Vegan Raspberry Cashew Cake

vegan cheesecake

Vegan raspberry cashew cake

vegan cheesecake

Berries and nuts are one of my favorite combinations. This vegan raspberry cashew cake is so delicious and easy to make that is listed as one of my favorite’s fruit no baked cakes. The fact that this cake is not baked and is served raw means also that is full of vitamins, minerals and enzymes therefore is healthy, nutritious and easily digestible. This dessert is also perfect for people who are on diet and reducing the sugar levels in the meals but still like to taste a piece of cake.
The filling of this vegan raspberry cashew cake can be velvety smooth and creamy and for that kind of cream the most important thing is to have a very powerful food processor so that the ingredients can blend together. I left the cream with little chunks of cashews just because that is my personal preference and my family likes it better, so I blend the ingredients for less time. Also raspberries are one of our favorite berries but that doesn`t mean that they cannot be replaced for other berry and create your own favorite flavor.

No cooking; Servings for 8 persons


vegan cheesecake ingredients


• 7 oz (200gr) walnuts
• 5 dates
• 6 tablespoons maple syrup


• 12.3 oz (350gr) roasted cashew
• 14 oz (400gr) fresh raspberries (thaw if using frozen raspberries and drain the liquid)
• 1.7 fl oz (50gr) lemon juice, squeezed from lemons
• 2.8 fl oz (80gr) coconut oil, melted
• 8 tablespoons maple syrup
• ½ teaspoon sea salt
• 1tablespoon vanilla extract



1. Wash the walnuts several times in water and after soak them for 8 hours in water. This procedure is best to do overnight. Drain the water from the walnuts and set aside.
2. Put the walnuts and dates in a food processor with the maple syrup and blend until the mixture if finely chopped and all ingredients hold together.
3. Put the mixture in an 8” spring-form pan lined with parchment paper on the bottom and spread the walnut mixture even throughout the pan.


4. Wash the cashews several times in water and after soak them for 2 hours in water.
5. Drain the water from the cashew and put them in a food processor (the processor should be powerful to blend the ingredients) along with all the other ingredients except the raspberries and blend on high. It can be blended until very smooth for a couple of minutes, but I decided to leave little chunks of cashew, personally I prefer the taste better.
6. Divide the mixture in half. Add the raspberries in the ½ of the mixture and blend again until all combined.
7. Pour onto the crust little layer of the raspberry mixture, then pour over the layer of cashew mixture and finish on top with the rest of the raspberry mixture.
8. Place in refrigerator until solid, I left the cake over night and served the other day.
Note: For a velvety smooth cream you need a really powerful food processor to blend all the ingredients together.

vegan cashew cake

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