Believe me when I say it, this is the best raw cake ever (and I actually think it’s just the best cake in general (raw or not) as well)! I had been thinking of what I wanted as a birthday cake for a while, and then finally came up with this recipe! I made it for my 27th birthday and it was a huge hit for both me and my family (who is much less into raw baked goods than I am)! I don’t know about you, but I have a thing for raw treats! I actually often prefer them over baked/ cooked goodies. I just find them taste so satisfying, nourishing, and delicious!
One of the best parts about this cake is it fulfills a hole host of dietary preferences because it just so happens to be: gluten free, dairy free, egg free, refined sugar free, and has a nut free option!
I hope you enjoy as much as I did!!
Ingredients
BASE:
– 1 and 1/2 cup soft medjool dates
– 1/2 cup oats
– 1/2 cup walnuts (use sunflower seeds for a nut free option)
– 1/2 cup pumpkin seeds
– 2 Tbsp. peanut butter (use sunflower seed butter for a nut free option)
– A pinch of sea salt
TOP:
– 300g silken tofu (could also use soft if you can’t find silken)
– 1/2 a large avocado (or 1 small one)
– 2 heaping Tbsp. raw cacao
– 2 Tbsp. raw honey
– 1/4 cup dates
– A pinch of sea salt
Garnish:
– 1/2 cup dark chocolate chips
– 2 Tbsp. hemp hearts
Instructions
– Make the base layer by placing the walnuts, oats, and pumpkin seeds in a food processor or high speed blender
– Blend until you reach a crumbly flour like texture
– Next add all other ingredients for the base and process until everything is well combined. If you find the mixture too dry, add 1 Tbsp. of coconut oil or peanut butter. If you find it too moist, add 1/4 cup of additional oats or walnuts
– Press bottom layer firmly into an 8 x 8 round cake pan or a spring form pan and then place in the freezer
NOTE: you can use parchment paper if you like, however I don’t find it necessary if you freeze the cake for long enough
– Now place all ingredients for the top layer into a high speed blender (I use a Vitamix) and mix until very smooth and creamy
– Remove the base layer from the freezer and evenly spread top layer over it
– Once you have spread the top layer to your liking (trying to make it look as smooth as possible is always my challenge) top it with chocolate chips and hemp hearts (see photo below for how I like to do it)
– Place the cake back in the freezer for 2 hours to allow to fully set
– Remove from freezer, and use a knife to loosen the edges of the cake from your pan
– Turn pan upside down on a cookie tray and bang the bottom to remove the cake from the pan until it comes out
– Allow to sit on counter for 15-30 or so minutes until the cake has defrosted to your liking before you enjoy! This cake is best stored in the fridge rather than a counter for any longer than 45 minutes (depending on the temperature). For storage longer than 5 days, place in the freezer
– ENJOY!
