How long does berry cashew dream cake [vegan] take to prepare?

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

Can I make berry cashew dream cake [vegan] without refined sugar?

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

Can I make berry cashew dream cake [vegan] without nuts?

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

Why is berry cashew dream cake [vegan] so quick to make?

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

How long does berry cashew dream cake [vegan] keep?

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

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Berry Cashew Dream Cake
[Vegan]

JP By: Jessica Precott

Author Bio

Jessica Prescott is a Berlin based food blogger and new mum, who is endlessly inspired... Read More

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Berry Cashew Dream Cake [Vegan]

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We don't just toss the phrase dream cake around, so when we say that this berry cashew cake will whisk you away to a wonderful dream land, we mean it. It has fresh berries, plenty of vanilla, velvety cashew cream, and light citrusy notes of lemon and orange. The only... Read More

Ingredients You Need for Berry Cashew Dream Cake [Vegan]

For the Base:

2 cups flour
1 cup raw sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
A pinch of salt
Juice and rind from 1 orange
2/3 cup coconut milk
1/3 cup coconut oil

For the Topping:

3 cups fresh berries of your choice
1 1/2 cups cashew cream
1/2 cup raw sugar
1 teaspoon vanilla extract
Juice from 1 lemon
2 tablespoons Psyllium husk

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How to Prepare Berry Cashew Dream Cake [Vegan]

Preheat oven to 356°F and line a spring-form pan with baking paper.
To Make the Base:
Combine dry ingredients in a bowl with orange rind, stir to combine.
Juice orange and pour into a measuring cup.
Add enough coconut milk to bring the liquid up to about 1 cup. Add melted coconut oil.
Stir the liquids together with a fork and then pour into the dry mixture.
Stir to combine and then pour into the spring-form.
To Make the Topping:
Wash the berries and pick over them to remove any leaves and stalks. If using strawberries, roughly chop them into smaller pieces
Pour your cashew cream into a blending receptacle.
Add sugar, lemon, vanilla, and Psyllium husk, and blend immediately (this is important because the psyllium husk starts to thicken as soon as it is wet, and you want it to be evenly dispersed through the cashew mix).
Place berries on the base, leaving a bit of room between the berries and the edge of the tin.
Pour cashew mix over berries.
Place in preheated oven and bake for 55 minutes.
Remove from oven and allow to cool in pan.