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Raw Vegan Berry Cake

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by Nathalie
Step by step recipe - 20 Min
August 22, 2017


Raw Love <3

This raw vegan berry cake is one of my absolute highlight recipes so far! I’ve always wanted to make a raw cake with a crunchy and sweet base so I thought the summer is the perfect time to do so. While this looks like a pure summer recipe, it’s really not. The best part about this recipe is that all the ingredients are available throughout the whole year. Therefore, this is also an amazing idea to brighten up any rainy day.



Why I love this recipe so much?

For me, the combination of the ingredients is literally heaven! The almonds and dates work perfectly together and the almond butter adds the ideal creaminess to the base. The berry layer is super fresh, sweet and sour at the same time. Thanks to the chia seeds, everything sticks together. The hemp seeds and macadamia nuts are some real superfoods and add extra nutrients to the whole cake. Therefore, this raw vegan berry cake is surely a dessert and sweet dish but it is also packed with amazing ingredients that are so good for you. My tip is to enjoy every piece but maybe not the whole cake at once (even if its hard, since it just taste soooo good).



You have to try this raw vegan berry cake!

You might not think so at first sight but this is such an easy recipe and even more important it’s so so delicious. Would love to see your creations so please don’t forget to tag me on Instagram when you upload a photo or use #nathaliescuisine. I always love to see your creations.

If you love this recipe as much as I do leave a comment below and share the love:)

If you have any questions I’m always here for you.




Serves 1 cake
Cooks in 20 Minutes
Difficulty Easy


For the base:
90 g oats (glutenfree if needed)
230 g almonds
300 g medjool Dates, pitted
2 tbsp almond butter
2 tbsp coconut oil, melted
For the layer:
200 g frozen blueberries
200 g frozen blackberries
2 tbsp maple syrup
45 g hemp seeds, shelled
45 g macadamia nuts
3 tbsp chia seeds
1 tbsp chopped vegan white chocolate or shredded coconut to besprinkle


To make the base, place the oats and almonds into a food processor and mix until you have a fine crumbly consistency. Add the rest of the base ingredients (medjool dates, coconut oil and almond butter) and mix again until you have a sticky consistency. Line a round cake form (diameter of 25 cm) with baking paper and firmly press the mixture into the cake tin until completely compressed. Place it in the freezer.

In the meantime, wash out the food processor and place the frozen blueberries and blackberries into the clean food processor. Blend on high speed. Now, add the maple syrup, nuts and seeds and chia seeds and keep mixing until you have an ice cream like consistency. This process might take a few minutes. Stop in between and scrape the mixture from the sides of the processor and keep blending.

Remove the cake tin with the base from the freezer and spread the berry layer evenly on top. Sprinkle some shredded coconut or chopped vegan white chocolate on top and freeze again. Freeze for a minimum of 2 hours. Before serving, let the cake sit for 10 min in room temperature in order to cut it.


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