Gâteau sans cuisson au Bailey's végane - Valises & Gourmandises

Vegan no-bake caramel Bailey’s cake

Aryane @ Valises & Gourmandises
This vegan Bailey's cake, with its caramel layer and speculoos garnish, will without a doubt be the star of your next party!
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Prep Time 10 mins
Total Time 10 mins
Course Alcohol, Dessert, Vegan
Cuisine raw, vegan, vegetarian
Servings 6 -8


  • 1,5 cup organic cashew nuts soaked 2 hours
  • ½ cup 125 ml vegan Bailey’s
  • 2 tablespoons 30 ml pure maple syrup
  • 1/3 cup 80 ml melted coconut oil
  • ½ cup compacted organic dates
  • 1/4 cup 60 ml date soaking water
  • 2 tablespoons almond butter ideally roasted
  • A little bit more Bailey's if the mix is too thick
  • Vegan speculoos biscuits


  • Rinse the nuts and discard the soaking water. Add the nuts to your blender, ideally high-powered, along with the Bailey's, the maple syrup and the liquid coconut oil. Mix well until you reach a very creamy consistency. Pour about 2/3 into a springform.
  • Add the dates, 1/4 cup of their soaking water, the almond butter and a splash of Bailey's to the blender and process into a creamy caramel. Pour into the springform.
  • Top with speculoos to taste.
  • Put in the freezer for at least 2 hours. Take out a few minutes before serving to soften.
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