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Cashew Citrus Cream Cake with Pomegranate [Vegan, Raw, Gluten-Free]Ingredients You Need for Cashew Citrus Cream Cake with Pomegranate [Vegan, Raw, Gluten-Free]CrustCream cakeGarnishHow to Prepare Cashew Citrus Cream Cake with Pomegranate [Vegan, Raw, Gluten-Free]CrustCream CakeCashew Citrus Cream Cake with Pomegranate
This vegan cake is not only beautiful, but it’s also delicious. The cashews create a rich, filling creaminess and, when paired with fresh lemon juice, oranges, and sweetened naturally, the result is practically divine. Impress all the skeptics – and non-skeptics alike – with this at your next holiday dinner. Don’t tell ’em it’s healthy, raw, vegan, and gluten-free until AFTER they’ve licked their plates clean and asked for seconds. Trust me, they will.
Cashew Citrus Cream Cake with Pomegranate [Vegan, Raw, Gluten-Free]
Ingredients You Need for Cashew Citrus Cream Cake with Pomegranate [Vegan, Raw, Gluten-Free]
Crust
- 1 1/4 cups walnuts
- 1 1/4 cups raisins
Cream cake
- 1 peeled orange
- Juice from 1 lemon
- 2 cups cashews
- 1/4 cup coconut nectar
- 1/4 cup coconut oil
- Pinch of Himalayan salt
- 1/2 teaspoon vanilla extract
Garnish
How to Prepare Cashew Citrus Cream Cake with Pomegranate [Vegan, Raw, Gluten-Free]
Crust
- Pulse the walnuts into powder in your food processor.
- Add the raisins and pulse until it all begins to stick together.
- Press into the bottom of a lined 9-inch spring form pan.
- Put in the fridge.
Cream Cake
- Blend all the ingredients until smooth.
- Taste and adjust accordingly.
- Stir in a 1/2 cup of pomegranate seeds if you like, then pour onto your crust.
- Refrigerate overnight, or even better, 48 hours.
- Sprinkle with pomegranate seeds and serve!
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