Luscious cashew-banana cream layered with the deep flavour of cacao beans and accented with fresh strawberries. This smooth cake is an absolute delight. It’s rich on flavours and packs solid nutritional values.

This cake achieves one of my goals of having a creamy dessert that doesn’t involve a dairy product. I like the challenge, and the opportunity to offer people alternatives. The term “vegan cheesecake” is often used, but I’m not in favour of replacement products. I’d prefer to enjoy this cake as its own creation, with its individual facets. Though I’m sure cheesecake lovers, like myself, will find this to be a delightful new experience.

Perhaps the lack of refined sugar is more interesting. It’s a recurring goal for my desserts: either eliminate or significantly reduce, the use of any refined sugars. They have only negative health consequences, but we’re so used to them it can be a challenge to make an appealing dessert without. The dried figs are undoubtedly high in sugar, but they’re a natural form. This creates a full flavour profile and retains the fibre and minerals of the raw product.

Cacao beans might be a challenge for the uninitiated. If you’re unused to the flavour, the bean presence in this already-low-sugar cake could come as a bit of shock. They add a bit of zest, as well as packing a satisfying crunch. If you’re a bit uncertain, don’t hesitate to chop up your favourite dark chocolate bar and use it instead.

Raspberries, blackberries, and similar berries are a good alternative to the strawberries. Take whatever looks lovely and ripe. Without this freshness, I’d find the cake a bit too one-dimensional in flavour, but the spritely bite of berries lets it shine.

Enjoy your cake!

Creamed Cashew Banana Cake



  1. 130 g ⁷⁄₈ cup
  2. 130 g
    Dried Figs
  3. 1 whole
    juicedFresh Lemon


  1. 200 g 1¹⁄₄ cup
  2. 2 whole
  3. 150 g 160 mL
    Coconut Oil
  4. 200 g 200 mL
    Coconut Milk
  5. 1 teaspoon
    Vanilla Extract
  6. 1 whole
    juicedFresh Lemon


  1. 60 g
    Cacao Bean
  2. 200 g


  • mixing bowl
  • small cake pan (20x20cm)
  • blender



  1. Soak the cashews overnight, for at least 4 hours, in water.


  1. Put the almonds in the blender and blend to a course flour. Transfer the almond flour to a mixing bowl.
  2. Chop the figs with a knife into small pieces. Add the chopped figs to the mixing bowl.
  3. Pour the lemon juice into the mixing bowl.
  4. Mix thouroughly with your hands, kneading until a solid ball forms.
  5. Press the mixture into the bottom of a cake pan.


  1. Put the cashews, bananas, coconut oil, coconut milk, vanilla, and lemon juice in a blender.
  2. Blend until smooth. How smooth this gets depends on your blender — a bit gritty still tastes fine.
  3. Spread the creamy mixture on the top of the crust.
  4. Place the cake pan in the fridge and let set for at least 4 hours.


  1. Chop the cacao beans into ~5mm sized bits.
  2. Spread the chopped cacao beans over the cream layer.
  3. Dice the strawberries into ~10mm pieces.
  4. Spread the diced strawberries over the cacao beans.
  5. Slice the finished cake into pieces and serve. The cake also keeps well in the fridge for a day or two.