All you want to know about cooking a delicious and cheerful raw cake. The mystery of the yellow layer revealed!…

raw cake (5)sm

When the childhood got over and “fun” teenage years have started, I stopped seeing my birthday as a good thing and always felt super stressed when approaching the middle of October. Pressure and all, getting older, reflecting on life… Fortunately, by now my perception has changed due to amazing people around me. Next year I will be really looking forward turning 1 year older. Just look at this gorgeous Raw Birthday Cake, created by my friend Valeria this year, and you will understand what I mean :)

To make same colorful happiness follow the recipe:

for the crust: cashew nuts (100 gr), dates (200 gr ), raisins (50 gr, optional), sunflower seeds (50 gr, optional);
for the top layers: cashew nuts (150 gr, soaked in water), blended coconut (100 gr*), coconut oil (100 ml), 1 banana (120 gr), 1 lemon, 1 big orange, blueberry – (150 gr, fresh or frozen), turmeric powder ¼ teaspoon, honey or maple syrup (100-150 or more – based on your taste) and few pinches of salt;
for the decoration: sesame seeds and coconut flakes.

*If you cannot find blended coconut, – use thick coconut cream with desiccated coconut mixed together.

preparation: soak raw cashews (for the top layers) in water overnight (5-8 hours). Find the right dish to host your cake, best would be 18 cm spring-form cake tin if you have it. Whatever you use, think how you will take your cake out of it eventually :). Go for 6 km jogging session.
For the crust: grind, smash and mix dates, raisins, sunflower seeds and cashew nuts till they become evenly mixed mass of small pieces. When done – make a first layer of your cake by spreading this rather thick mass equally across the cake form.
For the top layers all together: make a base for all the layers by smoothly blending previously soaked cashew nuts. Divide the whole mass into 3 equal parts. It allows you to make 3 top layers with different color and taste, yet you can, of course, go with just 1 or 2, or go crazy and make all 5.
For the gray layer: blend in 1/3 of the cashew base 1 banana, 2 tablespoon of lemon juice, 2 tablespoons of melted coconut oil and a pinch of salt.
For the mighty yellow layer:  blend in 1/3 of the cashew base freshly squeezed orange juice (100 ml), lemon juice (50 ml), zest of one lemon and one orange, ¼ teaspoon of turmeric powder (for the color), blended coconut (50gr), 2 tablespoons of melted coconut oil and some maple syrup (check the sweetness while mixing).
For the gorgeous purple layer:  blend in 1/3 of the cashew base blueberries, blended coconut (50gr), 2-3 tablespoons of melted coconut oil, maple syrup (again define sweetness through the tasting) and a pinch of salt.

Whenever you finished blending the layer, make sure it is mixed smoothly and spread it evenly in the cake form, one on top of another. The sequence is a matter of color-sense ;) Finally, put your cake in the freezer for 5 hours at least**. Take it out 30 minutes before serving and cut with a warm knife.

**In those 5 hours, go for a run again, so you can enjoy the cake AND avoid the consequences ;)

Useful Tips from Valeria:

Don’t be afraid to use salt in your cream top layers, it helps to highlight all the other flavors and makes the taste more vivid. Yet a pinch per layer is good enough, it’s sweet treat after all! :)

You can always experiment with spices and colors. For instance matcha tea powder for green, fine grounded chili and chocolate nibs for mild earthy after-taste and tingling your tongue, cranberries for tender pink color, basically – the sky is the limit!

Recipe developed and tested by Valeria Azovskaya
Approved by all my wonderful friends!


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