Raw Cashew Dreamcake – or Birthday Cake

February 3, 2011

My mom’s birthday is coming up and I am thinking it might be fun to give her something she hasn’t had in years… BIRTHDAY CAKE.

My sister pointed out this blog My New Roots, and I think it is pretty cute. The author posted this amazing “cake” that is completely green diet and raw. The author makes this cake seem like heaven. Will this be a birthday bash or a birthday bust?

Raw Cashew Dreamcake
Ingredients:
Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup raspberries (thaw completely if using frozen)

Directions:
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer.

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  • Kandace

    Where do you find alcohol-free vanilla? I’ve been looking…no luck.

  • http://mygreendiet.com greendiet88

    Hi Kandace, I am sorry you have had no luck finding alcohol free vanilla. I actually used a vanilla bean for this recipe, but I found online at amazon Alcohol Free Vanilla Extract
    I hope this helps. Thanks, Mary

  • http://www.mygreendiet.com/ Mary

    I actually used a vanilla bean for this recipe, but I found online at amazon:

    http://www.amazon.com/gp/product/B002X4APX8?ie=UTF8&tag=mygrdi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B002X4APX8” rel=”nofollow”

    I hope this helps. Thanks, Mary

  • CDNSKMOM

    That looks amazing, will definitely try it! Have you tried other fruits than rasperry?

  • http://www.mygreendiet.com/ Mary

    I haven’t tried any other flavors, yet. We like the raspberry so much! I think other fruits would work really well, though. Let me know how it goes if you try another flavor. 

  • http://www.facebook.com/HappyHenriHappyMommy Amy Lyn Carroll

    They have it at my local health food store or you could also use vanilla paste they have that there too and I think I saw it at Ikea lol

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