We had a big family dinner on Sunday night, mostly, just because, but also, to welcome my brother to Sydney and sing happy birthday to one special little girl. So I was busy making this great big Celebration Cake to take along, and my partner and brother were busy salivating. They weren’t salivating at the cake though – they salivating at the thought of the amazing dinner to come! They were fantasising over lamb, fish, fresh breads and yummy dips, mushy peas, a cold beer and dessert! It’s as if they’re deprived living with me! Not true!! The amount they piled on their plates could have fed half the country!
Anyway, back to the cake. It’s chocolate overload. It’s mega epic. And it tastes like chocolate orange ice cream.Raw Chocolate Hazelnut Orange Celebration Cake - recipe here! Click To Tweet
Raw Chocolate Hazelnut Orange Celebration Cake
RAW • DAIRY FREE • GLUTEN FREE • REFINED SUGAR FREE
This base will fill a 9 nine inch cake tin. You could halve the recipe and fill a 7½ inch tin, which will give you a taller cake, that’s what I did.
- 1 cup of hazelnuts
- 1 cup of almonds
- 1 heaped cup of Medjool dates
- ¼ cup of cacao
- 1 teaspoon of vanilla paste
- ½ teaspoon of flaky sea salt
- 1½ cups of soaked cashews
- 1 cup of freshly squeezed orange juice
- ½ cup of coconut oil
- ½ cup of cacao powder
- ¼ + 2 tablespoons of agave nectar
- A good pinch of flaky sea salt
- 1 tablespoon of lecithin
Exactly the same as the Richest Filling, only use 2 tablespoons of cacao.
- To make the base, blitz everything in the food processor except the dates.
- Now gradually add the dates one by one. Stop when you reach the desired consistency – so the dough should still be crumbly but sticky enough to hold its own when pressed together.
- Press into the bottom of a spring tin cake tin and pop in the freezer.
- To make the filling, start by making the Richest Filling first. Blend everything but the lecithin.
- Add the lecithin last, this helps the cake to set.
- Pour into your cake tin.
- Now make the Rich Filling, which is exactly the same recipe, only less cacao. Pour this over the top, but don’t be gentle! Let it push its way through the darker colour. You can also use a chopstick to give it a cheeky swirl. This part is purely cosmetic!
- If you wish to keep the colours the same, use equal parts cacao in each blender batch, but you will still need two batches, as it won’t all fit in one jug at a time.
- Decorate with smashed hazelnuts and orange zest.
- Pop in freezer till ready to serve.