Raw Berry Rose Layer Cake
That was the decorating process I just showed you. My favorite part besides eating it. This cake had red velvet layers, berry cream and fresh berries in the middle that I got at the farmer's market, and vanilla rosewater scented frosting to top it off. All of my favorite things in one cake. And it was a beautiful pink color which was what I was going for.
It was so delicious! I think any little girl (which is me sometimes because I refuse to grow up in some ways) or big girl would love to have this cake set before her on her Birthday to enjoy! I know I did! But hey, you don't have to wait for a Birthday to make this cake, it is so heavenly that you should make it just so you can enjoy it!
Raw Berry Rose Layer Cake
Makes one 6 inch cake
2 cups raw beet pulp (leftover from juicing)
1 1/4 cups soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
1 Tbsp pure vanilla extract
1/4 tsp sea salt
1 1/2 cups ground golden flaxseed
5 cups raw coconut flour (home made is preferred)*
5 cups fresh young coconut meat**
1/3 raw coconut nectar, or your choice of raw liquid sweetener
3/4 tsp himalayan salt
1 Tbsp pure vanilla extract and seeds of a vanilla bean
1 tsp rosewater
1 cup raw coconut butter (warmed to liquid)
1/2 cup organic strawberries and raspberries
1 cup raw red beet
Organic raspberries and strawberries, about 2 cups (or enough to cover the middle and top of the cake)
Organic raspberries, strawberries, and roses for garnish
For the cake, combine the dates, vanilla, and sea salt, flaxseed, and coconut flour, in a food processor and process until it is well combined and very fine. Add the beet pulp, and pulse (you don't want to overmix or the cake will become heavy) until well combined (if it seems to dry, add a little more pulp. Beet pulp may vary in moisture levels). On a parchment or foil lined tray, shape into three 6 inch circular cake layers (I pressed them into a plastic wrap lined 6 inch cake pan, then inverted the cakes out onto the parchment). Place in the fridge while you make the cream.
To assemble the cake, place half the berries over one cake layer, then spoon half the berry cream filling over that and spread to level. Top with the second cake layer, then place the remaining berries over that and spoon the rest of the berry filling over, and spread to level, then top with another layer. Frost the top and sides of the cake with the frosting, then place the rest in a pastry bag and pipe decoratively around the top and bottom of the cake. Let the cake set in the fridge for about an hour before serving.
Once the cake is set, garnish with berries and roses and serve!
*Store bought coconut flour is a bit too dry for my tastes, I find that it dries out the cake too much and it is not as tasty. I prefer to make my own coconut flour by buzzing finely shredded dried coconut in the high speed blender for about 15-30 seconds (but not too long or you will get butter).
**If you cannot get fresh coconut meat, you can use raw cashews instead. Soak 5 cups raw cashews in filtered water, 4 hours then drain. Continue with the cake recipe.
