How to make a Raw Vegan Lemon Cheezecake

how to make vegan cake

Making a raw vegan lemon cheesecake can be the easiest experience to do if you follow the right procedures, techniques and use the most appropriate ingredients needed. It has a variety of colors, it’s tasty, healthy, and gives an ethereal feeling and best of all is that it is gluten-free and doesn’t have refined sugar in it.

Some desserts are perfect when taken during dinners or breakfasts and others are for much bigger occasions like birthdays and weddings. The preparations and servings of raw cakes are quite different processes which mean they also take different periods to complete baking. For instance, if you need to serve the raw cake for a weekend breakfast, you will need to start preparing it two days earlier since it involves a lot of waiting. However, you can speed up the process though it won’t bring out something unique as per your expectations of a raw cake.

This cake can serve 8-10 persons because it’s a 6-inch cake that is not quite big. The variant of colors in it depends on additional ingredients; for example, to make it pale yellow, you will not only need lemons but also an addition of turmeric which will spice up the colors.

Preparation requirements

Ingredients

Fillings and crust
Blended or squeezed juice of a lemon
½ tablespoon of turmeric
2 cups of cashews
2-3 tablespoons of coconut oil
½ cup of coconut butter
Grated zest of 2 lemons
2 cups of pitted dates
A cup of any type of nuts

Method
Before making the cake fillings, soak the cashew for 30 minutes in boiling water or leave it in cold water overnight.
Dry and rinse the cashews
Begin by preparing the crust. That is, blend the coconut oil, nuts, and dates in a blender until they form a sticky paste.
Remove the crust formed from the blender and press it in a springform.
Put the crust in a freezer at a regulated temperature to create time to prepare the fillings.
Blend the remaining ingredients in a clean blender until they form a smooth, silky texture.
Combine the fillings and crust by pouring the fillings over the crust
Leave the combination in the fridge overnight or in a freezer for a few hours.

Your cake is ready to eat!