Tis’ the season for pies, cakes and sweets! Sometimes the insanity of all the goodies we eat over the next 6 weeks starts to add up. So why not serve up something healthy for a change!?! This fruit cake looks amazing and is an awesome option for a more healthy dessert. This vegan, raw, gluten free, should be edible by all your guests cake is a great reminder that we don’t have to sacrifice celebrating, or gorgeous looking desserts, just to be healthy. Hooray for that!
Whip up this cake and even the most discerning palettes will have to agree on its crazy good flavor.
To make the awesome (and totally healthy) cake you will need the following for the crust: 1 cup hazelnuts, 1 cup unsweetened coconut flakes, 1/2 cup pitted dates, 1 Tbsp coconut oil, pinch of salt, and 1 tsp Vanilla Extract.
For the filling you will need: 2 cup soaked cashews, 8 tbsp agave, 1 1/2 cup creamed coconut, juice from 1 lemon, 3 cups berries (plus more for topping). This cake used raspberries, blueberries, passion fruit and goji berries.
Start by making the crust. Add the hazelnuts and coconut flakes into a food processor and process until well combined, add in the rest of the ingredients and process until you can form a smooth ball. Remove and lay the mixture out in a springform pan.
To make the cake filling you will need two layers. For the first layer, rinse the cashews and add half of them into the food processor. Add in 3/4 cup creamed coconut and 4 Tbsp agave, pulse until smooth. To achieve the color variation of the cake layers the fruit needs to be split up. In this first batch add in 1/2 the lime juice, and the passion fruit. Combine well and spread the filling on top of the crust.
Stick the layer in the freezer while you make the 2nd layer to harden.
For the top layer add the second half of the rinsed cashews, 4 Tbsp agave and the rest of the creamed coconut, pulse until smooth. To this batch add in the blueberries, goji berries, and raspberries. Mix until combined. Any type of fruit can be added at this point and will vary the color slightly.
Remove the cake from the freezer and spread about 1/4 cup of the fresh fruit between the layers. Then add the top layer. Cover and chill for 2 hours to set the cake. Top with berries, cashews and (optional) chocolate drizzle.
The chocolate drizzle is made by combining 1/2 cup cocoa powder, 2 Tbsp vanilla extract and 1/2 a cup agave. Whisk in a small bowl until combined and drizzle on cake once it had been set.
Enjoy the cake served for the holidays – or eat it for breakfast (which is totally acceptable in my book since it is so healthy:).
(Photography © Borislav Zhuykov/Stocksy United)