Cake of the Day: Gluten-Free, Dairy-Free Black Currant Cheesecake
Photo: Virpi Mikkonnen
This cake comes all the way from Helsinki, Finland.
Virpi Mikkonnen is the recipe writer, food stylist, and mother behind the dreamy blog Vanelja. The site is a little bit about food (such as raw desserts), a little bit about beauty (cue the video tutorial of how to make rose yogurt face masks), and all about wellness (Mikkonnen is a certified health coach). Thankfully for us, it’s written in both English and Finnish.
So you can actually make this well-traveled cake at home! Mikkonnen starts with a grain-free crust using crushed almonds and dates, and then she pours in a dairy-free filling made from cashews, almond milk, and a special honey from New Zealand called Manuka. While it sets in the freezer, she purées black currants with honey and coconut oil, pours the mixture over the cake, and pops it back into the freezer. The “cheese” cake is not only raw, but it’s also high in antioxidants and vitamin C.
Time to do some traveling yourself, now: to the grocery store, to pick up the ingredients.
Get this recipe: Black Currant Raw Cheesecake
