Summery raspberry cake


Total time: 12hr 20m
Preparation Time: 20m

Servings
For 8 piece


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 539 Kcal, 4g Protein, 38g Carbohydrates, 39g Fat


Ingredients

  • Base
  • 200 g coconut flakes
  • 180 g dates, pitted
  • 5 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 pinch salt
  • Filling
  • 100 g vegan, white chocolate, broken into pieces
  • 1 tin coconut milk (approx. 400 ml), refrigerated overnight
  • 1 dl almond drink
  • 2 tbsp coconut oil
  • 10 g agar-agar (morga)
  • 80 g coconut palm sugar
  • 1 tsp vanilla paste
  • Berries
  • 250 g raspberries
  • Utensils
  • One springform pan (approx. 24 cm in diameter), lined with cling film.

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Instructions

  • Base

    Place all of the ingredients in a blender and puree until sticky. Place the mixture in the prepared springform pan and flatten by hand, creating a rim approx. 2 cm high around the edge.
  • Filling

    Remove the hard part of the coconut milk (coconut cream). Melt the chocolate with the coconut oil in a bain-marie, whisk together. Bring the almond milk, sugar and agar-agar to the boil while stirring, whisk together with the coconut cream, chocolate and vanilla paste. Pour the filling over the cake base. Cover the cake and chill for approx. 4 hrs.
  • Berries

    Decorate the cake with the raspberries prior to serving.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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