Raw Coconut and Pineapple Birthday Celebration Cake

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It was my birthday on Monday 🙂

To celebrate, I couldn’t resist making a cake. Actually I was counting down the days until my birthday so I had a legitimate excuse to make a cake! Mind you, “just because” is also a good enough reason!

After venturing out to a few local raw food cafes recently, I have a new founded obsession for raw desserts. Raw desserts are the best because for starters, it requires no baking – it simply ‘sets’ in the freezer! Also you are getting the highest source of nutrition from the ingredients because they don’t undergo the cooking process (which can often detract from the nutritional value in food). Also, because the ingredients are often processed in a food processor, they are soft and really gentle on the gut = easier to digest.

Oh and did I mention this is also vegan, gluten-free, dairy-free and refined sugar-free? Yes I know, this cake just got a whole lot more appealing! It certainly won’t leave you with a tummy-ache or sugar-rush after eating it, and dare I say it with ingredients like coconut oil, walnuts, cinnamon and dates it’s actually good for you! I always advocate eating in moderation though – so try to resist eating the whole cake 🙂

So whilst I love chocolate and can eat it morning, noon and night, I felt like trying something a little different this time. The weather is warming up after all, and I’m loving all of the delicious summer fruits that are starting to come out! Mangoes, pineapples, papaya – oh my!

I got the inspiration for this cake from the lovely Lauren Glucina of Ascension Kitchen. You must check out her site, she has some amazing raw food creations on there and her photography is breathtaking! This cake is a flavour explosion of coconut, pineapple and banana blended into a delicious creamy filling atop a yummy sweet biscuity base.

So I hope you enjoy it!

P.s. it got the tick of approval from a table of non vegan and non raw-foodists who described it as “light, refreshing and simply delicious”!

 

INGREDIENTS

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Coconut Walnut Base

2 cups coconut flakes

1 cup walnuts

6 medjool dates, pitted and softened in warm water if they are a bit firm

1 teaspoon vanilla essence

1 tablespoon coconut butter (tip: you can make this also by blending the flesh of a coconut in a food processor until smooth)

1 teaspoon cinnamon

pinch of sea salt or Himalayan rock salt

 

Process in a food processor the coconut flakes and walnuts until the nuts are crumbs.

Add the vanilla, coconut butter, vanilla and salt and process again.

Add the pitted medjool dates one by one down the chute while the processor is running.

The mixture should start to form a dough and creep up the sides of the processor. This means it’s done.

Line the bottom of an 8-inch cake tin with baking paper, then press the mixture into the bottom, using the back of a spoon to flatten and even out the surface.

Pop in the freezer to set while you make the filling.

 

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Creamy Pineapple, Banana and Coconut filling

1 cup fresh diced pineapple

½ cup chopped ripe banana (you can omit the bananas if you don’t like them – gasp!)

2½ cups cashews, soaked overnight

½ cup coconut oil

½ cup coconut milk

¼ cup mild honey

1 teaspoon vanilla essence (or 1 scrapped vanilla bean)

1 tablespoon hulled tahini

2 tablespoons coconut butter

 

Put all the liquid ingredients (coconut oil, coconut milk, honey) in a blender or food processor followed by the drained cashews and blend well.

Add the fruit, vanilla, tahini and coconut butter and blend again till well combined.

Pour over the base and set in the freezer for a couple of hours then transfer to the fridge.

Decorate however you like! I decorated mine with some dried rose petals sprinkled on top 🙂

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