A naturally sweet, raw vegan, gluten free magic cake.
Back in December, my mom and sister flew overseas to come visit me and my family. It was a beautiful holiday season, complete with our home feeling extra full, and an opportunity for me to try and prepare countless new recipes. Cooking for eight, and with a new baby, had me more than apprehensive. However, their positive and encouraging response to my homemade meals, drinks, snacks and deserts was the driving force behind the desire start a food + recipe blog.
Despite the many successes, I do recall wanting to make one specific dessert for my vegan sister. The opportunity escaped me, and I have been wanting to make a proper vegan cake ever since.
There were several inspirations behind this bright, unique, and invitingly palatable flavor profile of strawberry-vanilla-rose. This week, I truly needed some higher vibes in our home. Roses are one of the highest vibrational flowers in the plant kingdom. It’s undeniable that seeing their beautiful, pastel petals, perfectly arranged in glass vases, reflecting the sunshine off our windows make our home feel even more peaceful. With the abundance of four dozen spring roses, I made my very first batch of rose water, and loved it’s exciting flavor. You can get my rose water recipe here.
I knew it would be a perfect compliment to my raw cheesecake. In addition to rose, I found fresh vanilla bean at the central market, and stocked up on some beautifully ripe berries. Together, their flavor profiles play harmoniously with one another.
With everything coming into perfect alignment, I had an unexpected opportunity to serve this lovely raw cheesecake to a group of my six year olds play date friends, and make it the star of their darling tea party. This cake would be the perfect addition to any vegan birthday party. I’m sure they would be extremely grateful.