Here is a raw vegan piña colada cake I made for Memorial Day BBQ at friends house. This cake is light, gluten free, law fat, almost tastes like ice cream, great for a hot day. Happy Memorial Day!
Base:
12-14 large organic Medjool dates
4 TBS organic dry mulberries
3 TBS organic almonds
2 TBS organic shredded coconut
Process dates and coconut shreds in a food processor. In a cake dish sprinkle almond and mulberries at the bottom and then press the date paste until firm and smooth. Then make your filling.
Cake:
2 cups organic fresh coconut meat from Jamaican coconut ( I used 1 coconut but it had so much meat in it )
1 cup fresh coconut water or pure water
2 ripe bananas
2 dates
1 tsp medicinal flower vanilla essence
1 cup raw organic cashews (soaked for 30 min in pure water)
½ of organic pineapple cubed ( and about additional ½ cup for the middle of the cake)
2-3 TBS raw coconut nectar (depending how sweet you like your cake)
* I also added a 1 TBS of raw lucuma powder but its not necessary
Mix all in the Vitamix. I started with coconut water, raw coconut meat and bananas, then I added dates, coconut nectar, etc. Process until smooth, you may have to stop and scrape the sides. Pour half of the mixture into the cake dish over the base. Sprinkle some cubed pineapple. Then pour the rest of the mix, using spatula make the top nice and even. Sprinkle some shredded coconut and place in a freezer for about 6h or overnight. Serve with fresh strawberries and raspberries on the top. Allow about 30 min for the cake to defrost before serving. Very refreshing. Great for a hot summer day. Enjoy : )
