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Raw Vegan Superfood Cake [Vegan]

Raw Vegan Superfood Cake [Vegan]

This Raw Vegan Superfood Cake is refreshing combination of fruit and nutty flavours that melt in your mouth. This cake is obviously super healthy as well, therefore can be eaten for breakfast.

Raw Vegan Superfood Cake [Vegan]

Ingredients

For the Crust:

  • 1 1/2 cup of pitted Medjool dates soaked for 15 minutes and drained
  • 1/4 cup of raw coconut oil melted above the steam in double boiler pot
  • 2 teaspoons pure vanilla extract
  • 1/4 cup of raw almonds
  • 1/4 cup of Brazilian nuts
  • 1/4 cup of pecans
  • 1/4 cup of raw sunflower seeds
  • Pinch of Himalayan pink salt

For the Green Layer:

  • 1 1/2 cup of raw cashews soaked for 6 hours and rinsed
  • ¼ cup canned coconut cream
  • ¼ cup of coconut water
  • 1/3 cup Maple syrup
  • 1/4 raw coconut oil melted above the steam in double boiler
  • 1 tbsp green spirulina powder
  • 1 cup fully ripe mango cubed
  • Pinch of Himalayan pink salt

For the Red Layer:

  • 1 1/2 cup of raw cashews soaked for 6 hours and rinsed
  • ¼ cup canned coconut cream
  • 1/2 cup of coconut water
  • 1/3 cup Maple syrup
  • 1/4 raw coconut oil melted above the steam in double boiler
  • 1/4 cup strawberry powder
  • ¼ cup raspberry powder
  • 1 tbsp beet root powder
  • Pinch of Himalayan pink salt

Preparation

  1. Brush bottom of the cake pan with little bit of oil; cut a circle out of parchment paper and apply on the bottom. The oil will help the paper to stick to the bottom.
  2. Blend all ingredients in a food processor by pressing pulse button until you get semi smooth texture.
  3. Transfer the mixture onto your working surface and create long enough shape into a ball.
  4. While wearing surgical gloves, place the ball in the centre and start pressing down with your fingers until you reach edges. Use your fingers to smooth out the details.
  5. Place it in the refrigerator for couple hours.
  6. When ready, pour slowly red mixture into half of your cake pan and green mixture into the other half.
  7. Let it settle, by shaking the pan lightly side to side and tapping until flat.
  8. By using chopstick, create swirly pattern.
  9. Place in the freezer for minimum 4 hours, or over night. Place the remaining cream into refrigerator.
  10. Before decorating, leave it outside on your working surface for about 15 to 30min then carefully remove from the pan.
  11. Fill your piping bag with half red and half green cream. Make sue you do some testing on a parchment paper or plate, making sure the colors are coming out evenly.
  12. After you are happy with the decorating, place back into the freezer or refrigerator.

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