Blueberry Cake with a Nutty Cacao Base
Recipe from Summer 2014/15 issue of True Natural Health
Provided by Katinka Day, the Thoughtful Eater
Preparation time 25 minutes; setting time 1 – 2 hours
It’s amazing how good a raw, vegan cake can be. It’s also a healthy alternative to your traditional baked cake. For a special occasion find some edible flowers to decorate.
1½ cups dates
1 cup almonds
½ cup coconut oil
¼ cup desiccated coconut
2 tbsp cacao powder
1 cup raw cashew nuts (soaked in water for 1 hour)
1½ cups frozen blueberries
1 tsp maqui berry powder (you can buy this from Loving Earth)
1 tbsp coconut oil
5 edible flowers to garnish
Begin with the base ingredients. Whizz all together in blender until finely blended. You should be able to pick up the mixture with your fingers and it should stick together. Spread on a spring-form pan and press down firmly to form the base. Place in freezer.
Wash blender and drain cashews. Mix all topping ingredients together until they form a thick and creamy mixture. Take pan with base in it out of the freezer and pour over topping evenly. Place back in the freezer and allow to set for 1 – 2 hours.
To serve, take cake out of the spring-form pan and sprinkle with desiccated coconut and edible flowers.