It’s only since I got into raw dessert-making that I fell in love with “baking”. Before I rarely bothered to bake fluffy muffins or death-by-chocolate brownies, but now I’m more and more into sweet things. The great thing is that these recipes are easy to make, actually good for you and don’t give that sugar-high followed by regret like those brownies and cakes so often do. So, here is my first cake recipe, which is sugar-free, gluten-free, dairy-free and if you substitute the honey with agave syrup or another sweetener, it’s 100% vegan too. I hope you enjoy it.
1 dl almond powder (or peeled almonds)
2 dl pecan nuts
1 dl coconut flakes (unsweetened)
16 dates (soaked for at least 4 hours)
pinch of salt
Using a food processor, mix all the ingredients into a thick paste (I used my Jazzmax juicer which has a function for turning nuts & dates into a paste). Press the mix firmly and evenly into a springform cake pan and put it into the freezer. Next, make your cheese layer.
8 dl cashew nuts (soaked overnight)
1,5 dl extra virgin coconut oil
juice of 1 lemon
1,5 dl organic honey
1 tbsp vanilla extract or 1 tsp vanilla powder
Simply throw all ingredients into a blender and blend until smooth & creamy. Put 1,5 dl of this mixture aside to use in the berry layer and pour the rest over the bake in your cake pan and place the pan back into the freezer.
5 dl frozen berries (blueberries & raspberries)
4 dates (soaked for at least 4 hours)
1 tbsp honey
1,5 dl of the cheese mixture
1 tbsp chia seeds
Again, blend all ingredients in a blender, pour over the cheese layer and place the cake pan back into the freezer.
The cake is at it’s best the next day, take it out of the freezer about 30-40 minutes before serving. You can decorate your cake with fresh berries or berry powder before serving. Refrigerate after defrosting and consume within three days (something tells me it won’t take that long!)