We try to improve recipes with small changes. The changes to this one make our original cashew cake creamier and more stable in the fridge, which is great for not eating it frozen! It will keep well in the fridge after freezing.
You’ll want to freeze it so that you can properly remove it from whatever mould it’s in, but afterwards the fridge should be good enough to keep it firm. Let us know what your results are like!
Raw Mixed Berry Cashew CakePrint Recipe
- — crust —
- 1/2 cup pitted dates
- 1/4 cup walnuts
- 1/4 cup pecans
- 1/4 tsp almond extract
- 1 tbsp water
- — cake —
- 2 1/2 cups raw cashews (soaked for 8 hours)
- 3/4 cup maple syrup (the real stuff)
- 1 cup mixed berries (frozen is definitely best)
- 140 g creamed coconut
Soak the cashews overnight in water (or in boiling water for 1 hour if you're in a pinch).
Using a food processor, combine the dates, nuts, extract, and water. Pulse as needed to form a sticky, workable dough. This will take a few minutes.
Flatten the dough to fill the bottom of your can or mould (I use 6-9 inches, but you could stretch this further). Two layers of wax paper and a rolling pin work well to keep things from sticking everywhere.
Blend the cashew, maple syrup, berries, and creamed coconut until smooth. There should be no chunks. I leave the blender running a few minutes for good measure.
Pour the mixture over the crust and tap the pan to level out the mixture and remove any bubbles.
Freeze the cake overnight (this will take at least several hours, but I don't know the magic number). Transfer to fridge a few hours before eating or leave it at room temperature for about 20 minutes. You should not be eating this cake frozen. It should a creamy, smooth consistency.
You can use a mixture of raspberries, blueberries, blackberries, etc. Anything works! Creamed coconut is usually sold in small packages. It is solid at room temperature. If you don't have almond extract, you can sub for vanilla.