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.
My twin grandsons turned six on April 1st and I was in charge making one of the cakes. Not the main cake, because my daughter ordered a big one. There was 17 kids at the big party in indoor playground so you can imagine! However, at first we had a little party at home and since my grandsons are big Super Mario gamers, the party was in this theme.
Therefore, I tried very hard making the cake green and red, but this is the closes to red I could get. Turned out that mixing red color only from natural ingredients is not so easy. At the beginning, as you can see it was pink, luckily later it turned out darker. I had also Super Mario figurines for decoration, which helped a lot. My grandsons loved it! Also the taste of this Raw Vegan Superfood Cake is divine, besides the high nutritional value. As you can tell from the name and the recipe, practically all the ingredients I am using are superfoods.
Blend all ingredients in a food processor by pressing pulse button until you get semi smooth texture.
Blend all until smooth.
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.
Transfer the mixture onto your working surface and create long enough shape into a ball.
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.
Place it in the refrigerator for couple hours.
When ready, pour slowly red mixture into half of your cake pan and green mixture into the other half.
Let it settle, by shaking the pan lightly side to side and tapping until flat.
By using chopstick, create swirly pattern.
Place in the freezer for minimum 4 hours, or over night. Place the remaining cream into refrigerator.
Before decorating, leave it outside on your working surface for about 15 to 30min then carefully remove from the pan.
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.
After you are happy with the decorating, place back into the freezer or refrigerator.
Notes:
To defrost this cake before serving, it is best to leave it in the refrigerator or in a cool room overnight. It can last up to 5 days if refrigerated and sealed container. If in a freezer, it can last up to 2 months.
I also made a mini cake from the leftover cream, which you can see on the photo bellow. By the way, if you would prefer making small cakes instead of big one, you can get about five of these. You will need 4 inch diam spring cake pans. Or you can make even smaller, in size of cupcakes such base on RAW MOCHA MINI CHEESECAKES recipe. I also attached a short video for you. It is a lot more pink then the big cake, and I have no idea why. I guess, with the natural ingredients you never know. By the way, I did not make regular video, instead, as you can see I have all the step for you here.
Regarding some of the ingredients, I would like to mention Spirulina and also Beet root . Obviously strawberry and raspberry are superfood as well and you may be wondering why I am using powder instead of fresh berries. Well the answer is that the color of the powder is much more stronger and it does not water down the texture of the cake. It would not be possible to get the color this dark without the powder. At last, but not the least are Medjool dates.
Although you may add some fresh berries if you wish, but no more then one cup. In that case add less water. Nevertheless, the red layer tastes like berries, even f it is made only powder. Thank you so much for visiting and I please contact me anytime. I wish you a wonderful springtime!
RAW VEGAN SUPERFOOD CAKE
Equipment
- 1 Food processor
- 1 7 inch diameter cake spring pan
- parchment paper,
- brush
- 1 piping bag with round tip 0.6 inch
- 1 chopstick
- 1 pair of surgical gloves
Ingredients
- CRUST
- 1 1/2 cup of pitted Medjool dates soaked for 15 minutes and drained
- ¼ cup of raw coconut oil melted above the steam in double boiler pot
- 2 tsp pure vanilla extract
- ¼ cup of raw almonds
- ¼ cup of Brazilian nuts
- ¼ cup of pecans
- ¼ cup of raw sunflower seeds
- Pinch of Himalayan pink salt
- GREEN LAYER
- 1 1/2 cup of raw cashews soaked for 6 hours and rinsed
- ¼ cup canned coconut cream
- 3 tbsp raw coconut oil melted in double boiler above the steam
- ¼ cup of coconut water
- 1/3 cup Maple syrup
- 1 tbsp green spirulina powder Spirulina Powder available on Amazon
- 1 cup fully ripe mango cubed
- Pinch of Himalayan pink salt
- Blend all in blender until smooth.
- RED LAYER
- 1 1/2 cup of raw cashews soaked for 6 hours and rinsed
- ¼ cup canned coconut cream
- 3 tbsp raw coconut oil melted in double boiler above the steam
- 1/2 cup of coconut water
- 1/3 cup Maple syrup
- 1/4 cup strawberry powder Strawberry powder available on Amazon
- ¼ cup raspberry powder Raspberry powder available on Amazon
- 1 tbsp beet root powder Beet root powder available on Amazon
- Pinch of Himalayan pink salt
Instructions
- 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.
- Blend all ingredients in a food processor by pressing pulse button until you get semi smooth texture.
- Transfer the mixture onto your working surface and create long enough shape into a ball.
- 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.
- Place it in the refrigerator for couple hours.
- When ready, pour slowly red mixture into half of your cake pan and green mixture into the other half.
- Let it settle, by shaking the pan lightly side to side and tapping until flat.
- By using chopstick, create swirly pattern.
- Place in the freezer for minimum 4 hours, or over night. Place the remaining cream into refrigerator.
- Before decorating, leave it outside on your working surface for about 15 to 30min then carefully remove from the pan.
- 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.
- After you are happy with the decorating, place back into the freezer or refrigerator.
