How to make
THE BASE:
Blend the dates and nuts and press them to the bottom of a 7.9″ (20 cm) diameter mold to form a cake layer.
CREAM:
Put the cashews, coconut cream, coconut oil and honey in a blender and blend them until you get a smooth vegan cream.
Pour half of it on the cake layer.
Add the fruit to the other half and blend them.
Pour the resulting pink cream over the white one.
Decorate the light vegan raspberry cake with fruit and leave the vegan cake in the refrigerator for 2 hours.
