Cake raws for the blog anniversary

Raw Vegan Cake for the Blog Anniversary

They say time flies when you're having fun, and I can only confirm this. A year has passed since the establishment of this little virtual corner, and to celebrate properly, I've decided to prepare a raw vegan cake, a refreshing and flavorful delight. This cake is not only a delicious choice but also a healthy one, perfect for indulging on a hot day.

Why a raw vegan cake? Let's start with the details that make this recipe special:

1. It's a refreshing option, ideal for hot days, as it is served frozen.
2. Fresh, unprocessed fruits provide an intense taste and natural aroma.
3. It's filling: small portions are enough to satisfy even the most craving tastes.
4. No added sugar, it's a healthy choice that won't affect your figure.
5. It contains valuable nutrients and provides energy!
6. It's a perfect opportunity to experiment with natural and healthy ingredients.

Now that I’ve convinced you why this cake is the ideal choice for our anniversary, let’s see how we can prepare it together.

Preparation time: 15 minutes
Freezing time: 2 hours and 15 minutes
Number of servings: 8-10

Ingredients

For the base:
- 250 g almonds
- 2 tablespoons honey (or agave syrup for vegans)
- 1 handful of raisins
- 1 drop of almond essential oil

For the pink cream (raspberry):
- 300 g fresh raspberries
- 3-4 tablespoons sunflower seed cream
- Honey, to taste
- A few tablespoons of water, as needed
- 2 tablespoons lemon juice
- 2 tablespoons coconut oil
- 5 tablespoons coconut flour

For the apricot cream:
- 150 g ripe apricots
- 1 tablespoon honey
- 3-4 tablespoons coconut oil
- 2 tablespoons soy lecithin

For the seed cream:
- 200 g shelled sunflower seeds
- 2 tablespoons lemon juice
- 3-4 drops of orange essential oil
- 2 tablespoons honey
- Water, as needed

For decoration:
- Fresh raspberries

Step-by-Step Instructions

Step 1: Hydrate the seeds
Start by placing the sunflower seeds and almonds in separate bowls, covering them with water. Let them soak overnight. This process will make the seeds easier to digest and improve the final texture of the cake.

Step 2: Preparing the bases
In the morning, drain the seeds and rinse them well. Prepare a springform cake pan, greasing it with a little sesame oil to prevent sticking. In a food processor, combine the almond pulp (resulting from making almond milk), honey, raisins, and almond essential oil. Blend until you achieve a sticky and homogeneous mixture. Pour the batter into the cake pan, pressing it down well with your hands and leveling it with a wet spoon. Place the pan in the fridge.

Step 3: Preparing the seed cream
In a high-speed blender, add the drained sunflower seeds, water (enough to cover them), and blend for about a minute until you get a smooth cream. Add honey and lemon juice, continuing to blend until well combined. This cream will be light and airy, perfect for the layers of the cake.

Step 4: The pink raspberry cream
In the blender, add the fresh raspberries and blend for a few seconds. Add the seed cream, honey, lemon juice, coconut oil, and coconut flour. Blend again until the mixture becomes homogeneous. Pour the pink cream over the almond base in the cake pan and freeze for about 2 minutes, just enough to firm up slightly.

Step 5: The apricot cream
For the apricot cream, blend the ripe apricots together with honey and coconut oil. Add the soy lecithin and continue blending until you achieve a smooth and creamy texture. Pour this cream over the raspberry layer and freeze again for 5 minutes, allowing it to firm up.

Step 6: Decorating the cake
Remove the cake from the freezer and decorate it with the remaining seed cream and fresh raspberries. This detail will not only add a pleasant appearance but also an extra flavor.

Step 7: Final freezing
Put the cake in the freezer for about 2 hours to firm up well. This step is essential to achieve a perfect texture when serving.

Step 8: Serving
Once the cake has firmed up, remove it from the mold and cut it into servings. Let it sit at room temperature for 15 minutes before serving, to soften slightly. This will bring the flavors to life and make the cake easier to enjoy.

Step 9: Storing the cake
If there are leftover portions, you can keep them in the freezer for an extended treat. This cake will hold up well for a few weeks.

Chef's Tip
If you want to experiment, you can replace raspberries with other berries, such as blackberries or blueberries, to give the cake a different flavor. You can also use various essential oils to add unique aromatic notes.

Nutritional Benefits
This raw vegan cake is rich in antioxidants, vitamins, and minerals, thanks to the fresh fruits and seeds. Almonds are an excellent source of protein and healthy fats, while sunflower seeds provide a good supply of vitamin E and essential fatty acids.

Frequently Asked Questions
1. Can I use other types of nuts?
Yes, you can replace almonds with pecans or cashews, depending on personal preferences.

2. Is this cake suitable for vegans?
Absolutely! By using agave syrup instead of honey, this cake becomes completely vegan.

3. How can I improve the appearance of the cake?
You can decorate the cake with coconut flakes, grated raw chocolate, or edible flowers for a festive and elegant look.

In conclusion, this raw vegan cake is not just a delicious dessert but also a healthy choice, perfect for any occasion. So, celebrate this anniversary with a slice of this wonderful creation! I look forward to your impressions and photos of your cakes. Let's indulge together!

 Ingredients: Base: 250 g almonds, 2 tablespoons honey, 1 handful raisins, 1 drop almond essential oil. Raw cream (pink means): 300 g fresh raspberries, 3-4 tablespoons sunflower seed cream, honey to taste, a few tablespoons of water as needed, 2 teaspoons lemon juice, 2 tablespoons coconut oil, 5 tablespoons coconut flour. Apricot cream: 150 g ripe apricots, 1 tablespoon honey, 3-4 tablespoons coconut oil, 2 tablespoons soy lecithin. Seed cream: 200 g shelled sunflower seeds, 2 teaspoons lemon juice, 3-4 drops orange essential oil, 2 tablespoons honey, a little water. For decoration: fresh raspberries.

 Tags:  cake raw apricot cream raspberry cream