raw vegan strawberry, rose icecream cake

Last year I started on my instagram a column called  " one raw vegan cake a month " . This year I will continue with it here on my blog.
I love raw vegan cakes they're creamy, fresh and you can eat them more or less guilt free.
And the best thing they're soooo easy to make. The main work is blending and if you have a good blender they will become so yummi and creamy.
After the last more or less stressful weeks and not so clean eating, I really was in need of a fresh and light cake.
I love strawberries and I love roses, so why not combining these great flavours to a cake!?




crust
  • 1/2 dl pistachios
  • 1/2 dl buckwheat
  • a handful of dates
  • 2 tablespoons melted coconut oil
  • 2 tablespoons cacao
  • 2 tablespoons buckwheat flour
Mix in a blender until you have a nice sticky dough and press in a springform ( this recipe is for a small springform with 16 cm diameter ).


strawberry cream
  • 250 gr strawberries ( fresh or frozen )
  • 2 bananas 
  • 2 tablespoons beetroot juice ( for colouring )
  • 3 tablespoons coconut milk
Mix in a blender to a smooth cream and set to the side.




rose vanilla cream 
  • 1 1/2 cups presoaked dates
  • 3 bananas
  • 1 tablespoon date paste
  • 2 dl coconut milk
  • 1 tablespoon melted coconut oil
  • a pinch of vanilla pouder
  • 2 tablespoons of rosewater ( add not now, this will be added while making the ombre effect )
Mix in a blender to a smooth cream and set to the side. Set one tablespoon extra to the side, you will need it for the drizzle on top.


the ombre effect

For the ombre effect you always make one layer at a time. Start with the first layer, this one will be pure strawberry cream. Set the cake in the freezer and wait until the first layer is frozen. Do the next layer and mix now a bit of the rose cream into the strawberry cream. Continue with freeze, layer, freeze and so on. Mix with every layer a bit more of the vanilla cream into the strawberry cream to get a soft colour transition. When you reached the last two layers you add per layer one tablespoon of rosewater if the cream is too thick you also can add a bit more coconut milk. Set in the freezer and add at the very last the white drizzle.




white drizzle
  • one tablespoon of the vanilla cream
  • one tablespoon melted cacao butter
Mix the vanilla cream with the cacao butter and make the drizzle on top of the cake. I did it when the cake was already in the freezer for two hours. Garnish with pistachos. Enjoy!

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