I absolutely adore the idea that there is a healthier version of cake since I have a sweet tooth. A person I admire is Tiril Refsum who makes raw cake with healthy ingredients and without refined sugar. They are gluten-free and vegan, and they taste amazing! So therefore, I had to try making a raw cake for the first time. I found the perfect recipe translated to English: luxurious chocolate cake. The name already said everything, I had to make it. The perfect occasion for it, was the celebration of 17th of May, Norwegian’s constitutional day. I was so happy by the response I got from friends and family, they loved it! So here is the recipe with some ingredient adjustments and I hope you’ll bake it with success like I luckily did hehe.
Ingredients
Cake base
• 3 dl oats
• 1 dl almonds
• 3 tablespoons peanut butter
• 4 tablespoons cacao powder & 2 tablespoons brown sugar
• 13 medjool dates without stones
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla powder
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
Espresso cream
• 4 dl coconut cream
• 4 dl soaked cashews
• 3 cups espresso
• 4 tablespoons maple syrup or honey
• 1/2 dl melted coconut oil
• 1/2 teaspoon vanilla powder
• 1/4 teaspoon salt
Chocolate cream
• 4 dl coconut cream
• 15 medjool dates without stones
• 2 cups espresso
• 2 dl cacao powder
• 1 dl melted coconut oil
• 2 tablespoons brown sugar
• 3 tablespoons maple syrup or honey
• 1/2 salt
Caramelized nuts
• 2 dl pecan nuts
• 1 dl almonds
• 1 dl walnuts
• 4-6 tablespoons of brown sugar
• 2 tablespoons maple syrup or honey
Instructions
1. First you need to soak your cashews. Simply put them in a bowl with water for 4 hours or you can leave them in the fridge overnight.
2. Make your first layer, the cake base by adding all the ingredients in a food processor. After you have mixed them throughly, add some more syrup or coconut oil if you need so that the texture is sticky to form the cake base. Press the batter with either your fingers or a spatula on a round cake mold with baking paper.
3. Next layer up is the espresso cream. With the coconut oil, you just need to melt it either by microwave or heated pot. Let it to rest a bit. For the espresso, leave it for cool down so it’s not too hot mixing together with the other ingredients in the blender. Here you need to use a smoothie blender to achieve a silky consistency due to the cashew nuts, since it can be grainy if not well blended. Spread half of the cream over the cake base and put it in the freezer till the cream has set.
4. Do the same process with the chocolate cream! But here it’s good enough using a food processor to achieve the silky creaminess! Spread half of the chocolate cream over the espresso cream layer and put the cake back into the freezer.
5. Have all the ingredients to the caramelized nuts in a bowl and stir until it sticks well together. Spread 2/3 of the nutmix over the last layer. Then spread the rest of espresso layer on top and put the cake back in the freezer to everything has stiffened.
6. Lastly spread half of the chocolate layer left and finish with the remaining caramelized nuts. Put the cake back in the freezer for at least 2 hours. And when the cake layers have settled you can have it in the fridge so that it becomes more like a mousse texture rather than ice!
Tip: you can have chocolate chunks or cacao nibs on top too! And a cup of coffee with it for the coffee lovers will make the dessert complete:)
Enjoy x
Even though it’s a long process to make the cake and will take you up to 3-4 hours letting the cake settle in the freezer in between, it’s all worth it in the end. The cake taste like heaven.
With love and care, Melanie
Bloom with food 
So healthy and yummy looking
LikeLike