I've been wanting to post this cake recipe since I made it for "Project Raw - RFC's Birthday Cake", last month - as usual, I'm running behind, but what the heck! Better late than never, right? I like any excuse to make a cake, and it was really fun to hear about the cakes that other people were making.
Make a nut crust of your choice.
Press into the bottom of a 6” springform pan, or into a pie plate.
1 ¼ cup almond milk
1 ½ cups cashews
1/3 cup agave
2 tsp pure vanilla extract
¼ cup melted cacao butter
1 tbs lecithin
2 cups mixed berries (raspberries, blackberries, blueberries), set aside
Blend the first four ingredients until completely smooth. Add the cacao butter and lecithin. Continue blending until incorporated. Transfer 1 cup of this mixture into a bowl.
Add the berries to the remaining cream in the blender and pulse the berries until they start to break down, keeping some texture.
Transfer the berry mixture into a bowl.
Pour half of one cream onto the crust. Pour the other half on top.
Continue, pouring the first cream on top, followed by the second.
Now, with a knife, swirl the two creams together into a pretty pattern.
Chill the cake for a few hours, or until firm.