Kids in the kitchen- RAW cake

It’s amazing how much kids really do take in what ‘mum does’ in the kitchen. For my birthday my daughter wanted to make me a cake. We set out searching the cupboards and fridge for her ingredients and then she put me to work. Check out instagram for the finished cake before we demolished it with folks.

This is what we created. We still don’t have a name for it, any thoughts throw them my way!

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All dairy, grain, sugar (you can add) free.
The coconut was a lot for me to tolerate but as that occasional indulgence I survived, after all it was my birthday.

Raw Cake

PREPARATION TIME          TOTAL TIME
20 MINUTES                2.5-4 HOURS (overnight)

Step by step per layer Ingredients and Instructions

1. Bottom Layer (nuts about seeds and coconut)

½ cup activated mixed nuts and seeds
1/4 cup desiccated coconut
1 Tbsp Tahini
1/3 Cup Coconut Oil

Pulse in blender to combine
*optional- you can add a sweetener of choice to sweeten it up is necessary. Taste test it and add 1-2 tsp of maple syrup

Press through to edges into tin until evenly spread

 

2. Second Layer (berrielicious)

½ cup frozen raspberries and blueberries
Top of a coconut cream can (probably 100ml)

Pulse in food processor
Pour onto bottom layer and freeze

 

3. Third Layer (my favourite- avo-lotta mousse)

1 and a half avocados

3 Tbsp Raw cacao
*again add some maple if you like or half a banana

Pulse until combined

Pour onto berry layer
Check the second layer has set before pouring this one (we were a little adventurous and it sort of merged)

 

4. Forth Layer (cocobana cream frosting)

Meat of 1 young coconut
2 tbsp of coconut water
1 tbsp coconut cream
1 brown banana or frozen banana

Process on high for a few minutes to break down coconut (especially if your coconut meat is a little tough)

Pour on top of mousse layer

 

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My poppet added surprises along the way too. There was coconut flakes scattered between layer two and three, goji berries between three and four and topped with fresh strawberries on serving.
It was a lengthy process, but on a rainy day it was fun and we had all our layers ready to go. Freezing time will depend on how thick your layers are but generally half an hour for each was good.

Take out of freezer before serving and leave to thaw for 10-20 minutes. Yes it wasn’t perfect, it crumbles, there was mess but it was delicious and so not that unhealthy really!!??
Portion into perfect sizes and freeze up to 3 months.

 

 

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