How long does raw mint pomegranate cake [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw mint pomegranate cake [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw mint pomegranate cake [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw mint pomegranate cake [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw mint pomegranate cake [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

2.6K Views 10 years ago

Raw Mint Pomegranate Cake
[Vegan, Gluten-Free]

KH By: Kyra Howearth

Author Bio

Healthier desserts and family dinners. Kyra Howearth has been a vegan for nearly 15 years, developing... Read More

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Raw Mint Pomegranate Cake [Vegan, Gluten-Free]

Dairy Free

This raw cake is flavored with fresh mint leaves and studded with crunchy pomegranates seeds throughout the cake. As you take a bite, you experience the rich and creamy cheesecake filling with a tingle of mint and bright, tart pops from the pomegranate seeds.

Ingredients You Need for Raw Mint Pomegranate Cake [Vegan, Gluten-Free]

For the Base:

1/2 cup pecans
1/2 cup dates
1 tablespoon lime juice

For the Cheesecake:

1 1/2 cups cashews, soaked for at least 4 hours
1/2 cup fresh mint leaves, or use 1 teaspoon mint extract, or as desired
1/4 cup coconut oil
1/3 cup dates
1 tablespoon lime juice
2/3 cup water
1 teaspoon wheatgrass powder, for color (optional)
1/2 cup pomegranate seeds

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How to Prepare Raw Mint Pomegranate Cake [Vegan, Gluten-Free]

Make the base by blending the pecans, dates, and lime juice together in a high-speed blender or food processor, until sticky.
Press the base into the bottom of a silicone loaf pan, or line a pan with baking paper.
Blend all the cheesecake filling ingredients, except pomegranate seeds, until smooth and creamy.
Stir through the pomegranate arils (reserve a few to sprinkle on top) and pour on top of the base.
Sprinkle the reserved pomegranate arils on top and press down lightly.
Chill until firm, about 3 hours.
Slice into squares, or as desired.
Keep chilled.

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