I have a birthday in a couple of days, so right now I’m testing several cake recipes and this one is my total favorite. It has rich flavor, it’s all raw, vegan, gluten-free and easy to make.
For the crust:
- 2 cups raw almonds, 200 gr.
- 1 cup dates
- 1 tbsp raw honey
- 1 tbsp coconut oil
Blend the almond, the dates and the coconut oil in the food processor until fine crumbs. Don’t do it in the blender, because we want to leave some nuts rough and the blender mixes them to a more creamy mixture :) Then add the honey, mix it by hand and press into the bottom of a spring form or any dish you find suitable. I use my Emile Henry square ceramic dish. Put in the freeze until the filling is ready.
For the filling:
- 2 1/2 cups raw cashews, soaked for 1-2 hours, 300 gr.
- 1/3 cup water
- 1/3 cup maple syrup
- 1/3 cup raw honey
- 1/3 cup melted cacao butter
- 1/3 cup melted coconut oil
- pinch of salt
- 2-3 tbsp raw cacao powder
- frozen fruits – cherries, berries, everything works
Blend everything without the fruits and the cacao powder in the blender until completely smooth. Then pour the cream in a mixing bowl and add the cacao powder and the fruits. Place the cream above the crust and freeze for 2-3 hours in the refrigerator. Keep your cake in the fridge and enjoy at any time :)
Time for preparation: 30 minutes. Serves 8-10
Nutritional value for the whole cake (based on 2000 calories diet):