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I couldn’t let St. Patrick’s Day come and go without making a cake to celebrate this holiday. I’m so dang excited about this recipe I’m going to share with you.

Holidays and special occasions like birthdays are the perfect time to play around with colorful cakes like this because you want everything to be as festive as possible, and you usually won’t mind having to put a little extra time into putting together your super creation. The end result was divine, like seriously intensely good! A decadent cake covered in a seriously amazing treat!! You will not be able to stop looking at or snacking on this yummy cake! I really enjoyed the flavors. I mean, it’s a cake with chocolate frosting and chocolate covered donuts, bliss balls on top, sprinkled with chocolate shavings and stuff…  Who wouldn’t like all the chocolatey deliciousness? There are endless ways to dress up even the most basic cake. Decorating a cake can be as complex or as simple as you wish. I might have gone a little overboard with the picture thing. Sorry about that or well, NO! Not really:) These pictures have me drooling big time. I figured if given the chances are, they’ll have you drooling too. At least some of you and probably a little cake porn can’t be bad for you every now and then. Oh, yeah! For seriously, who is ever going to take their eyes off the pictures to actually read these words? Hey, we’re talking about cake here! To celebrate St Paddy’s Day I whipped up a cool green cake. I have added spinach to this, and quite a healthy dose, too! But don’t worry about it. No one will ever know and unless someone examine the cake very close up they will never even be able to spot the sneaky veggie. Promise! Spinach isn’t only for salad.

Happy St. Patrick’s Day!  I think there’s a little bit of Irish in all of us around this time of the year.  Let’s celebrate with this cake and the parade begin! Now I can’t wait to hear what you guys think!

Ingredients:
for Base

1 cup almods
1 cup shredded coconuts
1 cup soaked dates
2 tbsp coconut oil, melted

Filling

3 cup cashew, soaked and dehydrated
1 cup coconut milk, homemade preferred
2 ripe bananas
¼ cup lime juice
1/3 cup coconut oil, melted
1 tbsp coconut nectar

…

First layer

1 cup from the filling
½ tsp spirulina powder

Second Layer

2 cup tightly packed spinach
1 ripe avocado
2 kiwi

Decoration

Chocolate Donut

I used the recipe for  Pandan Cookies and made them into balls, colored with spirulina and cacao powder

St. Patrick's Day Cake

 

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Prep time

30 mins

Total time

30 mins

 

Author: Deviliciously Raw

Recipe type: Cake

Cuisine: Raw, Vegan

Serves: 1

Ingredients

• FOR BASE:
• 1 cup almods
• 1 cup shredded coconuts
• 1 cup soaked dates
• 2 tbsp coconut oil, melted
• FOR FILLING:
• 3 cup cashew, soaked and dehydrated
• 1 cup coconut milk, homemade preferred
• 2 ripe bananas
• ¼ cup lime juice
• ⅓ cup coconut oil, melted
• 1 tbsp coconut nectar
• FIRST LAYER:
• 1 cup from the filling
• ½ tsp spirulina powder
• SECOND LAYER:
• 2 cup tightly packed spinach
• 1 ripe avocado
• 2 kiwi
• CHOCOLATE LAYER:
• ¼ cup coconut oil
• ¼ cup cacao powder
• 2 tbsp coconut nectar
• seeds of ¼ vanilla bean
• pinch salt

Instructions

1. FOR BASE - Combine all the ingredients in the food processor fitted with the S blade and process until well combined. Remove from food processor and press the mixture into a baking pan lined with baking paper.
2. FOR FILLING - Place all ingredients, in a powerful blender and blend on high until very smooth.
3. FIRST LAYER - Pour ⅔ part of the mixture in the bowl. Add spirulina powder to the remaining filling and blend. Take your prepared crust out of the freezer and pour the cream over the base by using a spatula. Put in the freezer to set whilst you make the second layer.
4. SECOND LAYER - With the remaining mixture add avocado, kiwi and spinach (depending how green you want your cake). Spread evenly over the first layer. Place cake in the freezer for at least 3 hours to set.
5. CHOCOLATE LAYER - Gently warm coconut oil until it is melted, and combine with remaining ingredients. Stir well, pour over chilled second layer decorate and return to freezer. Cake can be stored in the freezer. Take out of freezer 1 hour before you want to serve it so it can soften and is easy to cut. Enjoy!

Notes

DECORATIONS

Chocolate Donut - https://deviliciouslyraw.com/2015/10/26/mini-chocolate-donuts/

I used the recipe for Pandan Cookies and made them into balls, colored with spirulina and cacao powder.

https://deviliciouslyraw.com/2015/08/25/raw-vegan-pandan-cookies-part-2/

3.5.3208

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