Easter is around the corner and I wanted to come up with something a little less traditional this year. I’m a big chocolate fan but I’m aware that not everyone is. With this Raw Vegan Easter Celebration Cake you get the best of both worlds; a creamy, colourful raw cake this a nutty base, adorned with a raw chocolate Easter nest topped with an Easter egg of your choice.
Disclaimer: Please note that this is a sponsored post. I was sent free products and monetary compensation in return for an amazingly delicious recipe. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Indigo Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.
I’m a little bit gutted with how my photos turned out – it has been super overcast for what seems like forever so just know that this cake is about ten times more vibrant in real life. Oh and ten times more delicious than it looks too.
This vibrant, creamy vanilla flavoured Raw Vegan Easter Celebration Cake is super simple to make and packed with healthy fats.
If I could sum up the taste I’d say it’s a bit like a creme egg flavoured cake with a nice salted biscuit base. If you like something with a bit more punch use the juice and zest of a whole lemon for more of a cheesecake-like flavour.
The filling itself is made from a whole bunch of ingredients that Indigo Herbs sent me out including their organic whole cashews and organic virgin coconut oil. To keep the mixture pale enough to let the colour take I’ve sweetened it with light agave nectar but if you aren’t bothered by how things look feel free to use pure maple syrup instead. It’s much healthier!
I’ve always been keen to use healthier fats in my desserts from natural ingredients such as nuts and seeds rather than anything processed and I think it also makes for a much more nutrient-dense treat. Coconut oil is great for gut health too. But as always please recognise that this is a dessert and it is packed full of calories and healthier sugars. This cake is solely for celebrating and not for regular eating but it won’t leave you feeling wiped out as regular sugar does.
I don’t know if it looks like a complicated cake to make but all you need is a food processor and a little patience. The colourful layers are set one by one in order to prevent them from mixing together but don’t feel like you have to go all out and make 4 layers, in fact, don’t feel like you have to layer this cake at all. anyway, enough of my rambling get cooking, or uhhh uncooking!
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- 50g organic hazelnuts
- 50g organic whole pecan nuts
- 50g ground almonds
- 3 tbsp organic coconut sugar
- 1 tbsp organic coconut flour
- 1 tsp vanilla extract
- ⅛ - ¼ tsp Himalayan pink salt
- 2 tbsp organic virgin coconut oil (melted)
- 260g organic whole cashew nuts (soaked overnight)
- 150g organic virgin coconut oil (melted)
- 150g light agave nectar
- 2 tbsp lemon juice
- 1 tbsp vanilla extract
- Pinch Himalayan pink salt
- 150g cashew milk
- Gel food colourings or natural food colour powders (see notes)
- Start by lining a 15cm cake tin with parchment. Place all of the ingredients for the base into the bowl of a food processor and blend until the mixture resembles fine bread crumbs. Transfer to the cake tin and press down with the palm of your hand or a spoon until level. Place into the freezer until needed.
- Carefully remove the blade and wipe out your food processor bowl. Rinse and drain the cashews then add to the food processor along with the remaining ingredients, except for the cashew milk and food colouring. Blend until a smooth paste, scraping down the sides and repeating the process if necessary. Add the milk and blend until smooth.
- Weigh the mixture then divide equally by 4. Stir in your food colouring into each bowl until you reach the desired colour. If using natural food powders listed in the notes add ¼ tsp at a time.
- Remove the cake tin from the freezer then add one of the coloured layers. Tap the tin until it is evenly distributed across the base. Place into the freezer for 20 minutes then repeat for each coloured layer. If the remaining coloured mixtures begin to thicken place into the microwave for short 10 second bursts until the desired consistency is reached. Once the final layer is in leave to set for 1 to 2 hours.
- Whilst the cake is setting make the nest. Stir together the melted cacao butter and warmed maple syrup. Add the cacao powder, vanilla extract, and Himalayan pink salt and whisk together until smooth. Stir in the desiccated coconut followed by the Vanoffee Mulberries and tip out onto a small plate lined with parchment. Form a nest shape leaving a well big enough to hold the Easter egg then add a handful of Doisy & Dam Dark Chocolate Drops to decorate the outside. Place into the freezer for 15 to 20 minutes until set.
- Once the cake has fully set remove it from the tin and place the Easter nest on top. Fill with more Doisy & Dam Dark Chocolate Drops then sit the egg on top.
This recipe requires a food processor and a 15cm loose-based springform cake tin or 15cm cake ring with acetate.
The following natural ingredients were used to colour the following layers:
Purple - black carrot powder
Yellow - turmeric powder
Pink - pitaya and beetroot powders
Blue - blue spirulina powder