Raw Vegan Cinnamon Bun Cake
This is a tasty raw vegan cinnamon bun cake made with very few and healthy ingredients. Easy and quick to make! The flavour reminds me of the cinnamon bun pieces in Ben & Jerry's ice cream. YUM.
Ingredients
Base
- ½ cup raw cashews
- 8 dates
- ½ cup oats
- ¾ tsp cardamom
- ⅛ tsp nutmeg
- pinch sea salt
- ½ tsp pure vanilla extract
- 1½ tbsp coconut oil
Filling Layer
- 17-20 dates (depending on how thick you want your top layer really)
- ¾ tbsp fresh ceylon cinnamon
- ½ tsp cardamom
- tiny pinch sea salt
- 1½ tsp pure vanilla extract
- 2 tbsp coconut oil
Icing
- approx ⅓ cup coconut butter (depends on how much icing you want ;) )
- splash of maple syrup
- pure vanilla extract
OR icing alternative 2
- icing sugar
- oat milk (just a splash, enough to mix the icing sugar)
- pure vanilla extract (to taste)
Topping
- coconut flakes
Instructions
- First combine all ingredients for the base in a food processor until it is a loose sandy texture but that holds together.
- Press the base layer into a small pan or pie dish. Set aside.
- Combine all ingredients in a food processor for the filling. When it’s smooooth and creamy, spread the filling out onto the base in your pan.
- Once the cake has a smooth top, place it in the refrigerator to set and cool ready to be enjoyed in minimum 35 minutes or until it’s firm. Or you can drizzle icing on top of your cake. Sometimes I make it as is and with just some coconut flakes on top, or I make one of two icing varieties. The first is a simple frosting consisting of icing sugar, a splash of vanilla, and some oat milk, or the second is a frosting consisting of coconut butter, vanilla extract, and maple syrup. So if you choose to frost the cake, do that right after you’ve made the base and filling, and then place it in the fridge or freezer to set all three layers. (Or at least try and wait, I sure know it’s hard, my boyfriend always sneaks a sample before it’s even set haha)
- Enjoy!