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Cherry Vanilla Swirl Cream Cake [Vegan, Gluten-Free]

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This swirl cake is reminiscent of cherry garcia ice cream. It's sure to please a crowd and it won't keep you in the kitchen long. It'll be conveniently sitting ready in the freezer for your guests. If you take it out about 15 minutes before you're ready to serve, it'll be easy to slice. A delicious dairy and egg-free version of cheesecake made special with a little cherry swirl. Not overly sweet but tantalizing bites of goodness good enough for guests.

Cherry Vanilla Swirl Cream Cake [Vegan, Gluten-Free]

This Recipe is :

No Refined Sugar Vegan


64 bites, 2 per serving

Cook Time



For the Chocolate Crust:

  • 1 1/2 cups gluten-free rolled oats
  • 1 1/2 cups raw almonds
  • 2 soft Medjool dates pitted
  • 3 tablespoons maple syrup
  • 3 tablespoons unsweetened cacao or cocoa powder

For the White Vanilla Layer:

  • 3 cups raw cashews pre-soaked in hot water for 15 minutes and drained
  • 5 tablespoons unsweetened almond milk
  • 5 tablespoons maple syrup
  • 1 1/2 teaspoons pure almond extract
  • 1/4 teaspoon salt

For the Cherry Layer:

  • Use just under half of white layer mixture
  • 1/2 cup frozen cherries
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt


To Make the Crust:

  1. Line the bottom of an 8×8-inch baking dish with parchment or plastic wrap after spraying a little oil onto the bottom of the pan to help the plastic stock stick. Process all crust ingredients in a food processor until you have uniform pieces less than 1/8” in size. Don’t over process or you’ll have almond butter. Transfer into the 8 x 8” baking dish and press down evenly to the edges.

To Make the Filling:

  1. Blend all of the filling ingredients in a high-power blender until completely smooth. Pour about half of this white mixture into a 2-cup measuring cup or a bowl. Set aside.
  2. To the cake ingredients remaining in the blender, add the cherry layer ingredients and blend to combine.
  3. From your blender, carefully pour the cherry layer over the crust in the pan, saving about 3/4 cup for the swirl
  4. Tap the pan lightly on the counter to even the layer out. Freeze for 15 minutes.
  5. Then carefully and evenly pour the white layer over the cherry layer, smoothing the top with a spatula and/or tap the pan lightly on the counter. Freeze for another 15 minutes. 
  6. Drop dollops of the reserved cherry filling and the cacao nibs on top of the white layer. Swirl the cherry dollops through the cake with your spatula. You can’t really mess it up.
  7. Freeze the cake for at least an hour to set. Remove from pan, thaw about 15 minutes, slice, and serve. Keep leftovers frozen.





Diane shares recipes, tools, and inspiration for eating a plant-based on her website, Plant-Based Cooking. Her easy, vegan recipes and science-backed articles empower people to make the dietary change that could save their lives. Discover more and subscribe to her email list at plantbasedcooking.com.



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