This vegan cake is not complicated and is really, very delicious. If you are not friends with dairy products and eggs - it will be a great alternative to all cakes.
Before making a cake, be sure to first water the cashews with water and leave them for at least 6 hours (but even better overnight).
Blend almonds in flour.
Add the dates and blend together with the almonds. If the dates are gone, I would also recommend soaking them. The mass of almonds and nuts must be sticky.
Put the mass in shape and compress.
Pour the cashews out of the water, place in a blender (you will need a fairly strong blender, hands will not work), add lemon juice, honey (or syrup), melted coconut oil and blend everything into a homogeneous mass.
2/3 of the mass is put in shape, leveled.
Add berries to the rest and blend. If necessary, add one of the sweeteners. Put the mass in shape and level again.
Refrigerate for at least 5-6 hours.
Remove and decorate. I make chocolate icing - add 10g of cocoa to 15g of coconut oil and let it set a little. Pour the icing into the pastry bag, cut off the tip itself and decorate the cake.
To glue the strings on the cake: Melt the agar in hot water: soak the berries in the agar and place on the cake, thus gluing them. but you may not, of course.
Before serving: remove from freezer ~ 30 minutes in advance.
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Finished product weight 850
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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