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Raw Lavender Cake with fresh cherries and figs

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. 
Course Dessert
Cuisine Gluten free, Vegetarian
Keyword Lavender Cake
Prep Time 40 minutes
Total Time 40 minutes
Servings 14
Calories 436kcal
Author Naturopath Lauren Glucina

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:

  • cups cashews soaked overnight
  • 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: 436kcal | Carbohydrates: 28g | Protein: 5g | Fat: 36g | Saturated Fat: 17g | Sodium: 77mg | Fiber: 7g | Sugar: 18g | Vitamin C: 3.3mg | Calcium: 60mg | Iron: 1.8mg