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Cakes & cheesecakes · No-bake

Raw Vanilla Birthday Cake

A date-coconut layer cake with vanilla cashew frosting and an optional freeze-dried fruit topping.

HANDS-ON30 minutes
REST / SET4 hr freeze
MAKESOne 6-inch cake, 8 slices
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Adapted from our cookbook. About these recipes

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Makes 8 servings
  • Raw cashews2 cups (240g) cashews, soaked 4+ hours, divided
  • Pitted Medjool dates1½ cups (250g) pitted Medjool dates
  • Unsweetened desiccated coconut1 cup (100g) desiccated coconut
  • Unsweetened coconut cream⅓ cup (80ml) coconut cream
  • Maple syrup¼ cup (60ml) maple syrup
  • Vanilla extract1 vanilla bean, seeds scraped (or 2 tsp vanilla extract)
  • Food-grade cacao butter2 tbsp (30ml) melted cacao butter
  • Iodized salt¼ tsp iodized salt
  • Freeze-dried strawberriesNatural-dye sprinkles or freeze-dried fruit bits, for toppingOptional · weigh to include in nutrition

Weights are before soaking. Converted amounts are estimates. Unmeasured optional toppings start at 0 g and are excluded from nutrition. Changing servings scales every ingredient.

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Notes for this recipe

  • The source listed 240 g cashews but used only part of them, and repeated a crumb layer without reserving it. This adaptation uses all the cashews and reserves one-third of the crumb; the revised method has not been kitchen-tested.
  • The default uses the source’s 2 tsp vanilla extract alternative, estimated as 8.4 g. Seeds from one vanilla bean remain a suggested swap with an estimated weight.

A note from our kitchen

These recipes and swap suggestions are adapted from a supplied cookbook and have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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