Raw Berry Red Velvet Short Cake

What does one do with many lbs of fresh berries?  Well eat them of course...but make a beautiful dessert with them is my favorite choice! When I think raw cake, cheesecake is always the first thing that comes to mind, but oddly enough, this time it was shortcake!  I haven't made one in a while, and there is something that I love about fresh berries, cream and cake all together. Last year I made a Raw Red Velvet Strawberry Shortcake, and it was so delicious that I thought it deserved to be made in larger form, but with other berries added as well!

This time however, I was not going to make a dehydrated cake, I went for a simpler cake version that came together rather quickly.  I used beet pulp leftover from juicing to make the cake moist and light.  It is one of my favorite things to use in raw cake lately and I have a lot since I juice a lot of beets and carrots.  Anyways, once it is mixed with the other cake ingredients, you would not notice that it is beets.  That cake mixture tasted amazing even before I assembled the cake.

I made a fluffy coconut cream for the filling and topping, and a flavorful berry sauce as well to compliment the fresh berries.  I topped it off with basil as well since I love it with berries.  It was beautiful!  Summer fruit at its best, and I couldn't wait to dive in!  When I did, it was a party in my mouth.  Three of my favorite things, vanilla cream, red velvet cake, and fresh berries. Once simply can not be unhappy while eating this cake.  The cake itself is happiness!

Raw Berry Red Velvet Short 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
2 1/2 cups raw coconut flour (home made is preferred)*

Cream topping:
4 cups fresh young coconut meat**
1/2 cup 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
3/4 cup raw coconut butter (warmed to liquid)
1/2 cup organic strawberries and blueberries

1 cup mixed organic strawberries, raspberries and blueberries
2 medjool dates
juice of one lemon
a pinch sea salt

Organic blueberries, raspberries and halved strawberries, about 2 cups (or enough to cover the middle and top of the cake)

Basil for garnish (optional)

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 two 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 make the cream topping, combine the coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth.  Add the coconut butter with the processor running to incorporate it completely.  Once blended, scoop into a bowl, and place in the freezer for about 45 minutes to an hour until it reaches the consistency of thick whipped cream.
While setting, make the strawberry sauce.  Combine all ingredients in the food processor and process until smooth.
To assemble the cake, spoon half the cream over one cake layer, then spoon half the sauce over, then top with half of the halved strawberries, blueberries, and raspberries.  Top with the second cake layer, then spoon the rest of the cream over, then the rest of the sauce, then the remaining berries.  Let the cake set in the fridge for about an hour before serving.
Once the cake is set, garnish with basil and serve!*Storebought coconut flour is a bit too dry for my tastes, 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 4 cups raw cashews in filtered water, 4 hours then drain.  Continue with the cake recipe.

Print Friendly, PDF & Email
(Visited 83 times, 1 visits today)

Discover more from Fragrant Vanilla Cake

Subscribe now to keep reading and get access to the full archive.

Continue reading