This delicious vegan Christmas cake is so easy to make that even a total raw cake newbie will be able to put it together in a breeze. The cake has all the spicy flavors and ingredients that a traditional Scandinavian mulled wine has.
The cake crust is made with traditional mulled wine accompaniments: almonds and raisins. The mulled wine season (at least for me, crazy Christmas enthusiastic that I am) starts in October and the closer the Christmas gets, more I consume. Spicy mulled wine is usually served with raisins and almond flakes here in Nordics.
Traditionally mulled wine is a sugar bomb, but it is possible to boil it without any added sugar it even being healthy.
This vegan cheesecake sure is healthy. The sweetness comes from maple syrup and coconuts. On top of those two, the filling is made with cashews and vanilla and the beautiful red top layer is made with crushed lingonberries, cinnamon, and cloves.
I’m so happy I managed to recreate this seasonal flavor combination in a raw(ish) vegan cheesecake! The cake is almost too good; it’s hard to stop eating it, seriously.
If you have a high-speed blender, it will take only like 5 minutes of active preparations. My blender at the time I made this cake wasn’t a high-speed version, but I managed anyway, it’s not always about the equipment. 😀
- 130 g (1 cup) almonds
- 130 g ( 1 cup) raisins
- 2 tbsp coconut milk
- 200 g (1¼ cup) cashews
- ½ cup coconut oil
- ¼ cup maple syrup
- ½ cup coconut milk
- ¼ cup lemon juice
- 1 tsp vanilla extract
- ½ cup lingonberries or cranberries, fresh or frozen
- 2 tbsp chia seeds
- 1 tsp Ceylon cinnamon
- 1 tsp ground cardamom
- ¼ tsp ground cloves
- Put the cashews in a bowl and pour boiling water on them to cover them. Soak for an hour.
- Put also the raisins in a bowl and cover with water. The water for the raisins doesn't have to be boiling. Soak the raisins only for 45 minutes and start to work on the crust while the cashews are still waiting for their turn.
- Drain the raisins well. Put them in a blender and blend until they form a ball. Set aside.
- Put the almonds in the blender (no need to wash it after the raisins) and blend them into a coarse flour. Add the raisin mash and coconut milk and blend to a sticky mix. If your blender is not powerful enough, you can mix these three ingredients also in a bowl.
- Press the crust evenly into the bottom of your pan with your fingers and put it in a freezer.
- Measure all the ingredients for the filling in the blender (washed) and let it run for a couple of minutes until the filling is smooth and creamy and there are no cashew bits left.
- Take the pan out of the freezer and pour the cake filling on the crust. Put the cake back in the freezer and let it chill for at least 4 hours or until it's completely set.
- Prepare the lingonberry layer. Crush the berries a little with a fork to get some juices out. Add chia seeds and spices. Put the jam in a fridge for at least half an hour to form a jam.
- Take the cake from the freezer at least 15 minutes before serving. Pop it out from the pan and spoon the lingonberry jam on it before cutting.
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