Vegan Raw-ish Cake
Ella Fitzgerald - Let's Vegan

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Vegan Raw-ish Cake

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Adjust Servings:
500 gr Cashew Nuts
285 ml Orange Juice
2 tspn Vanilla Essence
500 ml Water
8 gr Agar Agar
200 gr Sugar (White)
180 ml Water
1.5 gr Agar Agar
300 gr Strawberries
75-100 gr Raspberries
120 gr Dates
110 gr Walnuts
25 gr Oats
1 tbspn Agave Syrup
  • Dessert
  • Gluten Free
  • Vegan
  • Serves 12
  • Easy




Nowadays, many grandmas would be very much in an “awkward” situation if they wanted to cook to their grandkids, millennials, generation X (Generation X? What?), generation Z, among many others want the latest trend! They want it gluten-free or vegan or raw or healthy or fair trade or if the Cardassians post it on Instagram all of them. If the great grandma raised her head from the grave…

How is grandma going to put that love in shape of lard, meat, butter, gelatine, honey, eggs and so on so forth? The answer comes in the phrase says “adapt, improvise, overcome”. With a bit of imagination and effort, it’s possible to create something edible, full of love and trendy-like, even gluten-free.

Today we present a vegan/vegetarian raw (ish) cake, kinda healthy and open to many variations from this base.




Mix 200 gr of sugar with 180 ml of water and heat at the medium fire until the mix is transparent. Wash the strawberries and raspberries in half, cut the strawberries in half. Soak the berries with the milk/sugar syrup for 2 hours onwards. Soak the cashew nuts for 24-48 hours.


In a pan roast the walnuts for 5 minutes at medium fire. Add the walnuts, dates, agave syrup and oats to the food processor until having small pieces. Put in the base of your baking mould and settle with a spoon or potato masher and a piece of baking paper. Place on this base the strawberries in half.


Blend the cashew nuts, half the orange juice, 500 ml of water, vanilla essence, 90 ml of the syrup used for the strawberries. Mix at room temperature the other half of the orange juice, 8 grams of agar agar and the kuzu. Mix together and put the mix together in a pot, raise the temperature until 80º C (to activate the agar agar). Put the mix on in the baking train on the base. Put on top the raspberries.


Crash 50 grams of pistachios and place them on the cake. On the other hand, Add 1.5 grams of agar agar to 250 ml of the syrup for the berries and blend it. Then put in the stove at medium fire until it reaches 80º C. Finally put a fine layer of this mix on the cake and let it cool down. Enjoy

Sergio Varela

Tortilla de Patatas | Spanish Potato Omelette
Tortilla de Patatas | Spanish Potato Omelette
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