Raw Raspberry Cashew Dreamcake

June has been a busy month.

It started with a trip to Vancouver (where I was so happy to meet up with Ashley!).

Next, there was the bike ride of the century. Or 3.6 (metric) centuries.

Then, the following weekend, there was the move. From separate apartments to a single house. Combining of lives. Living out of boxes and boxes.

The weekend after the move also happened to be my birthday. Apparently, turning 30 is a big deal. Not just any birthday.

Thus, our new home, bricks and mortar only, housed my birthday bash. A small gathering of both immediate families.

My mom was the host, though. She transplanted most of the food, serving dishes and even flowers from her backyard in Ottawa, as we are still unpacking boxes.  I can work in my kitchen, but it is not up to its full capacity just yet (where is my second set of measuring spoons?? Or the bicycle chain lube?- not that I need that in the kitchen, btw).

My mom came up with a delicious menu, catering to my “vegan on steroids” diet, as she puts it. I know she is cooking out of her own comfort zone, but she was easily able to combine my bean and grain dishes with meat and dairy-dishes for everyone else.

While Rob and I contributed baklava as a late Father’s day gift for the shindig, since it was for my Dad, I opted not to try a vegan recipe. I went with his favourite Turkish baklava recipe, complete with a pistachio-only filling.

I couldn’t back out of  a birthday cake, though. I knew what I wanted: a vegan cheesecake. I have gushed over ones I have eaten at restaurants in town, but had yet to try making it at home.  I picked out a recipe and my mom, thankfully, obliged.  Her closest Loblaws actually carried all of the ingredients once she started to look (although they were more expensive than what I pay from natural food stores in Toronto, so I will have to hook her up next time). She made it the night before, froze it overnight, and brought it to Toronto in a cooler. Her only change to the recipe was using a 9″ springform pan, but that didn’t change how great it tasted!

Just as I had hoped, this was a delicious cake. Silky, creamy and smooth with a strong burst of raspberry in the cake.  This doesn’t taste like cheesecake, but it has a similar consistency. It is not as heavy. Light and fruity. Smooth and creamy.  A dreamcake.  It needs its own name because it is a shame to even compare it to cheesecake.  If you didn’t tell people it was vegan, all they would know is that they were eating a delicious cake.  It took longer than half an hour to thaw, but we ate it chilled anyhow. Personally, I preferred it straight from the fridge, when it was more creamy. Thankfully the baklava was a hit, which meant there was more leftover birthday cake for me!! 🙂

The great thing about this cake? Once you have the ingredients, soak your cashews, you just whip everything in your food processor. No oven required. Freezer space necessary, though. 🙂

This is my submission to this month’s Simple and in Season, and to Cara’s coconut round-up.

Raw Raspberry Cashew Dreamcake
Adapted from My New Roots

Crust
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
1/4 tsp sea salt

Filling
1.5 cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup agave nectar (or honey if not vegan)
1 cup raspberries (thaw completely if using frozen)

1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap — Note: I used a 9″ pan which is why mine is more flat), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.

2. Warm coconut oil and agave nectar in a small saucepan on low heat until liquid. Whisk to combine.

3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.

4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.

5. To serve, remove from freezer at least an hour prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer if it will be a while until you eat it, but if you will eat it the following day, the fridge is great! (what leftovers?)

Serves 8-10.