serves 6-8 people

ready in 20 minutes (plus soaking and freezing time)



  • 2 cups cashew nuts, soaked 3-4 hours
  • 250 ml (1 carton) Oatly cream
  • 6tbsp/90ml Sweet Freedom Fruit Syrup
  • 2 1/2 tsp vanilla bean paste


  • 1 mango
  • 3 tbsp Sweet Freedom Fruit Syrup



  1. Blend everything together in a high speed blender until very smooth.
  2. Pour over the base and smooth the top.
  3. Freeze until solid. 


  1. Purée together the mango and Sweet Freedom Fruit Syrup.
  2. When the cake is frozen remove from the tin and put on your serving plate.
  3. Spread a layer of the mango purée over the top and garnish with mango roses and edible flowers.
  4. You may not need all of the topping.
  5. You can either eat now or return to the freezer until needed. 
  6. You will need to let it defrost for about 15 mins before cutting.
  7. It is a good idea to slice the whole cake and then you can return individual slices to the freezer if you have any left over.


Thank you Mairi @gingervegan for this delicious recipe.

who's recommending us