by Buffy Ellen
Serves 12-16 using a 20-24cm (8-9") springform pan
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
Before you make this cake, watch this video on how you can make a marble like effect on top:
You should also know that psyllium husk is a very fast, mixture thickening powder that allows the cake to hold perfect shape. When you add psyllium into your mixture at the end of the recipe, be sure to pour it within 2-3 minutes.
Base1 cup cashews1 cup almonds2 cups soaked dates1 tsp vanilla powder1 tsp Himalayan sea salt
Filling one: Vanilla Cream1 cup soaked cashews1 cup soaked coconut flesh1 cup coconut cream½ cup yacon syrup (or agave syrup, coconut sugar – use more if doing so)2 tbsp tahini1 tsp vanilla powderJuice of one lemonPinch salt1 tbsp psyllium husk
Filling two: Goji berries, Citrus ½ cup soaked goji berries Juice of 2 oranges, 1 lemon, 1 lime = ½ cup 1 cup soaked cashews 1 cup soaked coconut flesh ½ cup yacon syrup (or agave syrup, coconut sugar – use more if doing so) 1 tbsp psyllium husk
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
MethodBlend cashews in a blender or Thermomix* until fine and set aside. Blend almonds until fine and set aside (or keep chunky if preferred). Then blend dates, vanilla powder and sea salt until pureed. Mix all ingredients with hands until a firm dough-like texture. Press into a 22cm springform pan and set in freezer while making filling 1 and 2.Filling oneBlend all the ingredients except the psyllium, and set mixture aside. (Taste to make sure it is tasting delicious, add more of what you desire)Filling twoBlend all the ingredients except the psyllium, and set mixture aside. (Taste to make sure it is tasting delicious, add more of what you desire)Take your base out of the freezer, it will now be firm and ready for your filling. Now is the time for psyllium husk to be added to Filling one (Vanilla Cream) Stir quickly and evenly. Pour 2/3rds of this filling onto your base and set remaining mixture aside. Now add psyllium to Filling two (Goji Citrus) and pour 2/3rds of this on top of Filling one.
MarbleAs you would have seen in the above mentioned youtube video, plop FILLING 1 and FILLING 2 around the top of the cake. With a skewer, get creative with your marbling for the perfect finish, this will be sure to impress your guests!
This cake will keep in the fridge for up to three days. Otherwise once set, 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, so your mouth doesn't turn to ice trying to eat 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.
Would love to hear what you think. Head on over to Be Good Organics and The Raw Kitchen's Facebook pages to join the conversation.
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.
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.
by Buffy Ellen
Pesto lovers, where you at! This dip’s got ALL the flavour, without the dairy/preservatives/hotchpotch add-ins. Salty tomatoes, fragrant basil, creamy cashews… Plus – 5 ingredients + 5 minutes, how could you say no? The perfect partner for your next cracker fest, or to make a pesto pasta sauce!
Say hello to your new fav ice cream! Who said dairy-free had to be fun-free right? Only 9 ingredients, 2 easy steps, and your freezer will be paying you dividends for WEEKS. Plus, we’ve made a sweet VID to show you how!
This delish salad will be your new mid-week go to! Perfect for din, & even better as leftovers for lunch. Plus, you’re gonna want to drizzle that dressing on ERRRYTHING. PLUS we made a new VIDEO to show you how!
I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
Join our community of over 100,000, for delicious plant-based whole foods recipes with Buffy Ellen, health and wellness articles, inspiring interviews and subscriber only offers. Plus get 15% off your first order.
If you’re a health foodie, you’ll have no doubt heard about the many gut-health benefits of raw ACV. I used to be a Bragg’s girl, but this one from Chantal is now my fav - read more on why I love it here!
TRY MY FAVOURITE LOCAL ACV HERE
Ever noticed you tend to catch a cold when the seasons change? Read more on that, and why I love this herbal formula from BioBalance for treating colds here!
You know I love chocolate, but when you don’t have time to make your own, these are my new favourite indulgence! Learn more about these new chocs here.
GET CHOCOLATE HEAVEN HERE
Annmarie’s Love Perfume
Did you know your regular perfume can contain any one up to 3,100 different chemicals? Luckily, the team at Annmarie make amazing scents with natural ingredients. Read more on my fave scent here!
GET LOVING YOURSELF HERE
Now I know you’re a fan of Mr almond butter, but I think this walnut spread might just be your new toast topper go-to. Read more on why I adore it here!
GET WOWED BY WALNUT BUTTER HERE
Need healthy recipe inspiration?
Sign up here for delicious plant-based recipes, plus get 15% off your first order from our store