspberry puree. Instead of the yogurt alternative, you can add a total of 70 g of liquid coconut oil. This also makes the cream firm enough to cut.