Do you love raw cakes made with unprocessed, natural ingredients?
While I don’t believe raw food is the only way to eat, there’s no denying that healthy desserts and raw vegetable platters make a refreshing change from time to time. The best part? There are countless recipes for vegan, gluten-free, and no-bake cakes that are as delicious as they are nutritious!
“This delicious recipe was crafted in partnership with Weleda, bringing you the best in flavor and quality!”
Healthy Raw Cakes: Delicious, Vegan & Gluten-Free Dessert
Unlike traditional cakes, these raw desserts contain no eggs, milk, butter, or flour. Instead, they’re naturally sweetened and packed with vitamins, fiber, and plant-based goodness. Whether you’re looking for a „guilt-free“ treat or a creative way to enjoy seasonal fruits, raw cakes are a game-changer.
What Are Raw Cakes? A Surprising Twist on Dessert
Raw cakes are made from whole, unprocessed ingredients like dates, nuts, buckwheat groats, and rolled oats, which create a moist, satisfying texture. But the possibilities don’t stop there! You can also make raw mousses with coconut cream, cashews, cocoa, or even plant-based protein powder.
By incorporating seasonal fruits, you can enjoy these desserts all year round. Think zesty lemon or lime, juicy raspberries and blueberries, or sweet strawberries—each adding a burst of natural flavor and color.
Seasonal Fruits: The Secret to Fresh, Flavorful Raw Cakes
In Switzerland, the colder season brings an abundance of citrus fruits from neighboring Italy. I especially love using Sicilian lemons and oranges for their vibrant taste. If you’re using the zest, always opt for organic, unsprayed fruit to avoid unwanted chemicals and enhance the natural aroma.
Protein Power: The Smart Alternative to Nuts
While nuts are a common ingredient in raw cakes, I prefer a lighter, more digestible option. That’s why I use a mix of tofu and nuts for the lemon layer in my recipe. Tofu provides excellent binding, a neutral flavor that blends seamlessly with other ingredients, and it thaws faster—making it a practical choice for quick preparation.
Why You’ll Love Raw Cakes
✓ Vegan & gluten-free – perfect for dietary restrictions
✓ No-bake & easy to make – no oven required!
✓ Naturally sweetened – no refined sugar
✓ Rich in vitamins & fiber – a healthier dessert option
Ready to try a raw cake recipe? Here you go…
PrintEasy Raw Vegan Lemon Cake
Raw Cake: Healthy, Delicious & Super Easy!
No baking, no sugar, no flour—just natural ingredients like dates, nuts, and seasonal fruit!
Ingredients
CRUST
7oz/200g Medjool dates, pitted
2.4oz / 70g almonds
2.4oz / 70g desiccated coconut
2oz / 60g shelled hemp seeds
1 tsp sea salt
FILLING
4.2oz / 120g cashews (soaked for 4 hours)
75ml water
5 tbsp agave syrup
1 vanilla bean
1 lemon, juice
7oz / 200g plain tofu (not silken)
zest of 3 organic lemons
1 sprig of thyme
1/2 tsp turmeric
1 pinch of salt
DECORATION
1.7oz / 50 g white v. chocolate, melted
1 tsp desiccated coconut
1 tsp coconut chips
Non-toxic and unsprayed flowers and leaves
Instructions
CRUST
- Blend all ingredients in a food processor until crumbly.
- Line the bottom and sides of the springform pan (Ø 20 cm/8 inch) with parchment paper and press the mixture evenly into the pan, first with your fingers and then with the back of a spoon, forming a rim about 3cm high.
- Chill in the freezer for one hour.
FILLING
- Rinse the cashews under running water after soaking and drain.
- Split the vanilla bean lengthwise and scrape out the seeds.
- Blend the cashews, water, lemon juice, and vanilla in a food processor or high-speed blender for 1-2 minutes. If necessary, stop after 30 seconds and scrape down the sides of the bowl with a rubber spatula.
- Continue blending until a smooth cream forms.
- Drain the tofu, crumble it, add the lemon zest, thyme leaves, turmeric, and salt to the mixture, and blend again.
- Spread directly onto the chilled base and freeze for at least 6 hours until firm.
- Thaw for about 20 minutes before serving.
DECORATION
- Melt the chocolate over a double boiler and quickly drizzle it over the cake with a small spoon.
- Immediately sprinkle with coconut decorations.
- Forage for flowers and leaves or purchase them from a market or delicatessen.
- Swish these in a cold water bath before use and drain.
- Remove blossoms and leaves from the cake before eating, or use only edible flowers.
Notes
Suitable flowers include:
- daisies
- marigolds
- cornflowers
- violets
- chamomile
- thyme
- clover
- Or go for freeze-dried edible blossoms