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Summery raspberry cake
20 m active | 4 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 539
  • Fat about 39g
  • Carbohydrates about 38g
  • Protein about 4g
This is needed
This is needed for 8 piece
  • 200 g coconut flakes
  • 1 tbsp maple syrup
  • 180 g dates, pitted
  • 5 tbsp coconut oil
  • 1 pinch salt
  • 1 tin coconut milk (approx. 400 ml), refrigerated overnight
  • 2 tbsp coconut oil
  • 100 g vegan, white chocolate, broken into pieces
  • 80 g coconut palm sugar
  • 1 dl almond drink
  • 10 g agar-agar (morga)
  • 1 tsp vanilla paste
  • 250 g raspberries
  • One springform pan (approx. 24 cm in diameter), lined with cling film.
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And that's how it's done
And that's how it's done
Place the coconut flakes and all of the ingredients up to and including the salt in a blender and puree until sticky. Place the mixture in the prepared springform pan and flatten by hand, creating a rim approx. 2 cm high around the edge.
Remove the hard part of the coconut milk (coconut cream). Melt the chocolate with the coconut oil in a bain-marie, whisk together. Bring the almond milk, sugar and agar-agar to the boil while stirring, whisk together with the coconut cream, chocolate and vanilla paste. Pour the filling over the cake base. Cover the cake and chill for approx. 4 hrs.
Decorate the cake with the raspberries prior to serving.