Hello again, my dear followers,

I realise it’s been nearly two months since I last posted something here, thus, I’ll try to be a lot more active this month. It has already started out pretty well as I’ve made two amazing cakes, of which this recipe is the first one of the (next one posted tomorrow or day after).

This is the first very fancy-looking proper birthday cake I have rawified. And as the recipients were happy with it, I can assure you that the taste is not compromised! This might look long and complicated, and maybe with no experience in raw cakes it is, though I assure you, it took me no longer than an hour of prepping πŸ™‚

Thus:

Ingredients:

Base:
1 cup coconut (shredded)
1/2 cup buckwheat crispies (raw soaked, dehydrated buckwheat)
2/3 cup flax seeds
1/4 beetroot
2 cups dates (soft, presoaked)

Chocolate layer:
2 avocados
2-3 tbsp cocoa/cacao powder
2 bananas
1.5 cups soft dates
3 tbsp coconut oil (melted)

Raspberry layer:
400g (frozen) raspberries
1/4 cup sweetener of your choice (I used date syrup and agave nectar)
100 g coconut butter (not oil!) (melted)
1 tbsp vanilla extract (optional)

Frosting:
200 g coconut butter
small chunk of beetroot
1/4 cup sweetener of your choice
1 banana

Process:

For base ground all the dry ingredients (coconut, buckwheat, flax), blend together with small chunks of beetroot and the dates. I use my jug blender to do all the small grinding and then my food processor with an S-blade to process it all together. It should be somewhat sticky decent mixture to press to the bottom of your prepared cake tin (if you smear tiny bit of coconut oil to the bottom of the tin, it’ll be easier to get the pieces off). The amount that you use depends very much on the size of the cake. I made the base layer roughly 80 mm thick and had quite a bit left over, which is okay! πŸ™‚

The chocolate layer is very easy- just blend it all together, add the coconut oil at the very end. If you need to, add some water to make the blending easier. Pour that on top of your base layer.

Now if you had any of the base left over, now would be the time to either crumble it on top the chocolate layer or if the latter is solid enough, you may be able to make a proper second base layer in between there. πŸ™‚

The raspberry layer is fairly easy as well. If you’re using frozen raspberries, like I was, melt them in warm water, and try to drain most of the water out. Blend it with whatever sweetener you wish, add vanilla if you so desire.Β The coconut butter must be melted to a thicker liquid like state, use hot water bath. Or de-freezing option on the microwave if you want it done quicker. Not sure if it would qualify as raw then any more though. Anyway, once you’ve achieved that, blend it with the raspberry mixture. Pour that on top of the assembled cake you’ve got so far. This layer balances out the sweetness of the rest of the cake and brings a dimension of freshness to it.

For frosting, melt the rest of the coconut butter and blend together with the other ingredients. As it gets thick very quickly due to the low temperatures, you may have to add hot water (I did), to keep it from becoming totally solid.
I used a piping bag, where I fit it all in and with the nice nozzle decorated the whole thing.
As this cake needs to be kept in the freezer for a few hours, you might want to do the frosting as the last thing, after it’s frozen, so you could lose the sides of the cake tin and use the frosting on the sides. I did it only at the top (and had a hard time of using all of it up), but it’s nice either way.

Thus, either with or without your frosting, make sure it’s nice and solid from being frozen. I froze mine overnight and then let it warm to room temperature with a couple of hours. I’m sure it’ll be nice with less time spent on each activity πŸ™‚

And that’s it! Enjoying left, really! Below you can see photos of the cake, and a cupcake I made alongside, for sampling, and photos πŸ˜›

I hope this inspires you to try and do something similar!

Eli x

 

rasp choc cake 1

cakes n more 048

 

rasp choc cake whole

rasp choc cake side