Plums – one of my autumn favorites
Yellow plum, golden plum or just plum? Google translation was not quite sure about this one and neither am I. In german we call these specific ones “Mirabellen”. And just like the regular ones they come right into season when autumn just arrived. So here they are. Golden with cute little red cheeks and super juicy and sweet. I made a raw cheesecake with these. Inspired by the more traditional cakes with fruit in between the bottom layer an the filling. I was more than pleased with the turnout. That setting, the cake and all of it. Certainly so were you! Over on my instagram you guys loved the shot and highly requested this recipe. So here it comes!
I have to say leaving all the summer berries behind isn’t so hard when you can eat all those delicious autumn fruits instead. After all every fruit has its benefits. So here’s to a super healthy plum cake.
It’s filled with those golden cuties and a lot of fresh lemon juice. In my opinion this makes the most amazing combination.
Growing up my grandmother made such stunning cakes which provide such a big inspiration for me nowadays and I am truly grateful for that. She had a restaurant back then. With all those typical german dishes AND lots of desserts, of course! Who would have thought I’d end up veganizing her creations one day? Just a funny thought that came to my mind. Isn’t it funny how much the past tends to influence our present – even though most if the time it’s unconsciously? How about you? Let’s have some cake while we think about that:
How to make this beauty
This is an easy and quick to make healthy raw cheesecake. With soaked cashews as a base it is super creamy and soft. Topped with fruits as a centerpiece for every occasion.
- 150 g almonds ⎪for the crust
- 3 tbsp coconut butter ⎪for the crust
- 3 tbsp coconut oil ⎪for the crust
- 1 tbsp maple syrup ⎪for the crust
- 200 g golden plums
- 200 g raw cashews - soaked for minimum 4 hrs ⎪for the filling
- 100 ml Ricemilk ⎪for the filling
- 100 ml maple syrup ⎪for the filling
- 70 ml lemon juice ⎪for the filling
- 40 g coconut oil ⎪for the filling
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
Take your food processor, add the almonds and pulse them until you've almond flour.
Take a small sauce pan and melt the coconut butter together with the coconut oil at medium heat. Be careful, both of them have a very low melting temperature.
Add the melted mix to the almond flour as well as the maple syrup. Mix again until it looks like a cookie crust.
Take a 8 inch cake pan and line with parchment paper. Press the cookie crust evenly into the pan and set aside.
Note: I've used my blender for the filling to get this super creamy texture.
Wash, half and remove the stones from the plums.
Cover the cookie crust layer with the halved plums. Set aside.
Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer one hour prior to eating. This cake holds up to 6 months once its frozen.
Don't forget to #therawberryeats over on instagram or facebook when you remake this one. I'd love to see your recreations. 🙂
Make sure to have this cake fully defrosted before you eat it. That way I’ll assure you the creams and fluffiest texture. Just like a cream cake only with all natural and healthy ingredients which will leave you more satisfied and happy afterwards.
All the best,