Raw Strawberry Rhubarb Cake
The filling for this cake was freaking amazing before I even put it in the fridge to set! I was a happy girl licking all the excess from the bowls (I never simply rinse excess cake batter down the drain, that would be a waste of my favorite thing)! I could not wait to dive into the finished product.
4 hours seems like such a long time, but so worth the wait on this one. It was pure joy that I experienced biting into my first taste of the goodness! Strawberries and rhubarb, oh how I have missed you! This was the perfect way to be reintroduced!
Raw Strawberry Rhubarb Cake
Makes one 6 inch cake
3/4 cup dried finely shredded coconut
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
1/2 tsp ground cardamom"Roasted rhubarb"
2 cups organic rhubarb, sliced
1 Tbsp raw coconut nectar
Strawberry Puree:
1 cup fresh organic strawberries
1 cup of the "roasted" rhubarb
2 medjool dates, pitted (and soaked in water until soft if not soft)
a pinch sea salt
1 Tbsp lemon juice
Filling:
4 cups young coconut meat*
1/2 cup coconut water
3/4 cup raw coconut butter (warmed to liquid)
1 cup fresh organic strawberries
1/2 cup of the "roasted" rhubarb
1 tsp beet powder (optional for color)
additional 1 Tbsp coconut butter
Fresh strawberries and shaved rhubarb for decorating
For the "roasted rhubarb", toss the rhubarb with the coconut nectar and place on a lined dehydrator tray. Tent a piece of foil over it. Dehydrate until softened, about 4-6 hours. You will be using this both for the puree and the filling and it will shrink down a little.
For the strawberry rhubarb puree, combine all ingredients in a food processor and process until smooth. Set aside.
Once the pan is full, tap the bottom on the counter to level, and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls.
Place in the freezer for about 4 hours to firm up.
Once the cake has chilled, Garnish the top with fresh berries and shaved rhubarb before serving.
*If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling.