16 Comments

    1. It’s perfect for a make-ahead dessert! You can keep it in the fridge for up to 5 days and longer in the freezer. I’m not sure though how well the topping would defrost as I haven’t made this cake in a while. I hope you enjoy it 🙂

  1. Thanks for this delicious looking recipe; I cannot wait to try it! I’ve got all the ingredients together except the agar agar, which I can’t find where I am currently living… Any thoughts on other thickening agents that are also vegan-friendly? I was thinking maybe to try it with ground chia seeds but I’m afraid it might be more of a jam (liquidy) consistency… What do you think would work best? Cheers and keep up the good work, I love your blog! <3

    1. Hi Maya, I would try chia seeds and a little bit of coconut oil so that when you put it in the fridge it sets the jelly. It will be a different consistency and won’t be clear like agar agar but that would be the best second option. Let me know how you go!

    1. You can try substituting the almonds with sunflower seeds and some shredded coconut and see how that turns out. Alternatively, use some cashews again but don’t soak them otherwise it will be too soft. Let me know how you go 🙂

  2. Just wondering if the cashews could be substituted for anything else as I can’t eat them? My daughter loves dessert but has recently had to go gluten, dairy and egg free so if
    I could fix the cashews she and I would be in heaven

    1. Good question Louise. I personally haven’t tried this recipe with anything else. You may be able to substitute the cashews with silken tofu and add a little more coconut oil. Let us know how you go.

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