Vegan Date Cake


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This delicious no bake and gluten free cake gets its sweetness from dates and banana instead of sugar. It's creamy just like a cheesecake.


Makes: 1 cake

  • Base
  • 110g walnuts
  • 40g cocoa power
  • 200g pitted Medjool dates
  • 1 tablespoon vanilla extract
  • pinch salt
  • Filling
  • 360g raw cashews, soaked overnight in cold water and drained
  • 1 1/2 teaspoons vanilla extract
  • 165g frozen ripe banana
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons water
  • pinch salt
  • 40g cocoa powder
  • 75g pitted Medjool dates

Preparation:20min  ›  Extra time:2hours freezing  ›  Ready in:2hours20min 


  1. In a food processor, blitz the walnuts to coarse crumbs. Add the remaining base ingredients and blitz until well incorporated. The mixture will be still quite crumbly.
  2. Press about 200g of the base mix evenly into a 20cm round springform cake tin which has been lined with plastic wrap. Set aside.
  3. Filling:

  4. Wipe out the food processor bowl then blitz the filling ingredients until well incorporated and smooth. Taste for sweetness and add more dates if necessary. Pour into the tin and smooth out using a wet spatula or spoon. Cover with plastic wrap and freeze 2-3 hours.

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