Gluten & Sugar-free Vegan Raspberry-Chocolate Cake

What Joël and I love most of summer is all the varieties of fruits – especially berries – you can get! So yummy and so nourishing. Joël was on a sweets trip again and wanted to make something good to surprise me with – he sure did!


  • ¾ cup raw almonds
  • ¾ cup rolled oats
  • 1 tbsp maple syrup
  • ¼ cup melted coconut oil
  • Pinch of salt
Chocolate layer
  • ¾ cup raw walnuts (soaked overnight)
  • 2/4 cup raw cashews (soaked overnight)
  • ½ cup pitted dates
  • 1/3 cup cocoa powder
  • ¼ cup oat milk
  • ¼ cup melted coconut oil
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp salt
Raspberry cream
  • ½ cup raw cashews (soaked overnight)
  • 1/3 cup oat milk
  • 1 cup raspberries
Start by preheating your oven to 350F. Put the almonds and rolled oats into a
high-speed blender and pulse on high until it reaches a dust-like consistency
(a few bigger chunks are ok). Add in the rest of the crust ingredients and
blend for 40 seconds. Transfer the mixture to the bottom of a medium-sized
cake pan and shape it into a flat crust.
Rinse the container of your blender and throw in all of the chocolate layer
ingredients. Blend until it gets to a nice smooth texture and pour it on top of
the crust. Leave in the freezer for 10-15 minutes while you make the other
Rinse your blender once again and add in the cashews, oat milk and
raspberries. Blend on high until you end up with a pink cream. Feel free to
add more raspberries if you want a stronger taste. Take the cake form out of
the freezer and pour the raspberry cream on top. Spread it evenly and put
back in the freezer for at least 1 hour.
Once it is frozen, you can top the cake with extra raspberries, cocoa powder
or any topping of your choice. Leave the cake at room temperature for 10
minutes before serving.

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