Raw Raspberry-Coconut Birthday Cake
Happy Birthday Natural Always!
It's already one year ago since Natural Always was founded. This one year was great, obviously hard work and at the same time a lot of fun and filled with lots of new experiences! I can't wait for the future to come, to share with you all the new recipes I created and still have in my mind. I'm totally looking forward to continuing my mission of showing you how to find happiness through a healthy plant-based lifestyle step-by-step and in an easy way. On this occasion I especially want to thank all my lovely subscribers and readers for sharing their love and passion with me and for reminding me of doing the right thing. I also want to thank all those of you, who believe in and support me in doing what I'm passionate about and love to do. Thank you all very much!
For this special celebration I present you this Raw Raspberry-Coconut Birthday Cake, which is my favourite desert consisting of only simple ingredients which I absolutely love such as raspberry, coconut, cashew, almonds and dates to name the main ones. Trust me, each bite will melt in your mouth, it's soooo heavenly delicious that you always want to make this cake for any occasion to come! Although there is some time needed for preparation as the base and the whole cake need to go in the freezer for some time, it's so easy to make. Moreover, this Raw Raspberry-Coconut Birthday Cake is filled with only healthy and natural ingredients – as always.
Raw Raspberry-Coconut Birthday Cake
Ingredients
Base:
45g desiccated coconut
150g fresh dates, pitted
70g raw almonds
1 tbsp raw cacao powder
a pinch of sea salt
Filling:
250g raw cashews (soaked overnight or for 3 hours in hot water)
50ml raw honey (vegan option: agave nectar/maple/date syrup)
125ml coconut oil, melted
200g coconut yoghurt without flavour (my favourite brands: harvest or coyo)
50ml fresh lemon juice
1 tsp bourbon vanilla powder
200g fresh raspberries (if frozen raspberries are used: thaw them completely before use)
fresh raspberries or figs, sliced (for decoration)
Line the base of a springform (20cm) cake tin with baking paper.
Combine all ingredients for the base in a food processor and blend. If mixture is too dry, add a little water (be careful: only a little!). If everything is well combined, press mixture firmly into the cake tin until mixture is evenly spread and base becomes level. Then put the cake tin into your freezer.
In the meantime start preparing the filling: warm the honey and coconut oil in a water bath until well combined and liquid. Drain and rinse the soaked cashews and place them together with the honey-coconut-oil-mixture, vanilla powder, lemon juice and coconut yoghurt into your food processor. Blend on high level until mixture becomes a creamy and smooth consistency.
Pour half (only half!) of the filling over your base using a spatula. Add fresh raspberries to the remaining half of the filling and blend again on high speed until smooth and creamy. Then gently spread the second half of the mixture on top of the first layer and level with a spatula. Place the cake tin again into the freezer for 3-4 hours. Depending on your schedule it's also possible to leave it in the freezer overnight.
Take out the cake tin from the freezer half an hour before serving. Decorate the cake with extra raspberries – sliced figs are delicious as well.
Try to lose the cake with a sharp knife running around the edge. Before cutting the cake into slices, make sure to run a sharp knife under hot water.
Serve, smile and enjoy because life is wonderful!
Note: Another positive thing besides its great taste is that you can store this Raw Raspberry-Coconut Birthday Cake in your freezer for up to 3-4 weeks.
(Makes: 12 slices; Soaking time: min. 3h/overnight; Preparation time: 45min; Freezing time: 3-4 hours)
Happy Birthday Natural Always and thanks a lot to all my dear readers and lovely friends – I'm so grateful and happy!
Lots of love,
Fabienne.