Raw, Vegan, Gluten Free, Sugar Free
Guys, it’s happened. I finally got around to making a raw cashew cream cake! Too long have I ogled at this beautiful creation and this one and tried to eat my screen with little to no success. I finally made the splurge and bought the cashews and coconut butter, and gave my blender a serious pep-talk. Don’t worry, dumpling month is charging on, we’re just having a minor cake break so that I can eat my way through the dumplings in the freezer.
I wanted fancy layers for my cheesecake because layers people. Layers are so much more exciting than non-layers. So the bottom layer is infused with cinnamon (because everything should be infused with cinnamon) and the top layer is mixed with poached rhubarb and vanilla compote. Holy to the yum. The compote itself was so amazing! I deliberately made way more than I needed so that I could eat it all week on my weetbix. I highly recommend this as you don’t need much at all in the actual recipe, but if fruit compote isn’t your thing, make a quarter of the recipe.
The reason this post took so long to put up was because this whole week I’ve been super sick and just horrendous feeling basically. I went away for a week with my friends to a music festival and while that week was one of the best ever and I wouldn’t change a single thing about it, the following week has been rough. It’s been very rough. It started on the day we packed up and left the camping grounds and I’d completely, 100% lost my voice. I could not make a sound.
That transformed into a bad case of the flu, which today transformed into a stomach bug. I feel so nauseous I haven’t actually been able to try the cake yet….I KNOW! But my whole family and a number of friends have tried and raved, so I am going out on a limb and hoping it tastes as good assembled as it did on the back of a spoon when I was making it 🙂
My blender honestly did die a bit in the making of this cake, but I have lamented here often that raw desserts can be tricky in my kitchen. Every time I decide it’s finally time to make an upgrade and start researching, there are so many conflicting accounts and opinions I give up and give my blender a hug.
If you don’t have a powerful blender like me, make sure you soak your cashews all night long. It really made the difference! Also give the blender lots of time to rest in between small batches, instead of trying to power through the whole thing in one go. This is definitely a cake to make, regardless of whether your crowd is vegan or raw! It feels so special with the pink layers and it tastes so light and wholesome. So I’ve officially joined the cashew cream cake bandwagon. Look to the future for more!
One Year Ago: Berry and Lychee Vanilla Yogurt Cake
3 cups of cashews, covered in cold filtered water and left to soak overnight
1.5 cups walnuts
1.5 cups dates, chopped roughly
1 tbsp coconut oil
6 long stalks of rhubarb, cut into chunks
100g raw sugar
1/2 a vanilla bean
2 tsp cinnamon
3/4 cup (185ml) coconut oil, melted if hard
1/3 cup lemon juice
1/2 cup (170g) raw honey or maple syrup for pure vegan
pinch of sea salt
Line a 23cm baking tin with baking paper. Blend the walnuts, dates and tablespoon of coconut oil into a dough and press in to the bottom of the tin with your hands. Chill whilst you make the filling.
In a medium saucepan, very gently stew the rhubarb, sugar and vanilla bean (cut and seeds added to the pot) with a few tablespoons of water until completely soft but not straggly.
Drain the cashews well and put in the blender. Add the lemon juice, honey, coconut oil, salt and cinnamon. Blend until mix is as smooth as possible. Pour half into the cake tin and smooth around. Refrigerate for 20 minutes. Blend the remaining half with about 1/3 – 1/2 cup of the rhubarb mix, to the desired colour and consistency (don’t add too much liquid – just the rhubarb pieces!) pour this on top of the cake and refrigerate the whole thing overnight. Serve cold, serves 10 – 12!