Vegan, grain-free and sugar-free cheesecake with creamy golden milk macadamia and coconut butter layer.
Since I’ve made my Golden (turmeric) Paste I’ve completely fell in love with the flavor and I absolutely had to make a Golden Milk Cake. One of you have reached out to me recently and asked me for a candida diet friendly cake and so I’ve created this cake especially for you if you’re on a sugar-free diet.
This Golden Milk Macadamia Cheesecake is free from dried fruit and I’ve used candida diet friendly nuts – almonds, macadamias and coconut. The recommended sweetener for this type of diet is stevia. Now I’m not entirely sure about stevia and the way it’s processed, so you will have to do your research and source the purest stevia you can find. I’m also including the option to use maple syrup or your favorite sweetener in the recipe to give you more choice.
For the crust I’ve used ground almonds, desiccated coconut and coconut oil with little bit of water to help to bind it together. You can add few drops of stevia to the mix, leave it unsweetened or add a tablespoon of your favorite sweetener.
Same with the golden paste macadamia layer. I’ve used soaked macadamia nuts, coconut butter, golden paste, spices and water, to this you can add few drops of stevia or your favorite sweetener. Do customize the recipe to your preference. If you don’t have golden paste (I do highly recommend that you try it and make some), you can add fresh or dried turmeric instead. But the flavor is just so much better with the paste plus the golden yellow color which comes through is just stunning.
Hope this will do as a little treat :)
Golden Milk Macadamia Cheesecake (grain-free & vegan)
Vegan, grain-free and sugar-free cheesecake with creamy golden milk macadamia and coconut butter layer.
Ingredients
Crust layer:
- 1 cup ground almonds (100 grams)
- 1/2 cup desiccated coconut (50 grams)
- 1/2 teaspoon cinnamon
- pinch sea salt
- 4 tablespoons coconut oil, melted
- few drops of stevia to taste or 1tbsp maple syrup
- 1 tablespoon water as needed
Golden milk layer:
- 1 cup macadamia nuts, soaked overnight (120 grrams)
- few drops of stevia to taste or 1/4 cup maple syrup (60 ml)
- 1/2 cup or more as needed water (120 ml)
- 1 cup coconut butter (200 grams)
- 2 teaspoons golden (turmeric) paste
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ginger
- 1 teaspoon vanilla
Instructions
- Prepare 6" round cake tin with removable base, no need to grease it.
- In a large bowl whisk ground almonds, desiccated coconut, cinnamon and sea salt. Add melted coconut oil, few drops of stevia and up to 1 tablespoon of water to help the mixture to stick together. If you're using maple syrup you most probably don't need the water and you could also use less coconut oil. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
- In a double boiler gently melt coconut butter and set aside.
- Rinse the soaked macadamia nuts under running water and place into high speed blender or food processor. Add few drops of stevia or maple syrup if using and enough water to blend until smooth. Now add coconut butter, golden paste, cinnamon, cardamom, ginger and vanilla and blend until incorporated into smooth creamy texture.
- Spoon onto the crust layer and smooth out the top.
- Place into a freezer overnight or for at least few hours to set.
- Once set carefully remove from the tin.
- Place onto a cake stand and decorate with toppings of your choice.
- Store in a fridge or freezer. This cake will keep solid in fridge.
- Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 472Total Fat: 43gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 109mgCarbohydrates: 24gFiber: 8gSugar: 13gProtein: 6g
Wow this cheesecake looks AMAZING!! That color is just gorgeous! :D
Thank you so much Sarah! Agree, the colour is really beautiful!!! :D
Beautiful! & it’s nice to have a new recipe using your golden paste that I’ve become addicted to!! :-) X
Thank you so much Teresa! I could easily have golden paste recipe overload on the blog, it’s so lovely :D xxx
Beautiful cake Hana! It looks like a Spring cake, such a bright golden colour, love it x
Thank you so much Michelle! Yes, it’s like daffodils & sunshine :) xx
Thank you so much Sasha! The macadamias are amazing in this cake and so perfect with the golden paste :) xxx
Is it possible to sub out the coconut butter? I can not tolerate it.
The rest of this recipe looks fabulous!
Hi Rachel, yes, you could double the macadamia nuts or use a mixture of macadamia and cashew nuts and some coconut oil instead (up to 1/2 cup), also use coconut cream instead of water. Hope you like it :)
Hello Hana, I love your recipes!!! tks for sharing! I have that kind of question that recipes developers LOVEEEEE….sorry, here in Brazil, macadamia are extremely pricey so I was thinking if I could substitute macadamia for another nut, like cashew or Brazilian nut. Do you think it would work????
I will make this beautiful cake for a dearest friend, so is very important that comes out tasting amazing!!!! Thank you so much for helping me out!
You’re so welcome Sabrina, it’s my pleasure! Yes, you can, cashews will work really well here too. Hope you and your friend love the cake :)