Vegan raspberry cake: cashew cream and tart raspberry
The cashew cream of the vegan raspberry cake is silky thanks to the natural fat content of cashews. The raspberry layer on top adds a fresh, tart contrast. The whole 900 gram cake is cut into 8 slices, with cashew and almond flour as its base. Once out of the freezer, 60–90 minutes of resting at room temperature is enough, then you can serve it.
Why you’ll love it
- The natural fat content of cashews gives a silky cream texture
- A tart raspberry layer balances the sweetness of the cream
- Source of protein: 12% of the energy comes from protein
- Vegan, and thanks to its nut-based composition it also fits a paleo diet
How to serve
- Take it out of the freezer and leave it at room temperature for 60–90 minutes
- Serve it cut into 8 slices, once the cashew cream has reached its soft texture
Storage and pack size
- 900 g whole cake, cut into 8 slices
- Store in the freezer at -18 °C or colder. Delivered frozen.
- Contains tree nuts: cashew, almond
