I like cake. You like cake. My husband likes cake. BUT we
also need to nourish our bodies, right? Right! (Can I get an Amen? No?
So what do you do when you’ve got the typical Ramadan sweet-tooth
craving, but you still want to give your body good stuff during the short but
oh so wonderful window of food-time during Ramadan? Why, you search the World
Wide Web for healthy cake recipes of course!
And then, I stumbled upon Raw Vana’s raw, vegan raspberry
shortcake. I decided to make a few twists and turns and give it a go myself.
I am so glad I did.
Here’s what you need:
5 cups of fresh raspberries
2 cups of young coconut
1 cup of soaked cashews
10 pitted dates
¼ cup of coconut oil
Here’s how to make it:
1- So first things first, I’ve had such a hard time finding a
good raw vegan recipe for cake crust, so I’ve just decided to stick to the
classic graham cookie one but with no butter of course.
2- In a food processor, throw a sleeve of graham/digestive
cookies with ¼ cup of melted coconut oil and blitz till a fine mill.
3- Press the mill into a baking tin and bake in the oven for
7-10 minutes on medium heat until golden brown and beautiful!
4- Let the crust cool and prepare the rest of the short cake
5- For the first layer, blitz a cup of raspberries with 3-4
6- Pour the pale pink layer over the cooled crust.
7- Then, blitz 3 bananas, 2 cups of coconut water and a cup of
overnight soaked cashews.
8- Pour the white creamy layer on top.
9- Then, blitz 10 pitted dates with 2 cups of raspberries.
10- Pour that layer on top
11- Layer raspberries on the top
12- Place in freezer for 4-5 hours
13- Serve only after you’ve taken it out of the freezer for at
least 15 minutes.
There you go. A ridiculously good cake that’s quick and healthy! Give it a go and let me know what you think!
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