Enjoy a vegan take on a summer dessert with a berry ‘nice cream’ cake, made with a creamy layer of cashews, banana and dates, plus a blueberry topping.
Prep: 20 mins, plus soaking and freezing
For the vanilla nice cream cake layer
300g raw cashews
2 ripe bananas
10 pitted medjool dates
½ vanilla pod, seeds scraped out (or ½ teaspoon vanilla extract)
60ml unsweetened soy milk
For the berry layer
200g frozen blueberries, plus extra to serve
240ml soy milk, nd more to thin as needed
5 pitted medjool dates
100g raw walnuts
blackberries, to serve (optional)
- Soak the cashews in water for 4 hrs or overnight. Cut the banana into 2cm slices and arrange in a single layer on a parchment-lined plate. Freeze either overnight or at least 4 hrs before starting.
- In a blender, whizz together the soaked and drained cashews, frozen bananas, dates, and vanilla seeds together until smooth and creamy, gradually adding the soy milk to bring the mixture together. Tip into an 18-20cm round springform cake tin. Freeze for at least 2 hrs.
- For the berry layer, whizz together the blueberries, soy milk, dates, and walnuts until smooth in a blender. Carefully spread over the top of the vanilla nice cream cake layer and put in the freezer for 2-3 hrs or until set. Decorate the top with extra blueberries and some blackberries, if you like.
Recipe from bbcgoodfood.com
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