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Raw Vegan Cake {Eggless and Flourless}

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I created this post as part of a sponsored series with Socialstars and SPLENDA® Brand; all opinions are my own. #SweetSwaps #SplendaSweeties

Today I am going to show you how to make this delicious no baked, sugar-free cake that is made almost entirely of fresh fruits and nuts.  It is eggless and flourless. Making this raw vegan cake recipe is so much easier than baking a cake in the oven. Your fun steps pretty much include just creating layers and freezing them until you are satisfied with the result. You may also add or swap ingredients according to personal liking.

 

 


raw-vegan-cake

 

One of my favorite thing about this dessert is how guilty- free it is.  I only put fresh ingredients from fruits and high protein nuts, so I can completely indulge in a couple of pieces of cake without feeling bad.  For someone who is trying to get off of sweets like cheesecake or other similar desserts this is a great tasting alternative, many will actually prefer the taste entirely.  You do need a  good quality food processor or high speed blender to crush and blend all of the ingredients.  You also need enough space in your fridge to freeze the cake.

raw-vegan-cake-recipe

 

For this recipe, I also use Splenda sweetener, about 1/2 teaspoon per layer. This recipe is a good source of  Dietary Fiber. If you’re looking for something sweet but don’t want something as time consuming to make, try this raw vegan cake recipe! Enjoy! 

 

 

 

raw-vegan-cake-recipe

 

SPLENDA® Sweetener Products help here too as my sugar substitute to save on calories.  When swapping sugar for SPLENDA® Sweetener Products in your own recipes, please refer to the SPLENDA® Brand measurement conversion charts. Follow SWEET SWAPS™  for recipes & tips to help you save calories all year! Click here to get Sweet SPLENDA® savings.  Think Sugar, Say SPLENDA®, Use SPLENDA®

raw-vegan-cake-recipe

raw-vegan-cake-recipe

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Print
Raw Vegan Cake
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
 
Servings: 6 -8
Author: Posh Journal
Ingredients
  • Crust:
  • 1 cup of dates Pull open the date and remove pit
  • 1 cup of almonds
  • 1 tablespoon of Chia seed
  • 1/2 teaspoon of vanilla bean or 1/2 tsp. of vanilla extract/essence
  • 1 tablespoon coconut oil
  • Layer 1
  • 1 1/2 cups of cashews (soaked in water overnight if possible)
  • 1 tablespoon of lemon juice
  • 3 tablespoons of coconut oil
  • ⅓ cup of coconut milk/almond milk
  • teaspoon optional : 1/2 of sweetener of your choice or SPLENDA® Sweetener you may also add more according to your liking
  • 1 cup of frozen pineapple
  • 1 cup of frozen banana
  • Layer 2
  • 1 1/2 cups of cashews soaked in water overnight
  • 1 tablespoon of lemon juice
  • 3 tablespoons of coconut oil
  • ⅓ cup of coconut milk/almond milk
  • teaspoon optional: 1/2 of sweetener of your choice or SPLENDA® Sweetener you may also add more according to your liking
  • 1 cup of frozen blueberries
  • 1 cup of frozen banana
  • Toppings : Fresh berries cocoa nibs, pure berry powder (organic and unsweetened)
Instructions
  1. For Crust: Place dates, almonds, coconut oil, chia seeds, vanilla extract in the bowl of a food processor, blend until it’s down to crumbs.
  2. Place mixture into the bottom of a 6 inch springform pan and using the bottom of a clean glass, press evenly across bottom of a inch springform pan. Put the mixture in the fridge for 15 minutes
  3. Add all layer 1 ingredients in a blender, process until creamy and smooth. Add more sweetener to your liking.
  4. Pour the layer mixture evenly over the crust using a rubber spatula to spread it out evenly or shake the pan until evenly coated. Place in the freezer for at least 15 minutes.
  5. Add all layer 2 ingredients in a blender, process until creamy and smooth. Add more sweetener to your liking.
  6. Pour the layer mixture evenly over the crust using a rubber spatula to spread it out evenly or shake the pan until evenly coated. Place in the freezer for at least 2 hours or overnight.
  7. Decorate with fresh berries or other toppings. Just be creative, make it beautiful!

eggless-flourless-raw-vegan-cake

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Reader Interactions

Comments

  3. Cindy Ingalls

    Apr 28, 2016 at 2:30 pm

    Yum. I love trying out vegan recipes. It’s a nice change from sweets full of sugars. I wonder if you could substitute maple syrup or agave for the Splenda?

  6. monika

    Apr 28, 2016 at 3:59 pm

    Hi. At first I was very interested in this recipe/your blog, but artificial sweeteners are horrible and I’m surprised to see them here. Raw cakes are usually “healthy” and what. In any case, I thought you might like to read a bit about it…There are better sweeteners out there – splenda is not the way to go…

    Here is an excerpt about formaldehyde and artificial sweeteners and the link:

    “Since methanol in aspartame has no natural binder, nearly all of it turns into formaldehyde in your body. Formaldehyde (which is used in, among other things, paint remover and embalming fluid) is a poison several thousand times more potent than ethyl alcohol.”

    http://articles.mercola.com/sites/articles/archive/2009/10/13/artificial-sweeteners-more-dangerous-than-you-ever-imagined.aspx

  7. Lori Felix

    Apr 28, 2016 at 4:27 pm

    I love cakes that I can eat without feeling guilty. This raw vegan cake would be a great cake for the summer time because I hate turning on my oven to cook when it’s already hot in my house.

  8. Elizabeth O.

    Apr 28, 2016 at 4:47 pm

    That’s amazing. I love that you used dates for the crust and the whole thing just looks so good! Fruits are naturally refreshing as well, so this is perfect for the warmer months of the year. It’s easy to do and no baking is required, awesome!

  9. poshjournaladmin

    Apr 28, 2016 at 5:19 pm

    Hi Monika, thanks for the input. I think there are a lot of differing opinions on many different sweeteners. I know people who say they’ve helped their diets immensely. I’d say as a general rule of thumb if you like a recipe except for one ingredient you can usually find a substitute that best suits you without compromising the outcome of the dish. Thanks though, always interested to hear opinions and open up a dialogue on health matters.

  17. Aziel Morte

    Apr 29, 2016 at 10:03 am

    This is really looks delicious! This is my first time that I heard about this vegan cake and I want to try this.

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