Oh how berry nice to eat you Cake

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Raw-Raspberry-CakeRaw-Strawberry-and-Lime-Cake_2Raw-Strawberry-and-Lime-Cake

I just made this yummy cake this morning to serve at a family lunch, in hot Kiwi summertime. It is just like a creamy ice cream cake, only dairy free, although I could have set it a little longer in the freezer. My little brother said it was mean. So maybe you should try it…

Oh how berry nice to eat you CakE

RAW • REFINED SUGAR FREE • GLUTEN FREE • DAIRY FREE

| makes a 9 inch / 23cm cake, serves 10 to 12 people |

Crust

  • 1 cup of raw almonds
  • 1 cup of coconut flakes
  • ¼ cup of cacao powder
  • ¼ teaspoon of flakey sea salt
  • A heaped cup of pitted juicy Medjool dates

Lime Filling

  • 1½ cups of soaked cashews (soak overnight in water, it makes them creamy)
  • 1/3 cup of honey, or use 100% pure maple syrup to make it vegan
  • ¼ cup of lime juice
  • ½ tablespoon of white miso
  • 1 teaspoon of vanilla extract
  • ¼ cup of coconut oil
  • 1 tablespoon of soy lecithin (coconut oil and lecithin thicken and set the cake)

Strawberry Filling

  • 1½ cups of soaked cashews
  • 2 cups of fresh strawberries
  • 1/3 cup of honey, or use 100% pure maple syrup to make it vegan
  • ¼ cup of lemon juice
  • ½ tablespoon of white miso
  • 1 teaspoon of vanilla extract
  • ½ cup of coconut oil
  • 1 tablespoon of soy lecithin

Lots of big chubby strawberries to decorate.

METHOD:

  1. Line the bottom and the side of the pan with baking paper.
  2. Pulse all ingredients, except the dates, in a food processor until the almonds look well ground. Add the dates one by one while processing. You should get a nice moist consistency, but if it gets too crumbly and dry then just add a few more dates. Press mixture into bottom of cake pan and set in fridge.
  3. For lime filling, blend all ingredients except for the coconut oil and lecithin until smooth. Add coconut oil and lecithin last to blend evenly. Pour into cake tin. Slice fresh strawberries super thinly and spread a layer of them over the surface. Pop in fridge.
  4. Repeat the same process for the strawberry filling, then leave the cake in the freezer for a few hours until it sets.

ABOUT THE AUTHOR

Hi I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping people connect with the healing power of Nature. I’ve been sharing my recipes and health articles here since 2012.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.

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