Ice Cream Goddess Cake


To eat like a goddess is to eat abundantly and enjoy with all your senses the gifts of Mother Earth.

This raw cake, made from fruits and nuts without refined sugar, dairy or artificial coloring is the proof that we can enjoy desserts that is actually good for us!

Make it as a birthday cake or even a wedding cake, and show off the goddess within?

You will need a 6*3 springform pan.

For the Crust:

Ingredients:

- 1/2 cup coconut flour

- 1/2 cup raw cacao powder

- 16 dates

- 1/3 cup coconut oil

- 1 tsp of cinnamon powder

- 1 tsp vanilla extract

Guidance:

To make the crust, add coconut flour, cacao powder, dates, cinnamon and vanilla extract to a food processor and mix, scraping down the sides.

Process until crumbly.

Then add coconut oil little by little while processing till a soft dough forms.

Press it down a round 6 by 3 inch springform cake pan, using your fingers to make the surface even and smooth.

For the Ice cream layers:

White cream layer:

- 1 1/4 cup of soaked cashews

- 3 tbsp melted coconut oil

- 3 tbsp maple syrup

- 1/2 cup full fat coconut milk

- 1 tbsp rose water

- 1 tbsp arrowroot powder mixed with 3 tbsp cold water

Chocolate layer:

- 1 1/4 cup of soaked cashews

- 1/4 cup raw cacao powder

- 4 tbsp melted coconut oil

- 6 tbsp maple syrup

- 3/4 cup full fat coconut milk

- 1 tsp vanilla extract

- 1 tsp vanilla extract

- 1 tbsp arrowroot powder mixed with 3 tbsp of cold water

Blueberry & blackberry layer:

- 1 cup soaked cashews

- 1/2 cup coconut cream (from the fat of coconut milk can)

- 1 cup blueberries

- 1/2 cup blackberries

- 4 tbsp coconut nectar

- 3 tbsp coconut oil

- 2 tbsp arrowroot powder mixed with 4 tbsp cold water

- 1 tbsp rose water

Raspberry layer:

- 1 cup soaked cashews

- 1/2 cup coconut cream (from the fat of coconut milk can)

- 1 1/2 cup raspberries

- 4 tbsp coconut nectar

- 3 tbsp coconut oil

- 2 tbsp arrowroot powder mixed with 4 tbsp cold water

1 tbsp rose water

Guidance:

Prepare the layers starting with vanilla, raspberry, blueberry and chocolate. no need to wash blender in between.

Prepare the different layers by add all the ingredients of each layer to a high speed blender and blending until smooth.

Pour each layer into a separate bowl and set aside until all the layers are ready, so you will end up with 4 bowls.

Layer your cake as you wish, you can use each color for more than one layer, the easiest way is to split each color in 2.

i started with white, chocolate, blueberry, raspberry, then choc, vanilla, blueberry, rasberry, chocolate.

Refrigerate between layers for more defined and straight layers.

For the raw choc to drizzle on top:

Ingredients:

- 1/2 cup raw cacao powder

- 1/2 cup melted coconut oil

- 1/4 cup maple syrup

- 1 tsp vanilla extract

Melt some coconut oil on low flame, then measure 1/2 cup of melted coconut oil.

Sift raw cacao powder over the oil, add maple syrup and vanilla and whisk by hand until smooth and chocolaty!

drizzle over your cake.

Top your cake with fresh or frozen raspberries, blueberries & blackberries.

Keep in freezer.

Take out of freezer 1 hour before serving.

Enjoy!

P.S: you will need approx 3 cups of cashews in total, and you will measure after soaking for the recipe.

If you make this cake, post picture on your instagram account and tag #nathaliesader for a chance to get featured.

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