This cake is so delicious that you don’t have to be a vegan to enjoy it! It doesn’t need baking, in fact your freezer is your oven for this one. It’s a combination of mainly fruit and nuts, which makes it a nutritious healthy cake that is actually good for you. While it’s a healthy cake, it is still high in kilojoules / calories so eat it in moderation! Other fruits and nuts may be used for this cake also. This cake is suitable for those on a vegan, gluten-free, dairy-free and soy-free diet. Those on the low FODMAP diet can substitute the cashews for macadamia nuts and the almonds for pecans, also substitute the dates for banana to make it suitable, and keep portion size small.
(Serves about 8)
For the base
- ½ cup pistachios (shelled)
- 1 cup raw almonds
- ½ cup desiccated coconut
- ½ teaspoon ground cinnamon
- 1 ½ cups dates
For the filling
- 2½ cups raw cashews soaked in water overnight (becomes about 3 cups after soaking)
- ¼ cup coconut oil
- ¼ cup stevia powder e.g. Natvia, maple syrup or sugar
- 30ml almond milk
- ¼ cup lemon juice (1/2 a lemon)
- 1 teaspoon lemon rind
- ¼ cup desiccated coconut
- 1½ cups frozen blueberries (or fresh)
- ½ cup frozen bananas
For the Berry Compote topping
- ½ cup frozen blueberries (or fresh)
- 2 tablespoons lemon juice
- 1½ tablespoons stevia powder (or preferred sweetener)
- ¼ cup frozen blueberries extra
To make the base (do this first)
- Place all base ingredients into a food processor and process until the mix sticks together when squeezed in your hands (you can still see little pieces of nuts through the mix which gives texture)
- Obtain 20cm round cake tin (I used a springform tin that the base pushes out as this makes it easier to remove the cake) and line the tin with baking paper.
- Firmly press the base mix on the bottom of the tin evenly.
To make the filling
- Add all the filling ingredients except the blueberries and banana to a blender and process until completely smooth. Pour 1½ cups (about 2/3 of mixture) of the filling mix onto the base mix in the cake tin and place in the freezer for at least 30 minutes (60 is better). This makes the first layer
- To the remaining filling mix, add the blueberries and banana and process until smooth. Once the first layer of the mix has been freezing for 30-60 minutes, take this out of the freezer and pour the filling with the blueberries and banana evenly on top. Place back in the freezer for 1-2 hours.
To make the berry compote
- Place all ingredients except the ¼ cup extra blueberries in a small saucepan and simmer on medium heat. Simmer until the compote thickens and the berries soften. Remove from heat and add the remaining extra berries, mix through and allow to cool.
To finish the cake
Once the cake has been freezing for about 1-2 hours and berry compote has cooled. Take the cake out of the cake tin and place on a serving plate. Decorate by sprinkling crushed pistachios and desiccated coconut on top and pouring the berry compote in the centre as pictured. Enjoy!