Sugar Free Raw Birthday Cake

  /   Posted in: Guilt Free Sweets
Healthy Party Food

LAYER 1- Raspberry and Cream

Ingredients:

Crust:

  • 3/4 cup raw almonds
  • 3/4 cup pitted Medjool dates
  • ¼ tsp. sea salt
  • 1 tablespoon raw cacao powder

Vanilla Mousse Filling:

  • 4 cups raw cashews soaked overnight in water
  • 1 tsp vanilla
  • 1/2 cup raw coconut oil, melted
  • 1/2 cup coconut cream
  • 1/2 cup Coconut water
  • 1 cup maple syrup

Raspberry Filling:

  • 1 cup frozen or fresh raspberries
  • 2 tsp chia seeds

Directions:

  1. Place nuts and dates in a food processor with sea salt and raw cacao powder and pulse until a fine crumb is formed. Press into a 9 inch round spring form tin (no need to line or grease)
  2. In the most powerful food processor / blender you own place all vanilla mousse filling ingredients and blend on high until very smooth (this may take a couple minutes so be patient).
  3. Pour 1/2 the mixture on top of crust and set the rest aside.
  4. Place cake in the freezer.
  5. Add the raspberries and chia seeds to a small pot or your Thermomix and stir over low heat until the mixture reduces and looks a little like jam. (TM speed 1, 80 degrees, 5 mins)
  6. Pour over the cake and then pour over the remaining vanilla mousse
  7. Return cake to freezer to set overnight

LAYER 2- Mango and Coconut

Ingredients:

Crust:

  • 2/3 cup pistachio nuts
  • 2/3 cup pitted Medjool dates
  • ¼ tsp. sea salt
  • 1/2 cup desiccated coconut

 Mousse Filling:

  • 2.5 cups raw cashews soaked overnight in water
  • 1 tsp vanilla
  • 1/4 cup raw coconut oil, melted
  • 1/2 cup coconut cream
  • 1/4 cup Coconut water
  • 2/3 cup maple syrup
  • 2 tsp ground turmeric
  • 1 cup mango flesh, fresh or frozen (if using frozen make sure it has defrosted)

 

Directions:

  1. Place nuts, coconut and dates in a food processor with sea salt and pulse until a fine crumb is formed. Press into a 7 inch round spring form tin (no need to line or grease)
  2. In the most powerful food processor / blender you own place all mousse filling ingredients and blend on high until very smooth (this make take a couple minutes so be patient).
  3. Set aside 1/2 cup of the mixture and pour the rest of the mixture on top of crust
  4. Pour the mixture that you set aside in silicone moulds (I used star shaped ones)
  5. Place cake and the silicone moulds in the freezer to set overnight

NOTE- If you are using a cake topper like I did, you will need to place this in the cake before putting it in the freezer to set. Alternatively you can put straws in there, in the position of where the cake topper with go to hold the space.

Assembling the cake

  1. Remove both cakes from the freezer and let them sit for 5 minutes
  2. Remove them from their pans and place the Raspberry and Cream layer on a serving tray
  3. Place the Mango and Coconut Layer on top
  4. Remove stars from the silicone mould and place on top of the cake to decorate.

NOTE- If you are using a cake topper like I did, you will need to place this in the cake before putting it in the freezer to set. Alternatively you can put straws in there, in the position of where the cake topper with go to hold the space.

 

Serving the Cake

  1. Remove the cake from the freezer a few hours before the party and place in the fridge
  2. When you cut the cake it will still be a bit frozen so I would suggest letting it sit for 30 minutes before serving.

 

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