Vegan Rainbow Cake with Superfood Layers
Ingredients
Crust
- 1 cup Medjool dates, pitted (alternatively you could use dried figs)
- 1 1/2 cup raw walnuts (or half-half oats/almonds/coconut)
- 1 pinch of sea salt
Filling
- 3 cups raw cashews
- 1 cup coconut butter
- 1 (15oz) can full-fat coconut milk
- 1 cup water
- juice and zest of 1 organic lemon/lime
- 3/4 cup maple syrup
- 1 Tbsp vanilla extract or vanilla powder
Color layers
- 1 tsp berrylicious blend
- 1 tsp ocean blend
- 1 tsp alkalizing blend
- 1 tsp tropicana blend
- 1 tsp pink pitaya
Preparation
Line the bottom of a 20 cm round cake tin with parchment paper.
Add all your crust ingredients into a food processor/high speed blender and pulse until you get a sticky dough. Place the dough into the cake tin and use your fingers to press down evenly. Place into the freezer to chill.
For the filling simply add all ingredients to a high speed blender. Blend on high for 60 seconds until completely smooth. Divide the filling equally into 6 different bowls. Add about 1 tsp of the 5 UnicornSuperfood blend to each bowl and blend each layer separately (make sure to clean your jug in between).
Pour the first layer onto the crust and use a spoon to even out the filling. Place into the freezer for min. 30 minutes until firm and repeat this step with all the other layers. Finish with a final white cream layer and add some colorful sprinkles/colored desiccated coconut/other decorations on top and freeze for another 3-4 hours.
Carefully remove the tin and let it thaw a bit before cutting into pieces.
