$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste
9 years ago
By Emily von Euw
Marshmallow Cream Cake [Vegan, Raw, Gluten-Free]
9 years ago
Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
This was a delicious accident. I meant for this to be your run-of-the-mill raw vegan cream cake (which sounds like an oxymoron... shh), but I wanted to add a bit more substance to it without adding a bunch more heaviness, so I chose to throw in some chia seeds. I figured they could multi-task and work to thicken up the batter too, since chia seeds plump up with liquids and make a kinda superfood pudding. Well, thank goodness I did. When I took the cake out of the freezer, sliced myself a piece and tasted it, I was pleasantly surprised by the texture. It's light and fluffy just like marshmallows! Not nearly as sweet, because I prefer to leave my desserts au natural and not add too much sweetness (even though my sweeteners are pretty au natural themselves), but I immediately thought: I can call this bad boy a marshmallow cake!
Marshmallow Cream Cake [Vegan, Raw, Gluten-Free]
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste
- Dairy Free
- Gluten-free Recipes
- Raw Vegan
- Soy Free
- Vegan
- Wheat Free
Ingredients You Need for Marshmallow Cream Cake [Vegan, Raw, Gluten-Free]
Crust:
- 1 cup dry quinoa
- 1/4 cup melted coconut oil
- 1/4 cup coconut sugar
Mint layer:
- 1 cup raw cashews, soaked in water for 3 hours then rinsed
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/6 cup coconut sugar
- 1/6 cup fresh mint leaves
- 1-2 teaspoons spirulina powder, asdesired
- 1 tablespoon coconut oil
- 2 tablespoons chia seeds
Vanilla layer:
- 1 1/6 cups raw cashews, soaked in water for 3 hours then rinsed
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/6 cup coconut sugar
- 1 tablespoon coconut oil
- 2 tablespoon chia seeds
- 1 teaspoon vanilla extract
Pink layer:
- 1 cup raw cashews, soaked in water for 3 hours then rinsed
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/6 cup coconut sugar
- 1 tablespoon coconut oil
- 2 tablespoon chia seeds
- 1/4 cup red beet, peeled and sliced thinly
How to Prepare Marshmallow Cream Cake [Vegan, Raw, Gluten-Free]
To make the crust:
- Rinse the quinoa for a minute under cold water. Grind the quinoa into very fine flour in a high speed blender, then in a bowl, mix together the flour with the coco oil and sugar until you get a dough-like mixture. Press into the bottom of a cake pan. I used an adjustable cake pan set to around 7 inches across. Put in the fridge.
To make each layer:
- Simply blend all the ingredients - except the chia seeds - in each list together until smooth, then stir in the chia seeds at the end. The texture before adding the chia seeds should be like yogurt. If any of them are too thick, add 1 or 2 more tablespoons of water. If too thin, add more cashews or coconut oil. Pour in the green layer over your crust, then white, then pink. I sprinkled mine with white sesame seeds and more chia seeds.
- Keep the cake in the fridge for 24 hours so the flavors can get to know each other. It's easiest to slice when it's been in the freezer for about 40 minutes before cutting.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste
Notes
SUBSTITUTIONS: You can use rolled oats or buckwheat groats instead of quinoa. Use any other nut instead of cashews, but they should be raw and preferably organic. Use coconut butter or cocoa butter instead of coconut oil. Use date paste or any other natural sweetener instead of coconut sugar. Use berries instead of beet.
Is there an issue with this recipe?
- Chia Seeds
- Spirulina
Discover more recipes with these ingredients
Nutritional Information
Per Serving: Calories: 484 | Carbs: 49 g | Fat: 28 g | Protein: 11 g | Sodium: 42 mg | Sugar: 20 gNote: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
About The Author
Emily von Euw
See My Recipes
Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.
You must be Login to post a comment.
Sign on with:
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Can I use quinoa instead of nuts or not? How would that effect the structure of the cake and the taste of course? I am asking because the cake looks delicious but impossible for me to eat because I am alergic to nuts. Thank You in advance for your reply!
Log in to Reply
Is there any substitute for the chia? I realize that it\’s the "magic" ingredient, but my sister is allergic to chia. Thanks!
Log in to Reply
ohh my goodness so trying this looks so good
it is a little high fat seeing i\’m hclf but still i haven\’t had marshmallows in like half a year i want itLog in to Reply
![Marshmallow Cream Cake [Vegan, Raw, Gluten-Free] (2024)](data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAQAAAC1HAwCAAAAC0lEQVR42mP8/h8AAvMB+NzmkbcAAAAASUVORK5CYII=)