Raw Autumn Sunset Dream Cake
Creamy ginger sweet potato and cranberry fillings with a cranberry jam swirl atop a crunchy cinnamon laced crust. It was wonderful and as I sat there enjoying it at the kitchen table that night, I could not help but think it would be even more amazing were I enjoying it watching the sunset.
Raw Autumn Sunset Dream Cake
Makes one 6 inch cake
3/4 cup dried finely shredded coconut
1/4 cup ground flaxseed
1/8 teaspoon sea salt
1/2 tsp cinnamon
2/3 cup soft medjool dates, pitted and chopped
2 cups raw sweet potato, chopped
2 tsp maple extract
1 inch piece fresh ginger
1/2 cup plus 2 Tbsp raw coconut butter (warmed to liquid)
1 cup fresh cranberries
Cranberry swirl:
1 cup fresh cranberries
2 Tbsp orange juice
4 medjool dates, soaked in filtered water until soft
1 tsp pure vanilla extract
Decoration Frosting:
1 cup young coconut meat 2 Tbsp coconut water
1 1/2 Tbsp raw coconut nectar or agave nectar
1/8 tsp sea salt
1 tsp pure vanilla extract
3 Tbsp raw coconut butter, warmed to liquid
To assemble cheesecake, drop the half of the 2 colors of filling by the Tbsp over the crust. Drop some of the swirl over that by the tsp. Drop the remaining filling over that, then the swirl. Tap the bottom on the counter to level, then swirl with a knife.
Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.
Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a food processor and process until smooth. With the motor running, add the coconut butter and process a minute more. Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use. Once the cake is set, place the frosting in a pastry bag and pipe decoratively around the top of the cake. Store cake 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 for the coconut and filtered water for the coconut water.
See my tutorial on making cheesecakes here: http://www.fragrantvanilla.com/making-the-perfect-raw-cheesecake/
4 Comments
Amy, I'm sorry I haven't commented much lately! I've been popping on your blog from time to time, showing my mama your amazing desserts and recipes (which, by the way, she says are absolutely BEAUTIFUL).<br /><br />This dreamcake is absolutely gorgeous - the colors go together so perfectly, and if a sunset were captured in a cake, this is it!! I'm also a Christian, and I think that it's awesome that God's creation is what inspires you. YOU, my dear, are inspirational. One day, I will attempt to make a dreamcake. In the meantime, I will admire yours. :) Also . . . your cake pops . . . HOW ARE YOU SO BRILLIANT???<br /><br />Anyways, keep it up, you ROCK!!
No need to be sorry, I know what it is like to be busy ;). Happy you are still enjoying the recipes, and that you understand where my inspriration comes from :)! You are too kind, and flatter me too much. But thank you for the day brightening comments, they are always much appreciated. Have a wonderful weekend!
This cake looks absolutely delicious!! And aren't the colours devine!? the cake certainly lives up to its name with the beautiful colour tones.<br />Have a lovely day!<br />Chloe & Sarah<br />http://www.honeyandlulu.blogspot.com.au/
Thank you so much :)! You have a lovely day as well!