Raw Rainbow Cake – Recipe

My little blog is three years old today!

Trust me to do a health challenge month during Tashcakes!'s birthday. Good thing I like a challenge.

Since the very first recipe I posted on this blog was rainbow cake (along with a brief history of my obsession with them), I decided to make a 'healthy' version. In fact, I decided to make it completely raw and vegan.

In the end I based the recipe on my raw strawberry cheesecake, using different fruits to colour and flavour the layers, and taking a couple of hours to set it layer by layer. It's a really easy recipe, but it takes a bit of patience to let each layer set.

My raw strawberry cheesecake was set in the fridge, but I froze this one because I wanted to make sure each layer stuck firmly to each other before unmoulding. It worked pretty well, although I should have tapped the tin on the counter to knock out air bubbles in between each freeze (but it was about 2am when I made this and I didn't want to wake anyone up by bashing around in the kitchen).

In fact, in my impatience to eat it I discovered it made a great raw ice cream cake, as I didn't bother to let it thaw completely to eat. It's delicious thawed, too: creamy and smooth, like a cheesecake.

Ready? Let's go.

Ingredients for Crust:

100g almonds
50g pecans
6 medjool dates
1tbsp coconut oil

Ingredients for Layers (Altogether):

400g cashew nuts, soaked in water overnight
10tbsp brown rice syrup (or agave, carob syrup, maple or honey)
7.5tbsp coconut oil
1tsp vanilla
600g of fruit

(Base Ingredients for Each Layer):

-50g cashew nuts, soaked in water
-2tbsp brown rice syrup
-1.5tbsp coconut oil
-A few drops of vanilla

Fruits For Each Colour:

-120g each of blueberries, kiwi fruit, papaya, mango and strawberries


1) Line the bottom of a 7" springform pan with a foil-covered disc of cardboard and grease with a little coconut oil.

2) Put the almonds and pecans in a food processor and process until crumbly-looking, then add the dates and process until it begins to get sticky.

3) Firmly pack this mixture into the bottom of the pan (you may not need it all: roll up any excess into bite sized energy balls to snack on later).

4) To make the first (purple) layer, put the first round of base ingredients into the food processor (50g cashew nuts etc) and blend until it forms a thick paste. Then add the blueberries and blend until smooth. Pour the mixture on top of your crust, smooth out and pop in the freezer for 30 minutes for a quick set.

5) Repeat this four more times with the other fruits, freezing in between each time. Once you've done the final layer, freeze overnight.

6) The next day, unmould the cake, and either slice and serve frozen as an ice cream cake or thaw it out for a couple of hours and serve like a cheesecake.

Enjoy! Here's to another colourful and tasty year


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