I was hoping to update you with happy news that our stuff had arrived. Sadly, no. A mix up at the customs warehouse means we are still without all stuff. Except our car. We have that because my parents’ drove it down, hoping to help us unpack, only to find out our pod was not coming, as expected.
Anyways, I am ahead of myself. I am still reliving last weekend’s debacle.
Curious as to how so many people were able to help when we were stranded with the car in the middle of nowhere?
Turns out my brother and sister-in-law were also driving back to Toronto around the same time. They were in Ottawa for my SIL’s baby shower and we both left around the same time and thank goodness, they were still reasonably close when our distress call went out.
My mom hosted a fabulous shower and I had very little involvement. Other than suggesting some menu changes as there were limited vegan options. Considering I finagled 3 dishes, it was in directions only. I suggested some tried-and-true favourites for the appetizers: Pineapple and Cucumber Guacamole (my SIL stole the leftovers, so that was a success!), Cucumber Hummus Dip (very well received), and my Moroccan Chickpea and Carrot Salad as my main. I added a bit of cinnamon this time and liked that, too. I actually made a double batch so I could take the leftovers, but alas, they never made it. I hope my Mom liked it instead.
My mom totally outdid herself with the desserts (so.many.pretty.cakes!) so I knew any dessert I made would just be for myself. This was my experiment. And it was a very good experiment. My Mom treated herself to a new Vitamix so I took full use of it!
I used Brandi’s recipe as my inspiration for this cinnamon spice vegan cheesecake. It was also my first time playing with a cake swirl! I really liked the the cake. I think lemon juice would be great here, but I swapped it for orange juice, since that was what my parents’ had on hand. I also swapped a fresh apple for the apple juice. Because this is oil-free (no coconut oil or coconut butter), it is softer than my previous raw cheesecakes. This just means that you need to time it perfectly before you can eat it. If you leave it out at room temperature too long, it will melt into a softer cake. I liked it with still a bit of bite from the freezer, thus this was definitely an ice cream cake!
My swirling wasn’t perfect but this just means I will have to try again with my next attempt. (See my tips below for my next round).
I am sharing this with Bookmarked Recipes.
Raw Cinnamon Spice Ice Cream Cake
Adapted from The Vegan 8
3/4 cup almonds
3/4 cup pitted dates
1 tsp cinnamon
2 cups cashews (not soaked)
1 apple, cored
1/4 cup orange juice (I would try lemon juice next time)
1/4 tsp vanilla bean paste (or 1 tbsp vanilla extract)
1/2 cup maple syrup
1 tbsp cinnamon
1/4 tsp salt, or to taste
1 tbsp cinnamon
2 tbsp maple syrup
1. Prepare your crust: In a food processor with its S-blade, pulse together the almonds, pitted dates, cinnamon and a dash of salt until it comes together when you pinch it with your fingers. You do not want to over pulse it. Add a bit of water if you dates are not moist to help it stick together. Push it evenly into an 8″ springform pan.
2. In a high speed blender, place the cashews, apple, orange juice, vanilla, maple syrup, cinnamon and salt. Blend until completely smooth. This is not too sweet. Adjust to your tastes. Spread evenly overtop your crust. Quickly rotate the pan to evenly distribute the batter.
3. Make your swirl. If you don’t know how to swirl, I suggest watching this video first. In a small bowl, combine the cinnamon and maple syrup. Drizzle it overtop your cake and swirl it with a thin utensil (I used a few tooth picks). Don’t necessarily use it all. I found it settled on top and ran into the separate rows… but in the end I didn’t care.
4. Cover and freeze, at least overnight. Remove 15-30 minutes prior to serving. I preferred it still ice cream cold. At room temperature it gets kind of melty.