3-layered Raw New Year’s Eve Cake

Sugar-free/Dairy-free/Gluten-free/Egg-free

This is a recipe for a 3-layered cake that I prepared and served to my guests on New Year’s Eve, and all of them were amazed and said it was yummy and decadent. I prepared this cake for New Year’s Eve, but it can be done for a birthday or any other celebration. I like this cake a lot and have prepared it a few times since it is effortless to prepare and lasts longer in the freezer.

I am happy to show others that non-traditional desserts can be sweet, tasty, satisfying, and healthy for you.

Ingredients

For the base:

2 cups almonds or walnuts (or a mixture of both)

200 g regular dates

10 ml of coconut oil

1 Tbsp raw cocoa powder (this is optional)

For the cream:

300 g/10 oz raw cashews

200 g/7 oz regular dates (before being pitted)

1 can (400 ml/13.5 oz) of organic coconut cream

1 Tbsp turmeric

150 g/5 oz frozen blueberries

5 Tbsp raw cocoa powder

200 ml/7 oz lukewarm water

2 Tbps hemp seeds

A handful of fresh raspberries for decoration

Serves: 8-10

Preparation time: 1 hour

Preparation method:

Soak the dates in lukewarm water for 3-4 hours, then peel the dates and remove the stone

Soak the raw cashews in lukewarm water for at least 6 hours

Blend the pitted dates and the walnuts/almonds, and add the coconut oil. Once blended, form a cake dough with your hands and transfer it to a cake pan of your choice.

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Wash and drain the cashews. Place the cashews in a high-speed blender and start blending it while adding the water. The goal is to get a smooth cashew cream. Then add the coconut cream and the pitted dates for the cream. Then blend everything at high speed.

Smaller food processors can be used – the ingredients need to be blended in batches as not to overflow the bowl.

Divide the cream into 3 equal parts into 3 separate bowls.

Mix 1/3 of the cream with the frozen blueberries and blend it until you get a purple creamy texture. This is the first layer of the cake’s cream. Add this frosting on the top of the base, smooth it, and place it in the freezer for 10 minutes.

Mix the second third of the cream with the turmeric powder and stir well until you get a yellow creamy frosting. Take the cake out of the freezer and place the yellow frosting on the top of the purple one. Freeze again for another 15 minutes.

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Finally, blend the last third of the cream with the cocoa powder until you get a chocolate creamy frosting.

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Place the last layer on the top of the cake. Decorate with hemp seeds.

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Return back to the freezer.

I kept my cake in the freezer overnight transferred it to the fridge 2-3 hours before I served it. I decorated the cake with the fresh raspberries after removing the cake from the freezer ad I did not want to freeze the fresh fruit.

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This cake is tender, wholesome, delicious, naturally sweetened, and packed with lots of good healthy fats that keep you full longer, support healthy blood sugar, nourish your mind and your good mood. The blueberries and the raw cocoa add to the antioxidant component of this delicious cake.

Enjoy!

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