Wow, this cake; what can I say? This is probably my most favorite dessert I have ever created. It’s so delicate and elegant but packed full of flavor.

I really wanted to add new recipes to my website based on my current skill level and thought this would be perfect. Despite your first impression, it’s actually not that difficult to make. I feel inclined to film a tutorial for this so watch out for that in the future. 

This Raspberry Lemon Cream Cake Entremet is perfect for summer; really light, creamy and moussy in texture.

What is an entremet anyway? This term is used a lot lately and they are gaining a lot of popularity in the raw food world. An entremet is a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts.

Now this cake doesn’t have many textures in the filling as it’s all mousse based but multiple textures from the crust, finishing spray and garnish. So who knows if this qualifies but it’s much easier to use the term to describe this dessert!

Let’s talk about the filling! First, I wanted to use ingredients that were easy for you to source. Originally I wanted to use coconut meat but I realize it’s hard to source in most places and cashews are more widely available.

I developed a texture using the ingredients in this recipe to create a silky smooth mousse, you will absolutely love it! Some raw cheesecakes are really hard and firm in texture but this melts in your mouth!

If you like lemon you will love this because it’s super strong and powerful but, I love lots of flavor. If you’re not a fan, you can tone down the lemon zest.

And oh my, the shortbread crust! You won’t believe it’s raw and made without dates. It’s not hard and crunchy but soft and cakey in texture you will love it.

If you’re brand new to raw desserts and/or baking, this recipe might be a little too daunting for you. I would suggest starting with some raw cakes with less components.

I used the Silikomart Large Cube Mold and Silikomart Small Cube Mold but you can use any silikomart molds or even make this into one cake using multiple cake rings.


To finish off the cake I used a pitaya cacao velvet coating. Using natural superfood powders to color cacao powder for velvet spray is not easy! It goes everywhere meaning if you don’t have a special ventilated box used by professional pastry chefs then you will be cleaning your house multiple times after.

To learn how to create the cacao velvet texture, sign up here to gain access to the class. 

I hope you enjoy this cake as much as I do and please feel free to reach out with any questions, I’m always happy to help. 🙂

If you make this recipe, I would love to see a post in the Facebook Group or tag @crystal_dawn_culinary on Instagram!

If you want to learn how to make more stunning raw desserts like this, check out my Raw Desserts Chef Certification Program.

Raspberry Lemon Cream Cake (Entremet)

Raw, vegan and gluten-free stunning entremet
Course Dessert
Servings 5 cakes


  • High-speed blender, food processor, rolling pin, parchment paper, Silikomart Large Cube Mold, Silikomart Small Cube Mold, Offset Spatula, 2 ¼” square cookie cutter, piping bag, 104 wilton piping tip


Lemon Cream Filling

  • ½ cup cashews, soaked for 2 hours and rinsed
  • ½ cup lemon juice
  • ¼ cup powdered xylitol (powdered in a blender or spice grinder)
  • 1 tsp sunflower lecithin powder
  • 4 tsp lemon zest
  • 1/8 tsp Himalayan salt
  • ¼ cup melted coconut oil
  • ½ tsp turmeric powder

Raspberry Cream Filling

  • ¾ cup cashews, soaked for 2 hours and rinsed
  • ¾ cup fresh or frozen raspberries; if frozen, measure after thawed and drain liquid
  • ¼ cup almond milk
  • ¼ cup liquid sweetener; coconut nectar, maple syrup or agave
  • 1 tbsp lemon juice
  • ½ tbsp sunflower lecithin powder
  • ¼ cup melted coconut oil

Lemon Coconut Shortbread Crust

  • ½ cup + 2 tbsp cashews dry
  • ½ cup coconut flour
  • ¼ cup oat flour
  • 2 tbsp melted coconut oil
  • 2 tbsp light agave or any light liquid sweetener
  • 1 tbsp lemon juice
  • 2 tsp lemon zest
  • 1 tsp grated ginger
  • water as required

Vanilla Cream Frosting

  • 1 cup cashews, soaked for 2 hours and rinsed
  • ¼ cup almond milk or any nut milk
  • ¼ cup light agave or any light liquid sweetener
  • 1 tbsp lemon juice
  • 6 drops vanilla essence or 1 tsp vanilla extract
  • ½ cup melted coconut oil


  • edible flowers
  • microgreens


Lemon Cream Filling

  • Blend everything except coconut oil and turmeric powder in a high-speed blender until smooth.
  • Add coconut oil and blend again until well incorporated.
  • Place a Silikomart small cube mold on a flat tray.
  • Fill 9 squares ¼” of the way with cream filling without the turmeric. (optional for a white and yellow layer)
  • Set rest of filling aside and set in freezer for ½ hour
  • Add turmeric to blender and blend until combined.
  • Fill rest of the cavities with the turmeric colored filling.
  • Pat on counter to remove air bubbles and set in freezer for minimum 4 hours.

Raspberry Cream Filling

  • Blend all ingredients except coconut oil in a high-speed blender until smooth.
  • Add remaining ingredients and blend until well combined.
  • Remove small Silikomart cube mold from freezer and remove lemon filling from mold.
  • Fill the Silikomart large cube mold with raspberry cream filling ¾ way full.
  • Place lemon filling cubes into raspberry cream filling upside down with white side up making sure they stay at the top.
  • Top off the mold with the rest of the filling.
  • Pat on counter carefully to remove air bubbles and set in freezer for minimum 4 hours.

Lemon Coconut Shortbread Crust

  • Process dry ingredients in food processor until mixture forms a flour.
  • Add remaining ingredients and process again until batter starts sticking together.
  • If batter is dry, add a little water (only 1 tbsp at a time) to the mixture.
  • Tape a square piece of parchment paper to your countertop for rolling the dough.
  • Remove batter from food processor, form into a ball and press firmly onto parchment paper flattening it out as much as you can with your hands.
  • Place another piece of parchment paper on top of batter and flatten with a rolling pin approximately 1/4” thick.
  • Using a 2 ¼” square cookie cutter cut out square shapes for crust.
  • Repeat steps 5 to 7 until batter is used.

Vanilla Cream Frosting

  • Blend all ingredients except coconut oil in a high-speed blender until smooth.
  • Add coconut oil and blend again until well combined.
  • Set in the fridge 12 – 24 hours.
  • Storage: Sealed container in fridge for 1 week or freezer for 2 months.
  • If the frosting is not set in the fridge after 24 hours, place in freezer for 20 – 30 minutes to firm up.


  • Remove mold from freezer and with gloves on, remove cakes from mold.
  • Place each cake on a shortbread crust.
  • Using a piping page and 104 wilton piping tip add vanilla cream frosting and pipe a ribbon effect on top.
  • Garnish with edible flowers and microgreens.
  • Serve immediately once garnished.
Keyword dessert, gluten-free, plant-based, raw, rawdessert, rawfood, rawvegan, vegan