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Cashew Cream Cake


Cream (Prepare in advance)

  • 3/4 c roasted unsalted cashew soaked in hot boiling water for 5 mins, drain
  • 1/2 c almond milk
  • 1/4 tsp agar powder
  • a pinch of salt
  • 1 tbsp sugar
  • 1 tsp vanilla essence
  • 1/4 c almond milk


  • 2 1/2 c flour
  • 1 1/2 c sugar
  • 6 tbsp cocoa powder
  • 2 tsp BSoda
  • a pinch of salt
  • 2 c water
  • 1/2 c oil
  • 2 tbsp vinegar
  • 1/2 tbsp vanilla essence


  • 1/4 c + 1 tbsp almond milk
  • 3/4 c DF choc chips



  • Bring milk and agar powder to boil, for 2 mins
  • Pour into a blender, process with the rest of the ingredients and the additional almond milk
  • Chill/freeze as mentioned above


  • Mix dry ingredients in a bowl, pour and stir in wet ingredients
  • Bake at preheated 350 F convection oven for 25 mins
  • Cool on rack, slice horizontally


  • Heat milk 1 min in microwave, full powder
  • Stir in choc chips to melt completely


  • Spread ganache on one of the cakes as topping
  • Once the ganache is set, slice the cake into portions, set aside
  • Take out the chilled cream from the fridge/freezer, whip for a minute or two then spread on the other half of the cake
  • Top the layer with cake slices, then chill for 30 minutes to an hour before serving (best served chilled).



For the chocolate cashew cream, you need to add 2-3 more tbsp of sugar and 1 tbsp cocoa powder before mixing in the blender, then chilled and whip :)