Can I make raw vanilla raspberry peppermint cream cake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is raw vanilla raspberry peppermint cream cake [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw vanilla raspberry peppermint cream cake [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Vanilla Raspberry Peppermint Cream Cake
[Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Raw Vanilla Raspberry Peppermint Cream Cake [Vegan]

I know, I know; I'm freaking out about this one too. I MEAN HOW CAN LIFE GET ANY MORE MAGICAL?!? C'mon, momma nature, why you gotta be so amazing? You're making the rest of us look bad. All that is in this cake is fruit, nuts, and seeds - and... Read More

Ingredients You Need for Raw Vanilla Raspberry Peppermint Cream Cake [Vegan]

For the Crust:

1/2 cup hemp seeds
1/2 oats or almonds
1 cup dates

For the Cream Cake:

2 cups cashews
1 tablespoon lemon juice
1 cup dates
1-2 tablespoons coconut nectar (optional)
1 teaspoon vanilla powder
A pinch of Himalayan salt
1/4 cup melted coconut oil
1 peeled orange
1 1/2 cups water, or as needed
1 cup raspberries
1 cup mint leaves

For the Truffles:

1/2 cup dates
1 tablespoon cacao powder
2 tablespoons melted coconut oil

For the Chocolate Drizzle:

1/2 cup coconut nectar or date paste
3/4 cup cacao powder
1/3 cup coconut oil or cacao butter, melted

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How to Prepare Raw Vanilla Raspberry Peppermint Cream Cake [Vegan]

To Make the Crust:

Pulse the hemp seeds and oats or almonds in a food processor until they turn into flour or crumbs. Add the dates and process until it all sticks together somewhat. Press into the bottom of a 7-inch lined cake pan. Put in the refrigerator.

To Make the Cream Cake:

Blend all the ingredients together until smooth, except the berries and mint. Take out one-third of the mixture and pour onto your crust. Put back in the refrigerator. Take out half of the remaining mixture in the blender and set aside. Add the raspberries to the blender and blend until you get a smooth pink cream. Spread on top of your first layer and put back in the refrigerator.
Put the remaining mixture (that you set aside a moment ago) back into the blender along with the mint leaves; blend until smooth and green. Spread evenly on top of the pink layer and keep in the refrigerator for 24-48 hours to let the cake set and flavors develop.

To Make the Truffles:

Put all the ingredients in your food processor and process until smooth and thick like frosting. Roll into balls and coat in cacao powder. Decorate your cake with these, as well as hemp and pumpkin seeds, if you like.

To Make the Chocolate Drizzle:

Mix all ingredients until smooth, then pour over the cake.

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