Cashew cakes

  • 200 grams (7.05 ounces) cashew nuts
  • 100 grams (3.53 ounces) blackcurrants
  • 40 grams (1.41 ounces) coconut butter/oil
  • 50 grams (1.76 ounces) neutral honey
  • 30 grams (1.06 ounces) lime juice


  • Powerful Blender

    This is essential for achieving a smooth, lump-free texture. Make sure your blender is up to the task.

  • Soaking Bowl

    Choose a bowl large enough to allow the cashews to soak and expand fully.

  • Silicone Molds

    These make it easier to pop out the cakes after freezing. Ice cube trays or muffin molds work great too!


Step 1

1. Rinse the cashew nuts and soak them in water for about 8 hours. After soaking, drain and rinse the nuts again. Soaking helps soften the nuts and makes them easier to blend.

Step 2

2. If using frozen blackcurrants, defrost them beforehand. Place the blackcurrants, melted coconut butter/oil, honey, lime juice, and cashews into a powerful blender. Blend until the mixture is completely smooth and homogeneous, which should take about 5 minutes. Make sure your blender is powerful enough to create a smooth texture; otherwise, you may end up with small nut pieces in your cakes.

Step 3

3. Spread the smooth mixture into molds and freeze them for at least 4 hours. Silicone molds work best for easy removal of the cakes.

Step 4

4. To serve, remove the cakes from the molds and let them defrost in the fridge. Bon Appetit! Garnish with additional blackcurrants or a sprinkle of lime zest for added flavor and presentation.


When it’s time to serve these luscious cashew cakes, you have a world of options to make the experience delightful! 🌟

**Top it with fresh fruits**: Add some sliced strawberries, kiwis, or blueberries on top for a vibrant punch of color and freshness. 🍓🥝

**Drizzle with sauce**: A bit of melted chocolate or a dollop of berry compote will make each bite an indulgence. 🍫🍇

**Pair with beverages**: Serve alongside a hot cup of herbal tea or a chilled glass of sparkling water with a slice of lemon for a refreshing contrast. 🍵🍋

Get creative and mix and match, because the sky's the limit when it comes to enjoying these delectable treats!


For those looking for gluten-free and vegan options, we’ve got you covered! 🌱

**Gluten-Free Variation**: Great news! This recipe is naturally gluten-free as it doesn’t contain any wheat. Just ensure all your ingredients, especially the honey, are certified gluten-free. ✅

**Vegan Variation**: Swap out the honey for a plant-based sweetener like agave syrup or maple syrup. Also, make sure your coconut butter/oil doesn’t contain any added dairy products. 🍁💛


  • Q: How do I know if my blender is powerful enough?

    A: If your blender can crush ice or blend tough vegetables smoothly, it should be able to handle this recipe.

  • Q: Can I use regular butter instead of coconut butter/oil?

    A: Yes, but it will change the flavor and make it non-vegan. Coconut butter/oil adds a nice subtle sweetness and creaminess.

  • Q: Can I use a different type of nuts?

    A: Absolutely! Try using almonds or macadamia nuts for a different flavor profile. Just remember to soak them well.

  • Q: How long can I store these cakes in the freezer?

    A: These cakes can be stored in an airtight container in the freezer for up to one month. Perfect for make-ahead desserts!

  • Q: Can I add other flavors to the cashew mixture?

    A: Yes, adding vanilla extract or a bit of citrus zest can elevate the flavors even further.

  • Q: How can I prevent my cashew cakes from sticking to the molds?

    A: Greasing your molds with a tiny amount of coconut oil can help. Additionally, using silicone molds generally reduces sticking.

Nutrition facts

Gluten free no bake cashew cakes
Recipe Yield:10 cakes
Calories:Calories per serving
Calories (Min - Max):350 - 400
Total Fat:25g
Saturated Fat:10g
Total Carbohydrate:25g
Total Sugars:15g