RAW CHOCOLATE HAZELNUT + COCONUT CASHEW CREAM LAYER CAKE

CHOCOLATE HAZELNUT + COCONUT CASHEW CREAM LAYER CAKE

Serves: 20

Raw / Paleo / Gluten-free / Refined Sugar-free / Vegan / Dairy-free

Oh my, it's the one you've all been waiting for - the most perfect celebration cake. Layers of chocolate hazelnut biscuit'y goodness are sandwiched between the most light and fluffy coconut & cashew cream... it. is. dangerous. This is happiness on a spoon.

A few of my friends were lucky enough to sample this divine little beauty, and one text to say this took her back to her cameo creme eating university days, thrilled to re-live the taste experience but this time guilt-free!! 

This cake does require a good quality blender, such as a vitamix or a thermomix (my personal fave!), some real love, patience and a little raw cuisine expertise - but don't let that put you off, it is well worth the effort I promise! If you don't have a good blender, you can still go ahead and make this but the cream may not be as smooth and silky as you could hope for. Soaking to not only activate but soften your nut is a must with this recipe so do not skip that step!

Without further ado, here's the recipe! Enjoy this one, I have a sneaking suspicion you will!


Raw Chocolate Hazelnut & Coconut Cashew Cream Layer Cake

Ingredients:

Wet

1 cup date paste (blend medjool dates in a food processor until a paste is made) 
1/3 cup hazelnut milk (blend 2 cups of soaked hazelnuts in 6 cups of filtered water and pass through a nut milk bag or fine mesh strainer, or do this through a Hurom juicer if you have one!)
1/3 cup coconut nectar*
1 Tbsp vanilla essence
1/4 cup virgin coconut oil
3 Tbsp melted cacao butter (or more coconut oil if you don't have this)

Dry

2 cups hazelnut pulp (left over from your nut milk)
1 1/2 cups dried activated hazelnuts (or almonds), blended to a flour consistency in your food processor
2 cups desiccated coconut, blended to a flour consistency in your food processor
3 1/2 Tbsp golden flaxseed/linseed meal, (blend in a food processor or coffee grinder)
1 1/2 cups cacao powder
pinch of pink salt

Coconut & Cashew Cream

1/2 cup cashews (soaked for 4 hours or overnight)
1 cup young coconut flesh (approximately 1 large coconut)
1 Tbsp vanilla essence
1/4 cup blonde coconut nectar*
pinch of pink salt
1 cup melted virgin coconut oil

Directions:

To Prepare The Biscuity Cake Layer

  1. Blend all of the wet ingredients other than the cacao butter and coconut oil until smooth and creamy. 
  2. With the blender still running, slowly add the cacao butter and coconut oil until incorporated and smooth.
  3. Place all the dry ingredients into a bowl and with a whisk, whip together until ingredients are incorporated and there are no lumpy bits.
  4. Add wet ingredients to the dry and mix until well combined but still fluffy, being careful not to over mix. 
  5. Pop it aside while you prepare the cashew and coconut whip

To Prepare The Cashew & Coconut

  1. Drain the soaked cashews and rinse thoroughly
  2. Pop the cashews, coconut flesh, hazelnut milk, vanilla, coconut nectar and salt in a high-speed blender adding a little water as you go if needed until smooth and creamy. 
  3. With the motor still running but turned to low, slowly add the coconut coconut oil until incorporated.
  4. Pop the mixture into a bowl
  5. Line an 18cm round cake tin with baking paper or glad wrap. 

To Assemble

  1. Roll the dough into a rough ball and chop into 4 pieces. Place each 1/4 into a bowl
  2. Press 1 lot (1/4 of total dough) into the base of the tin with slightly wet hands 
  3. Pour 1/3 of the cream on top 
  4. Place into the freezer for 35 minutes to set the frosting, then continue as before with the next lot of cake mixture and another 1/3 cream then freeze down again, repeat again finishing with a layer of the biscuity cake layer. 
  5. Leave to set in the fridge for 2-3 hours at least (Don't skip this people I know you want to dig right in!!) or until the cream layers have fully set

To Serve

  1. Dust with some cacao powder and serve with fresh berries, coconut yoghurt and a sprinkle of crushed pistachio nuts, pink rose petals and bee pollen for a pop of pretty colour and delicious crunch.


The most perfect any-time celebration cake - bon appetite! 

Notes:

*The most divine organic coconut nectar, both blonde (light) and amber (dark) are available to order through me - please email hello@thescullerycafe.com. This nectar is rich, delicate and delicious with undertones of the most heavenly toffee like golden and maple syrup goodness all rolled into one. Coconut nectar is brimming with minerals that are still intact and readily available for your precious bod, it is unrefined and the most sustainable sweeter on earth. Coconut nectar is a 1:1 replacement for any liquid sweetener.

Recipe adapted + based on the gorgeous Megan May's recipe from the Little Bird cook book. Thanks for being such an amazing inspiration + super-talented woman x


*Vegan
*Gluten free
*Refined Sugar free
*Dairy free
*Grain free
*Raw

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Hayley Richards

Hello! I'm Hayley - a certified nutritionist and holistic health coach by trade, a living & whole-foods chef and wellness enthusiast by passion. I'm amazingly blessed to live in sunny Nelson NZ with my gorgeous partner and three delicious daughters.