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  Raspberry Bismark Cakes Makes 2 small cakes   Raspberry Bismark Cakes - Ingredients:   Two 1 cup ramakins   Raspberry Bismark Cakes - Cake:   1/4 cup plus 2 Tbsp organic whole wheat pastry flour 1/4 tsp plus 1/8 tsp baking soda 1/4 tsp baking powder 1/8 tsp sea salt 1/4 cup maple sugar 1/2 cup full-fat coconut milk at room temperature 1/2 tsp pure vanilla extract 1 1/2 tsp cider vinegar 2 heaping Tbsp raspberry jam Glaze:   2 Tbsp coconut butter 1 Tbsp raw cashew butter 1 Tbsp maple syrup 1 tsp pure vanilla extract 1 Tbsp filtered water (or as needed to achieve proper consistency)     Raspberry Bismark Cakes - Instructions: Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit. In a large bowl, whisk together flour, baking soda, sea salt, and sugar. In a small bowl, whisk together coconut milk and vanilla extract; whisk into the flour mixture until well combined. Stir the batter with the cider vinegar. Spoon the cake ...

  Raspberry Cupcakes Makes 16 cupcakes Ingredients: 16 silicone muffin tins, or foil muffin tins Cake: 1 3/4 cups whole wheat pastry flour 1 1/2 baking soda 1 tsp baking powder 1/2 tsp sea salt 1 cup maple sugar or coconut sugar 2 cups full-fat coconut milk (the thick kind, I prefer the Thai Kitchen brand) at room temperature 1 Tbsp pure vanilla extract 2 Tbsp cider vinegar Frosting: 1 1 15 oz can full-fat organic coconut milk, at room temperature 1/2 cup raw cashew butter or macadamia nut butter (or additional coconut cream from the top of the can for a nut-free version) 3/4 cup freeze-dried raspberries 1/4 cup maple syrup pinch sea salt 1 tsp pure vanilla extract 1/2 cup plus 2 Tbsp coconut butter (NOT OIL), warmed to liquid natural food colouring (optional), I used 1/2 tsp beet powder for pink Filling: 3/4 cup raspberry jam (about) Instructions: Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit. Arrange sixteen muffin tins. In a large bowl, wh...

   Chocolate Cake - Chocolate Raspberry Roll Cake   Makes one 15-inch long roll cake   Chocolate Cake - Ingredients:   10x15 inch jelly roll pan    Chocolate Cake - Cake:   1 1/2 cups organic whole wheat pastry flour 1/4 cup cacao powder or unsweetened cocoa powder 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt 1 1/4 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and drained 1/4 cup raw cashew butter or almond butter (or your preferred nut butter, just make sure it is smooth) 2 tsp pure vanilla extract 2 cups filtered water 2 Tbsp apple cider vinegar      Chocolate Cake - Filling:   1 15 oz can of organic full-fat coconut milk or coconut cream, 1/2 cup raw cashew butter 1/2 cup raspberry jam 1/4 tsp sea salt 1 tsp pure vanilla extract 2/3 cup melted coconut butter (NOT OIL), warmed to liquid     Chocolate Cake - Ganache:   3/4 cup chopped vegan dark chocolat...

   Cakeblogin's - Raspberry Swirled Chocolate Cheesecake   Makes one 6-inch cake   Crust:   1/4 cup roasted almonds (for a nut-free version, use sunflower seeds) 1/2 cup organic gluten-free rolled oats, or quinoa flakes   1/4 cup pitted Medjool dates (if not soft, soak them in filtered water first and drain well) 1 Tbsp almond butter 1/8 tsp sea salt     Swirl:   3/4 cup raspberries, mashed 1 Tbsp maple syrup 1 tsp cornstarch     Filling:   2 cups organic firm silken tofu 1/2 cup maple syrup 1/4 cup cacao powder 1/8 tsp sea salt (or to taste) 1/2 cup plus 2 Tbp cacao butter, warmed to liquid     Instructions: Grease a 6-inch spring form pan and place parchment paper on the bottom. To prepare the crust, combine all the ingredients in a food processor and process until the mixture resembles crumbs and begins to come together when squeezed; if not, add a few tsp filtered water and pulse again. Press firmly onto the pan's...

    Cheesecake   Raspberry Rose Cheesecake   Makes one 6-inch cake   Crust:   1/4 cup pistachios 3/4 cup organic gluten-free rolled oats, or quinoa flakes 1/4 cup pitted Medjool dates 1/8 tsp sea salt     Filling:   1 cup full-fat coconut cream 3/4 cup cooked chickpeas 1/4 cup maple syrup 1 tsp pure vanilla extract 1 Tbsp rose water 1/8 tsp sea salt (or to taste 1/2 cup plus 2 Tbp coconut butter (NOT OIL), warmed to liquid 1/2 cup fresh organic raspberries     Swirl:   2/3 cup organic raspberry jam     Instructions: Grease a 6-inch spring form pan and place parchment paper on the bottom. To prepare the crust, combine all the ingredients in a food processor and process until the mixture resembles crumbs and begins to come together when squeezed; if not, add a few tsp filtered water and pulse again. Press firmly onto the pan's bottom. In the meantime, put all the ingredients for the filling in a food processor or h...

   Chocolate Raspberry Lava Cakes Makes  four 1 cupcakes   Ingredients:   4 1 cup custard dishes   Cake:   3/4 cup quinoa flour (or all-purpose gluten-free flour) 2 Tbsp cacao powder or unsweetened cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt 1/2 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved 2 Tbsp almond butter 1 tsp pure vanilla extract 1/2  cup filtered water 1 Tbsp apple cider vinegar Filling:   1/2 cup fruit-sweetened raspberry jam 1/4 cup dark chocolate chips or chunks Chocolate fudge sauce:   2 Tbsp almond butter 2 Tbsp maple syrup 2 Tbsp cacao powder pinch sea salt filtered water as needed Directions: Adjust the oven rack to the centre position and preheat it to 375F. Drizzle four one-cup ramakins or custard dishes with coconut oil. In a sizable basin, thoroughly mix flour, baking soda, baking powder, and sea salt. In a blender, combine the dates...

   Raspberry White Chocolate Cheesecake Makes one 8-inch cake   Crust:   1/2 cup finely shredded coconut 1/2 cup gluten-free organic rolled oats 1/2 cup pitted Medjool dates (if not soft, soak them in filtered water first and drain well) 1/4 tsp sea salt     Filling:   1 15 oz can Thai Kitchen organic full-fat coconut milk 3/4 cup raw cashew butter 1/3 cup maple syrup 3 Tbsp organic lemon juice plus 1 Tbsp zest 2 tsp pure vanilla extract 1/4 tsp sea salt 1/2 cup plus 2 Tbsp raw coconut butter (NOT OIL), warmed to liquid, divided 1/2 cup raw cacao butter, warmed to liquid 1 1/2 cups organic raspberries, divided     Instructions:   Grease an 8-inch springform pan and place parchment paper around the bottom of the pan. To prepare the crust, combine all the ingredients in a food processor and process until the mixture resembles crumbs and begins to come together when squeezed; if not, add a few tsp filtered water and pulse again. Press firml...

  Raspberry Frosted Chocolate Cake Yields one 6-inch, two-layered cake.   Components:   Two 6-inch cake pans   Cake:   1/2 cup Bob's Red Mill All-Purpose Gluten-Free Flour 1/4 cup cacao powder, or powdered chocolate without sugar added A half-tsp of baking soda One teaspoon of baking powder Half a teaspoon of sea salt One-quarter cup of soft Medjool dates, packed, pitted, soaked in water for half an hour, and then drained one-fourth cup of almond butter Two tsp of pure vanilla essence Two cups of water that has been filtered Two tsp of vinegar from apple cider         Decorating:   One 15-ounce can of chilled organic full-fat coconut milk    one-half cup raw cashew butter   a third cup of maple syrup One cup of raspberry freeze-dried powder 1/4 teaspoon of sea salt Apple vinegar, 1/4 teaspoon One tsp genuine vanilla essence Add two teaspoons to half a cup of melted coconut butter (NOT OIL) after heating to liquid.   ...

  Dark Chocolate Raspberry Layer Cake Makes one 4 layer 6-inch cake   Ingredients:   2 6-inch cake pans   Cake:   1 1/2 cups gluten-free all-purpose flour 1/4 cup unsweetened cocoa powder 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt 1 1/4 cups packed soft Medjool dates, pitted, soaked in filtered water for 30 minutes and drained before using 1/4 cup organic almond butter 2 cups filtered water 2 Tbsp apple cider vinegar     Raspberry Filling:   3/4 cup Driscoll's fresh organic raspberries 2 tsp maple syrup pinch sea salt     Frosting:   1 1/4 cups mashed sweet potatoes 1/2 cup maple syrup 1/3 cup organic almond butter 1/4 cup filtered water (or as needed) 1/2 cup unsweetened cocoa powder 1/4 tsp sea salt     Topping:   1 cup Driscoll's fresh organic raspberries     Directions: Adjust the oven rack to the middle position and preheat to 375F. Grease two 6-inch circular cake pans and place parchmen...