**This Vegan Marshmallow Cream Cake Sent Me to Heaven Immediately – But Don’t Get It Twisted**
Let’s get one thing straight right off the bat: I’m not your typical vegan whisperer, and I certainly don’t spend my days grazing on grass. But gentlemen, I dove headfirst into this Vegan Marshmallow Cream Cake, and let me tell you, it was like being sucker-punched by a cloud in the best way possible. This isn’t just food; it’s a masterclass in culinary artistry. But before your testosterone levels start dropping at the mention of “vegan,” stick with me. I’m going to break down why this cake is not just a game-changer, it’s a life changer.
First off, let’s address the elephant in the room – the crust. Most vegan cakes are like the people who advocate for them, weak at the base. But not this one. A crust made of dry quinoa, melded together with coconut oil and sugar? It’s hard, it’s crunchy, it’s laying down the law before you even get to the good stuff. This isn’t just a foundation; it’s a statement. A statement that says, “I might be vegan, but I can still kick your ass.”
Moving on to the mint layer – this is where the magic happens. It’s like stepping into the ring with your hands tied, thinking you’re about to take a beating from some raw cashews and mint leaves, only to find out they fight dirty with spirulina and chia seeds. It’s refreshing, it’s invigorating, it’s like getting slapped awake by freshness itself. And let’s not forget the coconut oil, smoothing everything out like a peacekeeper in a brawl. It’s unconventional warfare in a dessert form.
But just when you think you’ve got a handle on things, the vanilla layer comes in, smooth like a luxury car but packing a punch with more cashews, lemon, and that hint of vanilla. It’s sophisticated, it’s elegant, it’s telling you to sit down and respect its authority without saying a word. It’s the sharp suit in a world of casual Fridays.
Finally, the pink layer. This is where the cake stops being just a cake and turns into a work of art. Those cashews didn’t come back for round three without a plan. Mixed with beets to give it that pink punch, it’s not just about taste; it’s about making a statement. It’s bold, it’s fearless, it’s turning the dessert world on its head and daring it to say something.
To wrap this up , don’t get it twisted. Eating this Vegan Marshmallow Cream Cake isn’t just about saving the planet or hugging trees. It’s about respecting craftsmanship, about challenging your preconceptions of what vegan food can be. It’s about being man enough to admit that something can be healthy, cruelty-free, and still knock you out with flavor. This cake isn’t just good; it’s a heavyweight champion in a world of lightweights. So, gentlemen, let’s raise our forks like champions, dive into this vegan delicacy, and get ready to be sent straight to heaven. Because trust me, this cake is not playing around.
MARSHMALLOW CREAM CAKE
Serves: 8-12
Crust:
1 cup dry quinoa
1/4 cup melted coconut oil
1/4 cup coconut sugar
Mint layer:
1 cup raw cashews, soaked in water for 3 hours then rinsed
1/2 cup water
1 tablespoon lemon juice
1/6 cup coconut sugar
1/6 cup fresh mint leaves
1-2 teaspoons spirulina powder, as desired
1 tablespoon coconut oil
2 tablespoon chia seeds
Vanilla layer:
1 1/6 cups raw cashews, soaked in water for 3 hours then rinsed
1/2 cup water
1 tablespoon lemon juice
1/6 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
1/2 cup water
1 tablespoon lemon juice
1/6 cup coconut sugar
1 tablespoon coconut oil
2 tablespoon chia seeds
1/4 cup red beet, peeled and sliced thinly
Steps
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.
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.
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.
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.
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Source This Rawsome Vegan Life
This isn't just food; it's a masterclass in culinary artistry. But before your testosterone levels start dropping at the mention of vegan, stick with me
