The overachiever of the cake world.

Words by

Taline Gabrielian

Hosting can be a nightmare. And when your friends are as fussy as ours, it pays to have an impressive treat up your sleeve that is delicious and healthy. 

This Raw PB and Raspberry Layer Cake scores bonus points as you can make it up to eight weeks before. The recipe comes straight out of Hippie Lane, a new cookbook brought to you by Taline Gabrielian.



1 cup (120g) walnuts
1 cup (170g) almonds
1/2 cup (90g) 
1 cup (80g) desiccated coconut
1/8 tsp salt
1 cup (150g)
medjool dates, pitted
1/2 cup (120ml) rice malt syrup

Peanut Butter Layer 

3 cups (450g) cashews, soaked overnight or for at least 4 hours
1 cup (240ml) rice malt syrup 
1 ½ cups (360ml) coconut milk
¾ cup (180ml) coconut oil
2 tbsp peanut butter
1 tsp vanilla powder or extract
2+ tbsp water 
few splashes extra coconut milk

Raspberry Layer

3 cups raspberries
½ cup (80ml) rice malt syrup 
1 tbsp chia seeds

Chocolate Layer

3 ½ cups (525g) cashews, soaked for 4 hours
2 cups (480ml) coconut milk
1 cup (240ml) rice malt syrup 
¾ cup (180ml) coconut oil
1 tbsp peanut butter
2+ tbsp water
few splashes extra coconut milk 
1 heaped tbsp cacao powder
1 tbsp fruit powder (pitaya / berry / acai) 


  1. To make base, process almonds and pecans until they reduce to small pieces
  2. Add all other ingredients and process until well-blended and sticky
  3. Press base evenly into square cake tin (approx 24cm x 24cm x 5cm) lined with baking paper and freeze
  4. To make peanut butter layer, drain cashews and blitz in high speed blender with rice malt, coconut milk, coconut oil, peanut butter, and vanilla. Add water and an extra few splashes of coconut milk as needed* 
  5. Pour peanut butter layer over base and freeze for at least 1-2 hours. As you wait for setting, prepare the next layers
  6. To make the raspberry layer, combine raspberries and rice malt syrup in a food processor or blender and pulse until combined
  7. Fold chia seeds through the raspberry mix with a spoon and set in fridge for 30 minutes
  8. For the chocolate layer, place the drained cashews, coconut milk, rice malt, coconut oil and peanut butter in the blender and blitz until smooth
  9. Add water and an extra few splashes of coconut milk as required*
  10. Set aside 1 cup of cashew filling for cake topping
  11. Add cacao to the rest of the mixture and pulse until well combined
  12. Blend fruit powder** with 1 cup reserved cashew filling and set in fridge for 1-2 hours or till semi-firm***
  13. Once peanut butter layer is set firm, spread raspberry layer evenly over the top. Set in freezer for 1+ hours or until set
  14. Once raspberry layer is set firm, pour chocolate layer over the top and freeze for at least 3+ hours
  15. When you are ready to serve the cake, remove from cake tin and cut cake in square pieces. You may need to allow the cake to sit at room temperature briefly
  16. Using a piping tube with a med-large round tip, gently create a soft curved pattern on the surface of the cake pieces
  17. Top with rose petals and serve
  18. Keep extra pieces in the freezer. Cake keeps for up to 8 weeks


* The extra liquid is to achieve the right texture. You want a smooth and creamy filling, not too runny and not too thick. The blender may need an extra few splashes of milk or water to help you achieve the perfect consistency

** I use pitaya powder. Other berry based fruit powders will also work.

*** The texture for the decorative layer is smooth yet semi-firm. You want the mixture to run through the piping tube with ease but not too runny that it escapes and creates a mess

Hippie Lane: The Cookbook is now available to puchase from all leading bookstores or online for $39.99.


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