Apparently there is no limit to the amount of alliterations I can use on this blog, so welcome to “Sweet Sunday”! I posted a little teaser photo of this cake on our Instagram today, and tonight I’m going to share the recipe with you. This cake is so healthy it is almost hard to believe it tastes like the ice-cream cakes you used to get as a kid. Not only is it completely free of grains, gluten, dairy and refined sugar, but it is also free of the sweeteners that are often used in place of sugar in these types of raw cakes that can be problematic for some people (i.e. agave, honey, maple syrup, coconut syrup, dates). I could go on about the pros and cons of different sweeteners, but perhaps I’ll save that for another post another day.
Instead, in this cake I used just small amounts of stevia, a natural herb-based sweetener that is 300 times sweeter than sugar. This is great because it means a tiny amount of it goes a long way in sweetening something like a cake. It sometimes has an aftertaste that can be a little weird at first, but honestly in this cake you can’t notice it at all. For this recipe I used the white powdered version (Natvia Baking) of stevia that I happened to have in the cupboard, but generally I prefer the green leaf powder as it is pure and even sweeter (so if you do use the green powder, start with tiny… like 1/4 tsp… and work upwards to taste).
Drumroll please, here it is!
WHITE CHOC + BERRY CHEESECAKE (Raw//Vegan//Paleo//Gluten Free//Grain Free//Sugar Free//Dairy Free)
3 cups almonds, soaked for at least 4 hours and drained
1/4 cup coconut flour
1/4 cup coconut oil
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp stevia powder
3 cups cashews, soaked for at least 4 hours and drained
1/2 cup coconut oil
1/4 tsp vanilla bean powder
1/4 cup stevia powder
1.BLUEBERRY: 1 cup frozen, organic blueberries
2. WHITE CHOC: 1/2 cup raw cacao butter (white chunks at your health food/bulk food store)
3. STRAWBERRY: 1 cup frozen, organic strawberries
Dried fruits and coconut to decorate
1. Line a springform pan approx. 20cm in diameter (smaller will work better for creating layers though) with baking paper.
2. In a food processor/blender combine all ingredients until a sticky crumble forms. If it is too dry/crumbly add more coconut oil as required.
3. Press base mixture firmly into lined pan until smooth and flat. Place in the freezer until firm.
4. To make the filling start by blending the cashews, oil, vanilla and stevia together until a creamy mixture forms. Then separate this mixture into three bowls. Have two portions slightly smaller and even, and one larger (this one becomes the white choc layer).
5. Place one of the smaller portions back into the blender and add the frozen blueberries. Blend until smooth and then spread over the base, ensuring the layer is smooth. Place back in the freezer to set. Make sure you clean the blender before doing the next layer!
6. To make the white chocolate layer, melt the cacao butter in a small bowl over a saucepan of simmering water until it is liquid. Add this to the larger portion of mixture and blend until combined. Spread over the first layer, BUT only once the first layer is very set. If not the two might mix and the cake layers won’t look right… Place back in the freezer.
7. Add the final small portion of mixture to the blender (no need to clean this time) and blend in the frozen strawberries. Once smooth and creamy, spread over the other two layers of cake and place back in the freezer for at least two hours to fully set. Once set, keep in the fridge.
8. Sprinkle over decorations of your choice and serve cold from the fridge!
Love Erica x