Marshmallow Cream Cake

Who knew a marshmallow cream cake could be healthy, raw vegan, gluten-free, and incredibly good for you? This cake is light and fluffy, its texture just like marshmallows, but the flavor more gentle and less sweet.

Print

clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Vegan Marshmallow Cream Cake

Marshmallow Cream Cake


Ingredients

Scale

Crust:

  • 1 cup dry quinoa
  • ¼ cup melted coconut oil
  • ¼ cup coconut sugar

Mint layer:

  • 1 cup raw cashews, soaked in water for 3 hours then rinsed
  • ½ cup water
  • 1 tablespoon lemon juice
  • ⅙ cup coconut sugar 
  • ⅙ cup fresh mint leaves
  • 12 teaspoons spirulina powder, as desired
  • 1 tablespoon coconut oil
  • 2 tablespoon chia seeds

Vanilla layer:

  • 1 ⅙ cups raw cashews, soaked in water for 3 hours then rinsed
  • ½ cup water
  • 1 tablespoon lemon juice
  • ⅙ 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
  • ½ cup water
  • 1 tablespoon lemon juice
  • cup coconut sugar 
  • 1 tablespoon coconut oil
  • 2 tablespoon chia seeds
  • ¼ cup red beet, peeled and sliced thinly

Instructions

  1. 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.
  2. 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.
  3. Keep the cake in the fridge for 24 hours so the flavours can get to know each other. It’s easiest to slice when it’s been in the freezer for about 40 minutes before cutting.

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.

Find more of Em’s recipes on their blog, This Rawsome Vegan Life.

For more raw vegan dessert ideas, click here.

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Earth Day Challenge: 7 Days of No Food Waste

Max La Manna is a low-waste chef, award-winning author...

Click here to view all of our latest recipes and articles.