Vegan Raspberry Cake - a healthy and refined delicacy
Preparation time: 20 minutes
Freezing time: 2-3 hours
Total time: 2-3 hours 20 minutes
Number of servings: 8-10
Are you looking for a healthy and delicious dessert that satisfies even the most demanding tastes? I invite you to discover the recipe for vegan raspberry cake, an excellent choice for sweet lovers who want to enjoy a quick and simple dessert made with natural and nutritious ingredients. This cake, inspired by the 'Madeline' style, is not only easy to make but also full of vibrant flavors and colors.
A bit of history
The 'Madeline' cake has its origins in France and has evolved over time into various versions adapted to different tastes and available ingredients. Today, I will present you with a vegan version that retains the essence of this dessert while adding a health boost through the use of cashews and fresh raspberries.
Necessary ingredients
- 350 g raw cashews
- 600 g raspberries (fresh or frozen)
- 200 ml fresh beetroot juice (for extra color and nutrients, you can also opt for still water)
- 2 tablespoons Green Sugar (stevia extract, for natural sweetness)
- 3 tablespoons coconut oil (for a creamy texture and subtle flavor)
- For decoration: berries (blueberries, currants) and almond flakes
Step by step: How to prepare the vegan raspberry cake
1. Preparing the cashews
Start by placing the cashews in a food processor. Blend them well until they become almost like fine flour. This step is essential for achieving a creamy and homogeneous texture for the cake. If you don't have a food processor, you can use a powerful blender, but make sure not to turn them into butter.
2. Adding wet ingredients
Once the cashews have reached the desired consistency, add the raspberries (reserving a few for decoration), beetroot juice, Green Sugar, and coconut oil. Blend again, stopping occasionally to scrape down the sides of the processor with a spatula. This ensures an even distribution of the ingredients and helps avoid lumps.
3. Forming the mixture
After obtaining a homogeneous mixture, pour the mixture into a 22 cm springform pan lined with parchment paper or greased with oil.
4. Freezing
Place the pan in the freezer and let it set for 2-3 hours. This step is crucial for achieving a solid cake that can be easily cut.
5. Decorating
Once the cake has set, follow the most fun part: decorating! Use the berries and almond flakes to give it a special look. You can let your creativity inspire you and use other fruits, such as kiwi or mango, depending on the season.
6. Serving
To fully enjoy the taste of the cake, take it out of the freezer about an hour before serving. This way, it will have a perfect, soft, and creamy texture.
Useful tips:
- Ensure that the cashews are raw and unsalted to keep the recipe vegan.
- If you want an even more flavorful cake, you can add a few drops of vanilla extract or a pinch of cinnamon to the mixture.
- If you prefer a sweeter version, you can adjust the amount of Green Sugar according to your taste.
- The cake can be stored in the freezer, so you can prepare it in advance and serve it anytime you have guests or simply want to treat yourself.
Nutritional values
This vegan raspberry cake is rich in nutrients, with a high content of healthy proteins from the cashews, antioxidants from the raspberries, and vitamins from the beetroot. A 100 g serving has approximately 250 calories, making it an excellent choice for a dessert that won’t compromise your healthy eating plan.
Frequently asked questions
1. Can I use other types of nuts?
Of course! Almonds or pecans are also excellent for this recipe.
2. How can I adapt the recipe to be gluten-free?
This recipe is already gluten-free, but make sure the ingredients you choose do not contain gluten.
3. Can I use other fruits instead of raspberries?
Certainly! You can experiment with peaches, strawberries, or even bananas, depending on your preferences.
4. What drinks can be paired with it?
The vegan raspberry cake pairs wonderfully with cold green tea or a fruit smoothie to complement the sweet-tart flavor of the raspberries.
This vegan raspberry cake is not just a dessert but also a pleasant and relaxing cooking experience. I hope you enjoyed discovering this recipe and that it inspires you to unleash your creativity in the kitchen. Don't forget to share this healthy delicacy with your friends!
Preparation time: 20 minutes
Freezing time: 2-3 hours
Total time: 2-3 hours 20 minutes
Number of servings: 8-10
Are you looking for a healthy and delicious dessert that satisfies even the most demanding tastes? I invite you to discover the recipe for vegan raspberry cake, an excellent choice for sweet lovers who want to enjoy a quick and simple dessert made with natural and nutritious ingredients. This cake, inspired by the 'Madeline' style, is not only easy to make but also full of vibrant flavors and colors.
A bit of history
The 'Madeline' cake has its origins in France and has evolved over time into various versions adapted to different tastes and available ingredients. Today, I will present you with a vegan version that retains the essence of this dessert while adding a health boost through the use of cashews and fresh raspberries.
Necessary ingredients
- 350 g raw cashews
- 600 g raspberries (fresh or frozen)
- 200 ml fresh beetroot juice (for extra color and nutrients, you can also opt for still water)
- 2 tablespoons Green Sugar (stevia extract, for natural sweetness)
- 3 tablespoons coconut oil (for a creamy texture and subtle flavor)
- For decoration: berries (blueberries, currants) and almond flakes
Step by step: How to prepare the vegan raspberry cake
1. Preparing the cashews
Start by placing the cashews in a food processor. Blend them well until they become almost like fine flour. This step is essential for achieving a creamy and homogeneous texture for the cake. If you don't have a food processor, you can use a powerful blender, but make sure not to turn them into butter.
2. Adding wet ingredients
Once the cashews have reached the desired consistency, add the raspberries (reserving a few for decoration), beetroot juice, Green Sugar, and coconut oil. Blend again, stopping occasionally to scrape down the sides of the processor with a spatula. This ensures an even distribution of the ingredients and helps avoid lumps.
3. Forming the mixture
After obtaining a homogeneous mixture, pour the mixture into a 22 cm springform pan lined with parchment paper or greased with oil.
4. Freezing
Place the pan in the freezer and let it set for 2-3 hours. This step is crucial for achieving a solid cake that can be easily cut.
5. Decorating
Once the cake has set, follow the most fun part: decorating! Use the berries and almond flakes to give it a special look. You can let your creativity inspire you and use other fruits, such as kiwi or mango, depending on the season.
6. Serving
To fully enjoy the taste of the cake, take it out of the freezer about an hour before serving. This way, it will have a perfect, soft, and creamy texture.
Useful tips:
- Ensure that the cashews are raw and unsalted to keep the recipe vegan.
- If you want an even more flavorful cake, you can add a few drops of vanilla extract or a pinch of cinnamon to the mixture.
- If you prefer a sweeter version, you can adjust the amount of Green Sugar according to your taste.
- The cake can be stored in the freezer, so you can prepare it in advance and serve it anytime you have guests or simply want to treat yourself.
Nutritional values
This vegan raspberry cake is rich in nutrients, with a high content of healthy proteins from the cashews, antioxidants from the raspberries, and vitamins from the beetroot. A 100 g serving has approximately 250 calories, making it an excellent choice for a dessert that won’t compromise your healthy eating plan.
Frequently asked questions
1. Can I use other types of nuts?
Of course! Almonds or pecans are also excellent for this recipe.
2. How can I adapt the recipe to be gluten-free?
This recipe is already gluten-free, but make sure the ingredients you choose do not contain gluten.
3. Can I use other fruits instead of raspberries?
Certainly! You can experiment with peaches, strawberries, or even bananas, depending on your preferences.
4. What drinks can be paired with it?
The vegan raspberry cake pairs wonderfully with cold green tea or a fruit smoothie to complement the sweet-tart flavor of the raspberries.
This vegan raspberry cake is not just a dessert but also a pleasant and relaxing cooking experience. I hope you enjoyed discovering this recipe and that it inspires you to unleash your creativity in the kitchen. Don't forget to share this healthy delicacy with your friends!
Ingredients
350g raw cashews 600g raspberries 200ml fresh beetroot juice (for extra color :) you can also use still water) 2 tbsp Green Sugar (stevia extract) 3 tbsp coconut oil for decoration: berries and almond flakes