Birthdaycake3 Blueberry and cacao birthday cake   raw and vegan

Yesterday was my sister’s birthday. My present of a yoga mat seemed practical yet impersonal, so I decided to also make her a cake. The trouble is, I have a baking aversion and she has a sugar aversion. So how do you make a birthday cake that is easy and healthy? The first thing that came to mind was to create a raw vegan cake with a nut base and berry topping. I then decided I would add cacao and salt to the base which would give the cake a decadent like feeling.

By making this cake raw and setting it in the freezer, you are able to create a healthier alternative to your traditional baked cake.  I also added maqui powder, which is a brilliant purple colour and is exceptionally high in antioxidants. Additionally there is no added sugar in this dessert; the sweetness comes from the dates in the base and the fruit in the topping.

To top it off, I bought some edible flowers from an organics grocery which not only made the cake look birthday appropriate but added a nice sweetness to the dish. I used nasturtiums and carnations which are two of the most common edible flowers. If you are keen to see what else you can use, this website lists all the edible flowers you can grow and eat.

You can choose any dried fruit and nut for your base and any berry or fruit for the topping – these types of cake are very versatile. Check out my mango summer cake that I did along these lines here when mangos were in season this year. As long as you have a freezer and a blender, this is one of the easiest desserts you can make! My sister was very happy icon smile Blueberry and cacao birthday cake   raw and vegan

Birthdaycake2 Blueberry and cacao birthday cake   raw and vegan

Blueberry cake with a nutty cacao base
(Preparation time: 25 minutes, setting time: 1-2 hours)

Base ingredients
1 ½ cup of dates
1 cup almonds
½ cup coconut oil
¼ cup desiccated coconut
2 tbs cacao powder
Pinch of salt

Topping ingredients
1 cup of raw cashew nuts (soaked in water for 1 hour)
1 ½ cups of frozen blueberries
1 tsp maqui berry powder (you can buy this from Loving Earth)
1 tbs coconut oil

5 edible flowers to garnish

Method
Begin with your base ingredients. Wizz all together in a blender until finely blended. You should be able to pick up the mixture with your fingers and it should stick together. Spread on a spring form pan and press down firmly to form the base. Place in the freezer.

Wash the blender and drain the cashews. Mix all the topping ingredients together until they form a thick and creamy mixture. Take the pan with the base in it out of the freezer and pour topping on top evenly. Place back in the freezer and allow to set for 1-2 hours.

To serve, take cake out of the spring form pan and sprinkle with desiccated coconut and edible flowers.

Birthdaycake5 Blueberry and cacao birthday cake   raw and vegan

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