Maple and cinnamon fauxmage cake

Maple and cinnamon fauxmage cake

This no-bake cake is perfect to impress your guests or spoil your loved ones. Easy and quick to make, it is made entirely of natural ingredients and contains no refined sugar. Refreshing and packed with flavor, its creamy texture and crunchy crust are sure to satisfy you! With its delicate cinnamon flavor and maple syrup taste, it will become one of your favorite desserts! 


Maple and cinnamon fauxmage cake  

Makes about 10 servings 


For the dough

1 big cup ofnatural almonds 
8 medjool dates
1/2 teaspoon of ginger
1/2 teaspoon of cinnamon

For the fauxmage

2 cups of raw cashews (soaked overnight)
1/2 cup pure maple syrup
1/2 teaspoon of cinnamon
Juice of 1 lemon
1/3 cup coconut oil
1/2 teaspoon of sea salt



For the dough:


  1. Combine all the ingredients in a food processor. You will see the mixture begin to reach a crumbly consistency. We want a grainy texture so be careful not to mix too much to avoid making a nut butter!
  2. Place mixture in a 6 inch square pyrex pan lined with parchment paper. Press with your hands to have a cake base that holds together well. Place in the refrigerator while you prepare the false sage cake portion.

For the fauxmage


  1. Make sure your cashews have soaked overnight. Drain and rinse them.
  2. Place them in a food processor with all the other ingredients for the fauxmage cake. Mix until everything is creamy.
  3. Pour the fauxmage cake mixture into the pyrex dish over the prepared filling.
  4. Place in the refrigerator to firm. It may take up to 12 hours for the fauxmage cake to become completely firm. You can also place it in the freezer to make it faster, in this case, take it out 15 minutes before serving.
  5. When ready to serve, garnish with a drizzle of maple syrup and enjoy!


Bon appétit!


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  • Caroline Bisaillon