Cashew Cream and Fresh Berry Cake
A luscious, dairy-free dessert featuring a tender vanilla sponge layered with velvety, honey-sweetened cashew cream and a vibrant medley of fresh seasonal berries.
Ingredients
Ingredients
- 2 cups raw cashews soaked in water for at least 4 hours and drained
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 0.5 cup almond milk unsweetened
- 0.33 cup coconut oil melted
- 1 tbsp baking powder
- 2 tsp vanilla extract divided use
- 0.25 cup maple syrup or honey for non-vegans
- 2 cups mixed berries strawberries, blueberries, and raspberries
- 0.5 tsp lemon juice
Notes
For the best results, chill the cashew cream for 1 hour before frosting to help it set. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute the all-purpose flour with a 1:1 gluten-free flour blend if desired.