Raw Vegan Beet Cashew Cake


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Valentine’s Day is a week from today. Who celebrates!? I know a lot of people who do celebrate. But at the same time I know a lot of people who don’t. Either way, it’s okay! Make this cheesecake to celebrate regardless. You can have a cashew cake party with your boyfriend/girlfriend, parents, siblings, friends, or even alone in your room watching Netflix. All of those ways sound great to me because lets be honest; once you take a bite of this dense, creamy cake your taste buds will sing songs of praise for the remaining hours of the day.
This cashew cake is mainly made of cashews (obviously) which makes it smooth and creamy, but still dense and fluffy. Basically a cheesecake, without the cheese! Almost reminding me of a whipped frosting. Mmm! The rich color of the cake comes from beets. No artificial dyes or weird ingredients here. Three cheers for natural food coloring!


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Let’s take a moment to appreciate the crust of this cake though. It seems like crusts never get enough credit, ya know? We’re about the change that right here and right now. No more worries about crusts being ignored or left out. Especially the crust that I’m about to share with you. It’ll rock your socks off.

When I was younger I used to love eating pie crust fresh out of the oven. I wasn’t interested in what was inside the pie. (Unpopular opinion?!) Just gimme that crust.
The crust of this cake is also good enough to eat alone. I kept eating it before I got the cake mixture into the blender. What makes it better is that it’s only 2 ingredients! It reminds me of a sugar cookie combined with a soft caramel. Come on now, who could resist that?! Throw it all together and you achieve the ultimate Valentine’s Day (or any day) dessert. Simple. Tasty. Happiness.


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Beet Cashew Cake

serves 8

Crust:
1 cup dates
1/2 cup almonds

Blend together ingredients and spread evenly into an 6-7″ round pan.

Cashew Cake:
2 cups cashews, soaked for 2 hours
1 beet, peeled and sliced
1/4 cup agave or maple syrup
2 tablespoon fresh lemon juice
2 tablespoons water

Blend together ingredients until a smooth consistency is reached. Pour into pan, over crust. Refrigerate for 8 hours or overnight. Sprinkle hemp seeds or any other toppings if desired before serving.

Serve, enjoy!

50 responses to “Raw Vegan Beet Cashew Cake”

  1. This is so beautiful!! And surprisingly simple. I thought there would be a long list of ingredients when I clicked through. I love making “cheesecake” with cashews, what a great idea to add beets in! Love it! Gorgeous photos too and I love your blog! So glad I found it today πŸ™‚

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    • Thank you so much Deryn! I try to make my recipes with the least amount of ingredients while still achieving a great taste as well. Cashew “cheesecake” is my favorite too, mmm. Wish I had some right now! Thanks for stopping by! πŸ™‚

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    • Hi A.J. I’m not sure what you’re asking. I’m assuming you’re asking if there’s a way to have it colored but not taste like beets? If so, you may be able to juice the beets and use a smaller amount of the juice to achieve the color desired. I can’t say for sure if that will work or not because I haven’t tried it. But it should work! Thanks for stopping by πŸ™‚ If you have any other questions or if I didn’t answer your question, let me know!

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    • Roasting beets decreases the dirt taste. I don’t use raw beets much, for the same reason. Once they’re roasted, you taste the sweetness more than the dirt. It also varies depending on variety, buy un less you’re getting it from a farmer’s market there’s not much selection there. In general the yellow bets tend to have a little less of it than red

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  2. I have no idea how you used that quantity of ingredients with an 11″ round pan. I could barely get the crust to spread through an 8″ round pan and then the quantity of cake batter still didn’t fill it up very high.

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    • Hi Rachel! I don’t know of anyone who has tried either of those. I think that adding cacao powder to the base would be good! I’m not sure about the filling though. If you give it a try, definitely let me know how it goes. Good luck!! πŸ™‚

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  3. This looks amazing. General question – since I’m allergic to almonds, what can I subsitute for the date/almond crust?

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  4. Hi. sounds yummy but want to make this for my boyfriend who doesnt like beets. is the beet neccessary? i imagine it’d require substituting for something else, any ideas? also, do you make the crust in a food processor? and just mush it into the pan?! thanks.

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    • Hi Alexa,The beet basically colors the cheesecake. You could replace it with anything else you’d like flavor wise or just leave the beet out completely. Maybe you could do lemon or peanut butter instead? I make the crust in my Vitamix, but a food processor would work just fine! I line the pan with parchment paper so it’s easier to remove and then I just press the crust into the pan. Enjoy!

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  5. I saw your exact cake on her facebook page Janella PurcellApril 14, that’s a shame she doesn’t mention you anywhere, it’s yummy by the way!

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    • How exciting! I don’t have anything that I sell and don’t really make money from this blog. Currently it’s just a place that I enjoy sharing parts of my life and things I create πŸ™‚ The comments and similar support is wonderful and so greatly appreciated though! πŸ™‚

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  6. Is there any way to share this via Pinter estate or facebook? I don’t use Twitter or Tumblr, and this is not a business-type link that I would want to share on LinkedIn. I guess I can bookmark it for now

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  7. great recipe! my dad is allergic to any nuts, so I have used millet instead. For the bottom I used dates, oat, coconut oil, ginger and a few cookies – tastes amazing. thanks! I have been looking everywhere for a beetroot recipe

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  8. Do you think there is a way to substitute the nuts? My sister is allergic but it looks too delicious to pass up

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  9. @Macarooni – I have used sunflower seeds in place of cashews in other raw vegan recipes and they substitute well πŸ™‚

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  10. I’m looking at the raw vegan beet cake recipe. Are the ingredients listed all of the ingredients. I know it’s difficult to tell from the picture how high the cake filling is but I’m wondering if there’s something missing.

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  11. I loved this combination – the earthy beetroot with the sweet maple and the chewy base, fantastic! I’ve started following you on Instagram and really excited to see all the other things you do! (@cookwithkelly)

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