This raw vegan cake will awaken your senses to an unforgettable culinary experience. With a zesty & melt-in-your mouth flavors, these scrumptious slices are so refreshing for summer days.
Ingredients for the cake:
- 1 and ½ cups of hemp seeds
- 12 dried figs
- 6 pitted dates
- ¼ cup of melted coconut oil
- 1 tbsp. of cinnamon powder
- 1/8 tsp of nutmeg Pinch of ginger powder Pinch of cayenne pepper
- 2 cans of full fat coconut milk chilled overnight in fridge
- 1 pack of coconut cream
- ½ tsp liquid stevia
- ½ tsp lemon extract
- ½ tsp fresh lemon juice Zest of 1 lemon
- 1 tsp cream of tartar 1 tsp orange blossom water
Strawberry layer & toppings:
- 2 cups of fresh strawberries
- Lemon slices & zest
- Food processor
- Electrical mixer
- 9*9 springform pan
- Sharp Knife
To make the crust:
Add all the crust’s ingredients into a food processor and mix until you get a soft dough. Spread and press your crust down into your springform square pan.
To make the filling:
Turn your chilled coconut milk cans upside down, open them and drain the watery milk into a jar to use in other recipes.
You will be left with thick coconut cream, scoop them into a deep bowl.
Melt coconut oil, measure ¼ cup, add with the rest of the ingredients into the bowl and mix using an electrical mixer until smooth and fluffy.
Pour half of the cream mixture over your crust and spread evenly. Refrigerate for 10 mins.
Meanwhile, slice the strawberries. Add a layer of strawberries.
Top with the remaining cream.
Garnish with lemon slices, strawberries, lemon zest. Keep refrigerated. (No need to freeze)
Will keep in the fridge for a week. Serve chilled using a sharp knife.
Recipe By Nathalie Sader – Holistic Chef