Recipe: Infused Vegan mini-raspberry-cake

First layer:

• 65g grounded almonds
• 1tsp maple syrup
• 1tsp canna-coconut oil
• 1tsp coconut blossom sugar
• 1tsp cashew butter

Second layer:

• 125g cashew butter
• 125g raspberries
• 2 tsp maple syrup
• 1 tsp canna -coconut oil
• 1 tsp lemon juice
• 2 tsp almond milk a litlle fruit powder to „spice“ it a little. I used acai-powder
• a little salt

• and whatever you want to decorate it

Mix all the ingredients for the first layer. It is a lot easier when the coconut oil and the cashew butter is soft and creamy, I placed it in a bath of hot water before using it. Put everything in a small mold and press it a little. My mold was 12cm in diameter and I made 2 cakes. Better use a smaller one if you want a thicker first layer. Or use a larger one and make only one cake, whatever floats your boat 🙂 Put it in the freezer and leave it for about half an hour.

Meanwhile you can put all the ingredients for the second layer in a blender, a food processor or whatever you have and mix it thoroughly. Pour it on the first layer and freeze it for about 2 hours, et voilá, you are done! No baking needed!

Let it chill for half an hour before eating and enjoy!