RECIPE BELOW for a raw, vegan, gluten-free birthday cake to make for that special someone!
Want more recipes? I wrote a RVNG COOKBOOK! Get it HERE: http://rawvegannotgross.com
Birthday Cake Recipe
CAKE INGREDIENTS
wet (blender)
2 c cashews, soaked at least 4 hours and drained
1 c almond milk
1 c coconut nectar
1 tsp vanilla extract
dry (bowl)
2 c cocoa powder
3 c almond flour
1 tsp salt
CAKE PROCESS
Blend wet ingredients.
Add dry ingredients to a large mixing bowl and whisk.
Add wet ingredients to dry and mix, no lumps.
Transfer to a parchment-lined tray and smooth out with an offset spatula.
Dehydrate 4 to 5 hours.
MOUSSE INGREDIENTS
2 c cashews, soaked at least4 hours and drained
1 c coconut meat
1 c raspberries
1 tbsp vanilla extract
1/4 t salt
1 c coconut nectar
¼ c water
1 1/2 c coconut oil, melted
MOUSSE PROCESS
Blend all ingredients except coconut oil. Add coconut oil into the blender slowly while the blender is running.
Put in a tupperware and in fridge for 4+ hours to set up.
BIRTHDAY CAKE ASSEMBLY
Use a cookie cutter to cut 3 large circles for cake rounds.
Place your first cake round on a cake platter or plate, then add a thick layer of mousse, spreading with an offset spatula.
Repeat this process with your remaining cake rounds and mousse
After you added the last layer of mousse on top, place your cake in the fridge for about an hour to firm up.
Remove just before serving, pop some candles on, and enjoy!
———————————————————————————————-
INSTAGRAM – https://www.instagram.com/imlauramiller
FACEBOOK – https://www.facebook.com/imlauramiller
TWITTER – https://twitter.com/imLauraMiller
SNAPCHAT – lauramillerRVNG
Director: Chris Low
Producer: Alex Healy
Camera: Peter Lau
Food Stylist: Sophia Green
PA: Jamie Dore
Hair and Make-up: Rachelle Blanco
Editor: Jeremiah Mayhew
Music: Ricky Reed
Originally posted 2016-03-15 15:03:46.
