Can’t describe how delicious this cake is. Literally the best cake I have ever baked! Free from gluten, refined sugar and 100% vegan. And it is easy to make it completely raw as well if you switch out agave sirap for a raw option and use plain cashews instead of salted.
And honestly guys, it is so simple to make!

Bottom layer:
6 dl of salted cashews
2 dl shredded coconut
6 tbs agave sirap
16 dates

Caramel layer:
16 dates
2 tbs oat milk
2 tbs agave syrup
1 dl peanut butter

1 dl peanuts
40 g of melted 90% dark chocolate

How to, bottom layer:
Mix your cashews in a food processor. Place in a bowl together with your coconut, agave sirap and dates. Use your hands and MIX! You can use a food processor for this as well if you have a good one! When you are done mixing just pour the mixture into a baking tin and spread evenly.

How to, caramel layer:
In a large bowl mix together all the ingredients until a creamy caramel sauce. I used a fork for this, but a good food processer works as well!
Spread on top of the bottom layer.

Just top it all with crushed or whole peanuts, depending on desired consistency. Melt your dark chocolate (in a microwave or on the stove) and pour on top of your cake. I sprinkled some extra peanuts once i was done to make the cake a little prettier 🙂

Place in the freezer and take it out roughly 20-30 minutes before serving.


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