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Marshmallow Cream Cake
[Vegan, Raw, Gluten-Free]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Marshmallow Cream Cake [Vegan, Raw, Gluten-Free]

484

8-12

Dairy Free

Vegan

This was a delicious accident. I meant for this to be your run-of-the-mill raw vegan cream cake (which sounds like an oxymoron... shh), but I wanted to add a bit more substance to it without adding a bunch more heaviness, so I chose to throw in some chia seeds. I... Read More

Ingredients You Need for Marshmallow Cream Cake [Vegan, Raw, Gluten-Free]

Crust:

1 cup dry quinoa
1/4 cup melted coconut oil
1/4 cup coconut sugar

Mint layer:

1 cup raw cashews, soaked in water for 3 hours then rinsed
1/2 cup water
1 tablespoon lemon juice
1/6 cup coconut sugar
1/6 cup fresh mint leaves
1-2 teaspoons spirulina powder, as desired
1 tablespoon coconut oil
2 tablespoons chia seeds

Vanilla layer:

1 1/6 cups raw cashews, soaked in water for 3 hours then rinsed
1/2 cup water
1 tablespoon lemon juice
1/6 cup coconut sugar
1 tablespoon coconut oil
2 tablespoon chia seeds
1 teaspoon vanilla extract

Pink layer:

1 cup raw cashews, soaked in water for 3 hours then rinsed
1/2 cup water
1 tablespoon lemon juice
1/6 cup coconut sugar
1 tablespoon coconut oil
2 tablespoon chia seeds
1/4 cup red beet, peeled and sliced thinly

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How to Prepare Marshmallow Cream Cake [Vegan, Raw, Gluten-Free]

To make the crust:

Rinse the quinoa for a minute under cold water. Grind the quinoa into very fine flour in a high speed blender, then in a bowl, mix together the flour with the coco oil and sugar until you get a dough-like mixture. Press into the bottom of a cake pan. I used an adjustable cake pan set to around 7 inches across. Put in the fridge.

To make each layer:

Simply blend all the ingredients - except the chia seeds - in each list together until smooth, then stir in the chia seeds at the end. The texture before adding the chia seeds should be like yogurt. If any of them are too thick, add 1 or 2 more tablespoons of water. If too thin, add more cashews or coconut oil. Pour in the green layer over your crust, then white, then pink. I sprinkled mine with white sesame seeds and more chia seeds.
Keep the cake in the fridge for 24 hours so the flavors can get to know each other. It's easiest to slice when it's been in the freezer for about 40 minutes before cutting.

Notes

SUBSTITUTIONS: You can use rolled oats or buckwheat groats instead of quinoa. Use any other nut instead of cashews, but they should be raw and preferably organic. Use coconut butter or cocoa butter instead of coconut oil. Use date paste or any other natural sweetener instead of coconut sugar. Use berries instead of beet.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.