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Cashew ice cream cake (vegan & glutenfree)

Easy 17 March 2026
Draufsicht einer runden, lilafarbenen Cashew-Eistorte auf Backpapier. Ein schmuckvoller Tortenheber aus Silber hebt ein angeschnittenes Stück an. Die Torte ist mit Tupfen aus weißer Aquafaba-Sahne, frischen Heidelbeeren, Brombeeren, Himbeeren und Kokoschips garniert. Im Zentrum liegt ein Häufchen roter Himbeeren auf der cremig-gefrorenen Oberfläche.
Preparation time
30 min
Baking / Rest time
2:30 h

Do you feel like enjoying a refreshing ice cream cake that you can easily make yourself? Our Cashew No‑Bake Cake is creamy, fruity, and perfect for sunny days – completely oven‑free, 100% vegan, and gluten‑free!

300 g cashews
100 g oats
80 g walnuts
2 tbsp. cocoa powder
2 Pinch salt
3 Pinch vanilla
2 tbsp. sunflower seed butter (or other nutbutter of choice)
7 tbsp. maple syrup
2 lemon juice, fresh
1 Whole banana
3 tbsp. coconut cream
30 ml plant drink
3 tbsp. organic coconut oil, melted
3 handful fresh berries of choice
1 handful mixed berries, freeze-dried
5 tbsp. soy protein crispies
1 cans whipped aquafaba (or whipped cream or yogurt)
2 tbsp. agave sirup (or powdered sugar to taste)
2 tbsp. coconut chips
  • Step 1/11

    Soak cashews in hot water for at least 30 minutes (or overnight).

  • Step 2/11

    For the cake base: roughly blend oats, walnuts, cocoa powder, a generous pinch of salt, a pinch of vanilla, and optionally other spices.

  • Step 3/11

    Stir in sunflower seed butter and 3–4 tbsp maple syrup until a dough forms.

  • Step 4/11

    Press the dough evenly into a lined springform pan and chill in the fridge or freezer.

  • Step 5/11

    For the filling: drain and rinse the cashews, then blend with lemon juice, another pinch of vanilla, a small pinch of salt, banana, 3–5 tbsp maple syrup, and coconut cream until smooth. Add 30 ml plant-based milk if needed.

  • Step 6/11

    Stir in the melted coconut oil and blend again.

  • Step 7/11

    For the first layer: spread half of the filling evenly over the chilled base, then sprinkle with soy protein crispies.

  • Step 8/11

    For the second layer: mix a handful of fresh berries and a handful of freeze-dried berries into the remaining filling, blend again, and spread over the first layer.

  • Step 9/11

    Freeze the cake for at least 2 hours or overnight.

  • Step 10/11

    For the topping: whip aquafaba with 2 tsp lemon juice, a touch of vanilla, and 2 tbsp agave syrup (or powdered sugar) until fluffy. Alternatively, plant-based cream or yogurt can be used.

  • Step 11/11

    Decorate the ice cream cake with the aquafaba and finish with fresh berries and coconut chips – your summery no-bake classic is ready! Frozen the cake overnight? Let it thaw for 30–60 minutes before serving and enjoy.

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