Raw Gradient Cake
Raw Degrade Cake – A No-Bake Delight
Preparation time: 30 minutes
Freezing time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 12 slices
If you are looking for a quick and healthy dessert, the Raw Degrade Cake is the perfect choice! This surprising recipe requires no baking and is extremely easy to make. Plus, it's a wonderful way to bring a splash of color and flavor into your days. This cake will not only delight your taste buds but will also impress visually.
A brief history of the raw cake
Raw cuisine has gained popularity in recent decades, appreciated for its nutritional benefits and for retaining all the vitamins and minerals from its ingredients. This cake recipe is a perfect blend of tradition and innovation, paying homage to classic desserts but with a modern and healthy twist.
Ingredients
*For the white base:*
- 250 g almond flakes
- 200 g coconut flakes
- 2 teaspoons psyllium powder
- a few drops of mint extract
- 50 ml coconut oil
*For the pink base:*
- 100 g red beet, grated finely
- 200 g almonds
- 50 ml palm oil
- 1 tablespoon honey
- a few drops of vanilla extract
*For the white cream:*
- 150 g cashews (soaked for at least 2 hours)
- enough water to cover the cashews
- honey to taste (about 4 tablespoons)
- 50 ml palm oil
- 1 teaspoon psyllium powder
*For the pink cream:*
- 1 banana
- 200 g frozen berries (raspberries and blackberries)
- 10 ml coconut oil
- 10 ml cacao oil
- 3-4 tablespoons honey
- a few coconut flakes (optional)
Steps for preparing the cake
1. Preparing the white base:
Start by placing the almond flakes and coconut flakes in a blender. Blend until you achieve a slightly crumbly paste. Add the psyllium powder, mint extract, and coconut oil, continuing to blend until smooth. Transfer the mixture into a cake mold (preferably silicone, to facilitate the removal of the cake) greased with a little palm oil. Gently press the dough with a spatula or your hand to form an even layer. Place the mold in the fridge for 5 minutes to firm up.
2. Preparing the white cream:
In another blender, add the soaked and drained cashews, water (enough to cover the cashews), honey, palm oil, and psyllium powder. Blend everything until you obtain a smooth and creamy mixture. Once the white base has firmed up, pour the white cream over it and place the mold back in the fridge (or freezer) for 5 minutes.
3. Creating the pink cream:
In the same blender, add the banana, frozen berries, coconut oil, cacao oil, and honey. Blend until you achieve a homogeneous cream. Pour this cream over the white cream and return the mold to the freezer, this time for about 1 hour.
4. Preparing the final base:
Repeat the process for the pink base, blending the almonds with the red beet, palm oil, honey, and vanilla extract. Once you have a crumbly mixture, pour the base over the pink cream, pressing gently to ensure a good connection between the layers.
5. Final cooling:
Cover the mold and let the cake freeze for 2 hours. Once firm, invert the cake onto a platter and decorate with coconut flakes or fresh fruits if desired. Let it sit at room temperature for 20 minutes before slicing into thin pieces.
Serving suggestions and variations
The Raw Degrade Cake is served cold, ideally in thin slices, due to its dense and rich texture. You can accompany it with a fruit tea or a refreshing smoothie to balance the sweetness.
To experiment, you can replace the berries with other fruits like mango or pineapple, and for a more intense flavor, try adding cacao to the pink cream. You can also add nuts or seeds for an extra crunch.
Nutritional benefits
This cake is not only delicious but also packed with nutrients. Almonds are rich in protein and healthy fats, while cashews provide an excellent source of vitamins and minerals. Berries are high in antioxidants, and red beet adds iron and essential vitamins, all contributing to a healthy lifestyle.
Frequently asked questions
1. Can I use other types of nuts?
Yes, you can experiment with different types of nuts, such as pecans or cashews, according to your preferences.
2. Is this cake vegan?
Yes, all the ingredients are vegan, but make sure to replace honey with a vegan sweetener, such as maple syrup or agave, if needed.
3. How long can it be kept in the fridge?
The cake keeps well in the fridge for 3-4 days, but it can be stored in the freezer for a few weeks.
4. How can I improve the texture of the cream?
If the cream is too thick, you can add a little water or plant-based milk to thin it out.
In conclusion, the Raw Degrade Cake is an excellent choice for those who want to enjoy a healthy, tasty, and easy-to-make dessert. Not only is it a delicious option, but it also brings a splash of creativity to your kitchen. Don’t hesitate to let your imagination run wild and experiment with ingredients to create your unique version of this wonderful cake! Enjoy!
Ingredients: For the white base we need: - 250 g almond flakes - 200 g coconut flakes - 2 teaspoons psyllium powder - a few drops of mint extract (my favorite) - 50 ml coconut oil For the red base we need: - a little grated red beet - 200 g almonds - 50 ml palm oil - 1 tablespoon honey - a few drops of vanilla extract (mine is homemade) For the white cream we need: - 150 g cashews - a little water - honey to taste (I added about 4 tablespoons) - 50 ml palm oil - 1 teaspoon psyllium powder For the pink cream we need: - 1 banana - 200 g frozen berries (raspberries and blackberries) - 10 ml coconut oil - 10 ml cocoa oil - 3-4 tablespoons of honey - a few coconut flakes (optional)
