Raspberry Ice Cake

Vegan & Sugar-free & Gluten-free

A perfect refreshing cake for birthdays and hot days!

I made this cake first for a birthday party. The celebration was at a restaurant but I was the one who should make the birthday cake since we don’t consume refined sugar. So, I had to call the restaurant and ask “May I occupy your refrigerator tonite?” But even worse, the cake shouldn’t melt on the way while we were driving through the restaurant and also shouldn’t disgrace me! (We were going to the European side. Image the traffic on Bosphorus).

So, I made a wise move and prepared the cake in a springform pan, put it in a cooler bag and placed ice plates around so even if the top layer was softened a bit, it wouldn’t flow over the edges. I can say that it even not softened along the way. Good job! When we arrived at the restaurant, I gave the cake to the kitchen to be served.
My icy cake, which achieved the difficult conditions, also created a festivity in the stomachs! “How can a sugar-free dessert be so delicious?” It’s been 3 years when we first ask this question and turned into people who eat only natural sugar.

Actually, we were at the very beginning of our sugar-free diet those days and eating sugar-free desserts was just a feeling of ‘I ate dessert but I feel ok because it was super healthy, yay!’. The day after, we could easily go to Karaköy and choke down pistachio baklavas in Güllüoğlu. Now, even when I think about it, it feels me very heavy and sluggish. I can clearly feel that my blood flow is more normal when I eat natural sugar. No need to say that it took time to accommodate myself to completely stick by this diet. First, I learned some simple, delicious desserts which run to help when I was craving something sweet. Then, I spent hours in supermarkets to squint at the super-tiny written ingredient section on the package products to avoid putting my shopping basket something wrong. I freaked out most of the time to find a sugar-free mayo or bread or pickle. More than this, convincing your relatives, especially old ones, about you’re sorry but you cannot eat that carrot-cake prepared nicely for your visit. After I succeed in this period, life became more beautiful, simple and healthy. The best part is to start positively impacting people and let them think “Wow, it is really delicious and sugar-free, I would like to make it too!”

I hope you try this recipe and share your beloved ones.

Maybe you make the next birhday cake?

Bon apetit in advance! 🙂

Ingredients

100g almond
100g cashew
40g sunflower seed, unsalted
60g fine oatmeal
1 tablespoon cacao powder
5 Medjool dates
1 tablespoon coconut oil
300ml full-fat coconut milk, cold
50ml honey
Half lime juice
250g frozen raspberry (or your choice of frozen berry)

Method
Crust

1. Soak the cashews overnight.
2. Line with parchment paper your springform pan and set aside.
3. Roast the almonds and sunflower seeds in a pan until they start scenting. Let them cool afterward.
4. In a blender, mix the dates, sunflower seeds, almonds, oatmeal and coconut oil until you get a sticky mass.
5. Spread the base into your springform pan and press it with the help of a spoon. Set in the refrigerator until the cream is ready.

Cream
1. Finely blend soaked cashews, coconut milk, lime juice, honey and frozen berries.
2. Pour the cream over cooled crust.
3. Let the cake freeze at least four hours in the freezer.

Decoration

The decoration part is all about your creativity. You can serve it simple or put some;

– Pistachio, unsalted and chopped

– Lime, thinly sliced

– Lime zest

– Frozen berries

You can also make a sugar-free chocolate sauce with mixing cacao powder, honey and coconut oil.