Raw Vegan Peanut Butter and Jelly Cake

by Arawmas
25 min
Raw Vegan Peanut Butter and Jelly Cake


  • 100 g pecans
  • 10 x medjool dates
  • 3 tbsp raw cacao
  • 20 ml water
  • 100 g cashews
  • 150 ml coconut oil
  • 2 tbsp peanut butter
  • 100 ml water
  • 1/2 tsp vanilla extract
  • 100 ml maple syrup
  • 1 pinch salt
  • 200 ml water
  • 1 tbsp chia seeds
  • 100 g raspberries


  1. A 20cm diameter cake is made from 12 portions. Adjust the specified amounts if you want to make a larger or smaller cake.
  2. Mix the first 4 ingredients together in a food processor while adding little by little water, until it reaches a sticky consistency.
  3. Pour it a springform pan and spread evenly. Don’t forget about the baking paper on its detachable bottom.
  4. Mix all ingredients (OBS! the cashew nuts must be soaked in water for min 4h in advance) in a smooth and silky consistency. Taste it and add whatever it feels it is missing. Add more water if it is too thick. Then add it on top of the base.
  5. Freeze it for 3h and prepare the ”jelly”.
  6. Mix the water and chia seeds and let them sit for at least one hour so they get to hydrate. Then smash the raspberries with a fork and add them into this mixture. Take the cake out of the freezer, spread the jelly on top and add extra fresh raspberries if so desired.
  7. Defreeze it in the refrigerator and store it inside to keep it fresh.
  8. Bon appétit!