Chocolate Raspberry Cashcake
This one is genuinely one of our all-time favourite things to make. It looks absolutely stunning, tastes like something from a fancy restaurant, and nobody ever believes it's completely plant-based. You get this rich, velvety chocolate raspberry filling on top of a buttery, crunchy biscuit base and it just works on every level. The cashews blitz down into the creamiest texture you can imagine, and the raspberries give it this gorgeous fruity sharpness that cuts right through the richness. Make this for your next dinner party and watch people's faces when you tell them what's in it.
Before You Start
- Cashews soaked overnight
- 23cm cake tin with removable sides
- Food processor
- Spatula
Ingredients
- ginger cookies - Between 15-20
- 60g ground almonds
- 120 plant-based butter melted
- 1 tsp vanilla extract
- 5 tbsp maple syrup
- 240g cashews - soaked overnight
- 120ml nut milk
- 90g cocoa powder
- raspberries - enough to decorate the top
Method
For the base
- Put the cookies, almonds and butter in a food processor & whizz them up
- Press the ingredients into the bottom of a cake tin (you’ll need a cake tin with removable sides) & put it in the refrigerator until it’s chilled
Make the cream
- Put the cashews & nut milk into a food processor & whizz them up into a very thick cream - it could be a good idea to whizz them up in stages so you don’t put too much pressure on your machine
- Pour the cream into a bowl, add the cocoa powder, maple syrup, vanilla extract & stir them all together so everything is well mixed
- Taste the cream - this is the perfect time to add more maple syrup if you prefer it sweeter
- Put the chocolate cream on top of the base & smooth it out with a spatula
To finish and serve
- Decorate the top with raspberries & pop the cake in the fridge for 2 hours
- Take out of the fridge & serve immediately!
Tips & Variations
- Soak your cashews properly: We find soaking them overnight in cold water gives the best results. If you're short on time, cover them in boiling water for at least an hour. Don't skip this step or the cream won't blitz smooth.
- Use a springform tin: You really do need a cake tin with removable sides here. It makes getting the finished cashcake out in one clean piece so much easier and saves a lot of stress when it's time to serve.
- Chill it properly: Don't rush the setting time in the fridge. We'd say a minimum of four hours, but overnight is even better. The filling firms up beautifully and the flavours deepen too.
Why This Works
The trick here is really nailing the cashew cream. Blitzing the soaked cashews slowly and in stages gives you that impossibly smooth, thick texture that makes the filling feel genuinely indulgent. The combination of chocolate and raspberry is a classic for a reason, and the biscuit and almond base adds this nutty crunch that ties the whole thing together beautifully.