RAW VEGAN SEA BUCKTHORN CAKE

RAW VEGAN SEA BUCKTHORN CAKE - Yes Superfood

Raw Vegan Sea Buckthorn Cake

Ingredients:

For the base:

  • 200 g almonds
  • 100 g soft dates
  • 2 tbsp cacao powder
  • 2 tbsp melted coconut oil
  • pinch of salt

ort he filling:

  • 200 g cashews (soaked in water for min. 2 hours)
  • 5 tbsp agave syrup
  • 2 tbsp lemon juice
  • 150 g coconut milk
  • 4 tbsp melted coconut oil
  • 1 tbsp vanilla extract
  • 3 tbsp Yes Superfood Sea Buckthorn superfood powder
  • 2 tsp agar agar
  • 5 tbsp water

Topping (optional):

  • 30 g dark chocolate
  • 2 tbsp coconut oil

Method:

  1. Put all the ingredients for the base into the food processor, and mix until sticky. Press down the dough into a 20 cm diameter baking tray, and place it in the freezer, until you prepare the filling.
  2. Mix the filling’s ingredients (except for the water and the agar agar) in the food processor, until you get a creamy consistency.
  3. Heat up the water and the agar agar to a pre boiling temperature, then add it to the filling. Pour the mixture over the base.
  4. Melt the chocolate and the coconut oil in steam, and pour it on top of the cake.
  5. Let the cake rest in the fridge for min. 2 hours before serving.
  6. Decorate the cake with edible flowers and sprinkle a pinch of Sea buckthorn superfood powder on top!
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FAQs

No. Yes Superfood Curcumin Powder has a mild, subtly sweet flavour profile. At the quantity used in this recipe, it contributes primarily a warm golden colour rather than a pronounced turmeric flavour.

At the quantity used in this recipe, the light, sweet flavour of the meringue remains dominant. The blue spirulina is used mainly for its striking blue colour.

Cooking the meringue as an even layer in the microwave makes it easy to cut into neat cubes once chilled. The cubes remain soft and pillowy rather than crisp, creating a modern presentation that is particularly striking when the dessert is served in individual glasses.

The vanilla custard can be prepared one day in advance and stored covered in the refrigerator. The meringue cubes are best prepared on the day of serving. Keep the two components separate and assemble the dessert only immediately before serving.