Raw Rosy Raspberry Almond Cake - ENG

This cake is so creamy and marzipan-like!!

All my cakes are really easy to make (and also very tasty;), but the toppings make it look like a real piece of art.

When you're not that handy, you gotta be smart, right?

Seed it up!!

Did you know that:

Seeds are great sources of fiber? They also contain healthy monounsaturated fats, polyunsaturated fats and many important vitamins, minerals and antioxidants. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol and blood pressure.

Prep Time 25 minutes
Cool Time 6 hours 30 minutes
Total Time 6 hours 55 minutes



  • 50 grams almond flour
  • 50 grams pumpkin seeds
  • 1 tsp almond extract / flavor no added sugars, mix with the melted coconut oil
  • 8 pieces medjoul dates seeded and in pieces
  • 50 grams pure dried coconut grater
  • 35 grams coconut oil weigh first before melting
  • 10 grams cocoa powder raw
  • 25 grams sesame seeds


  • 200 grams cashew nuts raw and soaked
  • 75 grams coconut oil weigh first before melting
  • 160 ml full-fat coconut milk can
  • 1¾ -2 tsp almond extract / flavor no added sugars, use a measuring spoon
  • ¾ tsp pure liquid stevia use a measuring spoon
  • 175 grams raspberries fresh or thawed
  • 2,5 tsp rose water * use a measuring spoon
  • a small pinch of gray salt
  • *Roses and water distillate and suitable for flavoring syrups, ice cream, pastries and fruit.


  • cranberry powder raw
  • dried pure coconut grater
  • bounty bars
  • raspberries fresh or thawed
  • one fig
  • roses
  • Note : edible roses* can be ordered online or use "normal" roses only for decoration



  1. Cake spring form 20 or 22 cm ø
    Powerful blender
    Measuring spoons


  1. Soak the cashew nuts for at least an hour in boiling hot water.

  2. Lightly grease the baking tin with a neutral oil. (no coconut oil)

  3. Mix all ingredients for the cake base together in your blender (except for the sesame seeds) until a sticky dough forms.
    Then stir in the sesame seeds.

  4. Spread the dough evenly over the bottom of the baking tin.
    Make sure that the entire bottom is covered and press the bottom firmly with your (clean) fingers.

  5. Place baking tin 30 min in the fridge.

  6. Mix all ingredients for the filling smoothly in a powerful blender and pour onto the cake base.

  7. Let the cake set in the fridge for about 6 to 8 hours or overnight.

  8. Go with a knife along the shape of the baking ring before you loosen the ring.

  9. Generously sprinkle the edge of the cake with cranberry powder and garnish as desired.

Recipe Notes


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