This raw vegan cake with cashew cream is incredibly refreshing, moist and delicious. You would never know it was raw. With just eight (yep, 8) ingredients this cake is super easy to prepare and just takes about 45 minutes. You can leave it in the fridge for days and it actually tastes best after you leave it in the fridge overnight. Garnish it on top with some cocoa powder and crumbled walnuts.
LET’S LOOK AT THE DETAILS:
This recipe is:
Raw, Vegan, Gluten-free, Organic, GMO-free, Salt-free
Time to prepare:
45 min + overnight in fridge
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What’s in it?
Carrot Layer:
- 500g of carrots
- 100g of walnuts
- 10 pitted dates
- 1/2 teaspoon cinnamon
Cashew Layer:
- 300g soaked cashews
- 50ml lemon juice
- 1/2 tbsp vanilla
- 30ml agave syrup
Instructions:
- To make the cashew layer: blend all ingredients in your high speed blender until smooth. Place into bowl and put aside.
- To make the carrot layer: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together. Place into bowl and put aside.
- To assemble the cake: Place half the carrot cake mix into the bottom of a spring-form (we used a heart shaped, medium sized one). Then spread on half the cashew cream. Add another carrot layer on top and then finish it off with the rest of the cashew cream as the top layer. We added some walnut crumbles and raw chocolate powder on top for decoration.
- We put the cake into the fridge overnight. The texture will and taste will be incredible the next day!
Et Voilà!
