Cherry Cream Cake

Name: Cherry Cream Cake
Prep time: 25 min
Cook time: 105 min
Total time: 25 min
Yield: 10
Cuisine: American
Ingredients: 1.67 cup gluten free oat flour; 0.67 cup pitted juicy dates; 0.67 cup dried mulberries; 0.67 cup raw cashews; 2 piece frozen bananas; 0.5 piece non-frozen banana; 2 piece dates; 0.67 cup frozen cherries; Sliced Pitted Cherries

25 mins prepServes 10

A delightful raw, vegan, and gluten-free Cherry Cream Cake, perfect for a celebration or a sweet treat. This no-bake cake features a date-oat crust, creamy cashew-banana filling, and a vibrant cherry-banana layer, all set in the freezer and topped with fresh cherries.

10 servings

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Instructions

1. Blend all crust ingredients (gluten free oat flour, pitted juicy dates, dried mulberries) in a food processor until you get a thick and crumbly consistency.
2. Place the crust mixture into your 9-inch springform pan, making sure to add more around the edges to create raised sides.
3. Place your pan into the freezer for around 30 minutes to an hour.
4. Blend 2/3 cup raw cashews and 1 frozen banana until creamy and set aside.
5. Blend 2/3 cup frozen cherries, 1 frozen banana, and 1/2 non-frozen banana until creamy.
6. Take your pan out of the freezer. Pour your cashew cream and cherry filling into your crust at the same time.
7. Place your Cherry Cream Cake in the freezer for 1 to 2 hours, or until the cake sets. Garnish with a layer of sliced pitted cherries. Then serve!

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Cherry Cream Cake

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