Vegan cake

Vegan Cashew Cake with Chocolate Glaze - a healthy and refined delicacy

Total preparation time: 4 hours (including freezing time)
Preparation time: 1 hour
Baking time: 30-40 minutes
Number of servings: 8

In a world where sweets are often associated with excess sugar and animal-derived ingredients, this vegan cashew cake with chocolate glaze is a true revelation! It’s a perfect combination of creamy textures and delicious flavors, and making it is a delightful activity, ideal for spending time in the kitchen. It’s perfect for any occasion, from birthdays to weekend evenings, and will surely impress everyone who tastes it!

The history of the vegan cake is fascinating, rooted in the attempts to make desserts healthier without compromising taste. With simple and natural ingredients, this cake blends tradition with innovation, offering a wonderful alternative to classic desserts.

Ingredients for the base:
- 250 ml almond milk (you can also use other types of plant milk, such as oat or soy)
- 50 g almond flour (this will give a rich flavor and fine texture)
- Seeds from 1 vanilla pod (for a natural and intense aroma)
- 100 ml sunflower oil (or coconut oil for a delicate taste)
- 50 g coconut flakes (these add a tropical note)
- 6 heaping tablespoons millet flour (you can also use almond or oat flour)
- 2 tablespoons rice/quinoa flour (for a lighter texture)
- 1 teaspoon baking powder (to help the base rise)
- A little carob powder (optional, but adds a chocolate note)
- Green Sugar sweetener to taste (I used about 1 tablespoon)
- 2 tablespoons melted coconut oil/cocoa butter (to bind the base)

Ingredients for the cream:
- 150 g raw cashews soaked for 4 hours (the cashews bring an indescribable creaminess)
- ½ cup still water (to help with blending)
- A few drops of liquid Green Sugar sweetener
- Juice from 4 medium mandarins (for a fresh and invigorating taste)
- 1 tablespoon vanilla extract
- 1 small cup melted coconut oil/cocoa butter
- 1 tablespoon lecithin (optional, this helps bind the cream)

Ingredients for the chocolate glaze:
- 200 ml almond milk
- 25 g cocoa (for an intense chocolate flavor)
- 25 g carob powder (optional)
- Green Sugar sweetener to taste (a few drops)
- 3 tablespoons arrowroot powder (gluten-free starch, to thicken the glaze)
- 30 ml melted coconut oil/butter (for shine and flavor)

Decoration:
- Berries (blueberries, raspberries, blackberries)
- Sea buckthorn
- Fresh mint (for a vibrant and fresh look)

Step-by-step instructions:

1. Preparing the base:
- In a large bowl, combine all the ingredients for the base, except for the carob powder. Mix well with a whisk or spatula until you obtain a homogeneous mixture.
- Preheat the oven to 180°C.
- Line a cake pan (preferably 19 cm in diameter) with a little sunflower oil and a little rice flour to prevent sticking.
- Reserve ¼ of the base mixture and gently mix it with the carob powder, giving it a darker shade.
- Pour the white mixture into the prepared pan and level it well.

2. Baking the bases:
- Pour the brown base into another small pan, lined in the same way as the first.
- Place both pans in the oven and let them bake at medium heat (180°C) for 30-40 minutes. Check if they are baked using a toothpick: if it comes out clean, they are ready.

3. Preparing the cashew cream:
- After the bases have cooled slightly, remove them from the pans and let them cool completely.
- In a food processor, add the drained cashews, still water, and blend until you obtain a thick paste.
- Add the mandarin juice, sweetener, and vanilla extract, continuing to blend for 30 seconds.
- Incorporate the melted oil and lecithin, blending for another 30 seconds to obtain a smooth cream.

4. Assembling the cake:
- In the same food processor, add the crumbled bases, 4-5 tablespoons of cashew cream, and the 2 tablespoons of melted oil. Blend for 1 minute until you obtain a very thick paste that starts to form a ball.
- Place the mixture in the prepared cake pan, leveling it well with a spatula, then pour the cashew cream on top, which will seem liquid but will firm up as it cools.
- Place the cake in the freezer for at least 3 hours (I recommend leaving it overnight for the best results).

5. Preparing the glaze:
- In a pot, combine the almond milk, sweetener, cocoa, and carob powder. Bring to a boil, stirring constantly.
- Add the arrowroot powder and continue to boil until it thickens, being careful not to form lumps.
- Turn off the heat and incorporate the melted oil, letting the glaze cool.

6. Finishing the cake:
- After the cake has set in the freezer, remove it from the mold and place it on a rack, which is placed in a larger pan to catch any glaze drips.
- Pour the chocolate glaze over the cake, ensuring it covers the entire surface evenly.

7. Decorating the cake:
- Let the glaze settle a bit, then decorate the cake with berries, sea buckthorn, and fresh mint leaves for an attractive look.

Useful tips:
- If you don’t have cashews, you can try using other nuts or seeds, but the texture and taste will vary.
- The glaze can be customized with other ingredients, such as cinnamon or almond essence, to give it a unique touch.
- This cake can be served alongside herbal tea or fresh lemonade, and for an even more decadent experience, you can add vegan ice cream.

Nutritional information:
Each serving of vegan cake contains approximately 250 calories. Cashews are an excellent source of protein, healthy fats, and essential minerals such as magnesium and copper, while the fruits provide a rich supply of vitamins and antioxidants.

This vegan cake is not just a delicious choice but also a healthy option that can be enjoyed guilt-free. Try it, and you will discover a new way to enjoy desserts!

 Ingredients: Base: 250ml almond milk, 50 grams almond flour, seeds from 1 vanilla pod, 100ml sunflower oil, 50 grams coconut flakes, 6 heaping tablespoons millet flour (obtained by grinding millet in a coffee grinder), 2 tablespoons rice/quinoa flour, 1 baking powder, a pinch of carob powder (optional), Green Sugar sweetener to taste (I added very little, 1 tablespoon), 2 tablespoons coconut oil/cocoa butter melted for mixing the base. Cream: 150 grams raw cashews soaked for 4 hours, 1/2 cup flat water, a few drops of liquid Green Sugar sweetener, juice from 4 medium mandarins, 1 tablespoon vanilla extract, 1 cup coconut oil/cocoa butter melted, 1 tablespoon lecithin (optional - it helps bind the cream, I added it for safety). Chocolate glaze: 200ml almond milk, 25 grams cocoa, 25 grams carob powder, Green Sugar sweetener to taste (I added a few drops of liquid sweetener), 3 tablespoons arrowroot powder (gluten-free starch), 30ml coconut oil/melted butter. Decor: berries, sea buckthorn, fresh mint.