Fragrant Vanilla Cake

Fragrant Vanilla Cake

Vegan desserts, and the occasional savory recipe!

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Raw Neapolitan Cheesecake, Blogaversary and a Giveaway!

4 years ago today I posted my first recipe on this blog.  It was a red velvet cupcake recipe featuring beets, and it was not plant based at all because I had used cream cheese frosting and I had taken a single photo of the cupcakes with the worst lighting possible.  But I was proud of it.  I was sharing my recipes as I wanted to not just on Facebook, but on a blog.  Before I started blogging, blogs to me were something other professional people did.  Not just random people looking to share recipes with their friends like I was trying to do at that point.  So it felt like an accomplishment.

That was after all what I started this blog for.  To simply share dessert recipes with friends.  So much has changed since then.  It has become more than that.  I still share recipes, but with way more people than I had originally imagined.  That is awesome.  It makes me happy that so many of you want to read my recipes!  I have changed my ways of eating as well.  I went from vegetarian to vegan to mostly raw recipes and including savory items as well with the occasional body care recipe.
I figure why limit myself to just desserts, and I know others might like to enjoy what I am having for dinner as well.  I never thought I would have the audience I now have, and I am extremely grateful for each and every one of you who take the time to visit my blog and hear what I have to say or to find a recipe to try. Thank you so much for making my day by being here.

Since it is my blogaversary, I thought I would make a delicious cake to celebrate!  A Raw Neapolitan Cheesecake to be exact.  Neapolitan ice cream reminds me of birthday parties as a kid for some reason, so I thought a neapolitan cake for my blog’s birthday would be appropriate.  I made a simple raw cheesecake with fresh organic strawberries for one layer, raw cacao powder for the next and vanilla bean for the other and it was delicious!  Simple to make as well, which I know you all appreciate. I think this might be a good recipe for Valentine’s Day as well since anything with strawberries and chocolate is welcome on that holiday (at least for me).

Lastly, besides the delicious cake, to celebrate I am giving away a copy of my latest book “Fragrant Vanilla Cake: Sweet and Savory” to one lucky winner!  So scroll down to the bottom to enter!  Good luck to you all and thank you for allowing me to keep my blog going with all of your support!

Raw Neapolitan Cheesecake
Makes one 6 inch cake

Crust:
2/3 cup raw sprouted buckwheat groats (or additional coconut)
1/3 cup ground flaxseed
3/4 cup dried finely shredded coconut
1/3 cup raw cacao powder
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

Filling:
4 cups young coconut meat*
1/2 cup coconut water
2/3 cup raw coconut nectar, or maple syrup
1/2  teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
3/4 cup raw coconut butter (warmed to liquid)

1/2 cup fresh organic strawberries
3 Tbsp raw cacao powder

Lightly coat a 6 inch spring form removable bottom pan with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until 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 filling, in a high speed blender or food processor, combine coconut meat, water, coconut nectar, sea salt, vanilla and blend until smooth and creamy. With the processor running, add the coconut butter and process for a minute until blended.

Divide the mixture into 3 bowls.  Place one back into the blender and add the 1/2 cup strawberries. Blend until smooth, then pour back into the bowl.  Rinse out the blender. Add the second bowl back to the food processor and add the cacao powder.  Blend until smooth, and pour back into the bowl.

To assemble the cake, pour the chocolate filling into the pan over the crust, reserving 2 Tbsp in the bowl and smooth out.  Then pour the vanilla filling over that smoothing out and reserving 2 Tbsp in the bowl.  Pour the strawberry filling over that, and smooth out.  Then drop the reserved fillings over that randomly by the 1/2 tsp, and swirl with a knife then a toothpick for smaller swirls.  Place in the freezer for about 4 hours to firm up. Store in the fridge.

*If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained.


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47 Responses

  2. My favourite recipe?! hard to pick. you know i’ve recreated a few, so these were definitely some of my favourites… perhaps the Raw Berry Red Velvet Short Cake is my favourite favourite :))
    looking forward to recreating some more of your recipes 😀
    **Maisy

  5. I can’t say I have a favorite because I’ve successfully made lots of them already… But I must say the Vegan Matcha White Chocolates are remade over and over (you got my pic on Facebook hehe)! I think you already have so many interesting recipes out there… but maybe some more savory stuff? Anyway, I just love everything 🙂

  6. Love all your beautiful photos of your raw desserts! RAW can be so amazing !! Thanks for the recipes, will have a try and hope I have the same result as you, think I need to practice though 😉 Happy 4th Blog Anniversary XXX

  7. I really enjoyed all the recipes you had called “Raw Savory Thanksgiving Recipes” and then the desserts also. I have tested many many many of your recipes and the cheese cakes with black berries is what my family go nutty over. The parsnips (and I made the same recipe with carrots also) is always a winner to make with the dehydrated mushrooms — big yummy and heads up on everything you publish — it is easy to follow your recipes and they always come out 100 % — a big thank you — you are an INSPIRATION.

  13. I love the warmth that your Christmas recipes brought. There was one that I made so many times, my family and friends ate themselves sick. It was a raw apple spice doughnut!

    Yasmine

  14. Happy Anniversary & cheers to healthy vibrant eating! You have evolved and grown and share so much pure deliciousness with us all. I must say my favorite categories are your Cheesecakes and Dream-Cakes, but I cannot wait to try all of your dehydrated creations now that I have a dehydrator! Super excited. Congratulations again, here’s to healthy eating!

  17. i love your blog. as a person who can’t eat sugar but loves to bake, i follow your blog everyday to check out all the new recipes you post. my favorite recipe of yours is your famous eggnog cheesecake. i would love to win a copy of your cookbook so i test out all of your recipes in my kitchen and eat all the raw vegan goodies i can handle! One thing I would love to see in the future is a taro root recipe but I’m not sure if that be done raw. Thanks for sharing your recipes and happy blog anniversary! 🙂

  22. Oh that’s mean…making me pick just one…;)
    But if I have to narrow it down~ the 1st one I ever made of yours is still my go to:
    “Raw Rose Pomegranate Dream Cake”
    it’s what got me hooked on your recipes 🙂 & I keep making it (along with so many of your others)
    (& I’m addicted to your Raw dehydrated sweet potato “Crackers”, Well actually now raw sweet potato in heaps of of your recipes)
    Thank you for sharing
    The Aussie Healthynut 🙂

  28. Stubmbling on your blog a few years ago was the best thing that ever happened to me.

    It was the bright green of the Raw Avo Tart! Still a fave.

    And the fact that you have so many choc-peanut variations, just keeps me glued to every new recipe.
    Thank you for your creativity!
    xxx

  30. Hey Amy. I’m from Denmark, so first I apoligize for some misspelling.
    I have read almost all your post and I am so impressed.
    Thanks for sharing.
    Love From Laura

  31. I would love to see a saffron rosewater and spiced cardamom cake and more matcha,dark chocolate mint and raw honey truffles with cinnamon…just a thought:) for a savory a would love a leek potato soup with kale and Kabocha squash

  36. I love peanut butter and chocolate so I will say Double Chocolate Peanut Butter Cups, although it is very hard to pick just one! I would love to see more coffee/chocolate combos and raw eclairs. Congratulations on 4 years of wonderful blog posts!

  37. I love all of your recipes, especially the ones that include peanut butter! I really liked your recent recipe for
    peanut butter banana chocolate chunk cupcakes! And the raw red velvet strawberry filled donuts rock. I also love when you do DIY body products, like the great body frosting and lip balm! I’d love it if you made more DIY body stuff!
    -Ellie
    Keep up the amazingness though! You have mad frosting skills.

  42. I have to pick just ONE?! Okay, then it would have to be the Raw Samoa Cheesecake . . . samoas were my absolute favorite GS cookie before going vegan, and that cheesecake is a dream come true!

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