Raw Key Lime Blackberry Birthday Dream Cake

Today I am 28 but I still feel 18.  I will probably never really grow up completely, but that is not a bad thing.  Lots of good things have happened in the last year even if I don't feel any older, and for that I am thankful.  It is hard to believe that it has almost been a year since I have been eating raw!  Last year for my Birthday I made a raw Pretty In Pink Cheesecake, and although it was delicious, this year I decided to go with a Key Lime Blackberry Dream Cake.  I loved the pink cake last year, but for me this year flavor outweighed color.  Not that the green and purple of this cake weren't beautiful as well.

I always get asked why I make my own Birthday cake.  Why not?  I get what I want that way and I enjoy the process of making it.  Being the "baker" myself I get to enjoy the extra yummy filling and feel as if I am a child at play while decorating it.  Besides, the most important part about the cake to me is not who makes (me having to go through the time and effort) it but who I share it with.

I leave the dinner to someone else however and this year I am being taken out by both my Mother and  Eric to a couple of my favorite local restaurants.  But I always have to make my Birthday cake and I have a feeling it will always be that way!

My raw cakes have developed over the last year and I try to use less cashews now so they are not as heavy.  This was no exception.  For the key lime layer I used avocados to make it extra creamy, and for the blackberry layer half coconut to replace some of the cashews (if I lived in a place where coconut was cheap, I would be all over just using coconut).  The crust had to be macadamias as they make the yummiest crust and I was willing to splurge for my B-day cake!

It turned out delicious!  I can not think of a better way to celebrate my Birthday than spending time with the people most special to me and enjoying good cake!

Raw Key Lime Blackberry Birthday Dream  Cake
Makes one 6 inch cake

Crust:
1/2 cup raw macadamia nuts
1/2 cup raw sprouted buckwheat groats, dried in the dehydrator (or additional coconut)

1/2 cup dried finely shredded coconut

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped

Key Lime Filling:
2 cups diced ripe avocados (about 3 medium)
1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/4 tsp sea salt
1/2 Tbsp pure vanilla extract
1/4 cup lime juice
1 Tbsp organic lime zest
1 handful of spinach (for a more vibrant color)
1/2 cup plus 2 Tbsp coconut butter, liquefied

Blackberry Filling:
1 cup raw cashews (preferably soaked overnight and drained)

1 cup  young coconut meat (or additional 2 cups soaked cashews if coconut unavailable)
1/4 cup coconut water
1/4  teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1/4 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
1 cup fresh organic blackberries

Swirl:
1/4 cup blackberries
1 tsp lime juice
2 tsp raw coconut nectar

Cream Topping:
1/2 cup raw cashews, soaked 4 hours and drained
1/2 cup young coconut meat (or additional cashews if unavailable)
2 Tbsp coconut water
1 1/2 Tbsp raw coconut nectar
1/8 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1/2 Tbsp coconut butter
2 Tbsp raw coconut oil, warmed to liquid

organic blackberries for topping

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process nuts, coconut, buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the lime filling, combine all ingredients in the food processor and process until smooth.  Set aside.  Rinse out the food processor, and to make the berry filling, drain the cashews and combine them with coconut meat, coconut water, coconut nectar, sea salt,  vanilla and spinach in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended.  Add blackberries. Process until smooth and uniform in color and place back in the bowl.
To make the swirl, combine all ingredients and puree in the food processor until smooth.
To assemble cheesecake, pour the lime filling over the crust (reserving about 3 Tbsp), then drop a few tsp of the blackberry swirl (about 6) over that and swirl with a knife. Next pour over the layer of blackberry filling then drop the remaining lime filling by the Tbsp over that then a few tsp of the blackberry swirl (about 6).  Place in the freezer for about 4 hours to firm up.
Meanwhile, to make the cream, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream.  Place in a pastry bag and pipe around the edges on top of the cake and around the bottom.  Top the cake with a few fresh blackberries.
If you haven't checked out my new book, Rawlicious Desserts which is now finally available for purchase, feel free to do so!  It has over 50 rawlicious recipes and photos for ALL of them! Here is the link for print: https://www.createspace.com/4322426
And for Kindle Edition: http://www.amazon.com/dp/B00DX82MRA
Print Friendly, PDF & Email
(Visited 9 times, 1 visits today)
About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

14 Comments
  1. July 15, 2013 at 14:44
    Reply

    I know I said this already but, HAPPY BIRTHDAY, Amy!! You look pretty in the photo! Wish you a happy, healthy, beautiful day!! This cake looks so gorgeous and beautiful!! :)Another wonderful job in the raw kitchen! ;) <br /><br />Enjoy your day!<br />X

    • July 16, 2013 at 04:09
      Reply

      Thanks so much Miliany :)! You always have the best comments ;)! It was a wonderful day!

  2. July 15, 2013 at 15:08
    Reply

    Happy Birthday Amy and thank you for sharing all your wonderful recipes! Greetings from Sweden :)

    • July 16, 2013 at 04:09
      Reply

      Thank you :)! I am happy to share!

  3. July 15, 2013 at 15:23
    Reply

    Happy Birthday Amy! Definitely not a bad thing to still feel young :) <br />Your birthday cake is beautiful! Blackberries and lime are so good together. I wish young coconut was available near me, and that avocados were local!<br />P.S Congrats on the book, I missed that you were publishing one.

    • July 16, 2013 at 04:10
      Reply

      Thank you :)! You can sub more cashews for the coconuts if you do not have them there. I wish avocados were local here too ;)!

  4. Ellen Lederman
    July 15, 2013 at 19:30
    Reply

    Glorious cake! Puts commercial cakes to shame. Have a very happy birthday. And you are certainly not old and probably won't ever be, with your diet and lifestyle!<br />

    • July 16, 2013 at 04:10
      Reply

      Agreed! Home made is best, raw or not ;)! Thank you :)!

    • July 16, 2013 at 14:44
      Reply

      Thank you :)!

  5. July 16, 2013 at 17:01
    Reply

    Happy Birthday Amy! I know I'm a bit late but I just got the news :) Your birthday cake really looks scrumptious. You should totally open a (raw) vegan dessert place!!<br />Big hug from Belgium :)

    • July 17, 2013 at 02:45
      Reply

      Thanks so much Julie :)!

  6. Nycole
    July 16, 2013 at 22:35
    Reply

    Hi Amy,<br />Firstly Happy Birthday.<br />Secondly, Wow, wow and wow.... your recipes are amazing. Thanks for sharing your passion with the world. It certainly makes a positive impact on me. :)<br />Love your work hun.<br />

    • July 17, 2013 at 02:46
      Reply

      Thank you :)! I am happy you enjoy my recipes and I am happy to share them with you :)!

Leave a Comment