Cuisine: Gluten-free, vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
1 dl is ~0,4 US cups 1 cup is ~2,4 dl
  • Crust
  • 1,5 dl guten-free oat flour
  • 1 dl almond flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil (room temperature)
  • Filling
  • 3 dl cashews
  • 3 dl soy yogurt (I used a natural flavored one)
  • 4 tbsp maple syrup
  • 2 tbsp lemon juice
  • lemon zest (just a bit)
  • 1 tbsp melted coconut oil
  • ½ + ¼ tsp turmeric powder
  1. Preheat oven to 200 C / 390 F.
  2. Let cashews soak in boiling water for about 10 minutes.
  3. To make the crust, mix dry ingredients in a bowl.
  4. Add maple syrup and coconut oil and mix until fully combined.
  5. Press batter into a spring form pan (about 18 cm in diameter), to the bottom and sides a bit.
  6. Drain and rinse cashews, and add them to a blender with all other filling ingredients.
  7. Blend until creamy and pour the filling on top of the crust.
  8. Bake in the oven for about 22 minutes (check after 20 min, if the middle part is still "wobbly", bake in the oven for another minute or two).
  9. Let chill for about 30 min before removing cake from the pan.
  10. Remove the cake carefully and serve with berries, cream or anything you wish. Or let the flavors get really intense and delicious and keep overnight in the fridge.
  11. Happy Easter & Enjoy :)
Recipe by My Berry Forest at