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–+ servings

Raw Lavender Cake with fresh cherries and figs

Naturopath Lauren Glucina
A lush raw cake infused with lavender. Fills a 7½ or 8 inch cake tin. Please note the active prep time excludes the overnight soaking required for the cashews. 
4.60 from 5 votes
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Prep Time 40 minutes
Total Time 40 minutes
Course Dessert
Cuisine Gluten free, Vegetarian
Servings 14
Calories 436 kcal

Ingredients
  

BASE:

  • 2 cups macadamia nuts (or cashews)
  • 1 cup desiccated coconut
  • ¼ cup date paste
  • 2 pinches Himalayan rock salt
  • ½ teaspoon vanilla paste

FILLING:

  • 1½ cups cashews soaked overnight
  • 1½ cups young coconut meat this will be about two coconut’s worth
  • ¾ cup nut milk
  • ½ cup raw honey vegan alternative: ½ cup brown rice syrup / pure maple syrup
  • ½ cup coconut oil
  • juice of one lemon or ¼ cup
  • 1 tablespoon organic dried lavender
  • 1 tablespoon vanilla paste
  • 2 pinches Himalayan rock salt
  • 2 tablespoons psyllium husk
  • Additional water to assist the blending if needed perhaps a few tablespoons
  • 1 cup red cherries pitted
  • 3 large plump fresh figs

Instructions
 

BASE:

  • Blend everything in a food processor till a nice dough forms.
  • Pat firmly into the base of a 7½ inch cake pan lined with baking paper.
  • Set aside while you make the filling.

FILLING:

  • Blend the cashews, coconut meat, milk, honey, coconut oil, lemon juice, lavender , salt and vanilla paste till smooth. You may like to do this in two batches, for ease of blending.
  • Now add the psyllium husk and blend again. Transfer to a large mixing bowl.
  • In a food processor, quickly blitz the cherries and figs, then fold this through the rest of the filling.
  • Pour the filling over the base of the cake and set in the freezer.
  • Transfer to the fridge to soften a little before serving.

Notes

  • You can certainly opt for a shorter soaking time for the cashews - 2 hours should be fine - though you need a quality high power blender in order to get a smooth texture. The longer you soak, the smoother the end texture.
  • Cashews can be used in place of macadamia nuts for the base.
  • Thai coconuts are the sweetest - the flesh should be soft but hold together - not too tough, and not jelly-like.
  • Psyllium husks are needed to help the filling thicken and hold together.

Nutrition

Calories: 436kcalCarbohydrates: 28gProtein: 5gFat: 36gSaturated Fat: 17gSodium: 77mgFiber: 7gSugar: 18gVitamin C: 3.3mgCalcium: 60mgIron: 1.8mg
Keyword Lavender Cake
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