Before you jump ahead and read the ingredient list on this cake and get pissed at me for adding a vegetable to your dessert – please, please hear me out and give it a chance! This cake is life changing. It is creamy, thick, rich and so decadent.
I know I tell you guys this all of the time, but the true litmus test to a successful gluten-free dessert or baked good that I create – is the reaction of my husband. As a man that literally can and will eat just about anything, the gluten-free treats that I get so excited for are oftentimes totally unappealing to him. He likes traditional sweets, the sweeter the better – that man most times would prefer a cookie from a tube, than a less than perfect homemade gluten-free cookie fresh from the oven. The same also goes for (and usually more-so) the vegan creations I develop. I can’t blame him though – he literally can eat anything, no food intolerances, no responses or reactions. Just a stomach of steel!
The thing is, when I can create something gluten-free, that isn’t made with refined sugars, that uses an alternative to cream and butter that he actually goes nuts for – nothing makes me happier and that’s how I know I’ve created something amazing. He really loved this one and he cannot stop talking about it, he actually ate a piece for breakfast today. That’s a WIN!!
I’ve been obsessed with cashew cream cakes a while now, I love the versatility and how it appeals to all eaters, vegan or not. The No-Bake Vegan “Cheesecake” I made last summer is something I have made for many of our friends and every single one has always been impressed that the creaminess is all from soaked cashews.
This cashew cream cake has the perfect amount of subtle mint flavor, both from the fresh mint and the mint extract and the chocolate of the crust and the chocolate chips on top compliment it so well. I love serving it with a little whipped coconut cream on top. Plus, rather than the beautiful green color coming from an artificial dye, it comes from some fresh baby spinach! Whether you want to believe it or not, there isn’t a bit of flavor from the baby spinach – just a beautiful, fresh and natural green hue. Read the rest of this entry »