Hey guys,

It’s lockdown here in Auckland and we all know lockdown calls for us all to put our chef hats on and try a new recipe. So here’s a delicious raw cake recipe, from my cookbook The Raw Kitchen. It’s pretty delicious, and you can pop the leftovers (If any) into the freezer.

Ingredients

Base
1 cup (140g/4.9oz) sunflower seeds
1 cup (100g/3.5oz) desiccated coconut
1 tsp Himalayan sea salt
3 Tbsp coconut oil
1 cup (160g/5.6oz) dates, soaked for 4 hours (or hot water to soften)

Lemon and Lime filling

11⁄2 cups (205g/7.2oz) cashews 
1⁄2 cup (125ml) coconut oil
2 cups (500ml) filtered water 
1 cup (160g/5.6oz) dates
juice of 2 limes
juice of 3 lemons
1 tsp Himalayan sea salt
1⁄2 tsp vanilla bean powder
1 Tbsp psyllium husk powder (added last - see method)

Strawberry Filling

11⁄2 cups (205g/7.2oz) cashews
1 cup (200g/7oz) chopped strawberries (can be frozen and thawed)
1⁄2 cup (125ml) coconut oil
2⁄3 cup (200/7oz) rice malt syrup 
21⁄2 cups (625ml) filtered water 
1 tsp Himalayan sea salt
1⁄3 cup (50g/1.7oz) chopped beetroot (for colour)
1⁄2 tsp vanilla bean powder
1 Tbsp psyllium husk powder

To decorate
1⁄3 cup (45g/1.5oz) pistachios, chopped
1⁄3 cup (8g/0.3oz) freeze-dried raspberries

Method

To make the base, place sunflower seeds, desiccated coconut and sea salt in a food processor and process until fine. Add the coconut oil and process again until well mixed. Add the dates and process until mixture is smooth. Line a 22cm springform cake tin with baking paper. Press the mixture into the lined tin. Use the back of a spoon to press the mixture down, making sure that it is flat and level. Set aside.

To make the lemon & lime filling, place cashews, coconut oil, filtered water, dates, juices, sea salt and vanilla bean powder in a high-speed blender and blend until smooth. Add psyllium husk powder and briefly blend again to mix. Pour onto the base, smoothing it out so that it is flat and level (work quickly as psyllium will set the mixture). Refrigerate while making the next filling.

To make the strawberry filling, place cashews, strawberries, coconut oil, rice malt syrup, filtered water, sea salt, beetroot and vanilla bean powder in a high-speed blender and blend until smooth. Add psyllium husk powder and briefly blend again to mix. Pour the strawberry filling carefully on top of the lemon filling, again smoothing it out so that it is flat and level.

Decorate with pistachios and freeze-dried raspberries. Freeze for 8 hours to set. Remove cake from the tin while still frozen. It will last up to 8 hours once taken out of the freezer. Store this cake, refrigerated, in an airtight container for up to one week.

Makes one 22cm cake