This year I decided to make myself the most epic raw vegan birthday cake ever and this is what happened…
This recipe is based on 3 layers, so if you want to make just one layer then divide the recipe by third.
Ingredients:
Base:
500g of almonds (or walnuts or a mix of nuts), ground
300g of dedicates coconut
300g of dates, chopped
200g agave nectar or mapel syrup
3-4 tsp. vanilla extract
2 pinches of Himalayan or sea-salt
First Layer:
400g cashews, soaked in filtered water for at least 2hrs
2 bananas, chopped
100g agave nectar or mapel syrup
150g coconut oil, melted
1-2 tsp. vanilla extract
Second Layer:
400g cashews, soaked in filtered water for at least 2hrs
300g fresh strawberries
100g agave nectar or mapel syrup
150g coconut oil, melted
1-2 tsp. vanilla extract
Third Layer:
300g cashews, soaked in filtered water for at least 2hrs (note this is less cashews than other layers)
1 pineapple, peeled and chopped
100g agave nectar or mapel syrup
150g coconut oil, melted
1-2 tsp. vanilla extract
Forth Layer:
400g cashews, soaked in filtered water for at least 2hrs
300g fresh blueberries
100g agave nectar or mapel syrup
150g coconut oil, melted
1-2 tsp. vanilla extract
Fifth Layer:
300g cashews, soaked in filtered water for at least 2hrs (note this is less cashews than other layers)
Papaya, peeled, de-seeded and chopped
100g agave nectar or mapel syrup
150g coconut oil, melted
1-2 tsp. vanilla extract
Sixth Layer:
400g cashews, soaked in filtered water for at least 2hrs
2 oranges, including peels, chopped
100g agave nectar or mapel syrup
150g coconut oil, melted
1-2 tsp. vanilla extract
Topping:
1-2 oranges, thinly sliced
Chocolate Sauce:
2 oranges, including peels, juiced
100g of cacao powder
150-200g of coconut oil, melted (more if it’s to thick to pour)
100g agave nectar or mapel syrup
Directions:
- Place all base ingredients into the food processor and mix well.
- Tip mixture into three, differently sized cake tins (I use a spring-form tin so it’s easy to remove from the tin afterwards).
- Push mixture down into the bases really well and set aside.
- Place all the first layer ingredients into a food processor and blend well.
- Pour mixture on top of the base in the cake tins and smooth out.
- Place in the freezer for at least 2-3 hours.
- Place all the second layer ingredients into a food processor and blend well.
- Pour mixture on top of the last layer in the cake tins and smooth out.
- Place in the freezer for at least 2-3 hours.
- Place all the third layer ingredients into a food processor and blend well.
- Pour mixture on top of the last layer in the cake tins and smooth out.
- Place in the freezer for at least 2-3 hours.
- Place all the forth layer ingredients into a food processor and blend well.
- Pour mixture on top of the last layer in the cake tins and smooth out.
- Place in the freezer for at least 2-3 hours.
- Place all the fifth layer ingredients into a food processor and blend well.
- Pour mixture on top of the last layer in the cake tins and smooth out.
- Place in the freezer for at least 2-3 hours.
- Place all the six layer ingredients into a food processor and blend well.
- Pour mixture on top of the last layer in the cake tins and smooth out.
- Add the sliced oranges and push slightly into top/smallest cake layer.
- Place in the freezer for at least 2-3 hours.
- Blend chocolate sauce mix in a blender and drizzle onto the top of each layer and place back in the freezer for at least half an hour.
- Remove the cake from the freezer at least an hour (preferably two) before you wish to eat it and pop it out of the tins and stack cake.
- This cake freezes really well and can be eaten almost directly from the freezer like ice-cream cake!
- Enjoy!
For more healthy recipes…
Get my new book Cleanse – The Holistic Detox Program for Mind, Body and Soul here.
Or my first book Living a Life Less Toxic here.
