Easy Raspberry Cake Filling Without Cornstarch

When you start experimenting with sweets, you never know where that experiment will end. Will it disappear in the mouth or in the “garbage” in the blink of an eye (ok, I don’t like throwing away food and even unsuccessful attempts to eat or there is someone in the house who will eat).

When it comes to classic desserts, great precision and knowledge are required, but when it comes to raw desserts, you can hardly go wrong. Only if you are an expert in fouling in the kitchen and any self-management in the same leads to a fiasco.

This is where cooking lovers perform on stage, conveying recipes that they have tried and that I can say have satisfied the taste of the taster.

This vegan, raw cake with raspberries (I still stick to raspberries, as I announced) is perfectly simple, and even more perfectly delicious, and the filling of this raspberry cake does not contain any amount of cornstarch.

I can say that the cake literally disappeared from the table, which I secretly did not wish for. I wanted to keep a piece and enjoy the peace. But well…

It was one of the classic family lunches where you always eat fine. For several years now, I have been preparing desserts for big, important lunches (Christmas, birthdays, etc.). “Unhealthy” desserts.

My Experiment

Now, for some time now I have been preparing healthier (without sugar, white flour, gelatin, etc.) which is a big challenge for me, to put one raw cake on the gourmet table. This is one of the reasons why I wanted to make this raspberry cake without any cornstarch.

Why no cornstarch? Although cornstarch is commonly used to make sauces or soups, or corn syrup and other sugars, it’s actually not that healthy. Most types of cornstarch are more refined and do not contain any protein or fiber, and are usually processed into a white powder.

After a few persuasions from my mom, I decided to serve this cake and the rest is history. The only thing my mom said after lunch was: “stop doubting yourself”.

Apart from the fact that this positive feedback from the excellent sweet tooth caused indescribable happiness in me, I am even happier that I managed to show how vegan and / or healthy food is very tasty and thus interest the family!

This is exactly one of the reasons why I started writing a blog. I want to bring people closer to the flavors of healthy food and remove the specter about what healthy food really is.

I know most people are sick of this descriptive adjective for healthy, vegan, raw (etc.) food, but it’s just a way of labeling for easier communication (at least in my writing).

Food should nurture us, enrich us with nutrients and food as such should not be questioned or labeled. Unfortunately, food has become less and less food (in the aforementioned sense of the word) and more and more a cause of disease. So, let’s turn to more natural, healthier diets.

This is a big and too big introduction for such a fine dessert. At first I thought to write only one word of the introduction because it is really not necessary to introduce too much to the perfect climax, but the words, as usual, started on their own…

Raspberry Cake Filling Without Cornstarch Recipe

Preparing this raspberry cake filling without cornstarch is quite simple and takes no time. You only need a couple of ingredients and you will be done in no time!

Follow my recipe below to get started.

Raspberry Cake Filling Without Cornstarch Recipe


  • 250 g almonds
  • 16 dates (boned)
  • 1 tbsp maple syrup
  • 2 tbsp coconut flour
  • 2 tbsp raw cocoa powder
  • 1/2 tbsp cinnamon
  • pinch of salt


  • 250 g cashew nuts
  • 1 can coconut milk (from the fridge)
  • 5 tbsp agave syrup
  • 1 tbsp lemon juice
  • 3 tbsp coconut oil
  • 2 tbsp coconut flour
  • 1 vanilla bean (seeds)


  • 450 g raspberries
  • 3 tbsp agave syrup


  1. For the base of your raspberry cake filling without cornstarch, put the softened dates (boned) in a blender/mixer/ and mix until the dates are chopped and a paste of them comes out. Take the dates out of the machine and add the almonds. Mix the almonds until finely chopped. Then add the dates to the almonds and mix. This mix will be a great substitute for cornstarch.

  2. After a few seconds of mixing, add the remaining ingredients for the base and mix for a few more seconds. Ideally a minute or two, depending on the strength of your blender/mixer. Coat the mold with baking paper for easy later extraction or oil with coconut oil. Transfer the mixture to the base and press into the mold with the help of a glass. Put it in the fridge and throw it to prepare the cream.


  1. For the cream of your raspberry cake, clean your blender/mixer and put soaked and softened cashews inside (no water!). Mix until finely chopped. Then take a can of coconut milk out of the fridge and turn (open the can the other way around from how it was standing in the fridge.)

  2. Take all the cream out of the can (save the rest of the liquid for an ice cream or smoothie) and join the nuts. Put the remaining ingredients for the cream in blender/mixer and mix for a minute or two. The cream must be thicker, silkier and tastier right now ❤️

  3. Try and add more agave syrup if you are a big sweet tooth or maybe more coconut flour if you are a coconut fan. Intervene in the recipe without fear! Take the mold out of the fridge and transfer the cream to the already prepared base. Using a spatula, flatten the cream. Put the mold back in the fridge.


  1. It's time for the final, third, part of the recipe – the topping. Very simply, raspberries are washed and dried. Put in blender/mixer and add agave syrup. Mix until the raspberries are completely chopped. Take the mold out of the fridge and use a fine sieve to mash the blackberries. For this cheesecake, I decided I didn’t want any hard parts in the cream and topping.

  2. When the raspberries are propagated with a peeled mold two to three times on the table, to spill the topping, cover with aluminum foil. The cake is ready to freeze.

  3. Cheesecake can be eaten after an hour or two in the fridge, but my recommendation is to freeze it for a couple of hours first and then take it out and let it stand for another hour, two in the fridge and then it's perfect! ❤️

  4. Voila! Your raspberry cake filling without cornstarch is done and ready to be served!

* Put soaked cashews in water the night before. If you don’t have time to prepare them the night before, put them in boiling water about 15 minutes before preparing the cake.

* Before preparing the cake, put the soak and dates in warm water (at least 15 minutes before).

Here are some photos of my cooking process:

This is how your raspberry cake filling without cornstarch may look like

And here it is almost done:

And the final result of my cake.

Thank you for reading my guide on how to prepare raspberry cake filling without cornstarch! ❤️

Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love to you!

P.S. I took the photos when the cake was still half-frozen. When it completely thawed, it was even more beautiful, but I didn’t manage to snap a photo of grabbing a piece.

– Luka