Desserts

Cashew Cream Cup Cake

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Cashew cream cup cake

Cashew nuts are such delicious, nutritious, and dexterous nuts. Creaminess makes cashew the king of cheesecake recipes. Most vegan and vegetarian recipes us it for a variety of drinks, shakes, cheeses, sauces for pastas and awesome desserts. They can be enjoyed raw, naturally sweet and milky as is or roasted, which I find irresistible.  Originally from Brazil, the cashew nut found its way into many Indian gravies. It is also  a popular ingredient in Persia.

Did you know that the 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, which is why the cashew nut is more expensive than other nuts.  It is very high in minerals and oils, including the enzyme tryptophan which stimulates the secretion of serotonin to help you to feel good. 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.

This vegan Cashew Cream Cup Cake will melt in your mouth. It’s especially good with a subtle touch of sweet cherry on top. I made this recipe during cherry season in Portugal many years ago for my friends and colleagues.When tasted the cup cake they were absolutely blown away by the combination of sweet-sour tangy lemon and a touch of zing from the ginger juice.

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!

Ingredients

  • 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

Instructions

1

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

2

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

3

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

4

Lightly grease a cupcake rubber pan or individual baking mold.

5

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

6

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

7

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

8

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

9

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

Notes

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.

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!

Ingredients

  • 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

Instructions

1

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

2

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

3

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

4

Lightly grease a cupcake rubber pan or individual baking mold.

5

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

6

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

7

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

8

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

9

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

Notes

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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