Raw Vegan Raspberry Mousse Cake

Happy Tuesday boys and girls,

Recently it was my vegan friends birthday, so I decided to make them this delicious creamy cake which I found on My New Roots Blog.


This is the perfect “wow” to end a rich birthday meal, as well as being so yummy and it’s also guilt-free.


For this mousse cake I used all natural and organic ingredients, free from refined sugars, gluten and dairy. I used raspberries because they are super healthy, very tasty and high in antioxidants!


Hope you enjoy this as much as I did!

Dan 🙂




  • ½ cup raw almonds
  • ½ cup soft Medjool dates
  • ¼ tsp. sea salt


  • 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
  • juice of 2 lemons
  • 1 tsp vanilla extract
  • 1/3 cup raw coconut oil, melted
  • 1/3 cup agave nectar
  • 1 cup raspberries, frozen


  1. Add all the ingredients for the crust in a food processor and blend until you get a sticky paste.
  2. Place the paste in a cake tin and press it on the bottom of it.
  3. Place the cake tin with the base in the freezer to set for at least 30-40 minutes.
  4. In the meantime, blend all the ingredients for the filling (except for the raspberries) in a blender until you get a creamy white paste.
  5. Pour half of the white cream paste onto the base and return to the freezer to set for 20-30 minutes. Take a spoonful of the remaining white cream and place aside to decorate the cake later.
  6. Add the frozen raspberries in the white cream left and blend again for a few minutes.
  7. Pour the pink cream on top of the white cream and add some whole raspberries on top of it to decorate it.
  8. Make the hearts by making a few dollops with the white cream and run a toothpick through the centre of each dollop and return the cake to the freezer.
  9. Let the cake set for 1 hour and serve it.

Enjoy it!



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