Goji Berry, Citrus and Vanilla Cream Marble Cake

Goji Berry, Citrus & Vanilla Marble Cake

Goji Berry, Citrus and Vanilla Cream Marble Cake

Raw Goji Berry, Citrus and Vanilla Cream Marble Cake packed with superfoods! A delicious after dinner, lunch and been brekky treat that is so good for you.

Course Dessert, Snack

Cuisine American, European, French

Keyword be good organics, easy, gluten free, low sugar, raw, recipe, refined sugar free, superfood, tart, vegan, vegetarian

Prep Time 15

Servings slices

Calories 5852kcal

Equipment

20-24cm (8-9") springform pan

Ingredients

Base

1 cup cashews
1 cup almonds
2 cups soaked dates
1 tsp vanilla powder
1 tsp Himalayan sea salt

Filling one: Vanilla Cream

1 cup soaked cashews
1 cup soaked coconut flesh
1 cup coconut cream
½ cup yacon syrup or agave syrup, brown rice syrup, coconut sugar – use more if doing so
2 tbsp tahini
1 tsp vanilla powder
Juice of one lemon
Pinch salt
1 tbsp psyllium husk

Filling two: Goji berries with 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

Instructions

Base

Blend 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 one

Blend 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 two

Blend 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.

Marble

As you'll see in the youtube video below, 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!

Notes

Make it nut-free: replace any nuts in the base with sunflower seeds or watermelon seeds.
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.
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.

Nutrition