by Buffy Ellen 0 Comments

Raw Summer Superfood Cake #healthy #vegan #cake #recipe #dairyfree #sugarfree #glutenfree #plantbased #begoodorganics

This gorgeous three layered cake was especially made for us at Be Good Organics HQ this week by a talented local New Zealand raw cake extraordinaire, Olivia Scott from The Raw Kitchen. Olivia creates all sorts of glorious healthy, raw, plant-based, whole-foods cakes, for hungry health-conscious foodies all over Auckland.

Olivia and I had been chatting recently, and decided it would be fun to set a wee superfood challenge, where she would create a cake using all our customers' favourite superfoods from the Be Good Organics store. We're talking raw certified organic cacao powder, coconut oil, brazil nuts, sunflower seeds, goji berries, acai berriesmaca powderpsyllium husksesame seed tahiniyacon syrup, coconut nectarcoconut flour, dried coconut, raw cashews, dates, lemon juice, and fresh blueberries.

And voila, the Raw Summer Superfood Cake was born. This delectable cake is the perfect treat for an upcoming birthday or celebration, and will leave your guests feeling full, satisfied, nourished, and 100% full of health. It's also wonderful to make during a regular ol' week, then slice up and keep in the freezer for when that afternoon/post-dinner sweet craving emerges. Thank you to Olivia for sharing one of her gorgeous gourmet creations with us.

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Raw Summer Superfood Cake #healthy #vegan #cake #recipe #dairyfree #sugarfree #glutenfree #plantbased #begoodorganics

Raw Summer Superfood Cake


Serves 12-16 using a 20-24cm (8-9") springform pan
Make with

All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart

Always use certified organic ingredients where possible

Base
1 ½c brazil nuts
1 ½c sunflower seeds
1c dates (soak overnight then drain, keep water aside for acai & berry filling)
1/2c coconut oil
1/2c cacao powder
1 tsp himalayan sea salt

Filling 1: Goji, Maca and Vanilla
1c coconut milk (both the water and cream)
1/2c cashews (soaked)
1/2c coconut meat (if you don't have fresh then just use soaked coconut chips/desiccated coconut)
1/2c coconut flour
1/2c yacon syrup (or coconut nectar/agave syrup/coconut sugar)
3 Tbsp maca powder
1/2c goji berries (soaked, drink juice as a tea or add to a smoothie)
1 Tbsp tahini (unhulled or hulled)
2 Tbsp lemon juice
1 Tbsp psyllium husk
1 tsp vanilla powder
1/2 tsp himalayan sea salt

Filling 2: Acai and Blueberry
1 c date syrup (this is the drained water from the soaked dates)
1/2c cashews (soaked)
3 Tbsp coconut sugar/coconut nectar (or to taste)
1/2c coconut meat (or soaked coconut chips/desiccated coconut)
1c blueberries (if using frozen, thaw in luke warm water)
3 Tbsp acai powder
1/2c coconut flour
1 Tbsp psyllium husk
1/2 tsp himalayan sea salt

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

Raw Summer Superfood Cake #healthy #vegan #cake #recipe #dairyfree #sugarfree #glutenfree #plantbased #begoodorganics
How to
  1. Blend sunflower seeds in a blender first until fine and set aside. Blend brazil nuts until fine (or keep chunky if preferred) and set aside. Blend soaked dates, coconut oil, and sea salt until pureed. Mix all ingredients together in a big bowl and add cacao (add more if needed to taste like chocolate). Press into a springform pan and place in freezer to harden the base.
  2. Filling 1: Mix all ingredients except psyllium husk until it is a smooth consistency. Add extra coconut flour if needed, should be a thick consistency but still smooth. Set aside in a pour jug (do not add psyllium yet).
  3. Filling 2: Mix all ingredients except psyllium husk until it is a smooth consistency. Add extra coconut flour if needed, should be a thick consisteny but still smooth. Set aside (do not add psyllium yet).
  4. Take out your base from the freezer. Add your tbsp of psyllium to the goji berry, maca, vanilla filling and stir quickly and pour straight away onto your base. Spread around so that the filling is even.
  5. Add your tbsp of psyllium to the blueberry and acai filling and stir quickly and pour straight away onto your base. Spread around so that the filling is even.
  6. Your cake will now take an hour to set in the fridge or freezer. I always like to leave it overnight to help the flavours release.

This cake will keep in the fridge for up to three days. Otherwise slice it into individual servings and put them in a sealed container in the freezer for up to three months. Simply pull a slice or two out 10-20 minutes before you need it. I like to serve this with a generous dollop of my Coconut Cashew Chia Cream, some fresh seasonal local fruit, and a herbal tea. Then relish the benefits of all the SUPER foods being released through your body.

Would love to hear what you think. Head on over to our Facebook page to join the conversation.

x Buffy-Ellen

PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend. And if you make it on Instagram, tag us @begoodorganics and #begoodorganics to be in to feature in our monthly 'Your Be Good Organics' album on Facebook.

 

Raw Summer Superfood Cake #healthy #vegan #cake #recipe #dairyfree #sugarfree #glutenfree #plantbased #begoodorganics



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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