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–+ servings
Raw cake on a cake stand on an outdoor table

Raw Feijoa Kiwi Cake

Naturopath Lauren Glucina
Creamy raw cake made with fresh feijoa and kiwifruit. Makes a 9 inch cake. Please note the active prep time excludes the 2 hours+ soaking required in advance for the cashews.
5 from 1 vote
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Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine Gluten free, Vegan
Servings 16
Calories 428 kcal

Ingredients
  

Base:

  • 1 cup almonds
  • 1 cup coconut flakes
  • 10 Medjool dates pitted (about 170g)
  • 3 tablespoons almond butter I use home made, which has less salt and a milder taste
  • Zest of one lemon
  • ¼ teaspoon coarse sea salt

Cream Filling:

  • 2 cups raw cashews, soaked in water for 2+ hours (the longer you soak, the creamier the texture - up to 8 is good)
  • 1 cup nut milk
  • ¾ cup coconut cream
  • ½ cup rice malt syrup
  • ¼ cup coconut butter softened
  • ¼ cup + 2 tablespoons coconut oil
  • 2 tablespoons vanilla extract
  • ¼ cup lucuma powder
  • 6 feijoas
  • Zest of one lemon

Feijoa + Kiwi Jam:

  • 2 kiwifruit peeled
  • 2 feijoas
  • Juice of ½ a lemon
  • 1 tablespoon 100% pure maple syrup
  • 2 tablespoons chia seeds
  • ¼ cup coconut flakes

Instructions
 

Base:

  • In a food processor, blitz almonds till crumbly, then add all other ingredients and blend till the mixture holds together when you press it.
  • Line the bottom of a 9 inch spring form cake tin with baking paper, then pat the mixture down evenly and set aside.

Cream filling:

  • Depending on your blender, this mixture may be best halved and done in two batches.
  • Blend all ingredients in a high powered blender till smooth.
  • Divide the mixture into two equal portions, pour one portion over the base of the cake tin and set in the freezer.
  • Store the other half of the mixture in the fridge till you are ready to use it, you may like to re-blend it again for use.

Feijoa + Kiwi Jam:

  • In a food processor, quickly pulse all ingredients except the coconut flakes.
  • Fold the coconut flakes through last, and leave the mixture to set for a few minutes.
  • Assembly:
  • One the first cream layer has set, spread the feijoa + kiwi jam evenly over the surface.
  • Re-blend the second portion of the cream filling if you need to, and pour over the top.
  • Decorate with a sprinkle of coconut flakes and sliced kiwifruit. Set in the freezer, let thaw a little before serving and keep in the fridge.

Nutrition

Calories: 428kcal
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