Raw Vegan Mango Sunshine Cake with Lemon Essential Oil...
Summer is all about getting as much sunshine into our soul as possible. When the sun comes out everybody is happier, calmer, we smile more and eat better. During summer months it's much easier to keep the cravings for sugar at bay. I love my raw cakes, but sometimes they can be pretty heavy on the stomach. Lots of nuts and avocado… Its really hot outside, planning our summer holidays and for all this planning we needed something to gets us into our holiday mood, so I had an idea, and created this sunshine cake.
Super refreshing and easy to make. Hope you will like it too.
For the base you will need:
1 cup raw sunflower seeds
1 cup soaked (activated) raw almonds
500 g pitted dates
4 tablespoon melted coconut oil
For the ‘sunshine’ layer you will need:
2 peeled mango
3 tablespoon melted coconut oil
2 cups of cashew nuts
3 drops lemon essential oil
Maple syrup to taste ( I didn’t want to advise on how much maple syrup you should put in this cake. I think this cake even works without any added. But taste the cream and decide yourself. I love the sharpness of it. Of course, it depends on how sweet the mangoes are too )
Any type of berries will work well.
Soak the cashew nuts for at least 20 min.
To make the base place the nuts and seeds in your blender or food processor and blend until it looks like a fine crumble, but don’t overdo it. Stop the process before it starts turning into a nut or seed butter. Stop occasionally and scrape the side of the jar. Finally, add the dates and the maple syrup and blend again. Remove the mix and press it down in your cake tin with wet fingers. To get an even layer, use a spatula to smooth it out.
Rest the base in the freezer until you prep the cream layer.
For the cream, layer place the soaked and drained cashew nuts in the blender or food processor and blend until smooth. You want to turn them into a nice nut butter texture. It's essential that you soak the nuts because this will help you achieve a better cream texture. Also if your blender or food processor, not the most powerful one, it will also help the machine to blend better and easier. Longer you soak, the better and smoother it is. (I normally soak overnight)
Once you have your nut butter, just add the mangoes and the coconut oil and the lemon essential oil from doTERRA (do not use any other brand they not suitable for nternal use!!! ) (maple syrup if you want some) and blend until smooth. Remove the base from the freezer and spread the cream on the top, evenly by using a spatula. Place the cake back in the freezer for at least 2- 3 hours until it sets.
Enjoy a slice with a refreshing organic berry tea, and some fresh berries or even whipped coconut cream.