I hope you had a wonderful weekend. The air is still cool in Michigan, but we’ve had lots of sunshine lately and it makes a world of difference as we wait for spring weather. I have wanted to make this vegan dreamcake since I first laid eyes on it. There’s just something about a layered dessert and especially one with a pretty pink layer naturally colored with raspberries.
We had Easter dinner with friends and our hostess does not eat gluten or diary. I researched spring recipes for our dinner and then we divided the recipes between 3 of us. Our hostess did not ask me to plan the food around her diet, but I thought it would be nice for her to eat whatever she liked. I knew it was time to make the dreamcake.
You don’t have to be on a restricted diet to enjoy this lightly sweetened frozen treat. You could call this a vegan “cheesecake” because it is cheesecake-like, but then I think of The “Blog” of “Unnecessary” Quotation Marks. Dreamcake it is. The bottom walnut layer is the perfect foundation for the creamy middle layer that is Meyer lemony and full of vanilla bean flecks. The top layer has a pleasant tart raspberry flavor. Did I mention the color?