How long does this cashew citrus cream cake need to chill?

For optimal setting and flavor development, this cake should be refrigerated overnight, or ideally for 48 hours, after pouring the cream onto the crust.

Can I use a different nut for the crust?

The recipe calls for walnuts, but you could experiment with other nuts like pecans or almonds, ensuring they are pulsed into a fine powder before adding the raisins.

What if I don't have coconut nectar?

While coconut nectar provides a unique flavor, you could substitute it with another liquid sweetener like maple syrup, adjusting to taste.

How do I store leftover Cashew Citrus Cream Cake?

Store any remaining cake in an airtight container in the refrigerator. Given its raw nature, it should stay fresh for several days.

Is it possible to make this cake without a springform pan?

While a 9-inch springform pan is recommended for easy removal, you could use a regular pie dish lined with parchment paper, ensuring the crust is pressed firmly.

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Cashew Citrus Cream Cake with Pomegranate
[Vegan, Raw, Gluten-Free]

Name: Cashew Citrus Cream Cake with Pomegranate [Vegan, Raw, Gluten-Free]
Cook time: 30 min
Yield: 10-12
Ingredients: 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; 1 cup pomegranate seeds

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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A slice of raw vegan Cashew Citrus Cream Cake with a walnut-raisin crust, topped with a creamy orange-lemon filling, garnished with fresh pomegranate seeds on a white plate.

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Discover more recipes with these ingredients

Cashew Citrus Cream Cake with Pomegranate

10-12

Dairy Free

Vegan

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.... Read More

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

1 cup pomegranate seeds

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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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Comments:

Crystal Blue Bullies says:

March 6, 2014 at 7:22 pm

Donnita Talavera
Kelly Dahmer says:

March 6, 2014 at 7:12 pm

Im soo making this! Yummy yum yum

Comments are closed.

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