Ginger and Bramble Vegan Dream Cake

Name: Ginger and Bramble Vegan Dream Cake
Prep time: 15 min
Total time: 75 min
Ingredients: 200 g ginger nuts (or your favorite biscuits for the base); 50 g melted coconut oil; A thin layer of bramble jam (try different flavours for variety); 125 g cashews (soaked in boiling water for 15 minutes and drained); 80 ml oat milk (or alternative); Juice from 1 and a half lemon; Zest from 1 lemon; 100 g frozen mango; 4 tablespoons maple syrup

Indulge your taste buds in a guilt-free symphony of flavours with this exquisite Ginger and Bramble Vegan Dream Cake! This delectable plant-based treat is a harmonious blend of creamy textures and zesty tropical notes, making it the perfect choice for a delightful, health-conscious dessert experience.

Jump to Recipe Print Recipe

vegan ginger and bramble cheese cake pots

Plant-Based Substitutions for a Healthier You

In this plant-based creation, I’ve made vegan substitutions to transform a classic dairy dessert into a guilt-free delight. Instead of butter, I’ve embraced the wholesome goodness of melted coconut oil. This switch not only maintains the luscious texture but also offers the heart-healthy benefits of coconut oil, including medium-chain triglycerides (MCTs) that can support weight management and cardiovascular health.

The dairy-free secret to luxurious creaminess lies in cashews. These versatile nuts create a velvety base without the need for dairy, while also providing essential nutrients, including healthy fats and minerals, supporting heart health and overall well-being.

To sweeten the deal, I’ve chosen maple syrup over refined sugar. This natural sweetener not only adds a delightful caramel-like sweetness but also brings antioxidants and essential minerals to the table. It’s a healthier choice that complements the overall health-conscious profile of this dessert.

Good For You!

Let’s dive deeper into the health benefits of the star ingredients in our Creamy Cashew Mango Dessert:

Coconut Oil: Packed with medium-chain triglycerides (MCTs), coconut oil supports weight management and cardiovascular health.
Cashews: These nuts provide creaminess while delivering healthy fats, vitamins, and minerals that promote heart health, immune support, and vibrant skin and hair.
Maple Syrup: A natural sweetener rich in antioxidants, zinc, and manganese, maple syrup adds a dose of goodness to your dessert without the drawbacks of refined sugar.
Mango: Bursting with vitamin C, frozen mango is a tropical treasure that supports immune health and delivers a refreshing, fruity punch to your taste buds.

Ginger and Bramble Vegan Cake Recipe Tips!

This dessert is made to be creamy rather than set like a cheese cake. The biscuit base gives it a delicious crunch, the jam a sharp bite, and then the delicious velvety smooth creamy lemony topping to bring it all together.
Experiment with various jam flavours and biscuits for the base to create a different taste sensation each time you make this dessert.
For the best texture and flavour, take the dessert out of the fridge and let it come to room temperature for about 10-15 minutes before serving.
This dessert can be stored in the freezer for up to a week. Simply cover it tightly to prevent freezer burn.

a Birds Eye view of the vegan ginger and bramble cheese cakes

Ingredients

200g ginger nuts (or your favorite biscuits for the base)
50g melted coconut oil
A thin layer of your favorite jam (try different flavours for variety)
125g cashews, soaked in boiling water for 15 minutes and drained
80ml oat milk
Juice from 1 and a half lemons
Zest from 1 lemon
100g frozen mango
4 tablespoons maple syrup

Serving: This recipe yields 4 small portions in small glass dishes or ramekins.

Preparation Time: Approximately 15 minutes (excluding freezing time).

Instructions

Crush the ginger nuts (or your preferred biscuits) into fine breadcrumbs and mix with melted coconut oil.
Press the biscuit and coconut oil mixture firmly into the base of your serving dishes.
Spread a thin layer of your favourite jam, I use homemade bramble jam (try different flavours for variety) over the biscuit base.
In a blender, combine soaked cashews, oat milk, lemon juice, lemon zest, frozen mango, and maple syrup. Blend until smooth. You may need to add some more milk, but add a small amount at a time.
Pour the creamy cashew-mango topping over the jam layer.
Chill in the fridge for approximately 1 hour.
Garnish with lemon twists, fresh berries, or mint leaves before serving.

Ginger and Bramble Vegan Dessert Dream Come True

In a world where indulgence and health-consciousness often seem at odds, this Ginger and Bramble Dream Cake is a delightful exception. This plant-based masterpiece strikes a harmonious balance between exquisite flavours and wholesome ingredients, offering a guilt-free indulgence that’s as good for your taste buds as it is for your well-being.

By making thoughtful substitutions, such as replacing butter with heart-healthy coconut oil and dairy with creamy cashews, we have transformed a classic dessert into a plant-based delight that’s rich in flavour and nutrients. The use of natural sweeteners like maple syrup adds a touch of goodness, contributing to your overall well-being.

As you savour each spoonful of this creamy, tropical sensation, remember that you’re not just treating yourself to a heavenly dessert; you’re making a conscious choice for a healthier lifestyle.

Indulge, delight, and savour the pleasure of a dessert that proves you don’t have to compromise on taste to stay true to your health-conscious values. This dessert is not just a recipe; it’s a testament to the beauty of mindful, plant-based culinary creativity. Enjoy the creamy, mango-infused journey to your dessert dreams—guilt-free and delicious!

Don’t forget to tag @the_happydiet and use hashtags #thehappydiet and #eatsmileinspire for a chance to be featured!

Print Recipe