Raw Fruits of Summer Cake

Whenever someone tells me I can not do something, I make it my mission to prove them wrong. When I was in high school, a physical trainer told me I had horrible feet for running and should not run. I later went on to accomplish age records for my state in my early 20s.  I was told nobody would ever read my blog...well, I think I proved that wrong since all of you lovely people are here (and I do appreciate you all).  I decided to go raw last year and I caught a lot of crap for it.  People would tell me it would not last and it would be too hard.  They said I could not possibly be raw during the winter when it is cold and I could not cook food.  Not so, I am still raw and I still love how it makes me feel.
It was one year ago today that I decided to go completely raw.  I can not believe it has been that long, I have learned so much in the process!  I had been experimenting with raw foods for a few months and I decided that I always felt better when eating them so it seemed like a no brainer. I proved those people wrong who said I would fail.  I have learned as much as I could in the process and I still have a lot to learn and a lot of techniques to perfect.  I think my raw cakes have come a long way.


I decided this week that in honor of my rawiversary, I would make a beautiful cake featuring what is freshest this time of the year.  Fruits of Summer Cake.  A raw cheesecake with fresh raspberries from my Mother's friend's garden, fresh apricots and a few floral notes with lavender and rose.

It turned out delicious!  I am sure next year I will be looking back and thinking about how much more I learned, but for now this cake was pretty amazing.  So heavenly with the fruits and creamy fillings set atop a crunchy walnut crust.  A reminder to me that I succeeded and nobody can ever tell me I can not do something.

Raw Fruits of Summer Cake
Makes one 6 inch cake

1/2 cup raw walnuts
1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut or pistachios)
1/2 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and choppedFilling:
1 1/2 cups raw cashews (preferably soaked overnight and drained)
2 cups young coconut meat (or additional soaked cashews if unavailable
1/2 cup coconut water
1/2 cup raw coconut nectar
1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1/4 cup fresh apricots, pitted and diced
2 dried apricots, soaked until soft and drained well
1/2 cup fresh organic red raspberries
1 inch piece red beet
1 tsp rosewater

1/2 cup fresh organic blueberries and black raspberries
1 Tbsp dried lavender flowers
1-2 drops du Terra lavender essential oil (optional)

For middle cake layer:
1 cup total, raspberries (red and black), blueberries, and fresh apricot diced

For the top of the cake:
fresh red and black raspberries
1 fresh apricot, sliced
dried roses
dried lavender

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process walnuts, buckwheat, coconut 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 filling, drain the cashews and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla 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. Remove the filling from the food processor and divide into 3 bowls. Place one back into the food processor and add the apricots.  Remove from the processor and set aside.  Add the second bowl and add 1/2 cup red raspberries and beet and rosewater.  Process until smooth and uniform in color and place back in the bowl. Add the third bowl to the food processor and 1 /2 cup black raspberries and blueberries stir in the lavender.  Process until smooth and place back in the bowl.
To assemble cheesecake, drop the different colors of filling over the crust by the Tbspful to fill the pan half full. Scatter the fruit for the middle layer of the cake over it, then continue with the filling drops. When the filling is all used up tap the bottom of the pan on the counter to level.

Swirl with a knife starting at the outside of the circle and working your way in in a spiral fashion (but staying above the fruit layer as you do not want to disturb it). Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.
Garnish the cake with fresh berries, and apricots, lavender and roses and serve! Store leftover cake in the fridge.

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