How long does no-bake maple cream cake [vegan, raw] take to prepare?

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

Can I make no-bake maple cream cake [vegan, raw] without refined sugar?

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

Can I make no-bake maple cream cake [vegan, raw] without nuts?

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

What makes no-bake maple cream cake [vegan, raw] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does no-bake maple cream cake [vegan, raw] keep?

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

1.1K Views 7 months ago

No-Bake Maple Cream Cake
[Vegan, Raw]

Name: No-Bake Maple Cream Cake [Vegan, Raw]
Cook time: 60 min
Yield: 12 servings
Cuisine: NO info

GP By: Gretchen Price

Author Bio

My name is Gretchen Price, and I am a professional pastry chef of over 20... Read More

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No-Bake Maple Cream Cake [Vegan, Raw]

311

Dairy Free

Vegan

Ditch the pumpkin pie this year and bring this dreamy maple cream cake to your next holiday party. The creaminess is sublime and the sweet date-walnut crust is a perfect encasement to this silky cashew base.

Ingredients You Need for No-Bake Maple Cream Cake [Vegan, Raw]

For the Crust:

1 cup of dates
1 cup of toasted walnuts
Pinch of salt
1 teaspoon of vanilla extract
1 tablespoon of water

For the Filling:

2 cups of cashews, soaked overnight
1/2 cup of vegan yogurt
1/4 cup of coconut oil or vegan butter
1/4 cup of almond milk
2 teaspoons of apple cider vinegar (optional but it will add a slight tang that is really nice)
1/2 cup of maple syrup
1 teaspoon of vanilla extract
1 tablespoon of light brown sugar (optional)
2 teaspoons of maple extract

For the Glaze:

2 tablespoons of maple syrup
2 teaspoons of molasses

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How to Prepare No-Bake Maple Cream Cake [Vegan, Raw]

For the Crust:

First, prepare the crust by combining everything together in a food processor until chunky paste forms.
Press this into the bottom of a spring-form pan, then freeze.

For the Filling:

Prepare the filling by combining all the ingredients together in a high speed blender and blend smooth
Pour into the prepared crust and freeze for at least 4 hours or overnight to set
Unmold, then drizzle with the maple syrup/molasses syrup
Thaw for about 1 hour in the refrigerator before serving.

Notes

Be sure to soak the nuts in about 6 cups of water with 1 Tbs salt for 8 hours or overnight. Rinse them the next day and then they are ready to use in the recipe. The freezer seems to keep this Maple Cream Cake in best shape, but it can be stored for up to 4 days in the refrigerator. Can be served semi frozen or simply out of the refrigerator, your option. Will freeze wrapped well for up to 2 months

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.

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Comments:

mntryjoseph says:

November 29, 2017 at 1:39 pm

This recipe is not "raw", because the recipe calls for Maple Syrup. Maple syrup is not a "raw" food!

Here is why…

For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Maple Syrup is boiled at around 219°F when it is being processed!

Comments are closed.

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