Semifreddo vegan cake

Semifreddo is an Italian term for desserts that are served semi-frozen. This very pretty semifreddo vegan cake is nutritious, light and refreshing. It’s made with soaked cashews and topped up with blueberries, blackberries and cassis. It tastes like a cross between an ice-cream cake and a cheesecake. Simply delicious on a hot summer day!

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Here’s the cake. Just out of the freezer.

Semifreddo vegan cake

Level: moderate

Serves: 10 people or more

Oven:180°C / 350°F



  • 2/3 cup natural rolled oats
  • 1 cup raw pecans
  • 1 cup date paste, with 12 medjool dates (very easy to make, see here)
  • Pinch of salt


  • 3 cups raw cashews, soaked overnight in warm water -or- 2 hours in boiled water (see here)
  • 4 tablespoons (tbsps) pure lemon juice
  • 1 cup coconut cream*
  • 6 tbsps pure maple syrup
  • 2 tbsps ground chia seeds, (use a small coffee grinder or food processor to grind seeds)
  • 1 teaspoon (tsp) grated lemon peel
  • 1 tbsp confectioner’s sugar


  • 2 cups fresh or frozen fruit of your choice
  •  A little lemon juice
  • Granulated sugar, to taste
  • 1 tbsp vegetarian agar-agar powder

*Don’t use coconut water or coconut milk for this recipe. If using coconut cream in a can, with some brands, you may need to scoop out the thick cream at the top.

Coconut cream


Prepare one 24 cm round springform pan with parchment paper. Grease/flour sides.

For the crust, put the rolled oats and pecans in a food processor and process until you obtain fine crumbs. Pour the date paste into a separate medium-size bowl and add the crumb mixture and salt. Mix until you obtain moist crumbs that hold well together.

Press the crumb mixture evently in bottom of pan with clean hands and bake in pre-heated oven for 8 minutes. Let the crust cool completely. When cool, you can store the pan with crust in fridge until ready to assemble cake.

For the cake, when cashews have soaked, strain the water and rinse them through a sieve. Put all cake ingredients in a high-speed blender and blend until competely smooth and creamy. Pour in a small bowl, cover and chill in fridge.

For the topping, put the fruit, whole or chopped, in a big bowl. Squeeze a little lemon juice and mix this to the fruit. Allow the fruit to make its own fruit juice. If you can’t obtain any juice, mash 1-2 tablespoon of fruit in a small bowl and add to the fruit. To the fruit add the agar-agar powder and mix. If your fruit is sour, sprinkle some granulated sugar. Chill in fridge for 30 minutes. The fruit will slightly gel.

To assemble, spread the cashew cream mixture on top of the crust. With a slotted spoon, spread the chilled fruit evenly on top of the cream mixture. Cover with foil and store in freezer for minimum 8 hours or preferably overnight. Take out one hour, or more, before serving. It should be eaten semi-frozen. Store left overs in covered container in freezer.

Bon appétit!

Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

3 thoughts on “Semifreddo vegan cake

    1. You are very welcome, Catherine!
      I’m travelling these days, but certainly not cooking or baking at the same time. I had made this before leaving! 🙂
      Hope all’s well, Julie

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