Raw Spring Blossom Cake

It is finally feeling like spring may have arrived in Minnesota.  Warm enough that my boyfriend Eric and I decided to have a picnic in the park this week.  It was wonderful to just sit and enjoy the sun's warmth, watch the loons swimming on the lake and dream up what the clouds looked like while we enjoyed each other's company and dinner.  Although the weather is warming up, the one thing that is missing is the flowers!
My favorite part of spring is enjoying the flowers popping up in people's yards while I go for my morning run.  Seeing the crocus and daffodils pop up where there was previously just brown dirt is quite refreshing.  Hopefully they come up soon, but until then I decided to make a flower cake to enjoy.
I was not exactly sure where I was going when I started, but I wanted it to resemble a flower and have lots of delicious fruit flavor.  I decided on a coconut lime cake, tinted green with spinach (you can't taste it) for the bottom portion.  I then topped it off with 3 different fruit mousses, lemon, mango and strawberry, then swirled them for a tie dye affect.  The colors reminded me of spring flowers as well.  Lastly, I decided that it needed to have fresh fruit on top so I made a flower out of strawberries and mango.
I showed it to Eric and he said "Whoa...I can't believe you made that!  It is so pretty, visually my favorite cake you have ever made!" I was thinking...I decorate cakes all the time, and I had to laugh.  I guess this one was special.
It tasted as good as it looked as well, like biting into a bouquet of fruit and cream.  Hopefully the April showers will bring the May flowers, I am ready! Until then, I can enjoy my cake.

Raw Spring Blossom Cake
Makes one 6 inch cake

Cake:
1/2 cup raw almond meal
2 cups raw coconut flour
1/4 tsp sea salt
1 tsp pure vanilla extract
12 medjool dates, pitted
2 cups coconut meat*
2 Tbsp coconut water
2 Tbsp fresh lime juice
2 Tbsp organic lime zest
2 Tbsp raw coconut nectar
one large handful organic spinach

Cream topping:
2 1/3 cups raw cashew pieces (preferably soaked overnight)
2 1/3 cups fresh young coconut meat (or 1 3/4 cups soaked cashews if coconut meat is unavailable)
1/2 cup plus 2 Tbsp coconut water
1/2 cup raw coconut nectar, or your choice of raw liquid sweetener
1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of  a vanilla bean
1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid)
3 Tbsp coconut butter2 Tbsp lemon juice
1 Tbsp lemon zest
turmeric, divided**
1/3 cup organic mango
1 small 1/2 tsp raw beet and 1 Tbsp raw beet**
1/3 cup organic strawberries
a small handful spinachTopping:
about 10 sliced organic strawberries
1 Tbsp mango, diced small

Combine almond flour, coconut flour, sea salt, in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut lime juice and zest, coconut water, nectar and spinach to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated. Place the batter on a teflex lined dehydrator sheet, in slightly larger than a 6 inch circle and dehydrate for about 8 hours, until dried but still moist in the center. Once dried, trim into a 6 inch circle, place in the bottom of a 6 inch springform pan (greased with coconut oil), and set aside.

To make the cream topping, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth.  Add the coconut oil with the processor running to incorporate it completely.  Once blended, divide the cream mixture into 4 bowls and set aside.  To the first bowl, add the lemon zest, juice and a pinch of turmeric to the bowl and whisk to blend.  Add the second bowl of cream back to the food processor and add the 1/3 cup mango, a small pinch of turmeric and a small piece of beet and process until blended then remove back to the bowl.  Add the third bowl to the processor and add 1/3 cup strawberries and the 1 Tbsp raw beet and process until smooth and well blended.  Add back to the bowl.  Add the 4th bowl of cream back to the food processor and add the spinach.  Process until smooth and add back to the bowl and place in the fridge.

To assemble the cake, drop the lemon filling, the mango filling and the strawberry filling by the Tbspful randomly over the lime cake in the prepared pan.  Once the pan is filled tap on the counter to level and swirl with a knife (being sure to go to the bottom of the filling).  Place in the freezer to set, about 3 hours.  Once set, arrange the sliced strawberries on top of the cake to resemble a flower and place the diced mango in the middle.  Place the green cream in a pastry bag (or a plastic bag with the end cut off and decorate the sides of the cake, creating leaves and vines.  Serve!  Store extra cake in the fridge.*If you cannot get fresh coconut meat, soak 2 cups dried coconut for 4 hours then drain.  Continue with the cake recipe.

**The beets and turmeric are for coloring the cake more vividly, but if you do not have them you can sub natural food coloring.

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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!

21 Comments
  1. May 6, 2013 at 16:46
    Reply

    Oh My Goodness WOW!!! You make the most beautiful and creative cakes (or should I say masterpieces) I've seen!!! This looks like it tastes so delicious, too! I visit a lot of blogs, and your blog is like the best when it comes to making cakes! You won the crown when it comes to the Raw Vegan Cake Queen! Haha ;) I love you, your blog and your recipes!!! All three are just amazing!!! ;) =)<br />Have a wonderful day! :)

    • May 6, 2013 at 17:33
      Reply

      Thanks so much Miliany :)! You are so sweet! I am happy that you visit my blog, hope you have a wonderful week :)!

    • May 6, 2013 at 20:26
      Reply

      Its me again! :) I have one question since you're basically the Queen Of Raw Cakes, haha ;) - can you give me a tip on how to take the cake out the bottom of the spring form pan so perfectly out of the springform pan? I know how to release the pan part of it, but the base at the bottom? Help, please. I'm making a cake this week and I need to know how to take out the cake out perfectly onto a cake stand without ruining the beauty of the cake. ;) Thanks =)XX

    • May 6, 2013 at 20:36
      Reply

      What I do, is I line the bottom with parchment and grease the bottom and sides. It comes out perfect every time :)!

    • May 6, 2013 at 21:05
      Reply

      Thanks so much!!;)I'll have to try that suggestion. :)

  2. May 6, 2013 at 18:12
    Reply

    So much color and flavor packed into a little cake! Absolutely beautiful, so jealous of your baking skills :)<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a>

    • May 7, 2013 at 02:08
      Reply

      Thank you :)! You can have them too if you practice, and you don't need baking skills for this cake ;)!

  3. May 7, 2013 at 15:42
    Reply

    This is so gorgeous girl!!! Very springy, love those colors!

    • May 8, 2013 at 03:44
      Reply

      Thanks so much Heather :)!

  4. May 7, 2013 at 16:24
    Reply

    What a spring cake! So colorful and Beautiful. We are sure it tastes beyond delicious as well!

    • May 8, 2013 at 03:44
      Reply

      Thank you :)! It was totally delicious!

  5. May 7, 2013 at 21:44
    Reply

    Wow, really wonderful! Your recipes are always delicious, thank u so much! ^_^

    • May 8, 2013 at 03:44
      Reply

      Thank you so much :)! I am happy to share with you!

  6. Sunnie
    May 8, 2013 at 00:53
    Reply

    Amy, that is so beautiful! I love the ultra-vibrant colors - and I ESPECIALLY love the little flower you made out of strawberries! This would also be a lovely Mother's Day cake. :)

    • May 8, 2013 at 03:46
      Reply

      Thank you so much Sunnie :)! I think it would be too! I am coming up with something special for my Mom, but I totally would make this again if it wasn't next weekend ;)!

  7. May 8, 2013 at 11:39
    Reply

    ALL your cakes are stunning...but it's so sweet that Eric singled this one out. It is gorgeous!. Yeah, I was shocked when my dad told me they had snow in Iowa last week...I'm sure you had it even worse in MN. Crazy. I'm ready for a heat wave!

    • May 8, 2013 at 12:02
      Reply

      Thanks so much Liz :)! Yes, I am so ready for the warmth to be here for good! Hope you have a wonderful week!

  8. Stephanie
    May 31, 2013 at 16:53
    Reply

    Hi Amy,<br /> I've been a vegan since 97 and have had a Excalibur since 00 but my first attempts at using it were less than tasty. Having discovered your blog last week, I am encourage to try making some of your beautiful creations. Any tips for a newbie?<br />

    • June 1, 2013 at 02:10
      Reply

      Well, follow the recipes, and dehydrate at 115 degrees and you will be fine :)! You should have many delicious things coming out of your dehydrator in no time.

  9. Anonymous
    August 27, 2013 at 07:06
    Reply

    Hi Amy, I dont have a dehydrator is there any other way to make this is it about time I got one??? If so any suggestions on a good one? Thanks Liz Your recipes are amazing x

    • August 27, 2013 at 11:26
      Reply

      Not if you want it to still be raw ;). I would definitely recommend an Excalibur! I have a 5 tray and it was only about $165. Thank you :)!

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