Is it necessary to soak the cashews for this recipe?

Yes, the recipe specifies soaking cashews overnight and draining them, which is crucial for achieving the desired creamy texture in the white chocolate filling.

How long does this cake need to freeze before serving?

The cake requires freezing overnight or for a minimum of 4 hours to ensure it is firm enough to slice and serve properly.

What should I do if my chocolate sauce is too thick?

If your chocolate sauce becomes too thick, place the container in a bed of hot water to help keep it in a liquid state for easy drizzling.

Can I prepare this cake ahead of time?

Yes, this cake is ideal for making ahead as it requires overnight freezing to set, allowing you to prepare it well in advance of serving.

2.5K Views 10 years ago

White Chocolate Cashew Cream Cake
[Vegan, Gluten-Free]

Name: White Chocolate Cashew Cream Cake [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 8 large squares
Ingredients: For the Chocolate Crust:; 1 cup walnuts; 1/2 cup packed soft Medjool dates; 1/2 teaspoon course sea salt; 2 tablespoons raw cacao powder; For the White Chocolate Cashew Cream:; 1 1/2 cup cashews, soaked overnight and drained; 1 lemon, squeezed; 3/4 cup coconut milk; 1/4 cup agave nectar; 3 tablespoons melted cacao butter; For the Swirl:; 1/3 cup creamy natural peanut butter; For the Chocolate Sauce:; 2 tablespoons melted coconut oil; 2 tablespoons agave nectar; 2 tablespoons raw cacao powder; For Topping:; Sprinkle of almond slices (optional)

CC By: Christa Clark

Author Bio

Count your colors, not your calories! Vibrant recipes that tantalize your tastebuds. Christa Clark is a... Read More

Order with Instacart Download Our App

A slice of White Chocolate Cashew Cream Cake with a dark chocolate crust, creamy white filling, peanut butter swirl, topped with chocolate sauce and almond slices.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

White Chocolate Cashew Cream Cake [Vegan, Gluten-Free]

8 large squares

Dairy Free

This creamy cashew cream cake is swirled with peanut butter and set atop a crust made from walnuts, dates, and cacao powder. The vanilla flavor from the coconut milk-based cake balances perfectly with the rich chocolate. And don't worry, this dessert looks fancy but can be made using simply a... Read More

Ingredients You Need for White Chocolate Cashew Cream Cake [Vegan, Gluten-Free]

For the Chocolate Crust:

1 cup walnuts
1/2 cup packed soft Medjool dates
1/2 teaspoon course sea salt
2 tablespoons raw cacao powder

For the White Chocolate Cashew Cream:

1 1/2 cup cashews, soaked overnight and drained
1 lemon, squeezed
3/4 cup coconut milk
1/4 cup agave nectar
3 tablespoons melted cacao butter

For the Swirl:

1/3 cup creamy natural peanut butter

For the Chocolate Sauce:

2 tablespoons melted coconut oil
2 tablespoons agave nectar
2 tablespoons raw cacao powder

For Topping:

Sprinkle of almond slices (optional)

Order with Instacart Download Our App

How to Prepare White Chocolate Cashew Cream Cake [Vegan, Gluten-Free]

Place the walnuts in a food processor. Pulse until it is fine consistency. Combine the rest of the crust ingredients in a food processor, scraping down the sides if needed, until it is well combined and sticks together when pressed.
Lightly grease a pan or loaf pan. Line with plastic wrap, extending up the sides. Place the crust ingredients into the pan, press into the pan firmly.
Place the white chocolate cashew cream ingredients in a blender. Blend until smooth, scraping down the sides if needed, and pour on top of the crust. Tap it a few times on the counter to settle.
Take a knife and swirl in the peanut butter. Place in the freezer and freeze overnight or until firm, at least 4 hours.
Make the chocolate sauce, place it in a bed of hot water if needed to keep it in a liquid state. Slice the cheesecake into 8 squares once it has thawed a little, top with the chocolate sauce and almond slices if desired.