Vegan Raspberry Cake
Snehal Vaidya
The Vegan Raspberry Cheesecake is made of all natural ingredients and is a perfect dessert when you are looking to light up that date night or just have a fun time with friends and family. Fun fact - this cake is literally an aphrodisiac - as the ingredients used in the cake contain healthy fats and nutrients that are required for the production of sex hormones. So let that libido roarrr!
Prep Time 6 hrs
Cook Time 50 mins
Course Dessert
Cuisine American
Base Layer
- 1 and ¾ cup Almond Four
- 8-9 pieces Pitted Medjool Dates
- ¼ tsp Himalayan Sea Salt
- ½ cup Pecan Nuts
- ¼ cup Pure Desi Ghee or Refined Coconut Oil
- ½ tsp Coconut Oil for greasing
Raspberry Sauce
- 2.5 cups Fresh or Frozen Raspberries
- 4 tbsps Maple Syrup
- 1-2 tsp Lemon Juice
Cheesecake Layer
- 2 cups Cashews (Soaked in water overnight)
- ½ cup Almond Milk
- 1 tbsp Water
- 1 tsp Vanilla Extract
- 1 tbsp Apple Cider Vinegar
- ½ cup Coconut Cream
- 6 tbsps Maple Syrup
Base Layer
Start by mixing all the ingredients as mentioned under the base layer sectionin ablender pot to form a coarse sticky mixture
Grease a 9 inch baking dish with Coconut Oil with a tissue paper or an application brush
Transfer the coarse sticky base layer from the blender to the baking dish and flatten it against the dish using your hands or the bottom of a bowl / glass. Spread it as evenly as possible
Cover with a clean cloth and refrigerate until we prepare the rest of the cake
Raspberry Sauce
Add 2.5 cups raspberry to a heated skillet (kept on a medium flame)
Next add in the maple syrup and lime juice and cook the mixture on a medium flame until it comes to a light boil (About 10-15 minutes)
Turn down the heat to medium low and cook for a further 5-10 minutes until the raspeberries have all broken down and mushed up and you see a thick mixture forming
Turn off the stove and run the raspberry mixture through a fine mesh sieve to extract the puree out of the mixture into an empty bowl
Be sure to scrape the underside of the sieve as it keeps a lot of sauce
Then add back 1 tablespoon of seeds from the sieve to the puree - this helps with the richness of the texture (optional)
Cover the bowl and refrigerate this as well while we prepare the cheesecake layer
Assembly
Remove the almond (base) layer that has been sitting in the fridge (in the 9 inch baking pan) and layer the creamy cashew paste onto this base - use a spatula if needed
Next remove the raspberry sauce from the fridge and layer it on top of the cahsew layer
Spread it out gently and evenly (you will be pleased with the brilliant blood red color that you managed to extract)
Cover the baking dish with a silver foil and put it in the freezer to chill for atleast 6 hours(overnight is preferable)
Before serving remove the cake from the fridge and keep it out at room temperature for atleast 15-20 minutes
Use a big knife to cut through the cake - starting slowly working all the way down
Garnish the cake with fresh strawberries, raspberries, sunflower seeds, pecan nuts or cashews
Devour