When I think of summer, I think of drinking raspberry lemonade. As a kid, and as an adult, I have always enjoyed drinking raspberry lemonade so why not make it into a raw cake? This cake is light and refreshing! I love the balance it has of slightly tart from the lemon and sweet from the raspberries!
As always, start by combining the ingredients for the crust. It tastes so good that it’s hard not to eat it right then!
Press it into the bottom of the springform pan. Try to press it evenly and freeze while making the next layer.
After making the filling, take a portion of it and flavor it with lemon juice. If tart food isn’t your thing, just add a touch more maple syrup into this layer. I personally love tartness! Freeze for one hour.
Puree raspberries with the remaining filling and spread over the lemon layer. Freeze for 3 – 4 hours.
Raw Raspberry Lemonade Cake
- 1 1/2 Cups Pitted Medjool Dates
- 2 Cups Pecans
- 1 1/2 Tblsp Maple Syrup
- 5 Cups Cashews soaked overnight
- 3/4 Cup Coconut Milk add more if needed
- 1 - 2 Tblsp Maple Syrup
- 1/4 - 1/2 Cup Lemon Juice
- 1 Cup Raspberries
In a food processor, grind the pecans until they are in small pieces.
Add the dates and 1 1/2 Tblsp of maple syrup. Blend until it's all combined and press into a 9" springform pan. Place in the freezer while you prepare the filling.
Combine the cashews, coconut milk and 1 - 2 Tblsp of maple syrup. Add more coconut milk if necessary. Blend until smooth.
Take out 1 1/4 cups of the filling and reserve for the raspberry layer. With the remaining filling, slowly add lemon juice until it is lemony enough. Blend for approximately another 30 seconds to 1 minute.
Pour over the crust and freeze for an hour.
While it's setting, take the reserved filling and add the raspberries to it. Blend until it's airy and smooth. Pour over the lemon filling and freeze 3 - 4 more hours. Thaw for 15 - 20 minutes before serving. Top with raspberries.