Summer time is my favorite time for raw desserts: cakes made from nuts and fruit without the use of flour, refined sugar, or even the need to bake. These desserts are filling, but feel much lighter in your belly. They aid your digestion, which means less bloating, because who wants to be bloated in the summer time?!? And they are not going to add to your waste line, because there are no highly processed ingredients in them. The most amazing thing is that everyone absolutely loves them without even knowing that they are going to feel great eating these. Some of my all time favorite raw cakes are these key lime tarts, the berry cream cake, and oh these luscious lemon lavender bars.
This mango orange cream cake is quickly becoming part of my top 5 cakes! It's light and fluffy and tastes of white chocolate. Often raw cakes use coconut oil to get the desired texture, but in this case you can completely omit coconut oil and use only cacao butter if you are not a fan of the tropical taste.
Raw cakes take a little while to come together, but let's be honest, so do real cakes! The bonus is that you don't need to slave away in a hot kitchen with the oven on :-)
Preparation time: 40 minutes
Cashew nut soaking time: 4 hours or more
Cake setting: at least 4 hours
Makes 1 cake / enough for 12- 16 slices:
For the base:
1 cup raw Brazil nuts or almonds
1 cup desiccated coconut
5 Medjool dates, pitted
2 Tbsp melted virgin coconut oil
pinch of sea salt
For the cream layer:
1/2 cup chopped raw cacao butter (about 60g)
zest of 2 oranges
3 cups raw cashew nuts, soaked for at least 4 hours
1 cup freshly squeezed orange juice
1 cup chopped fresh mango
1/2 cup maple syrup
1/4 cup melted virgin coconut oil
1 Tbsp vanilla extract (make your own - it's super simple!)
pinch of sea salt
Start with a 24 cm/ 9.5 inch cake springform pan. Place the bottom with the raised side up, this will make it easier to get the cake out later. Rub the form with a little coconut oil all over, and set to the side.
To make the base, pulse all base ingredients in the food processor until you get a breadcrumb like texture. When you pinch it, the dough should stick together. If that's not the case, add another spoon of coconut oil, and pulse 1-2 more times.
Pour the dough into the pan, and using your flat hand, press the dough down. You can also use a glass to get it evenly pressed down into the pan.
Place the pan in fridge until the cream layer is ready.
Bring a pot of water to boil, then turn off stove. Place a heat proof bowl on top of the pot, and add the cacao butter. Stir it so it starts to melt slowly. This can take a while. Don't overheat the cacao butter, it will curdle and become burned.
In the meantime, zest and squeeze out the oranges. Rinse the cashew nuts well. Chop your mango.
Place all your ingredients in the food processor without the cacao butter. Process for 1 minute until smooth, then drizzle in the cacao butter, and process for another minute until super creamy.
Pour the cream layer on the base, and place in fridge for at least 4 hours or overnight to let it set.
Serve with fresh mango or pineapple. You can keep this cake in the fridge for up to 10 days!
Yummy yummy in my tummy!
Bonus note: Coconut oil is often liquid at room temperature in the summer. If that is not the case, just place the jar in warm water for a few minutes, and the oil should soften.