Cashew Cream Cup Cake

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Cashew cream cup cake

Cashew nuts are such delicious, nutritious, and dexterous nuts. Its creaminess can is used for making so many varieties of drinks, shakes, cheeses, sauces for pastes, and awesome desserts. You will enjoy the way it is, naturally sweet and milky as it is and for some who can’t resist them roasted, like me sometimes, it’s even much more pleasurable to chew.  One of the best nuts ever, a popular ingredient in Persia, and finding its way into many Indian gravies, cashew is a tree originating from Brazil.

Did you know that cashew fruit is one of the very few fruits with seeds grown on the outside? The nut is laborious to remove from the pod, and the sap from the pod is extremely toxic, that’s the reason it more expensive than other nuts.  It is very high in minerals and oils. Tryptophan is an enzyme that stimulates the secretions of serotonin to help you to feel good.

This CCCC Cashew Cream Cup Cake will melt in your mouth and you will love it with a subtle touch of sweet cherry on top. I made this recipe when it cherry season in Portugal many years ago all my friends and colleagues were absolutely blown away. with the combination of sweet-sour tangy lemon and a touch of zing from the ginger juice.

Cashews are high in fiber, heart-healthy lipids, and plant protein and are low in sugar. Copper, magnesium, and manganese – minerals vital for energy production, brain function, immunity, and bone health — are also abundant in them.

Cashew Cream Cup Cake

Dessert Dadaji Fusion Recipes
Serves: 8
Prep Time: 5 mins Cooking Time: 20 mins Total Time: 25 mins

Cashew Cream Cup Cake recipe is purely vegan made with melt-in-your-mouth cashews cream. These cupcakes make a dessert that everyone can and will enjoy!


  • 1 cup raw cashew nuts
  • 1/2 cup rice syrup
  • 2 cups of water
  • 1 tbsp lemon juice
  • 1 tablespoon of ginger juice
  • 2 tablespoon coconut butter



Soak the cashew nuts in a container for four hours drain the water.


Place soaked nuts in a strong liquefier and add rice syrup, lemon juice, coconut butter, and ginger juice.


Start at low speed, then rev it up to max speed until the nuts turn into a smooth, soft paste.


Lightly grease a cupcake rubber pan or individual baking mold.


Scoop or pour the batter into the molds, filling them to the top.


Decorate with cherries or berries on each cupcake in the mold and freeze for a few hours.


Remove from freezer and let it sit for few minutes at room temperature to thaw out.


Now you can gently flip over the tray on a plate or tray and will fall out the cupcakes.


Handle it carefully as it melts like ice cream and serves with a garnish of fruits.


You can place fresh cherries with their stalk in place. This will help you pull the cupcake out from the mold easily once it has thawed out of the freezer. If you don't find rice syrup, use honey or maple syrup. Dates are also great but the cashew cream will turn slightly brown.

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