Raspberry ripple nut free vegan ‘cheesecake’
Number 2 as voted by you in the nut free raw cake series is a fresh and fruity ‘Raspberry ripple’. It’s the allergy friendly cake of dreams. It’s gluten free, dairy free, refined sugar free, nut free, date free, low fodmap (serve in modest portions if fat triggers your symptoms) and suitable for vegetarians and vegans. So whether you suffer from one or multiple allergies and intolerances, this ticks all the boxes without compromising on the taste and texture. It’s something you can make that will be enjoyed by everyone, regardless of their dietary requirements. I really hope you love it as much as I do.
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Raspberry ripple nut free vegan ‘cheesecake’ (serves 10-12)
Ingredients for the base
2 cup of oats
3 tablespoons coconut oil
2 tablespoons ground flaxseed
3 tablespoons plant based milk
3 tablespoons of maple syrup or rice syrup
1 teaspoon vanilla bean paste or extract
1/3 cup dried cranberries
Pinch of salt
Line an 8 inch loose bottom or springform cake tin with greaseproof paper.
Add all of the ingredients to a food processor and mix until combined and sticky. Press the base mixture into the prepared tin. It can be helpful to put some greaseproof paper over the top so you can firmly press the mixture down and smooth it out evenly without it sticking to your hands. Then remove paper from the top if you used it and pop the base into the freezer while you make the filling.
Raw cake ingredients
2 cups tiger nuts (soaked for at least 4 hours, preferably overnight)
1/2 cup of cacao butter
1 can of full fat coconut milk (refrigerated. Use the set part, not the liquid - save that and use it in a smoothie)
4 tablespoons of maple syrup
1 teaspoon vanilla extract
Zest and juice of an unwaxed lemon
2 punnets of raspberries (approx 2 cups or 300g)
Blitz the raspberries in a high speed blender until smooth. Pour into a pan with 1 tablespoon of the maple syrup and 1/3 cup of water. Stir and bring to the boil then gently simmer for 5 - 10 minutes or until the liquid has slightly reduced, it’s lost a little tartness and a beautifully jammy flavour and aroma is starting to come through. Remove from the heat then leave to one side.
Next, melt the cacao butter in a bowl over a pan of simmering water or melt gently in a microwave then set aside to cool a little.
Drain and rinse the tiger nuts, then add to a high speed blender or food processor. Blend until they’ve broken down, stopping and scraping down the sides as often as necessary, until it’s starting to resemble nut butter (don’t worry if it’s still a little grainy at this stage). Add the cacao butter, 3 tablespoons of the maple syrup, vanilla, lemon zest/juice, coconut milk and blend again, scraping down the sides when needed until it’s completely smooth. Taste, add more sweetener if required (the 3tbsp of maple syrup is sweet enough for me but add as much as you like). Then pour half of the cake mixture into a bowl and leave to one side. Add the raspberry mixture to the remaining cake mixture that’s in the blender and mix until it’s beautiful and pink. Then pour into a separate bowl.
To get the ripple effect, spoon equal amounts of the different coloured cake mixtures over the base in random splodges until you’ve filled the tin. Gently drop the cake tin on the kitchen work surface from a slight height to even the mixture out then using a knife or a skewer of some sort, make lines or swirls up and down then pan until your left with a rippled effect.
Leave to set in the fridge for a couple of hours then serve as is or, have fun decorating. I use vegan white chocolate truffles and fresh berries.
This cake will keep in the fridge for up to a week, or slice and store in the freezer for up to two months to enjoy a little bit whenever you fancy it.