For this recipe I wanted something light and refreshing and there’s nothing more refreshing than fresh fruit. I used basic ingredients for this cake. The only ingredient you might have trouble finding is dried mulberries. If you can’t find them in your local health food store, you should be able to find them online or you can always substitute them with another dried fruit.
Raspberry Key Lime Cake
Serves 3 mini Cakes
1/2 cup gluten-free oats
1/2 cup dried mulberries
1/2 cup almonds
2 cups frozen raspberries
1 cup soaked raw cashews (soak overnight)
1 frozen banana
2 tbsp fresh lime juice
1 cup water (optional)
frozen raspberries and fresh kiwi
1. 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.
2. Blend your frozen raspberries in your food processor until creamy. Add your raspberry mixture to your cake pans and place them back into your freezer for another 30 minutes. Rinse your food processor.
3. Drain your soaked cashews. Add your cashews, frozen banana, and fresh lime juice to your food processor and blend until creamy. Scraping down sides and slowly adding in water, if necessary. Add your top layer to your cake pan and top with more frozen raspberries and freshly chopped kiwi. Freeze for 1-2 hours and serve. Store extras in freezer.
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.