Raw Vanilla Birthday Cake

Ingredients · 1 serving

• Cashews, raw1.1 oz (30 g)
• Medjool dates, pitted1.1 oz (31 g)
• Coconut, dried, unsweetened0.44 oz (13 g)
• Coconut cream, unsweetened0.35 oz (10 g)
• Maple syrup0.35 oz (10 g)
• Vanilla extract0.04 oz (1.1 g)
• Cocoa butter0.12 oz (3.4 g)
• Table salt0.01 oz (0.2 g)

Method

1. For the base: process dates and desiccated coconut into a sticky crumb. Reserve one-third for the middle layer and press the rest into a 6-inch springform pan.
2. For the frosting: blend all the cashews from the ingredient list, soaked and drained, with coconut cream, maple syrup, vanilla extract, melted cacao butter and salt until smooth. Scrape the blender as needed.
3. Pour half the frosting over the base and freeze 20 minutes. Scatter the reserved date-coconut crumb over it, then top with the remaining frosting.
4. Freeze about 4 hours, or until firm throughout. Let soften briefly before slicing.
5. Decorate with the optional freeze-dried fruit just before serving; slice with a warm knife.

Recipe from raw-desserts.com (opens in a new tab). The full batch makes 8 servings (One 6-inch cake, 8 slices); quantities above are one serving.