This delicious cake made of soy cream and fresh fruit and berries shows how beautiful a vegan cake can look. Last year, when I saw a photo of a layer cake made with dairy cream on a Norwegian fruit website, I wondered if I could make a similar one with buckwheat and soy cream, without yeast. Indeed I could! It was so much fun creating this cake and experimenting to see just how gorgeous and tasteful I could make it :-)
To make a raw version of this cake, you can make a base with an almond and date crust, then add a layer of fruit, and top with light nut cream (or mango banana cream) instead of soy cream. Just play around and have fun with the ingredients.
You can always enjoy a beautiful piece of cream cake at home :-)
