Oh yes. All those delicious and juicy peaches. It was only a matter of time that I needed to make a gorgeous cake with them. And if you look closely it’s a layered cake, too! I can remember the first time I saw an ombre cake. Do you know what that is? It’s colored layers that starts at the darkest shade of a color and each layer it gets a little bit brighter. No, this is not 50 shades of gray… It’s rather 2 layers of peaches and one layer of cookie crust. But no matter how many layers it’s super delicious. All vegan, gluten-free, and refined sugar free and no-bake. This makes it a super summer treat and you can prepare it ahead in time and take it out of the freezer whenever you’re ready to serve it.
See for yourself.
A super easy and creamy summer cake. All vegan, gluten-free, refined sugar free and no-bake.
- 250 g cashews - soaked for min 6hrs ⎪for the filling
- 150 g maple syrup ⎪for the filling
- 130 g oat milk ⎪for the filling
- 110 g melted coconut oil ⎪for the filling
- 50 g lemon juice ⎪for the filling
- 2 fresh peaches ⎪for the filling
- 1 tsp tumeric powder ⎪for the filling
- 1/2 tsp vanilla powder ⎪for the filling
- pinch of salt ⎪for the filling
- 200 g white almonds ⎪for the crust
- 25 g shredded coconut ⎪for the crust
- 4 pitted dates ⎪for the crust
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 shredded coconut. Pulse them until you've a flour-like texture.
Add the dates and mix again.
Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.
Note: I've used my blender for the filling to get this super creamy texture. This* is the one I'm using.
Drain and wash the cashews. Add to your blender along with the maple syrup, oat milk, coconut oil, lemon juice, vanilla powder and salt.
Fill half of the mixture in a bowl. Set aside.
Wash and cut the peaches. Remove the stone and add to your blender along with the turmeric powder.
Mix well and add on top of your crust. Freeze for about 1 hour. Put the bowl with the other part of the filling into your fridge in the meantime.
Add the second layer on top of your peach layer and freeze for at least 4 hours. Preferably over night.
Decorate with fresh fruit of your choice.
This cake holds up to 6 months once its frozen.
Make sure to get move the cake to room temperature about 1-1,5 hours before serving. Depending on the room temperature.
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 🙂
Cake it easy
I just realized that there are so many puns with food items. Well, we’ll take them!
What I love about these vegan cheesecakes is that you can easily prepare them way ahead in time. And whenever you want to serve them, you just take them out of the freezer. Imagine you have a celebration coming up and you already made that vegan cheesecake last week. It would be so easy and time efficient to just get it out of the freezer before your guests arrive.
Let me know what you like best about these cheesecakes. I’d be happy for your feedback! Have a wonderful day.