Hi! I'm Ashley! Learn more about me + Nourish Me Mum here


Raw Vanilla Bean Cake

Raw Vanilla Bean Cake

I made this cake last Easter! A raw dessert, I topped it with more traditional Easter eggs to dress it up!

Raw Vanilla Bean Cake

Gluten and dairy free it is a healthier indulgence for the holidays.

Raw Vanilla Bean Cake

Serves:  8-12

Time: 30 Minutes + Set Time

Difficulty: Medium

Line a 8"springform cake tin with parchment paper.

Grab a hand mixer and get out your Vitamix/High-speed blender/food processor. 

INGREDIENTS

BASE LAYER

  • 1 cup Almonds
  • 1 cup Shredded Coconut
  • 1 cup Medjool Dates
  • 1/2 teaspoon Vanilla Extract
  • Pinch of Sea Salt
  • In your Vitamix combine all base ingredients and pulse until a sticky crumb forms. Press evenly into base of baking tin and place in the freezer while you work on the filing.

FILLING

  • 2 x 400ml cans of Coconut Cream, refrigerated overnight
  • 1 cup Cashews, soaked in filtered water 8hrs or overnight
  • 1 tablespoon Vanilla Bean Paste or the yield of 1 Vanilla Bean
  • 1/4 cup Maple Sugar, sifted*
  • 1/4 cup Coconut Oil, melted
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Gelatin such as Great Lakes, IQS or Vital Proteins (or ground* Chia seeds for VG option see notes) 

METHOD

Blend cashews, coconut oil, maple syrup & lemon juice in your Vitamix until smooth and fluffy.

Spoon the hardened coconut cream into a large bowl (reserve the liquid for another use ie.smoothie) Sprinkle with gelatin or chia seeds and beat with electric hand mixer until stiff and fluffy.

Fold coconut cream mixture through cashew mixture.

Spoon onto of base layer and spread evenly.

Return to freezer to set for a minimum of 3 hours.

Let come to room temperature to serve.

I've topped mine with some locally made dark chocolate easter eggs.

x Enjoy Ash

*NOTES: Be sure to use ground chia seeds so you don't affect the texture of the cake or your favourite vegan gelatine replacement such as Agar agar. 

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