5 Raw Vegan No-Bake Cakes That Are Perfect for Hot Summer Days

Having a slice of a delicious, creamy, nutrient-rich cake on a hot summer day is the definition of heaven—and don’t let anyone tell you otherwise! These raw, vegan, no-bake cakes are perfect for any occasion. Plus, they’re incredibly easy to make.

When it comes to raw vegan cakes, there are usually two or three main parts: the base, the filling, and the optional frosting. Our ingredient lists and the instructions below will reflect this.

Raw nuts and seeds are usually soaked and “activated” in water for a few hours or overnight. This makes them easier to work with and digest.

The following are the sweeteners most commonly used in raw vegan cakes:

• Coconut sugar or nectar
• Maple syrup
• Agave syrup
• Yacon syrup
• Mesquite powder
• Dates or date paste

Although it’s not strictly vegan, you can also use honey or any other sweetener you like.

Pistachio Carrot Cake

If you’ve never had a raw vegan carrot cake, you’re in for a treat! The sweetness of carrots combined with the saltiness of pistachios, and the creaminess from the soaked cashews mouthwatering.

It’s also full of vitamins and minerals, and free of gluten, dairy, and refined sugars, so you’ll never have to feel guilty for helping yourself to a second slice.

Ingredients for the base:

• 1 cup of raw, activated almonds (soaked for at least 2 hours)
• 1 cup of pistachios (no need to soak)
• 8 large dates (soaked for 10 minutes to soften)

Ingredients for the filling:

• 2 large carrots
• 1-1/2 cups of oat or buckwheat flour
• 1 cup of dates (soaked for 10 minutes to soften)
• 1 cup of dried apricots (soaked for 10 minutes to soften)
• 1/2 cup of coconut flakes
• 1 tablespoon of lemon juice
• 1/2 teaspoon of cinnamon
• A pinch of salt

Ingredients for the frosting:

• 2 cups of cashews (soaked for a few hours or overnight)
• 2 tablespoons of lemon juice
• 2 tablespoons of coconut oil, melted
• 1/3 cup of maple syrup

Instructions:

1. Place all ingredients for the base in a food processor and pulse until they clump and stick together.
2. Transfer the dough to a 7-inch cake tin with a loose base and press down, making it stick to the tin. Even it all out like Play-Doh and place in the fridge.
3. Cut carrots into small chunks.
4. Place carrots and all other filling ingredients in the food processor and pulse clumps form. If it seems too dry, add a bit more lemon juice.
5. Transfer half the amount to the same cake tin and return to the fridge to set.
6. Blend all the frosting ingredients in a high-speed blender until smooth.
7. Pour half on the assembled cake.
8. Place the cake in the freezer for 30 minutes to allow frosting to set.
9. Spread on the other part of the carrot filling and top it off with the rest of the cashew frosting.
10. Sprinkle chopped pistachios on top and return to the freezer to set for at least another 30 minutes.
11. Put it back in the fridge for 10-15 minutes, and then enjoy!

Chocolate Bomb Cake

You can never go wrong with chocolate. But with this healthy, no-bake version, you can literally have your cake and eat it, too! The nutrients you get from each bite will supply you with immune-boosting, antioxidant properties. Chocoholics, this one’s for you!

Ingredients for the base:

• 1 cup of raw activated almonds (previously soaked for at least 2 hours)
• 1 cup of walnuts (previously soaked for at least 2 hours)
• 10 large dates (soaked for 10 minutes to soften)

Ingredients for the filling:

• 2 cups of cashews (previously soaked overnight)
• 2 tablespoons of raw cacao powder
• 1 cup of your plant-based milk of choice
• Juice from 1 lemon
• 1 cup of dates (soaked for 10 minutes to soften)
• 1/4 cup of coconut oil, melted
• 3 tablespoons of coconut nectar
• 1 tablespoon of coconut sugar
• 1 teaspoon of vanilla extract
• A pinch of salt

Ingredients for the frosting:

• 1 cup of cacao powder
• 1/3 cup of coconut oil, melted
• 3 tablespoons of coconut nectar

Instructions:

1. Pulse all ingredients for the base in a food processor until they clump and are sticky when held between your fingers.
2. Press into the bottom of a 7-inch cake pan and put in the fridge to set.
3. Place all ingredients for the filling in a high-speed blender and blend until really smooth and pourable. If you still have clumps, add some splashes of milk until they smooth out.
4. Pour on the cake and place it in the freezer to set for a few hours.
5. Place all frosting ingredients in the same blender and blend until smooth.
6. When the cake is solid, pour the frosting over and coat it.
7. Sprinkle some goji berries, coconut flakes, cacao nibs, or chopped nuts on top, if you want.
8. Place back in the freezer until set.
9. Take out and put in the fridge to thaw for at least 1-2 hours before serving.

Raspberry Cheesecake

Sweet raspberries and creamy cheesecake already sound like a match made in heaven. When you make it raw/vegan style, you’re saving up all the vitamins and minerals, while adding in some healthy fats and powerful cardiovascular-boosting micronutrients.

You can substitute any other fruit if you don’t care for raspberries (or if you’re just feeling adventurous). You’ll need to adjust the liquid ratio if your fruit is juicier, though.

Ingredients for the base:

• 1 cup of raw activated almonds (previously soaked for at least 2 hours)
• 1 cup of cashews, (previously soaked for at least 2 hours or overnight)
• Zest of 1 lemon
• 2 tablespoons of coconut sugar
• 1/2 cup of dried apricots (soaked for 10 minutes to soften)

Ingredients for the filling:

• 1-1/2 cups of cashews (soaked overnight)
• 1 cup of raw coconut cream
• 3 cups of raspberries (preferably fresh, but frozen works, too)
• 1/2 cup of maple or agave syrup

Instructions:

1. Place all the ingredients for the base in a food processor and pulse until sticky clumps form.
2. Press the dough into a 7-inch cake pan and place in the fridge to set.
3. Blend the raspberries and pass the pureed fruit through a sieve into a bowl to remove the seeds, if you prefer.
4. Place cashews in the blender and blend until smooth.
5. Add coconut cream and blend until combined.
6. With blender on low, pour in raspberry puree and maple syrup and combine all. If not creamy or smooth enough, add a splash of plant-based milk (cashew or coconut would pair best).
7. Transfer mixture to the base and smooth out the top.
8. Place in the freezer to set for a few hours or overnight.
9. Take it out and let it thaw at room temperature for 15-20 minutes (sometimes, it might take a bit longer) before serving.

(Almost) Raw Lemon and Rhubarb Cake

This tangy rhubarb mixed with lemon and sweetened with caramelized coconut sugar is like a refreshing spicy lemonade in a cake. It’s perfect for those days when you’re just trying to survive the heat.

Ingredients for the base:

• 1 cup of almond flour
• 1/2 cup of pine nuts (no need to soak)
• 2 tablespoons of maple syrup
• 2 tablespoons of almond butter

Ingredients for the filling:

• 2 cups of cashews (soaked overnight)
• 1/3 cup of maple syrup
• 1/2 cup of lemon juice
• Zest of 1 lemon
• 1 teaspoon of vanilla extract
• A pinch of salt

Ingredients for the rhubarb jam:

• 1 bunch of rhubarb, leaves removed and cut into small chunks
• Juice of 1 lemon
• 2 tablespoons of coconut sugar
• 2 tablespoons of tapioca flour mixed with 1/4 cup of cold water

Instructions:

1. To make the jam, place rhubarb pieces, lemon juice, and coconut sugar in a small pot and bring to a simmer, stirring and caramelizing the sugar. Cook until rhubarb is tender and falling apart (around 5 minutes).
2. Add tapioca flour and water mixture and stir well until slightly thickened. Remove from heat and set aside.
3. To make the base, place the pine nuts in the food processor and pulse until they reach a flour-like consistency.
4. Transfer to a bowl and add almond flour, maple syrup, and almond butter. Mix well until sticky dough forms.
5. Transfer and press into a 7-inch cake tin, flatten the surface, and place in the fridge to set.
6. To make the filling, combine all ingredients in a high-speed blender and blend until smooth.
7. Pour onto the base and place in the freezer to solidify for at least 2 hours.
8. Take out, spread the jam over the top, and place in the fridge for a few hours to thaw before serving.

You can keep it in the fridge if you have any leftovers (but you probably won’t).

White Chocolate Mocha Cake

What’s better than waking up to tiramisu on a warm Sunday morning? Get a slice of healthy fats and a hit of caffeine and start your day off on a really good note!

Ingredients for the base:

• 1 cup of raw activated almonds (previously soaked for at least 2 hours)
• 1 cup of pecans (previously soaked for at least 2 hours)
• 8 large dates (soaked for 10 minutes to soften)

Ingredients for the filling:

• 1 cup of coconut cream
• 1/2 cup of cashews (soaked overnight)
• 1/4 cup of cacao butter, melted
• 1/4 cup of coconut oil, melted
• 3 teaspoon of instant coffee or 2 shots of espresso, cooled
• 1/2 cup of maple syrup
• 2 teaspoons of vanilla extract
• A pinch of salt

1. Place all base ingredients in a food processor and pulse until sticky clumps form.
2. Press into a 7-inch cake tin and place in the fridge to set.
3. Put all filling ingredients, except cacao butter and coconut oil, in a blender, and blend on high until smooth.
4. Reduce speed to low, and pour in melted coconut oil and cacao butter. Blend until just combined to avoid overdoing it and creating clumps.
5. Pour the filling on the base, and then sprinkle some cacao nibs and chopped espresso beans on top.
6. Place in the fridge to set for at least 4 hours, and then enjoy!

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Now that you’ve got some great ideas for your next five desserts, there’s nothing left to do but choose one and get to work!