Today is an awesome day! We got five foster kittens yesterday to break in the new kitty section of the house (plans to rent out the rooms are now on furry ice). We then got four more today, so we want to take these healthy, home-to-home kitties and give them a safe and happy place to enjoy life before going to their forever homes and families. ❤To celebrate I made a small but gleeful raw cookie dough layer cake – not sure if that’s at all what it is, but that’s too bad, nay? Words are one thing, but pictures really tell the story. Ergo, Yum: A Suitable Sweet Snack.
For the cake itself I decided to do a pretty standard raw layer cake, since it’s mostly variations of raw treats that I love to keep in the freezer (admittedly in smaller quantities). You can easily jazz up the cake like a crazy person, adding a homemade berry jam layer, or slices of banana, or anything that grabs your fancy.
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/2 cup soaked dates (I soaked them in decaf coffee!)
- 2 droppers NuNaturals NuStevia Vanilla liquid/2 tsp vanilla extract
- 1 tsp carob powder
- Nutmeg and cinnamon to taste
- 1 – 2 TBSP soaking date/coffee water
Middle layer (based on this recipe):
- 1 1/4 cup white beans/chickpeas
- 3 TBSP syrup of choice
- 1 dropper vanilla Liquid
- 1/8 cup vegan chocolate chips
Chocolate ganache layer:
- 120g avocado (weighed with pit)
- 1/4 cup carob powder/cacao
- 3 – 4 TBSP syrup of choice
- 1 dropper vanilla Liquid
Chocolate fudge buttercream frosting:
I used this recipe from Damy Health, subbing the cashew butter (so pricey!) for half tahini and half peanut butter. If I had more to spare I would have gone 100% tahini – such an amazing taste!
- I suggest making your frosting in advance and letting it chill in the fridge for better piping results (don’t let my amateur skills fool you) – if the frosting is firmer you can be more precise.
- Line a 12 – 15cm springform pan with plastic wrap.
- Drain the soaked dates and blend the base ingredients until broken down and sticking together (not completely smooth – the nuttiness adds texture).
- Press down the base ingredients into your springform pan and even out the top.
- Blend the middle layer ingredients until smooth. If you have that stuff in your country add some vegan white choc chips, chopped cherries…whatever you have on hand/are in the mood for.
- Spoon the layer onto your base and even out the top.
- Blend your ganache layer until smooth and spoon that on top of the almond layer.
- Place your raw cake in the freezer for an hour or two until the top is firm.
- Remove your cake from the freezer after the hour and release from the springform pan, peeling back the plastic wrap.
- In a small plastic sandwich bag, spoon in your frosting and squeeze the filling into one of the bottom corners, twisting the opening so you have something to hold onto. Cut a small hole at the bottom (the size you want your piped frosting to come out), and squeeze out the frosting as you like.
- You can gladly serve the frosting fresh BUT if you’re making this in advance you can still pipe out your frosting and freeze it on the cake – it won’t go weird! If you plan to freeze your frosting let the cake chill in the freezer for another hour.
- This cake is a bit of a mission to cut since the pumpkin seeds don’t allow for a clean slice, but the messy decadence of it all is the point. Use a super sharp knife and start with your knife vertically cutting carefully but firmly downwards along the diameter of the cake.
- Store in a tupperware in the freezer for longevity, unless you’re serving to monsters who will snap it up! 😀
Whew! This cake…is just phenomenally rich and decadent. The frosting is AMAZING, especially if it’s still fresh/non-frozen on top, to counter the firm ganache, cookie layer and base, but even frozen it’s just awesome. I still need to work on my piping skills, but for now all I cared about was eating the frosting, not faffing around.
Fair warning, however – this cake is a mess to cut and eat, so expect chocolate everywhere, bits to go flying – my kind of cake! If you want a firmer base that won’t crumble (but why would you?) then rather sub the seeds for cashews or almonds – nuts that break down more easily. So, if you’re sharing, share a bib as well so that this cake can be enjoyed in its full glory. The different tastes together just make for magic. None of the layers are overly sweet, so you don’t get lemon face at a burst of sugar. Rather, as you steadily devour your slice the sweetness creeps in, especially then with the rich but oh so healthy frosting. Seriously, between this and Ricki Heller’s secret ingredient chocolate buttercream frosting I’m sorted. Also, when you freeze this frosting it takes like the BEST, most decadent chocolate ice-cream ever, except that it’s so deliciously healthy 😀
ETA: This cake got the MIL seal of approval!
Anyway onto the kitties! We’ve named the five that came in yesterday (after much deliberation!) but are still struggling with the newbies. We’ll give it a day or so to get to know them before giving them official call signs, but they are all stunning ❤