Cakewalk: Vegan Day Cheese(less) Cake

Nov 30, 2013 by ALDO TEAM
pin it Cakewalk: Vegan Day Cheese(less) Cake

Vegan food isn’t all salads and crudités – it can be anything from deliciously rich pasta dishes to decadent cakes. Celebrate one of the chicest ways of life over November, which is, by the way, international Vegan Month.

Our idea of a good time? Making the sultriest strawberry cheeseless cheesecake known to man, then reading The China Study as we wait for it to cool in the freezer before serving it to someone special. An incredibly in-depth but readable study on the effects of animal protein on the human body, it’s a book that might just change your life.

First, the outfit: these embellished satin high heels with a barely-there LBD will make the perfect at-home date dinner look.

Now let’s set the outfit aside, don our frilly aprons, and get to work on a cake so healthy you could eat it for breakfast!


Sultry Strawberry Vegan Cheese Cake

You’ll need, for the crust:

3/4 cup brazil nuts

1 cup diced dried figs

¼ tsp nutmeg

¼ tsp cinnamon

pinch of salt


For the coulis:

2 cups frozen strawberries

3 tsp agave syrup


For the cake:

1 1/2 cup cashews, soaked overnight (8 hours)

2 tbsp melted coconut oil

1/2 cup coconut milk

1/4 cup fresh lemon juice

¼ cup strawberry coulis

3 tablespoons of maple syrup

1 tsp vanilla extract



Soak the cashew for eight hours (or overnight).

To make the strawberry coulis, reduce the strawberries and agave in a saucepan on low for approximately 15 minutes. Remove from heat, transfer to a blender and whir until it turns into a smooth sauce. Set aside to cool.

Mix all the ingredients for the crust together in a food processor until you get the perfect granulated texture. Transfer the mix into an 8-inch cheesecake tin and with removable rim. Press it down into an even layer on the bottom. Set aside in the fridge while you make the cake mixture.

Put the soaked cashews into your food processor, along with the lemon juice, coconut oil, coconut milk and maple syrup. Blend well until the mixture is smooth and creamy.

Pour the mixture onto the base, then add in the strawberry coulis. Using a spatula, mix it into the cashew mixture with a swirling motion, to only mix it partially, for a beautiful marbled effect.

Store your cake in the freezer, and go back to The China Study; just don’t forget to take your work of art out 30 minutes before serving it, and remove the cake tin rim for appropriate wow effect. Happy Vegan Month!



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