Easter Cake

I hope you all had a lovely Easter break and practically enjoyed to eat sweets for breakfast, lunch and dinner… with absolutely no judgement:)

If you think Easter is all about chocolate eggs and bunnies, then think again! In the Eastery spirit, I bring to you this adorable Easter Cake. Easy to make but it will look like you spent hours making this dessert. Fresh and light with fruity flavors and an element of fun.

Easter Cake

 

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Prep time

1 hour

Cook time

6 hours

Total time

7 hours

 

Author: Deviliciously Raw

Recipe type: Cake

Cuisine: Raw, Vegan

Serves: 1 Cake

Ingredients

• Raspberry & Pistachio Log
•  
• Pistachio layer:
• 1 cup pistachio
• juice and zest of a half lime
• 2 tablespoon coconut nectar
• 2 tablespoon coconut oil
•  
• Raspberry layer:
• 2 and a half cup shredded coconut
• 2 tablespoon coconut nectar
• 2 tablespoon coconut oil
• 1 cup fresh raspberries
• 1 heaping teaspoon beetroot powder (optional)
•  
• Cake base:
• 1 cup soaked and dehydrated almonds
• ⅓ cup soft dates
• 1 tablespoon nut milk
• 1 heaping tablespoon coconut oil
• ¼ cup cacao nibs
• (for the chocolate eggs double the amount of the ingredients)
•  
• Lime layer:
• 3 ripe avocado
• juice and zest of 2 lime
• 2-3 tablespoon coconut nectar
• 1 heaping tablespoon coconut oil
• 1 + ⅓ cup soaked and dehydrated cashew
• ½ cup nut milk

Instructions

1. To make the log, add all the pistachio layer ingredients to a food processor and process until the mixture stick together. Remove from food processor and press the mixture into a lined loaf pan. Repeat the same step with the raspberry layer. Remove from food processor and press the mixture over the pistachio layer, then press down with the back of a spoon. Place the pan into freezer and allow to set (about an hour). Remove from the tin, slice straight away (separate them with parchment paper so they don’t stick together), then place back in the freezer.
2. To make the cake base, add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Spoon half of the mixture (only if you doubled the amounts) into a 6" baking pan lined with baking paper. Stick (gently press down) the log slices around the outer side of the cake, and let sit in the freezer.
3. Add all the filling ingredients to a high speed blender or food processor and blend until smooth and creamy. Pour the cream over the base, then place back in the freezer for about 4 hours to set.
4. Top the cake with the eggs, decorate with melted chocolate, shredded coconuts and enjoy!

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I maybe a bit late, but Very Happy Easter to you all my lovely friends!