This vegan Zebra cake is a delightful dessert not only for those following a raw vegan diet, but also for those who don’t. The cake is made with a rich chocolate crust and smooth cream filling, alternating vanilla with blueberry and blackberry fillings.
Source:Home Cooking Adventure
Element
Makes 8-10 servings
Earth’s crust
1 cup (100g) pecans (or walnuts, almonds, hazelnuts)
1/2 cup (60g) dates, pitted (about 8-10 dates)
2 tablespoons (16g) unsweetened cocoa powder
2 tablespoons (10g) unsweetened shredded coconut
1 teaspoon (5ml) water
1/4 teaspoon (1g) salt
pour until it’s full
Vanilla filling
2 cups (280g) raw cashews (soaked for 4-6 hours or overnight)
1/3 cup (120g) liquid sweetener, (pure maple syrup, agave syrup or honey)
1/2 cup (100g) coconut oil, melted
1 tablespoon (10g) vanilla extract
4 tablespoons (60ml) lime juice, from about one large lemon
For Berry Filling
1/2 cup (75g) frozen blueberries
1/2 cup (75g) frozen blueberries
1. Prepare the crust: Place the nuts (I used pecans), dates, shredded coconut, and cocoa powder in the bowl of a food processor and process until crumbs form. Add water and process further until the mixture combines well and sticks together when squeezed between your fingers.
2. Use your fingers or the back of a tablespoon or even the bottom of a glass to press the pie crust mixture into the bottom of the 7-inch (18cm) spring-loaded pan. Set aside while you prepare the filling.
3. Prepare the filling. Combine all vanilla base ingredients, pre-soaked cashews, lime juice, liquid sweetener, melted coconut oil, and vanilla extract in a blender jar and process until creamy and smooth.
4. Add more than half of the vanilla mixture to the bowl.
5. Add the blackberries and frozen blueberries over the remaining vanilla mixture to a blender and process until well combined and smooth. Transfer the mixture to a bowl.
6. Assembly. Use a tablespoon of each mix for a zebra effect. Starting in the center of the pan, take a spoonful of the vanilla mixture and add to the crust, then add a spoonful of the berry mixture and repeat these steps until all the batter has been used.
7. Beat the pan several times, cover and freeze for at least 2 hours.
8. Store the cake in the freezer, but leave the cake out for about 15 minutes to defrost before serving. Decorate the cake with fresh blueberries, raspberries and flowers for a more elegant look.
