Hey guys! I’m back but not for long. Just long enough to share with all you lovelies this amazing recipe! The cake I made for my blog 1st birthday last year … wouldn’t mind a piece or two right now:)
It’s been a two years since I announced Deviliciously Raw into the world. One year ago I posted my very first Deviliciously Raw blog post (it was short and I’ve got 1 like maybe…) and from that time ever since, my life had became a giant whirlwind of happiness, thankfulness. It’s been an exciting couple of years of full of learning and about how much I love that part, ups and downs. I will be completely honest and say I jumped in way over my head in the beginning. I have learned a lot about taking photos of food, a much about food failures (I don’t blog about all those!) and how to really embrace the beauty of imperfection. I’ve grown so much, not just as a blogger, but as a person and I’m so grateful to you for all of your loving support and presence. A big thank you to all staying with me. This journey is for all of us, and my joy is sharing it with all of you. And so this cake is for all of you to celebrate you and your dreams, to follow your heart and to have strength to keep going even if it gets tough and you feel like hit the wall. So here, today is my blog’s 2nd birthday with a celebration cake that is easy to make, festive and delicious!
As a child, I was lucky enough to grow up in a home that treasured homemade birthday cakes. By today’s standards, those cakes were not Pin-worthy or Instagrammable but they were made with so much love. Sometimes they were several layers high and sometimes they were just one layer, but they were always nice and most artfully decorated in a lets-put-some-effort-into-this kind of way. The best part about this one? It’s demonstrate my love for cake decorating!
Now to the cake! What’s better than a delicious cake? Delicious healthy cake, of course.!! Ingredients you’ll need to make this amazing cake: zucchini, dates, almonds, pecan, shredded coconut, coconut oil, coconut nectar, lucuma powder, raw dark chocolate bar, cacao butter, cacao powder, almond butter and orange extract.
Here is why zucchini is a good idea:
As an outstanding source of manganese and Vitamin C, zucchini is the best source of dietary fiber that will keep your body in the best shape for the long run, helps in lowering cholesterol. It also contains Vitamin A, magnesium, copper, and phosphorus. Zucchini contains good amounts of potassium that helps reduce blood pressure. It also contains moderate levels of folate that breaks down amino acids like homocysteine that cause heart attacks and strokes. Also has a high content of omega-3 fatty acids, zinc, niacin, and protein. Moreover, Vitamin B1, Vitamin B6, Vitamin B2, and calcium in zucchini assure optimal health. Zucchini is probably the best example of squash that has such a rich array of nutrients, including sugar, carbohydrates, soluble and insoluble fiber, sodium, minerals, amino acids and more.
You’ll need: high speed blender, food processor
- FOR BASE:
- 1 cup pecan, soaked
- 1 cup dates, soaked
- ¼ cup shredded coconut
- FOR FILLING:
- 2 ½ cup cashew, soaked overnight
- 4 medium sized zucchini, peeled (about 8 cup)
- 3 tbsp coconut nectar
- 3 tsp lucuma powder
- 4 heaped tbsp almond butter or Tahini
- ⅓ cup cacao butter* melted
- 1 cup pecan, crushed
- FOR BROWNIE PIECES:
- 1 cup finely shredded coconut
- 1 cup ground almond
- ½ zucchini, peeled
- ½ cup cacao powder
- ½ cup dates, soaked
- few drops orange extract or zest of ½ orange
- FOR CHOCOLATE LAVA:
- ¾ cup raw dark chocolate, melted
- ¾ cup soft dates + ⅓ cup filtered water, made into date paste
- 2 tbsp almond butter or Tahini
- 1 tbps coconut oil
- ½ cup pecan
- 2 tbsp almond butter
- + chocolate lava
- FOR BASE - Line the base of cake tin with baking paper (preferably spring-form tin for easy removal). In a food processor, add the pecans and process until broken down into small pieces. Add the dates to the food processor and process until combined. Add the coconut and pulse to combine. Transfer the crust mixture to the cake tin and gently spread it out with your fingers before pushing it down very firmly. Set aside.
- FOR FILLING - Rinse the soaked cashews well and add them to a high speed blender along with the zucchini, coconut nectar, lucuma powder and almond butter. Blend until completely smooth. Add the melted cacao butter, pecan pieces to the filling and pulse to combine. Pour the filling into the cake tin and smooth out the top. Gently tap it on the bench to remove any air bubbles and place in the freezer to set for at least 6 hours.
- FOR BROWNIE PIECES - Line (approx) a 10 x 15cm container or tin with baking paper for easy removal of the brownies. Place the zucchini, dates in a food processor, process until smooth. Add the remaining ingredients and process until it forms a dough. Pour the mixture into the lined dish. Place in the freezer until set. Slice them into squares.
- FOR CHOCOLATE LAVA - Blend all ingredients in a high speed blender until smooth.