Berry Cashew Dream Cake
This is an old old recipe of my mums that I veganised when I first started my blog, turning it from a Berry Sour Cream Cake to a Berry Cashew Dream Cake. The original recipe is what got me my first job in Berlin - I found out that the cutest local cafe was looking for an addition to their kitchen and I went in with the (non vegan) version of this and a plate of Cookies and said 'Hire Me!'. The rest is history.
For the base:
2 C flour
1 C raw sugar
1/2 tsp bourbon vanilla powder OR 2 tsp vanilla extract
1 tsp baking soda
pinch of salt
juice and rind of 1 orange
100 - 150ml coconut milk
75ml coconut oil
For the topping:
3 cups fresh berries
1.5 cups cashew cream or a generous cup of raw cashews to make cashew cream with
1/2 cup raw sugar
1/4 teaspoon vanilla powder or 1 teaspoon vanilla extract
juice of 1 lemon
2 tablespoons psyllium husk (see notes)
Preheat oven to 180°c and line a 20cm springform with baking paper
- If your cashew cream is not already prepared, place cashews in a small pot with a lot of water. Bring this to a boil on a high heat, and allow to simmer for 15mins while you prepare the base.
For the base:
- Combine dry ingredients in a bowl with orange rind, stir to combine
- Juice orange and pour into a measuring cup. You should have approximately 100ml of juice. Add enough coconut milk to bring the liquid up to 225ml, then add melted coconut oil. You should now have 300ml of liquid in total. Stir the liquids together with a fork.
- Pour the liquids in with the dry ingredients, stir to combine and then pour into the springform tin.
For the topping:
- Wash the berries and pick over them to remove any leaves and stalks, and discard any that are beginning to go bad. If using strawberries, roughly chop them into smaller pieces
- If your cashew cream was not already prepared, drain the water you had the cashews boiling in and transfer cashews to a blending receptacle. Add enough fresh water until the cashews are just covered, then blend until smooth. You can use this receptacle to prepare the rest of the topping, but make sure you have no more than 1.5 C of cashew cream or your cake may overflow
- If your cashew cream was already prepared, pour this into a blending receptacle. Add sugar, lemon, vanilla and psyllium husk, and blend immediately (this is important because the psyllium husk starts to thicken as soon as it is wet, and you want it to be evenly dispersed through the cashew mix)
- Place berries on the base, leaving a bit of room between the berries and the edge of the tin - Pour cashew mix over berries, ensuring you scrape out every last little bit of deliciousness with a rubber spatula
- Place in preheated oven and bake for 55mins, then allow to cool in pan. Once cool, store in the fridge until ready to eat.
I have tried this cake in all temperatures, from straight out of the oven to out of the fridge. It definitely tastes best when cool.
Psyllium husk may seem like a strange / fancy ingredient, but you should be able to find it at any health food store, or at a pharmacy. It is a good investment if you like baking because you can use it as an egg replacer by mixing 1 Tbsp with 2 Tbsp water. I have not yet tried to make this cake with flax seeds or chia seeds instead of psyllium husk. I suspect the texture and flavour will be strongly different from doing so, and perhaps 2 Tbsp of flour or arrowroot would be a better thickening / sticking together agent than flax seeds if you do not have psyllium husk.. If you experiment with this, let me know how you go :)