Raw Vegan Cake with Any Berries or Fruits

This cake is very easy to make. It has fresh-(slightly sour)-sweetish taste and is now my favorite recipe to go with. It has easy to buy ingredients, and you probably have most of them in your house at all times. It has 2 layers, so you will need to make each layer separately. You do not have to wash your processor cup between layers. You can process the next layer in the same cup.

I used this kind of pan to shape the cake. I love it because it helps me to remove the cake without damaging it. Highly recommend to have one in the house. For the cake on my photos I used 9" diameter pan. If you use the 6" the cake will be taller.

1st layer (CRUST) - Mix all the next ingredients in food processor and process into a fine sticky crumble.

1 cup raw almonds (pre-soaked overnight or for at least 3 hours)

3 dates, pitted

1 tbsp maple syrup (or agave, or 6-7 dry leaves of Stevia)

½ tbsp coconut oil, liquefied

Transfer the mixture into the pan and spread with your fingers evenly across the diameter of the form. You do not have to layer the form with any paper or grease with oil. The cake will separate easily.

2nd layer - Process all the below ingredients in food processor and spread over the first layer.

1½ cups raw macadamia nuts, presoaked and strained (you can also use raw cashews instead of macadamia nuts)

9 tbsp maple syrup (or agave, or 6-7 dry leaves of Stevia)

6 tbsp coconut oil, liquified

4-7 tbsp lime juice (I like a bit stronger taste of lime in this cake, so I add 7. You can experiment to see how you like it best)

1 tsp pure vanilla extract

¼ tsp salt

2 cups fresh strawberries, hulled (to make a different flavor cake just replace strawberries with any other fruit such as peaches, pineapple, cherries, berries, bananas.)

You can decorate this cake how you wish. As an idea you could use the same fruit you used in second layer or add some berries for color. You can also add to decoration dry lavender, rose or jasmine flowers. Cover the form with plastic to prevent freeze burn and send to your freezer for overnight.

This cake can't last in warm temperature as any other raw cake. When you are ready to enjoy it, just thaw it out for 20 minutes in room temperature. Freeze the leftovers. Yummy!

Idea: You can also make this in cupcake forms of any size. Just follow the same procedure. This way you don't have to slice your cake. Just take a mini cake and enjoy it.