Cashew ice cream cake (vegan & glutenfree)
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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!
Step 1/11
Soak cashews in hot water for at least 30 minutes (or overnight).\n
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.
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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.
