Baby Zand's raw white chocolate berry birthday cake


Baby Zand's first birthday turned into an entire week of parties, zoo visits, merry-go-round rides, and family fun. I made 5 cakes for different occasions - yes 5 cakes! And one of them was this delicious raw white cacao berry cake, which so many people have asked me about, so I thought I would share it here. I adapted the recipe from Little Bird Unbakery's recipe app.

As always, raw cakes are very filling, so you can actually make the slices much smaller, and serve a lot more people with this cake. I still have a few bites in the freezer for when a craving hits me :-).


Preparation time: 75 minutes

Makes 12 slices:

For the base:

  • ½ cup + 1 Tbsp oats

  • 1 cup + 2 Tbsp Medjool dates, pitted

  • ¾ cups raw almonds

  • 3 Tbsp raw cashew nuts

  • 1 ½ Tbsp melted virgin coconut oil

  • 1 tsp vanilla extract

  • pinch of sea salt

For the blueberry layer:

  • 1 cup +2 Tbsp raw cashew nuts (soaked for at least 2 hours)

  • 1 ½ cups frozen blueberries, rinsed

  • 3 Tbsp maple syrup (or other liquid sweetener of your choice)

  • 3 Tbsp lemon juice

  • ¾ tsp vanilla extract

  • ½ cup melted virgin coconut oil

  • ¼ cup + 2 Tbsp melted raw cacao butter (on tips how to melt cacao butter, click here)

For the white chocolate layer:

  • 3 cups raw cashew nuts (soaked for at least 2 hours)

  • ¾ cups coconut milk

  • ½ cup + 1 Tbsp lemon juice

  • ¾ tsp vanilla extract

  • ½ Tbsp white miso

  • ½ cup raw honey or maple syrup

  • ½ cup + 1 Tbsp melted cacao butter

For the raspberry layer:

  • 1 cup +2 Tbsp raw cashew nuts (soaked for at least 2 hours)

  • 1 ½ cups frozen raspberries, rinsed

  • 3 Tbsp maple syrup (or other liquid sweetener of your choice)

  • 3 Tbsp lemon juice

  • ¾ tsp vanilla extract

  • ½ cup melted virgin coconut oil

  • ¼ cup + 2 Tbsp melted raw cacao butter (on tips how to melt cacao butter, check here)

Topping:

  • fresh berries

  • plus extra virgin coconut oil for the cake tin

  1. Coat a 26cm/ 10 ½ inch round spring form cake tin with coconut oil, so you can get the cake out easily later.

  2. Process the oats in a food processor until they resemble a fine flour - about 1.5 minutes.

  3. Add all the other ingredients and process for 10 seconds until you have a grainy texture, resembling couscous. When you pinch the "dough" it should stick. If not, add a little more coconut oil.

  4. Make the blueberry layer by draining the cashew nuts and rinsing them well. Blend with all ingredients except the coconut oil and cacao butter in the food processor until smooth, kind of like cream cheese. Slowly pour in the coconut oil and cacao butter while the blender is going (if that is possible, otherwise just dump it in and turn back on). Let the mixture become super smooth and creamy.

  5. Pour blueberry layer on base and place in freezer for 10 minutes until slightly firm.

  6. Next, make the white chocolate layer. Drain the soaked cashews, rinse them well. Add everything to the food processor except the cacao butter. Blend until very smooth and creamy, then add the cacao butter slowly again while the food processor is on.

  7. Pour half of the mixture on the blueberry layer, and put the other half to the side. Place cake back in freezer for another 10 minutes until slightly firm.

  8. Make the raspberry layer by by draining the cashew nuts and rinsing them well. Blend with all ingredients except the coconut oil and cacao butter in the food processor until smooth. Slowly pour in the coconut oil and cacao butter while the blender is going. Let the mixture become super smooth and creamy.

  9. Pour the raspberry layer on top of the white chocolate layer, and return to freezer for another 10 minutes.

  10. Finally add the last white chocolate layer, and place in fridge for at least 6 hours until completely set.

  11. Run your knife along the edge of the cake tin to loosen the cake, then open springform and get it out. Top with fresh berries to make it look pretty and irresistible.

Enjoy!


#oats #dates #almonds #cashewnuts #coconut #vanilla #blueberries #raspberries #lemon #maplesyrup #miso

© 2020 Martina Zand

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