Rhubarb Cashew Cream Cake – A Creamy Dessert

This is a plant-product only (vegan) cake. It resembles a cheese cake, but while I had the intention to make it somewhat resemble so we can have a nice cake as dessert after dinner, I wanted something that is just very yummy in its own right. Plant-only food is like that, if you know how to balance flavours. Oh – I like sweet by the way 😉 So go ahead and enjoy this cake full of all the goodies (fat, carbs, protein) – from plants!

On a note: If you’ve ever experienced famine, these are actual goodies and important nutrients for our bodies. Just because many people have too much of them, does not make them villains for our bodies. The villain is the over-use and unbalanced intake of them! All natural foods contain all of these groups, just in different quantities.


Rhubarb Cashew Cream Cake

Rhubarb Cashew Cream Cake

Recipe: Vegan Rhubarb Cashew Cream Cake

It takes some time to soak the cashews, but it’s yummy!

Serves 12 (one 26 cm springform)

Preparation: 20 min
Baking: 17 min
Inactivity: 16 hours

  • Oven
  • Round springform
  • Food processor (what I use)
  • Pot or saucepan
  • Bowls
  • Whisk
  • Chopping boards and knives
  • Fridge



  • 140 g quick oats (rolled oats)
  • 140 g flour, wheat (plain)
  • 140 g sugar, white (or brown)
  • 1 pinch salt
  • 180 g vegan shortening or fat (e.g. copha, coconut oil)


  • 250 g cashews, soaked for 12 h
  • 150 gram sugar, white
  • 1 pinch guar gum (optional for increased creaminess)
  • 1/2 vanilla bean, split lengthwise
  • 300 mL oat milk (or other plant milk)
  • 5 Tbsp lemon juice (to taste)
  • 200 g coconut oil/fat
  • 100 mL water
  • 1/3 Tbsp agar agar powder
  • 3 rhubarb stems, long, chopped (if you like rhubarb a lot, take more)
  • 3 Tbsp plant oil or fat, to prevent sticking of the dough to your fingers


  1. Soak the cashews in water for at least 12 h.

Base and Rhubarb

  1. Preheat oven to 180 °C.
  2. Process the oats in the food processor to a flour.
  3. Add the oat flour with the salt, wheat flour and sugar and mix in the food processor.
  4. Melt the coconut fat in a pot.
  5. While the food processor is running, add the coconut fat bit by bit to incorporate.
  6. Mix until a coarse dough forms.
  7. With your hands, evenly distribute and press the dough covering the bottom and sides of the springform. If the dough sticks too much, use some cooking oil or fat on your hands, which will prevent sticking.
  8. Wash and trim the rhubarb, then cut into 1.5 cm long pieces. Do not use the leaf part, as it contains oxalic acid in higher doses and possibly other not-so-healthy substances.
  9. Loosely distribute the rhubarb on the dough, so it can bake.
  10. 10. Bake the base with the rhubarb for 15 min at 180 °C.
  11. When the base is baked and the rhubarb is soft, take the springform out of the oven and let cool.

Cashew Cream filling

  1. When the base is cool (about 30 min), process the cashews in a food processor, together with guar gum, vanilla bean content and sugar.
  2. Add oat milk and lemon juice and keep processing until a smooth semi-liquid forms.
  3. Add agar agar to the water and heat in a pot together with the coconut oil.
  4. Fold cashew cream and agar-oil mix together.


  1. Carefully take the rhubarb pieces out of the base, putting all but a handful into the cream filling.
  2. Fold the rhubarb pieces into the cream filling and fill the base of the cake, placing the handful of reserved rhubarb pieces on top.
  3. Leave the cake for about 4 h or over night to set in the fridge.
  4. Enjoy!


Use fruits such as raspberries, blueberries or other fruit, but take those that last long enough or eat quickly (e.g. bananas go off quickly).


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