Raw Blueberry Cream Cake

My brother dropped by for lunch yesterday, and I was very happy about that, as I could force him to taste-test my newest raw cake creation! I love baking, cooking, and making “raw” goodies, but I hate having to eat it all by myself. Well, maybe not hate, but it’s just not good if you make yummy food and eat it all yourself all the time. 🙂

The cake I made has a nice and firm crust made up of nuts, chocolate, and dates – the nuts make the crust nice and crunchy, and give the whole think a nice binding agent due to their healthy oils, which is great, as you won’t need an egg or any extra added oil (yes, this wonderful cake is also vegan). The filling is made up of blueberries and coconut cream, and because I felt the chocolate in the crust wasn’t enough, I added some cocoa powder to the coconut cream. I sweetened the coconut cream with maple syrup, which, as far as I know, is not considered raw, so make sure to sub that out with a raw sweetener if you are concerned with it being 100% raw.

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My brother asked at some point whether this was baked, and when I told him no, he grinned like he was so proud to have noticed. Didn’t keep him from finishing his piece in a heartbeat, though.

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Looks great, right? So let’s get to the making of this beautiful cake:

First, press your raw crust into the cake pan:

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Now, make your whipped coconut chocolate cream filling:

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Mix the coconut chocolate cream filling with 3/4 of the blueberries, and fill into the base.

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Enjoy the “ice cream” feeling of this wholly raw cake!

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The blueberries will have molten into the filling, leaving nice “juicy” traces!IMG_1600

Raw Blueberry Cream Cake

  • Servings: 1 small cake pan
  • Time: 20 min. + 1 hour
  • Difficulty: medium
  • Print

Ingredients:

for the crust:

  • 1 cup macadamias
  • 1 cup cashews
  • 1 tsp. ground chocolate/chocolate chips
  • 1 tsp. cocoa powder
  • 10 dates

for the filling:

  • 1 can full-fat coconut
  • 1 cup blueberries
  • 1 Tbs. cocoa powder (optional: if you don’t want to have a chocolate cream filling, leave out and you’ll have a vanilla cream filling)
  • 1 tsp. maple syrup
  • 1 tsp. ground vanilla

optional: coconut glaze

  • 1 Tbs. coconut cream
  • 1 tsp. coconut butter
  • 1 tsp. maple syrup

Procedure:

1. In a food processor, grind the nuts with the chocolate, dates, and cocoa powder. Make sure a sticky “dough” forms.

2. Press the “dough” into a cake pan.

3. Whip up the coconut cream according to these instructions. If you are making a coconut glaze, set 1 Tbs. of the coconut cream aside. Mix the whipped chocolate coconut cream with the blueberries, excepting 1 Tbs. of the blueberries (use those for garnish).

4. For the coconut glaze, mix the 1 Tbs. of coconut cream with 1 tsp. of coconut butter (molten, if necessary) and 1 tsp. of maple syrup.

5. Fill the chocolate coconut cream mixed with the blueberries into the crust, and then stir in the coconut glaze on top, making a nice swirly top! Sprinkle the left-over blueberries on top, then place in the freezer for 1 hour.

6. After 1 hour, take out of the fridge and cut into serving size slices.

Make sure to enjoy every last bite! Happy Sunday!

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