I used to always say I couldn’t cook. I had a fear of trying any new recipes or using any ingredients I hadn’t used before. Since making some diet and lifestyle changes not preparing fresh food is no longer an option. I’ve had to experiment and just learn…
This cake was a first for me. I had never baked a layered cake before from scratch. Never mind a raw, vegan one… I actually think raw food prep is easier. No timings or risk of burning. Just get the measurements right and you can’t really go wrong! Thank gawd for food processors… My new best friend.
There are 3 layers to this cake: a walnut and macadamia base, a cashew ‘cream’ centre and a summer fruits for the top layer.
• 1 cup macadamia nuts
• 1/2 cup walnuts
• 1/2 cup pitted dates
• 1/4 cup desiccated coconut
• pinch of Himalayan salt or sea salt.
• 3 cups cashews, soaked overnight previously, drained and rinsed.
• 1/2 cup maple syrup, raw coconut nectar or agave. Whichever sweetener you wish.
• 1/2 cup lemon juice
• 1 tablespoon vanilla extract
• 1/2 cup coconut oil
• 2 cups frozen berries
• 1/2 cup dates
• few tablespoons of warm water if you need to help blend the berries.
Blend the nuts in the food processor then once they are ground into tiny pieces add the dates, salt and coconut and blend again. Grease your cake pan with a bit of coconut oil to prevent the base sticking to the bottom. Press the nut and date mixture evenly into the pan to form the crust.
Once you have drained and rinsed the cashews throw all the ingredients into the processor and blend until smooth. This may take a while to get a creamy consistency. You can add a few tablespoons of water if needed. Once smooth, pour the filling onto the base then put in the freezer for a couple of hours.
Next, blend the berries and dates and a tiny bit of water if needed. Once it is nice and smooth, take the cake out of the freezer, pour the berry mixture on top of the cake and put back in the freezer for a few more hours. Take out of the freezer about half an hour before serving. Put some scrummy toppings on and voila….
I must warn you this cake is extremely delicious… Don’t be deceived, although raw and vegan nuts are very high in fat and dates are very high in sugar content so although you will be tempted, don’t go overboard!!
Try to use organic produce where possible, you only want the goodness getting in your body, no pesticides if you can avoid…
Let me know how you get on if you make this cake. Would love to hear feedback or any tasty alterations or topping suggestions.
Coral Pearl xx