Raw Vegan Superfood Cake is a refreshing combination of fruity and nutty flavors that melt in your mouth. Packed with wholesome ingredients and natural sweetness, this cake is not only super healthy but also makes a perfect choice for breakfast or a guilt-free treat anytime!
My twin grandsons turned six on April 1st, and I had the honor of making one of their birthday cakes: a Raw Vegan Superfood Cake! Not the main cake, though—my daughter ordered a large one for the big celebration. With 17 kids at the indoor playground party, you can imagine the excitement! Before that, we had a smaller party at home. Since my grandsons are big Super Mario fans, the theme of the day was, of course, Super Mario.
Color Challenge
I tried my best to create a cake in green and red to match the theme, but getting a natural red from plant-based ingredients turned out to be quite a challenge. Initially, the color was more pink than red, but as you can see, it darkened over time.
A Touch of Super Mario Magic
Thankfully, I had Super Mario figurines to add the finishing touches to the cake’s design, and my grandsons were thrilled! Not only did it look great, but the taste of this Raw Vegan Superfood Cake was absolutely divine. As the name suggests, this cake is packed with superfoods, making it both delicious and highly nutritious.
How to Assemble Your Raw Vegan Superfood Cake
1. Blend the Base Layer: Blend all ingredients in a food processor by pressing the pulse button until you get a semi-smooth texture.
2. Prepare the Cake Pan: Brush the bottom of the cake pan with a little oil. Cut a circle out of parchment paper and apply it to the bottom. The oil will help the paper stick.
3. Shape the Base Layer: Transfer the mixture onto your working surface and shape it into a ball. While wearing surgical gloves, place the ball in the center of the pan and press down with your fingers until the mixture reaches the edges. Smooth out the details with your fingers.
4. Refrigerate the Base: Place the pan in the refrigerator for a couple of hours.
5. Pour the Colored Mixtures: When ready, slowly pour the red mixture into one half of the cake pan and the green mixture into the other half. Let it settle by shaking the pan lightly side to side and tapping it until the surface is flat.
6. Create a Swirl Pattern: Use a chopstick to create a swirly pattern on the surface.
7. Freeze the Cake: Place the cake in the freezer for a minimum of 4 hours or overnight. Store any remaining cream in the refrigerator.
8. Remove and Decorate: Before decorating, leave the cake on your working surface for about 15 to 30 minutes, then carefully remove it from the pan.
9, Fill the Piping Bag: Fill a piping bag with half red and half green cream. Test the piping on parchment paper or a plate to ensure the colors come out evenly.
10. Final Touches: Once satisfied with the decorating, place the cake back in the freezer or refrigerator until ready to serve.
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 in a sealed container. If stored in the freezer, it can last up to 2 months.
Versatile for Any Occasion
I also made a mini cake from the leftover cream, which you can see in the photos. If you’d prefer to make small cakes instead of one large one, you can get about five mini cakes using 4-inch springform pans. Alternatively, you can make cupcake-sized versions, similar to the RAW MOCHA MINI CHEESECAKES recipe. A short video is included to guide you through the process. Interestingly, the mini cake turned out much pinker than the larger one—a little mystery of working with natural ingredients!
Key Ingredients and Tips
Let’s talk about some of the superfoods used in this cake. Spirulina and Beetroot powder are two of the standout ingredients. While strawberries and raspberries are also superfoods, you might notice I used powdered versions instead of fresh berries. Why? The powder provides a more intense color and doesn’t water down the cake’s texture.
Achieving the deep red layer would be impossible without it. However, you can still add up to one cup of fresh berries if you prefer—just remember to reduce the amount of water in the recipe to maintain the right consistency. Despite being made with powders, the red layer has a rich berry flavor.
Finally, Medjool dates are a key ingredient for sweetness and a creamy texture. These natural sweeteners elevate the taste and nutritional value of the cake.
Enjoy Springtime with a Healthy Treat
Thank you so much for visiting! Whether you’re making this cake for a special occasion or just as a healthy dessert, I hope you enjoy every bite. Feel free to reach out if you have any questions or need assistance. Wishing you a beautiful and joyful spring season!
RAW VEGAN SUPERFOOD CAKE: Fast and easy Tips for a Healthy Dessert!
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
- Prepare the Cake Pan: Brush the bottom of the cake pan with a little oil. Cut a circle out of parchment paper and apply it to the bottom. The oil will help the paper stick.
- Blend the Base Layer: Blend all ingredients in a food processor by pressing the pulse button until you get a semi-smooth texture.
- Shape the Base Layer: Transfer the mixture onto your working surface and shape it into a ball. While wearing surgical gloves, place the ball in the center of the pan and press down with your fingers until the mixture reaches the edges. Smooth out the details with your fingers.
- Refrigerate the Base: Place the pan in the refrigerator for a couple of hours.
- Pour the Colored Mixtures: When ready, slowly pour the red mixture into one half of the cake pan and the green mixture into the other half. Let it settle by shaking the pan lightly side to side and tapping it until the surface is flat.
- Create a Swirl Pattern: Use a chopstick to create a swirly pattern on the surface.
- Freeze the Cake: Place the cake in the freezer for a minimum of 4 hours or overnight. Store any remaining cream in the refrigerator.
- Remove and Decorate: Before decorating, leave the cake on your working surface for about 15 to 30 minutes, then carefully remove it from the pan.
- Fill the Piping Bag: Fill a piping bag with half red and half green cream. Test the piping on parchment paper or a plate to ensure the colors come out evenly.
- Final Touches: Once satisfied with the decorating, place the cake back in the freezer or refrigerator until ready to serve.
