This Cashew Cream Cake is a decadent yet wholesome dessert that’s rich, creamy, and completely flourless. Made with nutrient-packed cashews and naturally sweetened, it’s a guilt-free treat that’s perfect for any occasion—or just when you’re craving something indulgent! With no baking required and a gluten-free crust, this cake is as easy to make as it is delicious.
Ingredients
Crust:
- 1 cup (120g) raw cashews
- 1 cup (90g) unsweetened shredded coconut
- 2 tbsp maple syrup or honey
- 1 tbsp coconut oil
- Pinch of salt
Cashew Cream Filling:
- 1 ½ cups (180g) raw cashews (soaked for 4+ hours or overnight)
- ½ cup (120ml) full-fat coconut milk
- ⅓ cup (80ml) maple syrup or honey
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp coconut oil (melted)
- Pinch of salt
Optional Toppings:
- Chopped cashews or coconut flakes
- Fresh berries
- Dark chocolate drizzle
Instructions
Step 1: Prepare the Crust
- In a food processor, blend the raw cashews , shredded coconut , maple syrup , coconut oil , and pinch of salt until the mixture forms a sticky dough.
- Line an 8-inch springform pan with parchment paper. Press the dough evenly into the base of the pan to form the crust.
- Chill the crust in the refrigerator while you prepare the filling.
Step 2: Make the Cashew Cream Filling
- Drain and rinse the soaked cashews thoroughly.
- In a high-speed blender or food processor, combine the soaked cashews, coconut milk , maple syrup , lemon juice , vanilla extract , melted coconut oil , and pinch of salt . Blend until the mixture is completely smooth and silky, scraping down the sides as needed.
- Tip : If the mixture is too thick, add a splash of water or more coconut milk, one tablespoon at a time, until smooth.
Step 3: Assemble the Cake
- Pour the cashew cream filling over the chilled crust. Use a spatula to spread it evenly and smooth the top.
- Gently tap the pan on the counter a few times to release any air bubbles.
Step 4: Chill
- Refrigerate the cake for at least 4 hours or overnight to allow it to set.
- For a firmer texture, place the cake in the freezer for 1–2 hours before serving.
Step 5: Serve and Enjoy
- Once the cake is set, remove it from the springform pan and transfer it to a serving plate.
- Add your favorite toppings, such as chopped cashews, coconut flakes, fresh berries, or a drizzle of dark chocolate.
- Slice and serve chilled. Store leftovers in the refrigerator for up to 5 days or freeze for longer storage.
Tips for Success
- Soak cashews properly : Soaking the cashews softens them, making the filling smoother and easier to blend.
- Adjust sweetness : Taste the filling before assembling and adjust the maple syrup or honey to suit your preference.
- Make it nut-free : Substitute the cashews with sunflower seeds or macadamia nuts for a nut-free version.
- Freeze for convenience : This cake freezes beautifully! Wrap individual slices in plastic wrap and store in the freezer for up to 1 month.
Serving Suggestions
- Pair with a hot cup of herbal tea or coffee for a cozy dessert experience.
- Serve as a centerpiece at parties or gatherings—it’s sure to impress with its creamy texture and natural ingredients.
Enjoy this Cashew Cream Cake —a silky, plant-based dessert that’s rich, creamy, and utterly irresistible!
