Friday, January 10, 2014


Over 400 likes in facebook and over 5000 blog views :) THANK YOU ALL! I am very happy to have you in my life and I promise I will create many more sweet and savory raw vegan recipes for you all :) Now, let's dance and sing and have some cake :)

I made for you this sweet delicious raspberry dream cake. It is not only raw vegan but I also wanted to create a cake recipe for all of you to enjoy: it is completely nut (and almond) free, contains no sweetener except dates and raw carob instead of cacao. This is only ripe raw fruit and this purple beauty hides 5 layers of pure rawesomeness.

If you are in the mood for something sweet, give this recipe a try :) It is raw, healthy, inexpensive and clean. And it will satisfy every sweet craving that you might feel at the beginning of this new year.

Inside this beautiful cake are layers of raw vegan chocolate mousse, sliced juicy bananas, sweet pink raspberry coconut cream and fresh raspberries. What's more to love than raspberries and chocolate mousse? Grab your forks :)

Makes one 9'' cake

Chocolate mousse layer
2 ripe bananas
1 cup shredded coconut
4 pitted Medjool dates
3 T raw carob (or cacao)
1/4 vanilla bean

Raspberry coconut cream layer
1/2 cup frozen raspberries
1 ripe banana
2 cups young coconut meat
2 pitted Medjool dates
1/4 cup water 

2 bananas, 1/2 cup fresh raspberries, 1/2 cup fresh blueberries, 1/4 cup shredded coconut

Line a 9'' form with cling film.
For the chocolate mousse layer, blend bananas into cream, add shredded coconut, dates, carob and vanilla and blend until you have a delicious mousse. Pour 3/4 of the mousse into the cake form and store into freezer. Store rest of mousse in fridge. 
For the raspberry coconut cream layer, blend coconut meat with raspberries and banana. Add dates and water until cream consistency. Slice additional banana and layer over chocolate mousse. Cover with 3/4 of raspberry coconut cream. Place fresh raspberries on top as fourth layer. Use remaining chocolate mousse and 1/2 of the remaining raspberry cream and cover raspberries with both, placing always 1 T next to the other. Use a skewer to create a beautiful pattern.
Freeze cake overnight.
Keep remaining raspberry coconut cream in fridge.
The next day, remove cake from form and cover sides with remaining raspberry coconut cream. Sprinkle cake with shredded coconut and garnish with fresh banana slices and berries of your choice (I used blueberries).


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