one wedding, two cakes

When two wonderful people get married I get the feeling that all is right in the world. All of the world's drama disappears just long enough to feel that the universe has a clever way of making things work out. I get the sense that all is as it should be and that I should celebrate by giving lots of hugs, high-fives, and by making a cake. So when I found out that good friends were getting married this spring, there were lots of hugs, high-fives and talk of a cake.

Well, two cakes actually. One cake was to be vegan and the other cake was to be full of dairy (read: butter and cream cheese). The latter was a carrot and spice cake with layers of fruit and cream cheese dressing, similar to a cake my friend Alice and I made a few years ago. But it was the vegan cake that Alice (my partner in cake making who conveniently is in Europe for all weddings it seems, including royal ones) and I were excited about making. Instead of cream cheese, it has cashews. The cashews supply a neutral and smooth flavour that makes the cake taste anything but vegan. We made it with agave nectar, but if you want to make a less vegan version, use honey instead. Don't be afraid to use lots of sea salt for the crust; the salty crust complements the creamy filling.

Mango and Blueberry Cashew Cake

adapted from My New Roots' Raw Cashew Dreamcake



1 cup almonds, roughly chopped
1 cup walnuts
1 cup Medjool dates, roughly chopped
2 tsp sea salt, or more or less to taste


4 1/2 cups cashews, soaked overnight
juice of 6 lemons
3 tsp ground vanilla
1 cup coconut oil
1 cup agave nectar
1 1/2 cups frozen mangoes, thawed completely
1 1/2 cups frozen blueberries, thawed completely
fresh fruit for topping

The night before you make the cake, soak the cashews in water and thaw out the frozen fruit in the fridge.

In a blender or food processor, pulse the walnuts until they resemble a fine flour. Add the dates and then pulse until the walnuts and dates hold together. Remove from the blender and then mix with the roughly chopped walnuts and sea salt. Press the mixture firmly into a 7" spring-form pan. Make sure that the mixture is even and that the edges are covered. Cover with plastic wrap and then place in the fridge while you clean the blender and make the filling.

In a saucepan, over low heat, melt and warm the coconut oil and agave. Stir well.
In the blender, blend together the cashews, lemon juice, vanilla, coconut oil and honey. This will take a while and depending on the size of your blender, you may have to do this in batches. However, be patient and blend until smooth. Remove half of the mixture and put it in a bowl. Blend the mangoes with the remaining filling until smooth. Remove the crust from the fridge and pour the mango filling into the pan. Return the second half of the filling to the blender and add the blueberries. Once smooth, pour on top of the mango filling. Cover with plastic wrap and freeze until solid.

Remove from the freezer 30-60 minutes before serving (depending on how cold your freezer is).

Before serving, decorate with fresh fruit.

The Procrastobaker  – (June 28, 2011 at 1:14 AM)  

wowwwww, the colour of the cake is so beautifully vibrant! If it tastes even half as good as it looks i am extremely jealous right now :)

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