Gourmet

Sumptuous Raw White Chocolate Cake With Raspberries

February 14, 2016
Raw white chocolate cake with raspberries

I make raw and vegan desserts on a daily basis but I like to save one cake for special occasions. One of these occasions is Valentine’s day when a cake very special to me is featured in my cafes for all the lovebirds flocking in. The raw white chocolate cake is a sinful symphony of melting white chocolate and bright raspberries – and it’s completely raw, vegan, as well as gluten-, dairy- and sugar-free. 

Cake Base

I alter my regular cake base recipe a bit by lowering the almonds content and replacing that with coconut flakes. This makes the base a bit lighter and fluffier, which in my opinion complements the cake better. 

Ingredients:

  • 75 grams of almond flour
  • 75 grams of coconut flakes
  • 2 spoons of coconut oil
  • 50 grams of date paste

Mix the ingredients together in a bowl and press into a cake mold with your hands. Wet your hands as you go so the batter doesn’t stick to them. 

White Chocolate Layer

The secret to getting that yummy white chocolate flavor is using a decent amount of cocoa butter. This makes the cake a bit pricier, but we’re using it for special occasions, so it’s worth the higher price tag. I normally substitute half the amount of coconut oil in the recipe for cocoa butter that I melt over a steam bath, but you can use less for a more subtle white chocolate aroma. 

Raw white chocolate cake with raspberries

Ingredients:

  • 200 grams of pre-soaked cashews (at least 2 hours, especially when not using a high-speed blender)
  • 1,5 dl of water, preferably filtered
  • 120 grams of agave or maple syrup
  • 100 grams of liquified coconut oil
  • 100 grams of melted cocoa butter
  • 1/2 teaspoon vanilla 
  • 1/4 teaspoon Himalayan salt

In a quality blender, blend the cashews, water, sweetener of choice, vanilla and salt, until completely smooth and creamy. Add the coconut oil and cocoa butter and blend again.

Assembly

After you have pressed the base layer into the cake mold, place fresh or frozen raspberries all over the base, trying to keep it as even as possible. I normally use around 3/4 of a cup of raspberries per cake. When finished, slowly and carefully pour the white chocolate layer around the raspberries so you don’t completely cover the raspberries as they create a beautiful color contrast. 

Chill your raw white chocolate cake in a freezer for at least 2 hours so it hardens. 

 

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