It's time for a new raw cake recipe! This recipe is from my book: Raw Cakes. You can find the entire book here.

Kinky Pinky is a very lady like cake, which is also perfect for princess birthday parties.

Serves approx. 12 people

YOU WILL NEED

First of all a cake form that is approx. 20 cm in diameter.

CAKE BASE

  • 85 g dates, stones removed
  • 1 tbsp flax seed oil
  • 1 tsp vanilla powder
  • 2 tbsp Brazil nuts
  • 100 g shredded coconut
  • 45 g dried mulberries, coarsely chopped

RASPBERRY CREAM

  • 360 g cashew nuts, soaked in water for approx. 2 hours
  • 100 ml agave syrup
  • 200 g raspberries, fresh or frozen
  • 4 tbsp coconut oil
  • 2 tbsp cocoa butter

COCONUT DECORATION

  • 3 tbsp agave syrup
  • 35 g blueberries
  • 100 g shredded coconut

    Kinky Pinky recipe from Raw Cakes

Cake base:

Blend dates, flax seed oil and vanilla powder to a smooth paste. Add Brazil nuts and shredded coconut using a powerful blender or food processor. Turn the pastry into a bowl and mix in the chopped mulberries. Line a spring form with baking paper and spread the pastry over the base of the spring form.

Raspberry cream: 

Blend the cashew nuts with agave syrup and raspberries to a very fine cream without lumps or visible pieces of cashew nuts. Then add coconut oil and cocoa butter and blend again. Pour the cream over the base and leave the cake in the freezer for approx. 1 hour.

Coconut decoration:

Blend blueberries with agave syrup and pour the blueberry syrup into a bowl. Thoroughly mix it with the shredded coconut. When the cake is completely set, using a sharp knife cut around the sides and remove the spring form. Remove the baking paper and serve the cake on a cake dish. Before serving decorate the sides with the purple coconut sprinkles.