TRUFFLE CREAM CAKE

 
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Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE

AUTHOR NOTES

All that is in this cake is fruit, nuts and seeds – and I promise it tastes even better than it looks. I can’t go more than a day without something sweet.

Let me give you a rundown of what this cake is all about. We’ve got a basic raw crust on the bottom (dates and hemp seeds), followed by three gorgeous cashew and orange cream layers. One is subtly sweet and includes vanilla, one is a bit tart and flavoured with raspberries and one is mega refreshing and packed with peppermint leaves. It’s all topped off with dark chocolate (cacao) truffles and drizzle. I also sprinkled mine with hemp and pumpkin seeds.

SERVES:   8 – 12 People (7 inch Cake Tin)

PREP TIME:  20 – 30 Minutes + 24-48 hours to let the cake set.

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free 

INGREDIENTS 

Crust:

  • 1/2 cup Hemp Seeds

  • 1/2 cup Oats or Almonds

  • 1 cup Dates

Cream Cake:

  • 2 cups Cashews

  • 1 tbsp Lemon Juice

  • 1 cup Dates

  • 1-2 tbsp Coconut Nectar (optional)

  • 1 tsp Vanilla Powder

  • Pinch of Himalayan Salt

  • 1/4 cup melted Coconut Oil

  • 1 peeled Orange

  • Water, as needed (I used about 1 1/2 cups)

  • 1 cup Raspberries

  • 1 cup Mint Leaves

Truffles:

  • 1/2 cup Dates

  • 1 tbsp Cacao Powder

  • 2 tbsp Melted Coconut Oil

Chocolate Drizzle:

  • 1/2 cup Coconut Nectar or Date Paste

  • 3/4 cup Cacao Powder

  • 1/3 cup Coconut Oil or Cacao Butter, melted

EQUIPMENT

Vitamix or Blender of Choice

Food Processor

DIRECTIONS

Crust: Pulse the hemp seeds and oats or almonds in a food processor until they turn into flour or crumbs. Add the dates and process until it all sticks together somewhat. Press in to the bottom of a lined cake pan (mine is adjustable and was about 7 inches). Put in the fridge.

Cream Cake: Blend all the ingredients together until smooth, EXCEPT the berries and mint. Take out one third of the mixture and pour onto your crust. Put back in the fridge. Take out half of the remaining mixture in the blender and set aside. Add the raspberries to the blender and blend until you get a smooth pink cream. Spread on top of your first layer and put back in the fridge. Put the remaining mixture (that you set aside a moment ago) back into the blender along with the mint leaves; blend until smooth and green. Spread evenly on top of the pink layer and keep in the fridge for 24-48 hours to let the cake set and flavours develop.

Truffles: Put all the ingredients in your food processor and process until smooth and thick like frosting. Roll into balls and coat in cacao powder. Decorate your cake with these, as well as hemp and pumpkin seeds, if you like. Drizzle with chocolate and slice!

Chocolate Drizzle: Makes around 2 cups so you can either half recipe or use for additional raw little chocolates. Mix all ingredients until smooth and ridiculously delicious-looking. I highly recommend adding other ingredients like mesquite powder, sea salt, vanilla, or anything else that could take this to another level! Try not to eat it all before it hardens… I had some trouble.

For left over chocolate drizzle spread on some wax paper (or if making chocolate chips – dollop on with a spoon or icing bag) and put it in the fridge for an hour. Then, you know what to do. 

 
Stacey Christie