Raspberry Cakes

Healthy chef Babette Davis shares a recipe for a vegan dessert that will delight the entire family.

Posted in

Chef Babette Davis's vegan Raspberry Cakes

After a lifetime of eating Southern-style (ie. not terribly healthy), healthy chef Babette Davis began to change her culinary ways after turning 40. Now, she's the proprietor of Stuff I Eat, a popular vegan soul food restaurant in Inglewood, California.


3 c. soaked cashews (soak in regular filtered water for 4 to 5 hours, then rinse)
1 c. nondairy milk
¾ c. agave
1 bag (1.2 oz.) freeze-dried raspberries
1 c. fresh raspberries, plus 1 cup for topping
½ tsp. sea salt
1 c. melted coconut oil, plus more for coating mold
1 c. cashews
1 c. granola
½ c. freeze-dried raspberries


1. Blend all parfait ingredients in a food processor equipped with the S-blade attachment; set aside.

2. Blend all cake ingredients, and coat 3-inch mold with oil. To build each cake, press ¼ cup cake mixture into mold.

3. Firmly press 7 fresh berries, then pour in parfait mixture. Top with cake mixture, if desired.

4. Unmold. Top with fresh berries. Freeze and serve.

Makes 4 to 6.

Nutritional Information:  Calories: 1250; Fat: 78g; Cholesterol: 0mg; Sodium: 340mg; Total Carbohydrates: 121g; Dietary Fiber: 14g; Sugars: 61g; Protein: 28g.

Read Chef Babette's inspiring story about how healthy eating changed her life!

For more inspiring stories, subscribe to Guideposts magazine.

Related Videos

View Comments