Colourful Cake from Canada
Exactly One week ago, my little sister turned 22! Birthdays have always been a big deal in my family and the cake was no exception. Luckily for my sister and I (and dad), mum always made the most amazing deserts and since going Raw, that did not change.
What did change is the fact that now, these deserts became even more amazing, even more colourful, more exciting and more delicious! And the best part is they are also sugar free, gluten free, wheat free, soy free and dairy free! The worst part- my family are currently living in Canada and I did not get a single bite :(
What I did get though are the photos and the ingredients and lucky for you, you get them too:
THE BASE:
1 x C Cashews
2 x Tbs Agave Nectar
2 x Lemon Juice
1/4 x C Coconut Butter (or oil- same thing, just depends on the country you are in)
2 x Tbsp Vanilla Extract
1/4 x tsp Salt
THE BOTTOM LAYER:
1.5 x C Cashews
1 x C Macadamias
1 x Coconut Cream
1/4 x C Honey
1/2 x C Coconut Butter
2 x Tbsp Lemon Juice
1/4 x tsp Salt
THE TOP LAYER:
2 x C Strawberries
1 x C Raspberries
1 x Banana
1.5 x C Cashews
1/2 C + 2 Tbsp x Coconut Butter
1/4 x C Honey
2 x Vanilla Extract
4 x Dates
5 x Tbsp Agave Nectar
THE FRUIT:
Figs, strawberries, raspberries or any kind you like
THE BASE:
Process cashews to a flour consistency, add remaining ingredients and process some more. Press into the bottom of a 9 inch pan, preferably a tart pan/ flan tin with a loose bottom to allow for easy removal of contents. Place in the fridge while preparing the filling.
THE BOTTOM LAYER:
Process firstly the nuts in a food processor, then add the remaining ingredients and keep processing to a very smooth consistency. Pour a thin layer over the crust, then layer with sliced figs or fruit of your choice, pour the mixture remainder and return to the fridge for 1-2 hours, or a freezer for 30 minutes - 1 hour.
THE TOP LAYER:
When the Bottom Layer is firm, follow the same procedure to process the Top Layer filling and then pour it over the cake. Return to the fridge and leave to set for a few hours, preferably overnight.
Go crazy decorating with your favourite fruits. To slice the cake nicely, dip the knife after each slice.
What did change is the fact that now, these deserts became even more amazing, even more colourful, more exciting and more delicious! And the best part is they are also sugar free, gluten free, wheat free, soy free and dairy free! The worst part- my family are currently living in Canada and I did not get a single bite :(
What I did get though are the photos and the ingredients and lucky for you, you get them too:
THE BASE:
1 x C Cashews
2 x Tbs Agave Nectar
2 x Lemon Juice
1/4 x C Coconut Butter (or oil- same thing, just depends on the country you are in)
2 x Tbsp Vanilla Extract
1/4 x tsp Salt
THE BOTTOM LAYER:
1.5 x C Cashews
1 x C Macadamias
1 x Coconut Cream
1/4 x C Honey
1/2 x C Coconut Butter
2 x Tbsp Lemon Juice
1/4 x tsp Salt
THE TOP LAYER:
2 x C Strawberries
1 x C Raspberries
1 x Banana
1.5 x C Cashews
1/2 C + 2 Tbsp x Coconut Butter
1/4 x C Honey
2 x Vanilla Extract
4 x Dates
5 x Tbsp Agave Nectar
THE FRUIT:
Figs, strawberries, raspberries or any kind you like
THE BASE:
Process cashews to a flour consistency, add remaining ingredients and process some more. Press into the bottom of a 9 inch pan, preferably a tart pan/ flan tin with a loose bottom to allow for easy removal of contents. Place in the fridge while preparing the filling.
THE BOTTOM LAYER:
Process firstly the nuts in a food processor, then add the remaining ingredients and keep processing to a very smooth consistency. Pour a thin layer over the crust, then layer with sliced figs or fruit of your choice, pour the mixture remainder and return to the fridge for 1-2 hours, or a freezer for 30 minutes - 1 hour.
THE TOP LAYER:
When the Bottom Layer is firm, follow the same procedure to process the Top Layer filling and then pour it over the cake. Return to the fridge and leave to set for a few hours, preferably overnight.
Go crazy decorating with your favourite fruits. To slice the cake nicely, dip the knife after each slice.