Lemon Raspberry Cake

This citrusy-fruity raw cake starts with a hearty walnut-date crust, layered with a creamy vanilla cashew base that’s sweetened naturally and spiked with just enough lemon to brighten every bite. Fresh raspberry jam tops off the whole cake, giving a tangy twist to the sweet creaminess. Clean ingredients, no refined sugar, and a texture that hits all the right notes make this one a go-to for warm weather gatherings or a midday pick-me-up that feels indulgent but fuels you well.

Ingredients: almonds*, cashews, dates*, frozen raspberries*, vanilla extract*, ashwagandha powder*, lemon juice*, lemon oil*, chia seeds*, raw light agave*, coconut cream*, coconut oil*.

*denotes organic

*9” cake serves 8-10 people.

*Store in the freezer for up to 2 months in an air tight container.

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