This cake is from my new recipe book ‘Real Food Everyday’ which has been released this week just in time for Mothers Day. I am super excited to be going to Auckland tomorrow for the official book launch which is being held at Nosh Food Markets this week. I will also be attending Nosh on Friday and Saturday to sign books. So pop into Nosh Glen Innes at 11am this Friday, or Nosh Pakuranga at 11am this Saturday, I would love to see you there!
If you want to impress someone this is the perfect cake to blow them away with! It is actually very simple to make, even though the three layers look impressive. The bottom layer is a crunchy chocolate base made with almonds, dates and cacao. The creamy mint choc layers are made with soaked cashew nuts, coconut cream and coconut oil. The two creamy layers are made at the same time, which makes it very simple to make this cake. There is no baking involved, all the ingredients are raw and whizzed together in the food processor.
The other fantastic advantage of this cake is that you can freeze it for a later time and pull it out only one hour before serving. Perfect if you have a midweek event or birthday. Plus it is gluten, dairy, refined sugar free, raw and vegan. Oh and did I mention that it is uber delicious!!
- 1 cup almonds
- 1 cup dates
- 1 cup desiccated coconut
- 2 tablespoons raw cacao powder
- 1 tablespoon coconut oil
- ½ teaspoon vanilla extract
- 2 cups cashews, soaked
- ½ cup coconut milk
- ½ cup coconut oil, melted
- 6 tablespoons natural maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3 tablespoons raw cacao powder
- To make the base place the dates and almonds into a blender or food processor and blitz until it resembles a fine crumble.
- Add the desiccated coconut and raw cacao powder, and blitz until the ingredients are combined.
- Add the coconut oil and vanilla extract and mix through.
- Press the mixture into the base of a spring form cake tin that has been lined with baking paper and place in the fridge.
- To make the two top layers, soak the cashew nuts for a minimum of three hours by covering the cashews with water and setting aside. Drain once soaked.
- Place 2 cups soaked cashew nuts into a food processor or blender and whizz until smooth.
- Add the coconut milk, coconut oil, maple syrup, vanilla extract and peppermint extract. Blend until the mixture is very smooth. Depending on your food processor this could take quite some time.
- Remove the base from the fridge and pour one third of the white mixture onto the base.
- Place back in the fridge to set for 10 minutes.
- In the meantime place the cacao powder into the food processor along with the rest of the topping and blend until combined.
- Remove the cake from the fridge and pour the chocolate topping onto the white layer.
- Place back in the fridge and allow to set for 1 – 2 hours.