Raw Vegan Cashew Cake with Lingonberries
Baking and Desserts • European
Description
No baking required. This is a raw cake recipe. The texture of ground cashews resembles a delicate mousse.
Ingredients
- Raw Cashews 2 cups
- Crushed Walnuts 1 cup
- Pitted Dates 1 cup
- Banana 1 piece
- Lingonberries 1 cup
- Pomegranate juice 3 tablespoons
- Water 3 tablespoons
- Salt ¼ teaspoon
- Lime Juice ½ piece
- Agave Syrup 1 tablespoon
Step-by-Step Guide
Step 1
Soak the raw cashews in warm water for at least 2 hours (preferably overnight).
Step 2
Blend the crushed walnuts with the pitted dates and a quarter teaspoon of salt in a blender.
Step 3
Line a baking dish with plastic wrap, press the walnut-date mixture into the bottom, and place it in the refrigerator.
Step 4
Blend 1 cup of cashews with 1 banana, 3 tablespoons of water, and the juice of half a lime (or lemon) until it reaches a creamy consistency.
Step 5
Spread this mixture over the base and return it to the refrigerator.
Step 6
Blend the remaining cup of cashews with 3 tablespoons of pomegranate juice (or any berry juice), 1 cup of lingonberries (I used thawed), and 1 tablespoon of agave syrup (you can try maple syrup, honey, or concentrated apple sweetener).
Step 7
Spread this mixture as a third layer and place it in the freezer to set.
Step 8
Before serving, transfer the cake to the refrigerator at least an hour in advance. It is easier to cut when cold.
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