CASHEW CREAM CAKE WITH RASPBERRIES
I am an absolute cake lover and have the tendency to decide I want cake in a whim, especially on those rainy days when I want to do nothing else but stay at home with a good book. That being said this cashew cream cake is one of my favourite go to recipes due to two very convenient facts. Not only does it keep nicely in the freezer for a month but also it is quickly defrosted on the counter top within 30 minutes. This is the adaptation of the Cashew Cream Cheese Cake and shows how you can very quickly turn this basic recipe into your own favourite desert.
Ingredients for the Raspberry sauce:
4 cups or 250g raspberries
2 medjool dates
Blend the raspberries and pitted dates until smooth. Pour the fresh raspberry sauce on top of the frozen cashew cream and freeze for another hour. It is as simple as that.
For full instructions please see : thegreedyvegan.com
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