Pomegranate Raspberry Cake

Hello, everyone! Today is cake day. Would you like to have a birthday cake like that? Today I got older. I keep myself healthy, but I still love cakes. There is nothing I can do. Enjoy!


Raw cashews

Light agave syrup


Raw almond



Coconut oil

Sea salt

Pomegranate juice

Lemon juice

Vanilla extract

For the base (on the form 16 cm):

100 gr soft dried apricots

100 gr almonds

1 pinch of sea salt

1 teaspoon ground vanilla

1 tablespoon agave nectar

For filling:

300 grams of cashews (soak overnight in water, then rinse and dry)

200 grams of frozen raspberries (defrost)

2 tablespoons lemon juice

2 tablespoons agave syrup

100 ml melted coconut oil

1.5 tablespoons of agar-agar

1 teaspoon vanilla extract


125-150 ml of pomegranate juice

2 tablespoons agave syrup

1 tablespoon agar slides

3 tablespoons of pomegranate seeds, fresh mint, or lemon balm for decoration

Cooking method:

  1. Grind all the ingredients for the base in the combine to obtain a sticky mass. Transfer to the form, previously covered with parchment paper, and carefully wring your hands to the bottom.
  2. Mix the thawed raspberries with lemon juice and agave syrup in a small saucepan. Warm-up for 5 minutes over medium heat.
  3. Remove from fire. Grind in a blender in mashed mass. Rub the mash through a sieve to get rid of the kernels. Add 6 tablespoons of water to mashed mass and let cool.
  4. Blend cashews with 2 tablespoons of agave syrup, 1 teaspoon of ground vanilla, and 100 ml of melted coconut oil to a completely smooth and creamy mass.
  5. In the cooled raspberry puree add 1.5 tablespoons of agar and mix thoroughly. Immediately put on the fire and heat, stirring constantly, until the agar is completely dissolved. Then pour the raspberry puree into a cashew cream blender. Mix until smooth.
  6. Pour the mass onto the base.
  7. In another saucepan, mix 125 ml of cold pomegranate juice with a tablespoon of agar. Put on medium heat. Add 2 tablespoons of agave and heat up. Stir until the agar is completely dissolved. Remove from the stove and allow to cool slightly. Then pour on the raspberry cream and put the form in the fridge for an hour or two.
  8. Decorate the cake with pomegranate seeds and mint leaves or lemon balm.

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