Raw blackberry and cardamom cake. Gluten-free and vegan

Hi dear friends it’s so hot here in Australia as it’s the middle of summer. I decided to make something to cool as down. A beautiful raw cake so pretty and delicious. Don’t worry if you don’t like cardamom you can simply add a little more vanilla. Raw desserts are so easy and can be made in just minutes. 

You will need to start this recipe the day before making as the raw cashews need to be soaked overnight.

You will need a 20cm lined springform cake pan and a food processor.



3/4 cup pecans

3/4 desiccated coconut

3/4 cup medjool dates without seeds

place the base ingredients into a food processor and process until crumb like. Tip into your lined cake pan and press mixture down hard so it sticks together and becomes a smooth base. Pop in freezer while making your topping.


2 cups cashews that have been soaked in water overnight then drained.

1/3 cup melted and cooled to room temperature coconut oil

2 heaped tablespoons tinned coconut cream

1/3 cup honey or maple syrup

1 teaspoon vanilla bean paste

1/2 teaspoon cardamom

1 cup frozen blackberries that have been defrosted

to make your filling place your drained cashews into food processor and process until they’re a smooth paste. Then add all other topping ingredients and process until completely smooth. Next pour over base smooth top to make even. Add a little coconut for decoration and pop in freezer to set. Will take three hours to set. I defrost at room temperature for about 15 minutes before eating.

Tip slice into pieces and wrap in cling wrap so you have pieces ready quickly .E75F504C-4FDE-4E39-A326-0D1BEF5DC21D.jpeg



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