18 Beautiful Raw Cakes

by Alena
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Try any of these delicious raw cakes for your next celebratory event! Undetectably vegan, these creamy treats include lots of cheesecakes, snickers cake, zebra and even tiramisu cake to ensure everyone is licking their plates.

Anyone else excited about vegan treats? These beautiful, crowd-pleasing raw cakes require no baking at all and are made from mostly whole plant-based foods like dates or nuts.

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Even though we don’t follow a raw food diet, we have a soft spot for raw cakes and other no-bake vegan desserts.

We served raw cheesecake at our wedding and our no-bake vegan fruit tarts have been loved by everyone during many garden parties — and they are so easy to make in a food processor.

We think they are great summer treats, second only to vegan ice cream, and make for lovely Valentine’s Day treats! Enjoy.

Delicious Vegan No-Bake & Raw Cakes

More Delicious Vegan Recipes

If you liked this list of raw cakes, be sure to try some of the following vegan recipes next!

Did you enjoy these raw cakes and found something you want to try? Be sure to check out the recipe below, give it a rating and comment — don’t forget to Pin this article here!

collage of four raw cakes from lime to cheesecake, snickers and cinnamon roll

18 Beautiful Raw Cakes

Yield: 12 slices
Prep Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes

Try any of these delicious raw cakes for your next celebratory event! From cheesecakes to snickers cake, zebra and even tiramisu cake, everyone will be licking their plates. The following easy vegan key lime pie is super flavorful, easy to make and crowd-pleasing!


Vegan Key Lime Pie

  • 1.5 cups almond meal (170 g)
  • 3 tbsp shredded coconut
  • 2 tbsp coconut milk, canned
  • ½ cup dates, pitted (80 g)
  • ½ cup oat flour (60 g)


  • 7 oz silken tofu (200 g)
  • 2 cups cashews, soaked overnight (260 g)
  • ⅓ cup coconut milk, canned (80 g)
  • 4 limes, juiced
  • ¼ cup rice syrup (85 g)
  • 1 tsp vanilla extract


  1. Combine all ingredients for the crust in your food processor and blend until a crumbly mixture forms. You might want to soak and drain your dates first if you don’t have a good food processor.
  2. Check on the mixture with your fingers to see if it’s sticky enough by pinching it. Adjust with more wet or dry ingredients as needed.
  3. Transfer your mixture to a round tart tin and press it evenly with your fingers to create the no-bake crust. Cover and place in the fridge.
  4. Now, make the filling by adding all ingredients (including the soaked and drained cashews) to a high-speed blender and blend until smooth and creamy.
  5. Taste test to see whether you want to adjust anything and make your filling sweeter or tarter.
  6. Get your crust from the fridge and pour the filling on top, distributing it evenly with a spatula or large spoon. Try to smooth out the top as best as you can.
  7. Place the whole no-bake pie into the freezer for 2-3 hours to let it set.
  8. Allow it to sit at room temperature for 15 minutes before decorating with coconut whipped cream, desiccated coconut or sliced lime and slicing it.


  • Depending on how tightly you pack your cups, you may need to adjust the ratio of dry to wet ingredients a bit to get the right consistency. Just play around with them for a bit!
  • Instead of almond meal, you can blend up whole almonds or use cashews or even macadamia nuts.
  • You can replace the rice syrup with agave or maple syrup if you want to (the latter will result in a darker filling).
  • Find 15+ more beautiful and delicious raw cakes in the recipe above!

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 311Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 158mgCarbohydrates: 27gFiber: 4gSugar: 10gProtein: 9g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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