Vanilla, Sour Cherry & White Chocolate Raw-Vegan Cake

Vanilla, Sour Cherry & White Chocolate Raw-Vegan Cake

This is the cake I made for Christmas 3 years ago. Since Christmas is near, I think it is the proper time to finally post the recipe 😀 .

Only after I finished it I thought it would have been nice to decorate it in the Christmas spirit, with a mint leaves tree, sour cherries red globes and coconut flakes snow. This year I might repeat this recipe and decorate it like so.

It’s an extremely simple recipe, without base, but, as usual, delicious.

For the vanilla cream you need:

  • 250gr (8.8oz) cashews soaked in water for 8 hours
  • 75ml (2.5oz) coconut milk
  • 4 tablespoons of medjool date paste (or to taste)
  • 3 tablespoons of cold pressed coconut oil
  • 1 teaspoon of vanilla extract or the seeds of a 1/2 vanilla bean

The date paste is simple to make too, simply blend the medjool dates which were previously hydrated for 6 hours. Depending on your blender, you may need or not need to add some water in which they were soaked.

Again, depending on the performance of your blender you might need to split in two the ingredients for a better blending. I use the vanilla cream in two layers anyway. With my high-performance blender I do not encounter such issue and I am able to blend well all the ingredients at once, but with my previous blender I couldn’t do that without needing more liquid which I do not desire. More liquid means more coconut oil needed to be used so the cream can harden nicely without forming ice. Too much coconut oil is not healthy.

So mix all the ingredients of vanilla cream (or each half of the ingredients). Pour the first layer of the vanilla cream into a 7 inch stainless steel cake pan with removable bottom and placed it in the freezer for a slight hardening.

Before pouring the second layer of vanilla cream, put a layer of sour cherries without seeds. I used aprox 300gr (10.5oz) of sour cherries. Pour the second layer of vanilla cream and place the cake in the freezer to harden.

For the white chocolate you need:

  • 50gr (1.8oz) cacao butter melted in bain-marie
  • 50ml (1.7oz) coconut milk
  • 1 tablespoon of medjool date paste (or to taste)
  • 1/4 teaspoon of vanilla extract or the seeds of 1-inch of vanilla bean

In a bowl, homogenize well by hand the melted cacao butter with coconut milk, dates paste and vanilla extract and pour the white chocolate (now in melted form) on top of the cake. The cake is again put in the freezer for 1 minute, no more, because the white chocolate hardens very quickly. Now you can decorate it with sour cherries and coconut flakes and maybe mint leaves if you like my idea of a Christmas tree. Finally, leave the cake in the freezer overnight. Take it out of the cake pan and keep it in the fridge. Before serving it needs to be kept in the fridge for a few hours.


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