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.
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.
For this recipe, I also use Splenda sweetener, about ½ 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!
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®
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Raw Vegan Cake
Ingredients
- Crust:
- 1 cup of dates, Pull open the date and remove pit
- 1 cup of almonds
- 1 tablespoon of Chia seed
- ½ teaspoon of vanilla bean or, ½ tsp. of vanilla extract/essence
- 1 tablespoon coconut oil
- Layer 1
- 1 ½ 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 : ½ 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 ½ 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: ½ 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
- 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.
- 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
- Add all layer 1 ingredients in a blender, process until creamy and smooth. Add more sweetener to your liking.
- 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.
- Add all layer 2 ingredients in a blender, process until creamy and smooth. Add more sweetener to your liking.
- 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.
- Decorate with fresh berries or other toppings. Just be creative, make it beautiful!
Cara (@StylishGeek)
I absolutely love this recipe! I haven't actually tried making raw vegan cake, but this looks so appetizing. I am sure it will be a hit with my family!