Raspberry Mousse Raw Cake

Gluten Free, Dairy Free & Vegan

Kids have been looking for a raw cake (gluten & dairy free + vegan) everywhere, they cost from $90-120 for a 8 inch size one. Can’t believe it is so expensive. Finally I decided to make it with them for UNDER $25. For sure I will send out an invoice with the retail price to my lovely hubby and keep the change in my pocket. 

What a wonderful Mother's Day!

(Size: 8 inch round)

Crust INGREDIENTS 

* 2 cups shredded coconut* ½ cup almonds* 1 Tbsp coconut oil, room temperature* ½ cup Medjool dates* zest from 1 lemon* a pinch of fine sea salt

Crust INSTRUCTIONS

1. For the crust, blend all the ingredients until well combined.2. With your hands press the mixture in your form (preferably a silicon form)3. Freeze until the layers are ready

My Tips

1. Madjool dates seeds need to be taken out before putting into the processor.2. Only the yellowish part is needed for the lemon zest, the white skin gives a taste of bitterness. 3. Make sure to press the mixture firmly onto the tin, especially on the edges. 4. I used a loose base cake tin and line it out with baking paper to ensure the cake can be removed easily. 

Behind The Scene (Used ingredients in my cooking)

Raspberry Mousse INGREDIENTS 

* 2 cups cashews, soaked overnight* ¾ cup coconut cream, melted* juice of 1 lemon* ⅓ cup raw coconut oil, melted* juice of 1 lemon* ¼ cup agave syrup* 2 tbsp pure vanilla extract* ¼ cup of water* 1½ cup frozen raspberries* optional: Beetroot powder for an extra nice color

Raspberry Mousse INSTRUCTIONS

1. Place the cashews in a food processor and mix until well combined.2. Add water, lemon juice, agave syrup, vanilla, raspberries, melted coconut oil and coconut cream3. Fill the mixture in a rectangular tin and freeze for at least 5 hours.4. Take out of the freezer 15 minutes prior to eating

My Tips

1. Fridge the coconut cream overnight. 2. Give the lemon a massage (roll it on the table), it’s easier to juice and comes out with more amount. 3. Blend the mixture well enough.4. Once the mixture is poured into the tin, tap the tin on the table a few times to get the excess air bubbles out. 5. Use a wet spoon to smooth the surface. 6. The cake can be stored in the fridge once it gets set, as it tastes better when it serve as mousse rather than in an icy texture. 

Behind The Scene (Used ingredients in my cooking)

More Photos

Credited to: 
For the CrustVanillacrunnch - Summer Lemon-Raspberry Raw Cakehttps://vanillacrunnch.com/summer-lemon-raspberry-raw-cake-with-a-coconut-crust/

Raspberry Mousse Raw Cake

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