Vegan raspberry cake: cashew cream and raspberry jelly on a crumbly base
Cashew and raspberry: this vegan raspberry cake is built on these two ingredients. A dense, soft cashew cream sits on the crumbly base, topped with a tart raspberry jelly that adds freshness to the cream, with Bourbon vanilla in the background. This is a 160 gram mini cake: no thawing is needed, and it stays silky for a week if you keep it in the fridge.
Why you’ll love it
- Three layers: crumbly base, cream layer made from cashews, tart raspberry jelly on top
- Cashew cream cake that is creamy even without dairy
- Source of protein: 13 g of protein per 100 g
- Vegan and free-from: without gluten, dairy and egg, with natural apple extract
How to serve
- With an afternoon coffee, straight from the fridge
- As a surprise: take one along for a friend or a colleague
- With a few fresh raspberries and a mint leaf on the plate
Storage and pack size
- 160 g free-from mini cake. Delivered chilled.
- Store in the fridge: it keeps its texture for a week, and no thawing is needed.
- Contains nuts: cashew, almond (almond flour).
