Every year I create an original raw birthday cake for my son and husband’s birthday. Their birthdays are one day apart, the week before Christmas. This year is no different. I’ve been working on making a raw cake that is moist and creamy, but different than the typical raw cake. This year’s cake was a winner! The cake was moist, and brownie like, while the frosting was smooth like buttery cream. I created a fruit layer, that was more of a sorbet – but worked. (I think next time I would make the fruit layer for gelatinous in consistency. It became somewhat liquid-like when standing at room temperature). All-in-all the cake was packed with flavor, and definitely well received by my birthday men, and a few friends. Hope you try it our for yourself. Enjoy!
Cake Batter.
Ingredients:
24 oz date paste
3/4 cup coconut oil
4 T vanilla extract
1 tsp pink salt
8 cups almond meal flour
1/2 cup coconut flour
1 1/2 cups cacao powder
1/2 cup carob powder
1/2 cup coconut milk
1/2 cup coconut water
few drops chocolate flavored SweetLeaf Sweet Drops
Preparation:
Combine date paste, coconut oil, extract, and salt into a large mixing bowl, and mix well till very smooth. Add flour, cacao and carob powders, coconut milk and coconut water, and stevia. Mix well until completely incorporate, smooth like cake batter. Set aside.
Fruit Layer Filling.
Ingredients:
1 1/2 cups frozen strawberries
1 1/2 cups frozen cherries
3/4 cup maple sugar
1/4 cup maple syrup
few drops clear flavored SweetLeaf Sweet Drops
Additional (Optional) Ingredients:
Pili nut butter
Preparation:
Combine all ingredients in a food processor and blend until smooth and thick. Set aside. Be sure to keep somewhat frozen like sorbet to use.
Frosting.
Ingredients:
2 1/2 cups ground raw cashews
1/4 cup raw honey
1/4 cup maple syrup or agave (or mixed)
1/4 to 1/3 cup cacao powder
few drops chocolate flavored SweetLeaf Sweet Drops
1/4 cup coconut oil
1 T vanilla extract
Preparation:
Place ingredients in a blender and mix on high until super smooth and thick like frosting. Set aside. Store in the refrigerator as needed.
Cake assembly:
Using a 9-inch spring form pan, lightly greased with coconut oil, fill the pan almost half way with the cake batter spreading it evenly within the pan. Spread pili nut butter over cake layer (optional). Pour the fruit filling over top and spread evenly. Place in the freezer for about 30 minutes. Add remaining cake batter and spread evenly. Let set in the freezer for an additional 30 minutes. Remove cake from spring form pan, place on a large plate and frost. Frost the entire cake evenly over top and around the sides, fully covering the cake and it’s layers. Let set in the freezer for another 30 minutes, then serve. Garnish with sliced almonds, vegan candy pieces, or fruit. Cake can be stored in the refrigerator or in the freezer. Keep well covered.
Vega-Riffic Recipes 