Monday, 11 May 2015

Raw Avocado Three-Layer Cake

I love desserts, and after the previous raw strawberry cake I made, I have had such an obsession on raw food cakes. They are amazing! It in most cases takes short time to put together too - and that´s perfect if you really, really want a piece of cake fast. When I first decided to make the raw cake, I wasn´t really sure if it was going to turn out good with avocado in it, so at some point I was on the edge of not having avocado as the main ingredient and use banana instead. But that didn´t happen, and that I am happy for. I had always used avocado in more salty dishes, and thought it would be strange to have it in a cake. But as it turned out, it´s not strange at all. The rich and almost nutty flavour from the avocado does wonders, and the smooth and creamy texture makes the cake really moist. I have fall even more in love with avocados after I made the avocado cake, that because it is the perfect ingredient which can be used in any dish!

Raw Avocado Three-Layer Cake
Makes one round shaped cake mould 24cm

Bottom layer:
1 cup pecans
1 cup almonds
10 dates
1 cup shredded coconut
2 cups rolled oats
1 tbsp vanilla extract
5 tbsps coconut oil, melted

Middle layer:
1 cup cashew nuts
2 avocados
1 large ripe banana
 1 tsp vanilla extract
1 tbsp coconut oil
2 tbsps coconut butter

Top layer:
7 tbsps melted coconut oil
4 tbsps raw cocoa
5 tbsps agave syrup

For the base of the cake, pulse the pecans and almonds in a food processor to a fine flour. Add the dates, and pulse again. Finally add the shredded coconut, oats, vanilla extract and coconut oil, and blend it. Prepare the cake tin with a piece of baking sheet and pour the batter into the cake tin. Spread it out into an even layer, and place it into the freezer.

Place the cashew nuts into the food processor and let it run for five minutes, or until some of the nut oil is released. Add the avocados, banana and vanilla extract and pulse. Melt the coconut oil in a casserole and add the coconut butter. Stir this together into an even liquid and pour it over the cake paste. Take the cake tin out of the freezer and pour the paste of the middle layer on top. Spread it out and place it in the freezer again.

In a casserole add all of the ingredients for the top layer and heat up so it´s an even chocolate sauce. Take the cake out of the freezer and pour the sauce over. Now it should set in the freezer until it´s time to serve. Enjoy this wonderful, delicious cake together with some fresh berries and fruit!

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