Raw Raspberry Lemon Cup Cakes




Raw Raspberry Lemon Cup Cakes



  • for 7 silicone muffin tins | preparation time: 40 minutes (+ soaking of the cashews + 6h cooling time)
  • You need:
  • for the cake base: •80 g almonds
  • •2 tbsp pecans (about 9 pecans)
  • •3 tbsp coconut chips
  • •2 tbsp maple syrup
  • •2 tbsp maca powder
  • •2 tbsp coconut oil
  • for the filling:
  • •140 g cashews
  • •1 handful of frozen raspberries
  • •30 ml maple syrup
  • •160 ml plant-milk
  • •1 tsp bourbon vanilla
  • •juice of 1/2 lemon
  • •3 tsp pistachios
  • •1 lime + its paring
  • •2 tbsp coconut oil
  • •3 tbsp desiccated coconut
  • for the frosting:
  • •110 g vegetable margarine, softened
  • •50 g icing sugar
  • •10 g dried pitaya
  • •Juice of a half lime •( 3-4 tbsp plant based milk )


  1. that’s how it’s done:
  2. Soak the cashews overnight in water.
  3. for the cake base: roast the almonds, the coconut chips and the pecans in a pan without oil at medium heat until the coconut chips get a little brown (about 5-10 min).
  4. Put the nuts in the mixer and shred them.
  5. Heat 2 tbsp coconut oil until it gets liquid. Add it to the nuts in the mixer and mix it together with maple syrup and maca powder.
  6. Fill every tin with 2 tbsp of the cake-base-mixture. Press it slightly by means of a tablespoon.
  7. for the filling: blend the cashews in a mixer ( without the soaking water), add milk and the lemon juice and mix again until there aren’t any clots left.
  8. heat 2 tbsp coconut oil until it gets liquid and add it together with the maple syrup, lime juice + grated paring, bourbon vanilla, raspberries, pistachios and desiccated coconut to the cashews in the mixer. Blend the cashew cream until you get a creamy mixture!
  9. Pour the dough evenly in the cake tins, smooth it down and cover the tins with plastic wrap.
  10. Place in the fridge for at least 6h, better overnight.
  11. For the frosting: mix powdered sugar, margarine, lime juice and ground pitaya in a kitchen aid. If frosting is too thick, beat in milk, a few drops at a time. Decorate your raw cakes with frosting and enjoy!



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