Today is the second of January. It’s also the day that I’ve used to set some intentions for 2017 – this beautiful, big new year we have ahead of us. Rather than set resolutions (as i’m terrible at keeping them), I chose a word for the year and set some small goals that resonate with the theme. I feel good about it and might expand a little later in the year but for now I just want to start, especially as, after reflection, 2016 can be crowned the year of procrastination.
This goes part way to explain why the recipe for this cake has been hidden up my sleeve for a little while and it hasn’t gone up on the blog, why nothing has gone up on the blog for such a long time. I often procrastinate and regularly it’s because something isn’t as perfect as I want – it doesn’t have all the pieces yet… Procrastination however no longer sits within the theme for the year so I have no reason not to write about this divine cake – start how you mean to go on and all!
The recipe for this vegan gateaux is one I wrote for the summer issue of the Huckleberry newsletter and is perfect for celebrations. I’d count waking up on a sunny day as something to celebrate though so i’ll leave it to your discretion as to the occasion! It has layers and fresh fruit and a crunchy base and creaminess, it really does check all the boxes!
I always think the recipes for raw cake can be super intimidating if you’re just starting. The key is patience – when a recipe says chill or freeze or soak, take the time to do that – it makes everything easier in the long run. Eventually you can create your own shortcuts that make the methods a little more efficient but don’t learn them the hard way like i’ve done so may times! The recipe below should be pretty easy to follow so I hope you’ll give it a go… I promise it’s worth the time!
The cake is a wonderful way to show off summer fruit in it’s freshest form and the base ingredients are nourishing and not too heavy. Popping a layer of chia jam in the centre is a way to add wow and an extra pop of flavour. Mint leaves on top cut through sweetness and add colour… It all comes together in one eye-wateringly good mouthful! You’re ready to go now?
Vegan Berries & Cream Gateaux
- 1 1/2 cups desiccated coconut
- 1 cup buckwheat
- 1/2 cup raw cashews
- 1 cup medjool dates
- 2 tbsp. maple syrup
- 1/3 cup coconut oil
- 1 1/2 cups raw cashews
- 1 tsp vanilla paste
- 1/2 cup coconut cream
- 2 tbsp. coconut oil
- 1/2 cup brown rice syrup
- 1/3 cup cacao butter
- 1 tsp lemon juice
- Pinch of Salt
- 1 punnet strawberries
- 1 tbsp. chia sees
- 1 tbsp. maple syrup
- 1/2 cup coconut yogurt (optional)
- 1/4 cup toasted coconut flakes
- A few mint leaves
- Place 1 1/2 cups raw cashews (for the filling) in a bowl and cover with cold water. Leave to soak overnight.
- Make your chia jam by blending half of the strawberries with the syrup and enough water to blend. Pulse in the remaining strawberries. Stir in your chia seeds and leave in fridge overnight to thicken.
- The next day, grease and line a 20cm tin (or 12 small individual tins) with coconut oil and baking paper, or use silicone.
- Make the base of your cake. In a food processor mix all of the base ingredients until combined. Press into the base of your tin and up the sides as far as you can. Put the base into the freezer whilst you make the filling. You may have a little leftover if you’re doing the large size, make a couple minis too.
- To make your filling drain and rinse the soaked cashews. Melt the cacao butter (over steam to keep the cake raw) and then stir in coconut oil to melt that too. Blend all of the ingredients in a blender until very smooth.
- Pour half of the filling into your tin a freeze for 30 mins. Pull out of the freezer and gently spread the chia jam over. Top with the remaining filling (again, gently) and freeze until set. Overnight is best but if you’re in a hurry 3 hours should do it.
- Pull your cake out of the freezer an hour before serving – leave in the fridge though. If you’re using coconut yogurt spread that over the top of the cake. Top with the berries, mint and coconut flakes. Store in the fridge and when ready cut with a hot knife.