Raspberry No Cheese ‘Cheese’ Cake { Gluten & Sugar Free }

Vegan ‘cheese’ cake for mom with a sweet, slightly sour raspberry topping, soft, creamy vanilla-lime ‘cheese’ filling and crunchy, salted almond-date crust.

 

Yep, that rock chick is my mom! The sweetest, considerate, cheekiest, funniest, goofiest mom (evidence!) of all moms. Mom is my ab workout; she can make me laugh so hard, my abdominal muscles are completely sore the day after. 

 That's my mom!

Cake for Mother’s Day

Last week, mom suddenly vigorously started sharing my almost raw strawberry coconut cake on her Facebook, with comments like “nice cake for Mother’s Day!”. Haha, I get it mom, you want to have cake for Mother’s Day. I got that message 😀

Sunday I’ll be visiting my mom and I am going to pamper her. I can’t exactly say how yet, ’cause she reads my blog too. Hi mom! She is definitely getting cake on Mother’s Day though! 

Raspberry no cheese ‘cheese’ cake

I hope I won’t disappoint mom, as I decided not to make my Strawberry Coco Cake. Actually, I don’t think she will; I am sure she’ll love my sweet raspberry no cheese ‘cheese’ cake! 

vegan gluten free sugar free raspberry cheesecake

The sweet, slightly sour raspberries combine so well with the soft, creamy vanilla-lime ‘cheese’! In turn, the soft and creamy vanilla-lime ‘cheese’ combines utterly good with the crunchy, salted almond-date crust.

A bite from the cake is an explosion of different kind of textures and sweet-salt and sweet-sour flavors. 

vegan gluten free sugar free raspberry cheesecake

Vegan, gluten free, processed sugar free

This raspberry no cheese ‘cheese’ cake tastes like cheesecake, but contains no actual cheese or even dairy. It is therefore lactose-free and vegan.

Furthermore, the crust is made of almonds and dates and is therefore gluten free. These properties make this cake suitable for people with gluten and lactose sensitivity and allergy and celiac disease. This cake furthermore contains no processed sugar. All sugars are natural.

Sound good? I’m sure you’ll love this pumpkin ‘cheese’ cake and this white chocolate-rapsberry ‘cheese’ cake too!

Calories

This cake is a bit calorie rich per gram, I agree. I therefore suggest to cut the cake up in small pieces. 1 small piece equals only 313 calories, which is most commonly even lower calorie than a typical breakfast! As long as you don’t exceed your daily caloric need (calculate your caloric need here), you don’t have to be concerned about gaining weight. If your goal gaining a few pounds, take an extra piece!

Health benefits

The calories mainly come from the almonds and cashew nuts, which are both naturally calorie rich. Cashew nuts and almonds are very healthy though, because they contain lots of healthy fatty acids, protein and minerals like potassium, calcium, iron, copper, magnesium, zinc, phosphorus and manganese. Potassium is beneficial for hydrated skin and the fatty acids are beneficial for radiant skin. Protein are necessary for tissue repair, like skin repair and muscle repair after a workout.

Hope you like your beautifying (not that you need it ;)), healthy cake, mom! A happy Mother’s Day in advance!

Which food processor do I use? Read it here

Vegan Raspberry 'Cheese' Cake { Gluten & Sugar Free }
Serves 18
A festive gluten free, sugar free, vegan raspberry 'cheese' cake, with an almond-date crust, cashew-lime filling and sweet & sour raspberry top layer.
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Prep Time
40 min
Prep Time
40 min
313 calories
26 g
0 g
22 g
8 g
4 g
113 g
69 g
13 g
0 g
16 g
Nutrition Facts
Serving Size
113g
Servings
18
Amount Per Serving
Calories 313
Calories from Fat 183
% Daily Value *
Total Fat 22g
34%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 0mg
0%
Sodium 69mg
3%
Total Carbohydrates 26g
9%
Dietary Fiber 5g
21%
Sugars 13g
Protein 8g
Vitamin A
0%
Vitamin C
18%
Calcium
7%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
1st (base) layer
  1. 0.7 cups (100 gram) dates, pitted (use a soft kind of dates, like Medjool dates)
  2. 2.1 cup (300 gram) almonds (unroasted, unsalted)
  3. 1/3 teaspoon fine sea salt
2nd layer ('cheese' filling)
  1. 3.3 cups (450 gram) raw cashewnuts (soaked overnight, washed & drained)
  2. juice of 3 limes
  3. 1 cup (235 milliliter) coconut water
  4. 1/2 cup (150 gram) coconut cream (a.k.a. santen, can be found in top of coconut water in canned coconut milk)
  5. seeds of 4 vanilla beans
  6. 15 drops stevia
  7. 3 tablespoons agar agar powder
Top (raspberry) layer
  1. 18 Oz (500 gram) raspberries
  2. 1/2 cup (50 milliliter) beet juice
  3. 2 teaspoons agar agar
Instructions
  1. Line a square 25x25 cm spring form pan with parchment paper (I used a round pan, but it's better to use a square pan, so you can cut small square pieces).
  2. Have a sauce pan and food processor ready.
1st (base) layer
  1. Combine the ingredients for the 1st layer in a foodprocessor and process until the ingredients blend. Try to keep the almonds chunky, as this gives the end result a crunchy sensation.
  2. Add water if the belnd becomes too dry.
  3. Form the 'dough' into a ball and press it flat on the bottom of the spring form pan.
  4. Set aside.
2nd layer ('cheese' filling)
  1. Combine all the ingredients in a food processor and process until the mixture is smooth.
  2. Transfer into a sauce pan and bring to boil.
  3. Turn the heat down immediately as it starts to cook and let the mixture cool down a bit.
  4. Poor the mixture into the spring form pan on top of your base layer.
  5. Put your spring form pan in the fridge to let the cashew layer harden out.
Top (raspberry) layer
  1. Combine the ingredients for the top layer in a sauce pan and puree the raspberries with a fork.
  2. Bring to boil, but turn the heat down as soon as it starts to boil.
  3. Let the mixture cool down for a bit.
  4. Take your spring form pan from the fridge as soon as you feel the filling has hardened out a bit.
  5. Poor the raspberry top layer on top of the cashew filling.
  6. Cover your spring form pan with plastic wrap and put it back into the fridge to let the whole cake completely harden out.
Notes
  1. It is best to prepare this cake 1 day ahead. I tested the cake after it had hardened out in the fridge for a whole night, so I'm not sure how long it exactly takes to harden out.
  2. You can eat the cake directly from the fridge.
  3. When covered the cake will stay fresh in the fridge for at least 3 days. Freeze your cake for longer shelf life.
beta
calories
313
fat
22g
protein
8g
carbs
26g
more
Great Body & Skin http://greatbodyskin.com/

Learn how to make your own healthy cake

 

Love,

Angela

 
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About Angela

Angela
Hey! I'm Angela; a 30-something mommy and a now REAL #fitchick, digi nerd, photo & film shooter hobbyist, MSc specialized in Health Education, marketingspecialist and an international fashion model for 20 years. I've worked for eg. Viktor & Rolf, Nivea, Escada, Elle, Vogue and Glamour. I write about everything that I find worth sharing. Go ahead an take a look around. Don't hesitate to share your thought sor opinions. Enjoy!

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7 comments

  1. Hi! Just discovered your website and I love it that you have recipes for lactose-free pies and cakes. I’m lactose intolerant, so I usually can’t eat those.
    I’m definitely going to try out this recipe as it looks delicious!
    But I was wondering if i have to cut open the dates and remove the pits, or keep them in?
    I was under the impression that you couldn’t eat them, but it specifically says in your recipe to use pitted dates.
    Hope you’ll read this and thanks for posting all these recipes!

  2. This looks amaaaazingly delicious! Your recipes are always so natural and look so good 🙂 I will definitely try this some time. However I’m sensitive to agar-agar: do you know what I could replace it with? Have a great day :)! Celine

  3. Gonna try this one soon! Super it’s glutenfree!

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