Recipe: Vegan, What? Chocolate Raspberry Cake

Chocolate Raspberry Cake 

Servings: 3 mini cakes 

Cook time: 2-3 hours



  • 1/2 cup gluten free oats
  • 1/4 cup dried mulberries
  • 1/4 cup walnuts
  • 1/2 cup pitted dates
  • 1 1/2 tbsp cocoa powder

Raspberry Layer

  • 1 cup frozen raspberries
  • 1/2 cup raw cashews (soaked overnight)

Chocolate Layer

  • 1/2 cup raw cashews (soaked overnight)
  • 2 frozen bananas


  • Take all of your crust ingredients and blend in a food processor until you get a crumbly mixture. Form into your mini springform cake pans. Place in the freezer for 30 minutes to an hour, or until firm. Rinse your food processor.
  • Drain your soaked cashews. Add your cashews and raspberries to your food processor and blend until creamy. Adding a few splashes of water if necessary. Add your middle layer to your cake pan and freeze for 1-2 hours.
  • Blend all of your chocolate layer ingredients in your food processor until creamy. Add your chocolate mixture to your cake pans and place them back into your freezer for another 30 minutes to an hour.
  • Topped with raspberries and mint.

Stephanie is a vegan foodie that loves to create healthy and delicious alternatives to her favorite desserts. Her passion for showing others how to make yummy vegan treats has developed into a dessert ebook, which will be released later this year. In the meantime, you can enjoy her colorful photographs and recipes on her website and Instagram page.


Instagram: @veganwhat 


Snapchat: veganwhat