So pretty and so yummy! Ok so this cake isn’t the fastest cake to make but the result is definitely worth it! Raw, Vegan, no added sugar, no dairy….so a cake thats practically good for you. I added some superfood powder (baobab) into the base for some extra goodness, but this is totally optional. Experiment with other fruits to get different colour cakes, the stripey effect is really impressive with minimal effort:)
For the base…
1 cup walnuts
1 cup blanched almonds
1 cup hemp seeds
1/4 cup desiccated coconut
10 medjool dates
1/4 cup coconut oil
tbsp baobab (optional)
For the filling…
1 cup cashews (soaked in water)
1 cup natural water
juice and zest of 1 lemon
1/2 cup maple syrup
2 tbsp coconut oil
1 tbsp chia seeds
2 cups blueberries
What to do…
Soak your cashew nuts for the filling. Do this first as they will need around 8 hours to soak, overnight is best. If you are short of time, you can soak them in boiling water for an hour.
Make the base by adding the walnuts and almonds to a food processor. Blend them until finely chopped but not so they turn into a flour. Add the hemp seeds (other seeds will also work), coconut and pitted dates. Blend again until the mixture sticks together. Add the coconut oil and blend until all the ingredients are combined, at this stage you can also add the baobab or maca for an added superfood boost!
Line the base of a cake tin with baking paper and grease the sides. Tip your base mixture into the tin and spread evenly across the tin with your hands, press firmly until it is compact and flat.
At this point you can reserve some of the base mixture to make little energy balls to decorate the top. Just take a few tablespoons of the mix, and roll between your hands into small balls.
Place the cake tin in the freezer to set.
Meanwhile, once your cashews have been soaking for around 8 hours, drain them and place in a blender with one cup of natural mineral water. Blend on a high speed for 5 minutes until completely smooth. Add the tofu, lemon zest and juice and blend again. Finally add the maple syrup, coconut oil and chia seeds, you may wish to adjust the quantity of maple syrup to your taste, you can also add vanilla paste for an extra flavour.
Once combined divide your filling mixture into two. Place one in the fridge. The other leave in the blender, add 1 cup blueberries to this half of the mixture and blend again.
Remove the base from the freezer, pour over the blueberry filling, which should now be an amazing purple colour. Smooth the filling with a spatula and make sure it has reached all of the sides. Return the cake to the freezer for 3 hours.
Finally remove the cake from the freezer again and finish with the final layer of the filling. Smooth with a spatula as before, and freeze for another 3 hours.
To decorate the cake, remove it from the freezer and cover the centre with blueberries, mini energy balls and toasted coconut flakes.
Enjoy your beautiful purple cake!