Candy corn is pretty much synonymous with this time of year, isn't it? Can't miss it at the shops, or on the web for that matter, either. One glance at it and you know Halloween is around the corner; even those colors cannot be divorced from October. Candy corn is definitely an autumnal childhood icon.
To be honest, it's not really a candy I miss. I think just knowing that it's made of a blend of sugar, corn syrup, wax, and fake colors... I've always perceived it as more of a decoration, something to spruce up a Halloween display, you know? But last week I made a beautiful turmeric cake, and seeing the color of it I suddenly got a crazy impulsive drive to make candy corn cheesecake. I mean, I "cheesecake" everything, so why not candy corn, too?
Now I must tell you, I've gone through multiple versions of this cake, trying to get that darn orange layer to be naturally orange -- it's trickier than you'd think, especially when trying to stick to more commonly found ingredients. Well, I think I finally got there with this version -- using a mix of carrots, dried apricots, and turmeric. All wholefoods. All vibrant. No sneaky nasties. And most importantly all DELICIOUS.
It's a cross between a crustless cheesecake and an ice cream, if you will. So you can serve it like a cake, sliced into normal slices with classic seasonal colors (great for an office party or class activity, or as a friend on Instagram suggested -- for an awesome 70s-themed party!) Or, if you're a sucker like me for childhood delights, take it all the way to candy corn status by cutting it into slabs (full-length strips) and then into triangles to get those cute little kernels.
Healthy Halloween treats? Mission accomplished :)
Raw Candy Corn Cheesecake
Fall themed dairy-free raw cheesecake made to look like candy corns. Beautiful fall shades with only natural coloring ingredients.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6" cake
- Category: Cake
- Method: Raw
- Cuisine: Dessert
Ingredients
*Make sure ALL ingredients are at room temperature!
White layer:
- 1½ cups raw cashews, pre-soaked and strained {overnight or for 15 minutes in boiled water}
- 6 tbsp lemon juice
- 6 tbsp maple syrup {or agave, coconut nectar, brown rice syrup, etc.}
- 5 tbsp coconut oil, soft or liquid
- 1 tsp pure vanilla extract
- ¼ tsp salt
Yellow layer add-ins:
- 1 cup chopped mango
- 1½ tsp turmeric
- ½ tsp cinnamon
Orange layer add-ins:
- 1 cup soft dried apricots
- 1½ large carrots, chopped
- 2 tbsp coconut oil, soft or melted
- 1 tbsp lemon juice
- 1 tbsp maple syrup {or sweetener of choice}
- 1 tsp cinnamon
- a pinch more turmeric if needed to adjust the color
Instructions
- Place all white layer ingredients into a blender and process until smooth. Remove approximately 1¼ cups of this mixture and set aside.
- Add yellow layer ingredients into the white mixture remaining in the blender. Blend until smooth. Remove approximately 1¼ cups of this mixture and set aside as well.
- Add all orange layer ingredients to the yellow mixture remaining in the blender. Blend until smooth.
- Transfer orange mixture into a 6" springform pan and flatten with a spatula to form the base layer. Lightly tap the pan on the counter a few times to get the layer to smooth out even more. Carefully pour the yellow mixture on top -- I like to add small bits of it at a time, distributing them all around evenly until the yellow layer is formed {if you pour it in all at once it might sink into the orange layer}. Even the layer out gently with a spatula. Repeat the process with the white layer.
- Freeze for at least 5-6 hours or overnight. When ready to serve, remove from freezer, cut into slices or slabs & kernels and enjoy!
Notes
Double for larger cake
Briar says
This is so delicious I love it!!
I honestly put it off for a while because I thought it would be hard but it was so easy and worth it. Thank you for a Halloween-themed food that’s not trigger-full! 🎃
★★★★★
Audrey says
Aw, so happy you enjoyed it, Briar! Thanks for the lovely feedback.
Svetlana says
Hello, cake is absolutely beautiful and can't wait to make it. I do have a question... may I use frozen mangos instead of fresh? And if so, is it the same amount?
Thanks so much in advance!
★★★★★
Audrey says
Hi Svetlana, yes of course. Just be sure to thaw the mango out and bring it to room temperature before blending (as cold stuff will make everything in the blender firm up, which you don't want happening). Otherwise you're good to go :)
Michele says
This was my first raw cake! I loved the apricot and mango layer but the plain cashew layer came out like a brick. Is it possible that I over-blended? Yours looks so much lighter in color and texture than my cake! Any tips would be appreciated! Love your blog and thank you for sharing these awesome recipes <3
★★★
Audrey says
Hi Michele. Sorry it didn't work out for you this time. Just curious, did you alter anything in the recipe or measurements? It sounds a bit like that layer got maybe too much coconut oil in it (or possibly the other layers maybe got a bit too much mango / carrots). The coconut oil is what controls the hardness or softness of the cake for the most part. As for the smoothness and texture, what kind of blender did you use and were the nuts pre-soaked? Sorry for the 20 questions, just want to understand what might have gone wrong.
Joy says
Hi Audrey. i'm not sure about the serving of the cake. Is it totally defrosted before serving? Is it then safe to re-freeze?
Audrey says
Hi Joy, no you don't need to fully defrost it. It's served slightly frozen, like ice cream. So you only need to thaw it out a few minutes so you can slice it and then serve it right away. The remainder should be frozen. It will hold up at room temperature for about 20 minutes, but will then otherwise begin to melt.
Mary says
It all sounds great but my I must be missing something. ... question: what is the substitute for cheese? There is only a little over a cup of nuts...but you are suppose to have like 3-4 cups of the cake...
Audrey says
Hi Mary, this is a raw cheesecake, which is a type of dessert made from cashews only (no cream cheese, etc. as raw cheesecakes are typically dairy-free, but mimic the texture of a traditional cheesecake). Although the amount of nuts seems small, when you soak them they increase in size and overall you get a 6" cake. You can double the recipe for a 9" pan if you prefer.
Paula says
Hello!
I love your site and I already tried the Sacher torte and it came out great. It was a success!
I'd like to try this cake, but I wonder if it would come out well if I invert the layers: the orange one on top and the white as the base. What do you think?
Thanks,
Paula
Audrey says
Thanks so much, Paula. And that's most definitely ok -- feel free to swap the layers as you like :)
Enjoy!
Mel says
is it ok if i use brown sugar instead of caster sugar?
Audrey says
Hi Mel. There is no caster sugar in this recipe -- just maple syrup. You can use brown sugar though if you prefer -- it'll alter the coloring a bit. I'd also add a touch of liquid (some plant milk) if your blender is struggling to blend (since brown sugar is a dry sugar, as compared to the liquid sweetener used in this recipe, so a bit of liquid will help things blend better).
GreenFins says
Oh.My.Goodness.
I just discovered your site today and (please don't tell my husband) I think you are my new favourite person. I have tears in my eyes and drool on my chin (ok not really, but nearly) and I'm primed to pull out my vitamix and get 'baking'. Your raw tiramisu is on my agenda this weekend!
★★★★★
Audrey says
Oh, thank you so much! Glad I can help satisfy your sweet tooth :) Enjoy the tiramisu!
Scilla says
Are there any brands of dried apricots that have no additives such as sulphur dioxide? When i eat dried apricots i get a stomach ache and i think that is why
Audrey says
Hi Scilla,
Yes, there are. I buy unsulphured and additive-free organic apricots at a few local health shops in bulk, but I've seen them packaged as well. Now Foods and Sincerely Nuts are popular brands that sell them, but I've also seen smaller companies too. There are a few options on Amazon (including the ones I mentioned).
Evi @ greenevi says
I have to admit that I have never tried candy corn. I see them in many supermarkets nowadays, but it just looks so unappetizing. But this cake, oh wow, looks so amazingly good! Raw cheesecakes are my favourite desserts. And these layers here are simply stunning!
Pinned ;)
Audrey says
I know -- it sort of almost looks inedible to me now -- like little plastic pellets :) So funny the things you eat as a child sometimes :D
Thank you so much <3
Kathryn @ The Scratch Artist says
Haha! This is so fun!! I laughed out loud when you wrote, "I cheesecake everything" :-) Not such a bad trait to have! I love the ingredients in this too! I have been yearning for carrot cake recently and I think this might be the answer. Something different and seasonal.
Audrey says
Thanks Kathryn -- and it's the truth: everything! :)
Carrot cake cheesecake sounds pretty good all of a sudden :D
Nancy says
Hi-
Tried this yesterday with a 9" springform (6" is not a normal size and not easy to find!) and it came out beautifully! Awesome taste and texture!! A few more helpful hints would be great tho...
This is a pretty big cake: how long does it keep?
After we all tried it, I am assuming I return to the freezer until we want more??
★★★★★
Audrey says
Hi Nancy,
So glad you liked the cake and I really appreciate the feedback! Thank you :)
I use a 6" (lately even a 4" & 5" even) for many of my cakes because I make so many of them so I find that size easier to keep up with. But I know what you mean. Doubling the recipe works well for a 9" though and since it's a no-bake, the process is the same for all sizes. I got my 6" pan from a local bulk store that has a baking section, but I've ordered some of the other ones from Amazon at a reasonable price. Glad it worked out well for you in the 9" though!
Yes, the cake should go back in the freezer. Officially it's good up to three months in there (that's the general recommended freezing time for things like that), but I personally tend to freeze things for a whole lot longer than that and they've never gone bad on me. One thing I'd recommend before re-freezing is separating it into the portions / servings you'd like to have in the future -- makes things easier as opposed to thawing the whole cake out again if you just want a little piece...
Enjoy it!
danielle is rooting the sun says
audrey your desserts are unendingly inspiring and dreamy - i seriously adore how sincerely your passion for creativity shines. the yellow layer is absolutely my favorite - your combination of ingredients is outright stellar. happy autumn love, cheers to iconic halloween candy. ♥
★★★★★
Audrey says
Thank you, Danielle <3 I missed seeing your beautiful instagram photos and recipes -- will have to do another mass catching up sesh soon ♥
Monique | WritingMonique says
Oh gosh! How do you come up with these awesome recipes?! I love this one!
★★★★★
Audrey says
Thanks Monique :) ♥
GiGi Eats says
How friggin' PRETTY is this!! :o
★★★★★
Audrey says
Thanks so much, Gigi <3
Bethany @ Athletic Avocado says
This cheesecake is absolutely beautiful! While I can admit Im not a fan of candy corn, I would definitely eat more than one piece of this beauty!
Audrey says
Thanks Bethany! Seems the dislike of traditional candy corn is a common thing here... Don't blame ya. I don't think most people eat it for its flavor, that's for sure.
Anu-My Ginger Garlic Kitchen says
This candy corn looks so stunning and delicious. Loved the use of turmeric here. And plus, this is vegan and gluten-free too! I am defiantly in! :)
Audrey says
Thanks Anu! Turmeric is such a magical spice.
Kalinda says
Saw this on Instagram earlier. I'm not really a candy corn fan, but this too awesome!
Audrey says
Thank you Kalinda. I don't think most people can honestly say they're a fan of candy corn if you remove its holiday association. Cheesecake on the other hand I'd eat any day :)
Alison @Food by Mars says
This is just genius. I can't with you sometimes... <3
Audrey says
Hehe, thanks Alison <3
Natalie | Feasting on Fruit says
I am thoroughly enjoying your cheesecake streak, just keeps getting better! The whole food candy corn layers are so vibrant! And with all the fruits in here I bet it tastes amazing, much better than old candy corn (although I do secretly miss that stuff, what can I say i like sugary wax haha) I would have totally Halloween geeked out too, gotta make those cute little triangles :) Those at a halloween party would be a huge hit! I love it Audrey!
Audrey says
Thanks Natalie! Gosh, I won't mention how many bags of sugary wax I used to eat a day as a kid... Let's just say my parents didn't see a problem with giant bags of gummies and candy as a regular snack... However (creepy stuff alert) I was just looking up the ingredients in candy corn as I wrote this and came across some info about it being made with shellac at some point. Look up what it is on a day when you're in the mood for fasting... ;)
Rebecca @ Strength and Sunshine says
You made this for me since I'm pretty sure I'll never find any allergy-free candy corn :P This is way to fun!!! Love it!
Audrey says
I know, right?! I think though that even if they made it allergy-friendly, it would still not be the "wholesomest" of candy choices ;)
The Vegan 8 says
This is just beautiful Audrey!! I'm so amazed by those beautiful colorful layers and I love your pictures of them. I used to love candy corn, haha....but of course wouldn't dare eat that crap now...instead I'll eat this beautiful cheesecake! I know what you mean about the orange color....I used dried apricots for my "buttercream" frosting and it was not as easy as I thought it would be, lol! Adding carrots is a great idea!!
Audrey says
Yes, that orange color is tricky, isn't it!? I had to make this cake three times just to get here. I can think of other things that could work perhaps -- like persimmons, etc., but since I didn't have those on hand I just had to work with what I had. That said, funny that even a small difference -- like using carrot puree vs. whole carrots -- made the biggest difference.
Kristen @ The Endless Meal says
I have to admit that I'm not normally a candy corn kind of girl. But ... you've done what I thought was impossible and made candy corn not only sound delicious but look delicious too. Seriously, this is so beautiful!!
★★★★★
Audrey says
Aw, thanks Kristen. I'm a little surprised at myself for doing something candy corn themed, but when inspiration hits, you roll with it ;)