Raw Vegan Chocolate And Raspberry Birthday Cake Food

RAW VEGAN CHOCOLATE AND RASPBERRY CAKE

Steps:

• Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
• Divide the mixture in two and form two balls. Place these balls in the fridge.
• Place the bananas, carob/cocoa, psyllium husks and honey in your food processor and mix well until you get a smooth paste.
• Cover the cake form with a plastic wrap. Put one crust ball in your cake form and spread it evenly. Tip: Place a piece of plastic wrap over the crust and start pressing and spreading. This way it won't stick to your fingers and you'll manage to spread it evenly really quick.
• Spread some chocolate cream on top (6-7 tbsp). Sprinkle the raspberries and press them gently into the chocolate cream.
• Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries - without the plastic wraps, of course. It is easier this way and you won't crush the raspberries.)
• Add the remaining chocolate cream.
• Garnish with raspberries and dark chocolate flakes.
• Put in fridge for at least 2 hours before serving.

BLUEBERRY AND RASPBERRY CAKE

Steps:

• For Topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
• For Cake: Preheat oven to 375º. Grease and flour 9- by 13-inch baking pan.
• Sift flour, baking powder and salt into medium bowl.
• Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time.
• Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
• Combine berries in small bowl.
• Pour half of batter into prepared pan.
• Spoon berries over.
• Spread remaining batter over berries.
• Sprinkle with topping.
• Bake until tester inserted in center comes out clean, about 1 hour.
• Cut into squares.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
• Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
• For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
• Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

RAW VEGAN CHOCOLATE AND RASPBERRY BIRTHDAY CAKE

Steps:

• Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
• Divide the mixture in two and form two balls. Place these balls in the fridge.
• Place the bananas, carob/cocoa and honey in your food processor and mix well until you get a smooth paste.
• Place one crust ball in your cake form and spread it evenly.
• Spread some chocolate cream on top (4-5 tbsp).
• Sprinkle the raspberries and press them gently into the chocolate cream.
• Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries - without the plastic wraps, of course. It is easier this way and you won't crush the raspberries.).
• Put some parchment paper on a large plate.
• Turn the cake upside down and put it on the plate.
• Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.
• Place in fridge for at least 2 hours before serving.