This dairy free cotton candy cashew cheesecake is colourful and easy to make. All the colourings are natural, organic and healthy. The ingredient list may look daunting but only the base and cashew cream ingredients are mandatory – you can use whatever fruit / berries you want for colour and flavour. This cake is dairy free, gluten free, raw, vegan and refined sugar free .
I came up with this recipe for a non-vegan / veggie meetup with the intention of showing people how delicious and tasty raw, vegan and refined sugar free cake can be. I didn’t tell anyone it was raw vegan and someone said it’s the best cheesecake they had ever had.
Cotton Candy Cashew Cake Recipe
- Total time: 30m
- Yield: 12 servings
- Calories: 210 cal
For the base
- 1 cup / 175 g dates
- 1 cup / 125 g walnuts
- ½ cup / 50 g coconut, desiccated
For the cashew cream
- 1½ cups / 225 g cashew nuts
- 5 tbsp maple syrup / any sweetener
- 2 tsp vanilla extract
- 2 lemons juiced
- ½ cup / 120 ml coconut oil, melted
- 1 cup / 240 ml water
To colour the cream
- ½ pomegranate, juiced
- ½ tsp baking powder
- 1/5 red cabbage, juiced
- 1 cup / 100 g blueberries
- Blueberries / pomegranate seeds / any fruit
How to make
- Blend all of the base ingredients until they stick together in a ball.
- Push the base into a 6″ pan.
- Blend the cabbage and pomegranate and then push through a sieve to strain and make juice.
- Separate half of the red cabbage juice and stir in the baking powder in one-half to make blue colouring.
- Place all the cream ingredients in a blender and whiz until smooth, remember to melt the coconut oil first.
- Separate the cream into 5 bowls.
- Then keep one bowl white, stir in 1-2 tbsp of red and blue in two other bowls.
- In one bowl stir in 3-4 tbsp of pomegranate juice.
- In one bowl blend together with the blueberries.
- Layer on the cream in the pan, then place in the fridge for an hour to set.
- Store in the fridge and enjoy within a couple of days
Cotton Candy Cashew Cake Video Recipe
In the video / photos for the site you can see that the heavy white layer that had no colouring mixed into the lighter blue layer. I was going for neat crisp lines, but it looks good with them muddled in. Next time I would put the white layer first or you could freeze each layer for 10 mins, but honestly I don’t have the patience for that kind of faff. The pomegranate and blueberry layer turned the same colour after being in the fridge overnight. I would recommend to separate these layers.
You can sub the blueberries for any other berries that you like. Blackberries and blackcurrants work really well as they give a dark colour. Strawberries and raspberries taste great but don’t give a deep colour so you may want to add a tbsp of beetroot juice with these. Beetroot juice would be a great addition for my version to give a deep vibrant pink colour.
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