Raw PRETTY IN PINK Birthday Cake

Raw Pretty In Pink Birthday Cake, by Fragrant Vanilla Cake

crust

Believe it or not, I found this recipe on line and for once in my life I actually did not change anything in the recipe!  Next time, I probably will though.  …. well, I did change one thing, I doubled the recipe.  Oh, and I know, it says Pretty in Pink and its not pink, but I didn’t title it.  It’s pretty in lavender.  LOL!  Enjoy!

My birthday was a few days ago and my daughter and her hubby came and made me my birthday dinner.  I knew they both worked and even though my son-in-law told me not to do anything, I knew my daughter wouldn’t have the time to do a birthday cake let alone a raw one!  So, I made this one, had the recipe for a while now and just needed an excuse to finally make it.  They all liked it!  My hubby ate 2 slices!

Okay, so the only changes I will make next time is, I most likely will use walnuts or pecans in the crust and will switch out the raspberries for something else, possibly blueberries.  I would like a little more contrast in the colors of the layers.  I also might put the lavender layer between the 2 purple layers rather than on the bottom to break it up more.

So here’s the link to the original recipe:  Fragrant Vanilla Cake: Raw Pretty in Pink Birthday Cake and here’s the recipe doubled and some photos:

crust crust crust cake layers lavender layer 3 layers lavender layer strawberry layer raspberry layer cake frosting Raw Birthday Cake Ready to eat

Raw Pretty in Pink Birthday Cheesecake
Makes one 12″ cake, should serve at least 12

Crust:
1 1/2 cup shelled pistachios
1/4 teaspoon sea salt
12 soft medjool dates, pitted and chopped
Filling:
5 cups raw cashews (preferably soaked overnight and drained)
1 cup young coconut meat (or additional soaked cashews)
1 cup coconut water (or filtered water)
2 tsp rosewater
2 Tbsp lemon juice
2/3 cup plus 6 Tbsp agave nectar or honey
1 cup plus 2 Tbsp coconut oil (warmed to liquid)
1 teaspoon sea salt
2 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1 cup fresh organic strawberries
1 cup fresh organic red raspberries
2 Tbsp organic lavender
Cream Topping:
1 1/2 cup raw cashew pieces (preferably soaked overnight)
1 cup coconut water
1 1/2 cup fresh young coconut meat (or additional soaked cashews if not available)
4 tablespoons agave nectar or honey
2 teaspoon pure vanilla extract and seeds of half a vanilla bean (reserved from filling)
1/2 cup coconut oil (warmed to liquid)
12 fresh organic raspberries
Lightly coat a 12 inch spring form removable bottom pans with coconut oil. To prepare the crust, process pistachios and sea salt in a food processor until the pistachios are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling, drain the cashews and combine them with coconut meat, coconut water, lemon juice, rosewater, agave nectar, coconut oil, sea salt and vanilla in a food processor and blend until smooth and creamy. Remove the filling from the food processor, and divide evenly between 3 bowls. Place 1/3 into the food processor and add 1 cup of strawberries. Puree until smooth and scrape back in the bowl. Add another 3rd of the filling to the food processor and add 1 cup raspberries, and puree until smooth. Add the lavender to the third bowl and stir in until combined.To assemble the cheesecake, pour the vanilla lavender filling over the crust, then smooth to the sides.  Then the strawberry, then the raspberry. Place in the freezer until it is set, 4 to 6 hours, then once set store in the fridge.To make topping, drain cashews and blend all ingredients until smooth in a food processor, then divide into 2 bowls.  Place one half back in the food processor and throw in about 12 raspberries, and blend (to tint pink).  Place back in the bowl and and set bowls in the freezer about 30 minutes until a frosting consistency. Place the two frostings in pastry bags and pipe decoratively around the top and bottom of the cheesecake. Store leftover cake in the fridge.

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