A recipe for a raw vegan gluten-free paleo peppermint cheesecake.
We have a new love in our life.
It is creamy. It is pink. It is pretty on the eyes. It is sweet. It is irresistible.
Pink Peppermint Cream Cake that is raw, gluten-free and grain-free.
Seriously. This cake is AMAZING! We are beyond thrilled to finally share it with YOU.
You know when you eat something that is just incredible. That you just keep wanting more and more. A dish that you have to compliment the chef on. We cannot seem to stop thinking about this peppermint cream cake… making it and eating it.
Well, this raw dairy-free dessert we feel is heaven on a plate. Seriously. Each bite of it is rich, creamy, and oh so satisfying. TRUST US!
Creamy red beet layer + velvety cashews + wonderfully refreshing peppermint flavor + pink sprinkles topping = HEAVEN!
Honestly, this beet-meets-peppermint cashew dessert is so good you won’t know what hit you!
When ready to plate it up and serve be ready for loads of compliments. We’re not teasing… it’s really THAT good!
Added bonus: it’s easy too, and the steps are pretty quick… but it does require quite few hours of freezer time, either way… the end result is worth the wait!
This layered raw cake may look difficult but it’s not! Seriously, one of the easiest cakes we have made.
The cream cake is good on its own, BUT
…it’s even BETTER with a generous sprinkle of candy sprinkles. YUM! We added cacao nibs on top to add a nice crunch to this cream cake.
This recipe is great for the holidays when you want to impress people with your cake making skills! Plus really impress your guest when you say it is dairy-free! You’re welcome.
YOU MUST TRY raw vegan peppermint cream cake recipe!
Enjoy the recipe!