Raspberry cake recipe with a delicious twist, by adding the sweet Turkish delight and rosewater with a pinch of dried edible rose petals for some exotic flavors. This cake uses all natural ingredient that is kind to your body and free from refined sugars and animal delivered products.
There are several types of Turkish delight (lokum). I chose the plain red – raspberry, rose water flavor and decided to make cake with it, the result was amazing! Your taste buds will be pleased, I can guarantee that. This cake is light, easy to make and, best of all, reminiscent of proper Turkish delight without the intense, concentrated sugar high. In this version, I have used frozen raspberries, coconut milk, agar agar powder, coconut nectar, rose water and vanilla extract.
This Turkish Delight Cake is the BEST no-bake Cake ever! Delicious cacao base with Turkish delight flavored layer, topped with a chocolate layer with extra chunks of Turkish delight… YUM!
This is a fairly simple recipe to make and it involves 4 elements
⬩ Chocolate base
⬩ Turkish delight flavored Raspberry and Strawberry layer
⬩ Raw Chocolate layer
⬩ And of course – Turkish Delight chunks
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe. This Turkish Delight Cake recipe is…
⬩ Light, and easy to make yet exquisitely elegant
⬩ Irresistibly decadent, yet refreshing
⬩ They’re beautifully rich with a fresh hit of raspberries
⬩ It’s quick. It’s simple. It’s no-bake. And it’s unbelievably delicious!!!
⬩ The cake is also nut-free, so handy if you’re cooking for people allergic to nuts.
- For the Base
- 1 cup shredded coconut
- ½ cup coconut flour
- ⅓ cup oat flour
- 3 tablespoon cacao powder
- pinch himalayan pink salt
- 3 tablespoon coconut nectar
- 1 teaspoon rose water
- ⅛ teaspoon cardamom powder
- ¼ cup nut milk
- For the Turkish Delight layer
- 1 cup frozen raspberries
- 1 cup frozen strawberries
- 2 tablespoon rose water
- 1 tablespoon lemon juice
- 4 tablespoon coconut nectar
- ½ cup coconut milk,
- (the solid part of a chilled can)
- ½ teaspoon vanilla extract
- 3 tablespoon agar agar powder
- For the Chocolate layer
- 3 tablespoon cacao powder
- 3 tablespoon coconut nectar
- 4 tablespoon coconut milk,
- (the solid part of a chilled can)
- 3 tablespoon coconut oil, melted
- ½ teaspoon vanilla extract
- For the Turkish Delight
- 1 cup frozen raspberries
- ½ cup coconut milk,
- (the solid part of a chilled can)
- 3 tablespoon coconut nectar
- 1+1/2 tablespoon rose water
- 2+1/2 tablespoon agar agar powder
- For the Base - Add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch square cake tin and set aside.
- For the Turkish Delight layer - Place everything in a high-speed blender (except vanilla and agar powder) and blend until smooth. Add the coconut-fruit cream mixture in a small sauce pan, whisk together with vanilla and agar agar powder. Stir well till smooth. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens. When the mixture has become thicker remove from the heat and let cold down for 10-15 minutes. Then pour over the crust and leave to cool.
- For the Chocolate layer - Place everything in a high-speed blender and blend until smooth and creamy. Pour the chocolate over the Turkish delight layer, cover with plastic wrap and refrigerate overnight.
- For the Turkish Delight - Place everything in a high-speed blender (except agar powder) and blend until smooth. Add the coconut-raspberry cream mixture in a small sauce pan, whisk together with agar agar powder. Stir well till smooth. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens. When the mixture has become thicker remove from the heat, pour into a square dish and let cold down.* See recipe notes below.
- Decorate the cake with Turkish delight chunks, edible rosebuds or sprinkle some rose petals. Enjoy!
* Helpful Turkish delight recipe tips
How to stop Turkish delight from sweating? Once made, allow your Turkish delight to set in the pan overnight at room temperature. In the morning, remove it from the pan and slice into cubes. Space them out on a chopping board and leave to sweat at room temperature for 24 hours.
Now coat each cubes in a layer of arrowroot flour and leave at room temperature to cure. It will take at least a few hours and should form a dull crust around each cube. Once all your cubes are completely covered in arrowroot flour crust, roll them carefully in plenty of powdered xylitol (2 tablespoon) and arrowroot flour (3 tablespoon) mixture.
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
▻ Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒
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