This cake was a happy experiment!
Refreshing raspberry flavour, creamy, mooosy soft texture, and one of the best bases Iv ever made (according to my boyfriend and I think I agree!!).
This cake is gluten free, vegan, raw, free of refined sugars, packed with protein, essential fatty acids, antioxidants, soluble fibre, vitamin C, B vitamins, magnesium, calcium, potassium.. all the good stuff 🙂
If you make raw deserts, you will understand the cost in both all those natural and beautiful ingredients as well your time, so when something turns out wonderfully (and you remember to write down what you did!) it really is so satisfying and also a teeny bit of a relief..
The last couple of days we’ve had some guests staying, a family of 5 with 3 amazing and gorgeous children, I wanted to treat them and my own little boy and this cake definitely passed the kid test!
You will need:
A high power blender / food processor. I use a Vitamix for everything.
8″ cake tin with push up base
1 + 1/2 cup almonds
1/2 cup dates
2 tbsp carb powder
1/2 tsp salt
2 cups cashews soaked for 8 hours
1/2 – Â 3-4 cup coconut cream (put a can of Essential coconut milk in the fridge and then use only the cream which sets at the top.
1 vanilla pod
3/4 cup coconut sugar
1 lemon juiced
1 cup raspberries
1/4 cup water
1/4 cup psyllium (if I did this again I would use 1/2 a cup)
1/2 tsp salt
Put all the base ingredient in a blender/ food processor and process until finely ground. If you pinch some between your fingers and it forms a disk its ready.
Firmly press down the base evenly into the cake tin and place in the freezer while you make the filling.
Now Blend together the rest of the ingredients except the raspberries, scraping down the sides as you go. Its worth taking some time over this part to get the texture really smooth and creamy.
Take out just over half the mixture, spread it over the base and Â put it back in the freezer.
Next add the raspberries to the blender, blend until smooth and spread the rest of the mixture over the white layer. put it back in the freezer to set for about an hour or so.
I sprinkled some gogi’s over it as the children love them.
I hope you are having a wonderful January lovely people x