When we posted a sneaky preview picture of these raspberry-yogurt cakes on Instagram, we got more likes on a picture than ever before. So what does that tell us? You always longed for a vegan cake like that, or they look just very "instagramable"?
Well, now we finally deliver the recipe for these tiny cakes that you can enjoy while it's hot outside and way to warm to bake anyway. Oh yes, this is a no-bake dessert, so all you need to do is to put them in a fridge and wait until the yogurt cream is set. We especially love the combination of sweet raspberries and the almost hearty base (the secret is pumpkin seeds).
Depending on how good your food processor works, the nut-date base will be finer or more crumbly. Let's be honest here: Isa does not own the best food processor ever, but still, these quite coarse crumbles gave the cakes a crunchy texture that worked very well with the creamy yogurt cream and berry sauce. So be kind to your food processor and your cakes, of course!
Vegan No-Bake Raspberry Yogurt Cakes
FOR THE BASE:
FOR THE YOGURT LAYER:
- 800 g (3.5 cups) almond yogurt
- 20 g (1 oz) agar-agar*
- 200 ml (1 cup) almond milk*
- 1 lemon (zest)
- 5 tbsp maple syrup*
FOR THE BERRY SAUCE:
- 300 g (9 oz) raspberries
- 1 vanilla bean*
- 5 dates
- raspberries for serving
- almonds for serving
Add dates, hazelnuts, and coconut oil to a food processor and mix into small chunks. Depending on how good your food processor is, the result will be more chunky or even fine. However the texture, as long as it's chopped and combined, it will taste fine, no worries! Add 1 tbsp to each cake ring or a different dessert ring you're using and press the mixture, so it's an excellent base for the cakes afterward. Transfer them all to the fridge.
Mix agar-agar and almond milk in a saucepan, then bring to boil. Add plant-based yogurt to a large bowl and add the almond-agar-agar mixture. Blend with an immersion blender to have a very smooth mixture without any chunks. Add lemon zest and maple syrup and season to taste. If you like it sweeter, add more syrup. Remove the cake rings from the fridge and spread the cream equally into your rings. Refrigerate for approx. 2 hours until the cream is firm.
For the berry sauce, add dates, raspberries and the pulp of a vanilla bean to a high measuring cup and blend until smooth. Add water if needed, but make sure the sauce is not too liquid. Once the raspberry-yogurt cakes are firm in texture, remove from the cake rings and serve on a platter. Spread some berry sauce on top and garnish with more fresh raspberries and chopped almonds.
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