White Chocolate Cream Cakes

These cakelets however are extra delicious served with fresh blueberries — a lovely way pairing with the creamy chocolate base. You can fill just the center with some fresh blueberries prior to serving.

By Audrey, Unconventional Baker
Sidenote on this subject: one thing to keep in mind if you choose to go the mini bundt route is to carefully unmold the cakes when they are fully frozen. Also don’t fill them to the brim. Otherwise you might struggle to loosen them out of this type of a pan gracefully.

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But back to these cakes, another factor that made these extra special for me is the colors. I used a raw blueberry powder to add hints and layers of lavender-gray. The powder is used in a relatively small quantity, and given the stronger flavor of the cacao butter you’re unlikely to taste blueberries. The powder here is really just for color. But such pretty shades!

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These vegan white chocolate cakes are creamy, light, sweet, and make for a pretty treat to serve. Optional: they are lovely when accented with lavender and served filled with fresh blueberries. This recipe is gluten-free, paleo, refined sugar-free, coconut-free, and can easily be made raw.




Ingredients

• Prep Time: 1 hour
• Yield: 6 servings

White Layer:

• 1 ¼ cup raw cashews, pre-soaked and strained*
• 7 ½ tbsp almond milk (I used unsweetened vanilla)
• 6 tbsp maple syrup**
• 5 tbsp melted cacao butter (liquid, but not hot)***
• ½ tsp salt
• ¼ tsp raw ground vanilla bean****
• optional: ¼ tsp – ½ tsp edible dried lavender (or more to taste)

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Light Gray Layer:

• 1 ¼ tsp blueberry powder

Darker Gray Layer:

• 2 ½ tsp blueberry powder

Instructions

• Make sure all ingredients are at room temperature before getting started. Blend all white layer ingredients together in a power blender until completely smooth. Place a silicone mini bundt pan (or some silicone muffin liners, etc.) onto a metal tray. Divide a third of the white mixture between the 6 cavities (either pipe it in through a piping bag, or just carefully spoon it in). Tap the tray down on the counter to flatten the mixture in the pan and release excess air bubbles. Place in the freezer (tray and bundt pan together) for 15-20 mins to set.
• Add in the blueberry powder for the light gray layer into the remaining mixture in the pan and blend to combine. Carefully spoon (or pipe) half of this mixture over the white mixture in the chilled bundt pan. Tap the tray on the counter again several times to flatten the mixture and release excess air bubbles. Return to the freezer for 15 mins to set.

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• Add more blueberry powder to the remaining mixture in the blender and blend to combine. Carefully spoon (or pipe) this mixture over the light gray mixture in the chilled bundt pan. Tap the tray on the counter again several times to flatten the final layer and release excess air bubbles. Return to the freezer for 5-6 hours or overnight to set.
• Once fully set, unmold the cakes. If using a mini bundt pan, I recommend un-molding immediately after removing from freezer so that the cakes keep their shape, and placing them on a piece of parchment paper set on the chilled tray. Serve with fresh blueberries or on their own and enjoy straight away or return to the freezer until ready to serve.*****

Notes

*To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility.