Frozen raspberry raw cake - you have to try!

This refreshing, no-bake raw raspberry cake features a sweet date-almond crust and a creamy, tart cashew-raspberry filling. It is vegan, dairy-free, and requires zero oven time. (Photo: Stefanie Spoelder)

This recipe yields 12 large cupcakes or 18 smaller ones. Alternatively, you can use a large baking pan and cut the cake into squares afterward. The Raw Food Cakes are both vegan and gluten-free.

What do you need?

A silicone muffin pan (that holds at least 12 muffins), or a rectangular baking pan lined with parchment paper

A powerful blender

A freezer

Ingredients

Crust

1 cup almonds or almond flour

1 cup dates

Filling

2 cups unroasted and untoasted cashews (soaked overnight in water, or covered in boiled water for 2 hours)

1/2 cup coconut milk

1/3 cup maple syrup

1/3 cup melted coconut oil

1/4 cup lemon juice

1/2 tsp pure vanilla powder or the seeds from 1 vanilla bean

1 cup raspberries + extra for garnish

Preparation

For the crust, combine the dates and almonds in a blender until you get a sticky mixture. If your blender isn't very strong, opt for Medjool dates (as they are very soft) and use almond flour instead of whole almonds.

Divide the crust mixture among 12 muffin cups or spread it evenly across the bottom of the baking pan. Then, place the pan in the refrigerator. If You are making cupcakes, be sure to use a silicone mold, this will keep the cupcakes looking nice after freezing.

For the filling, mix all the ingredients except for the raspberries in a blender. Blend until the filling is super smooth and creamy. Pour half of the mixture into the molds.

For the second layer, the pink one, incorporate half of the raspberries into the remaining mixture and blend for a short time. This will turn your mixture pink; pour half of this batter into the molds. To make the final portion of your filling even more pink, add the remaining raspberries and blend briefly once more. Use this dark pink layer to top the mold.

Put the molds in the freezer for a minimum of 3 hours. Your cupcakes are ready! Take a cupcake and let it sit for about 30 minutes to thaw. They taste best when they're still a bit frozen inside but creamy and soft around the edges. Refreshing snacks on a hot summer day!