Updated: Nov 17
Remember that Blue song from Eiffel 65? This raw cake that will definitely bring you those blue vibes to the kitchen! Vegan, gluten free and refined sugar free. Watch more about it here!
Another #guiltfree treat for yourself, your family or even guests! This recipe is vegan, gluten free and refined sugar free. Very easy to digest as well.
We can add the banana either in slices, or smashed in a layer on top of the cookie base. I would personally add the banana smashed in a layer, since single slices don't give too much taste. Overall, this cake isn't sweet - hence, it is perfect if you want to avoid boosting the sugar craving after meals or during the days.
And it takes only 20mins of preparation time!! or even 15mins, if your kitchen gear allows it :) I would highly recommend to blend the cookie base in a dry container (S-shape blade), since in a wet container probably the blades will get stuck.
Cookie base, based on a recipe from Minako Umehara:
60gr GF oats
60gr shredded coconuts
50gr sunflower seeds
1 tbsp. raw cacao powder
1 tbsp. cacao nib
A pinch of sea salt
3 tbsp. agave syrup *add one tbsp more if the dough isn't sticky enough
3 tbsp. melted coconut oil
200gr raw cashews, soaked for 6 hours in water and then drained
60ml melted coconut oil
3 tbsp coconut cream (I use raw Dr. Goerg coconut mouse)
3 Tbsp agave syrup
50ml cashew milk *add more if the texture is too thick
2 tbsp Butterfly Pea Rawnice powder
Start by soaking the cashews in water for about 6 hours before starting to prepare the cake.
Place all dry ingredients in a blender and blend it all until reaching a uniform dough. Then add all the wet ingredients and blend. If you see that the dough is too dry, add one tbsp. more of agave syrup and if it continues being dry, another tbsp. of melted coconut oil. Transfer the dough to a square mould and press.
Add all the filling ingredients except the powder into the blender and blend until reaching consistent mix. Then add the powder and blend it well until the whole mix gets the color.
Transfer the filling to the mould and store it in the fridge. Only 1h before serving transfer it to the freezer.
Enjoy it as breakfast, snack or dessert :) And let me know if you liked it!
Check the gallery to see other raw cake recipes.