Vegan Cake without Baking

For the no-bake vegan tart, soak the cashew nuts overnight.

For the base, blend the almonds and dates with a pinch of salt in a stand mixer or food processor until smooth but still a little crunchy. Put some of the mixture in your hand – if it holds together, it’s perfect.

Pour the mixture into a cake pan and use your hands to press it evenly onto the bottom.

Mix together the coconut oil and agave syrup. Strain the soaked cashew nuts and place in a stand mixer or food processor. Add lemon juice, vanilla and coconut oil with agave syrup and blend until smooth.

Spread 2/3 of the cashew mixture evenly on the base. To the remaining mixture, add the blueberries and mix well once again. Spread the blueberry mixture on top of the previous mixture. Put the cake in the freezer.

Remove the Raw Vegan Cake from the freezer 30 minutes before serving and slice it with a warm knife.

Serve the vegan tart without baking.

Watch this video for step by step instructions on how to make the vegan tart.

Preparation Tip:

For the vegan cake without baking you can also take other berries. Frozen berries can also be used, but they must be thawed beforehand.

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