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: