Carrot-moringa-avocado cake

Vegan,  gluten and sugar free

 Just another healthy, nourishing and very delicious cake recipe I recently created. We live in amazing time of information - once our  level of awareness is high enough, there is no way we would be willing to go back to the old ways of doing. That also concerns our nutrition a lot. It is time to respect our bodies and nourish our temples only with the highest quality living, organic and plant based foods. We are what we eat and I am sure we all want to be strong, healthy and beautiful. So this amazing and easy cake recipe is just another proof that we can celebrate without sacrificing our wellbeing. 💖

Ingredients:

For the base:

1/2 cup coconut flour

1/2 cup wholegrain rice flour

1/2 cup buckwheat flour

3 carrots

5 dates

juice of 1 lemon

zest of 1/2 lemon

1 cup coconut water or just water

a pinch of baking powder

a pinch of sea or Himalayan salt

For the cream:

2 soft ripe avocados

1 tsp moringa powder

juice of 1 lemon

1/2 cup soaked cashews

2 TBS coconut cream (from the 60% milk)

For the base spread: 

1 big apple

For the topping:

Blueberries, strawberries, raspberries, coconut flakes, cacao nibs

Instructions:

In a medium size bowl mix the dry base ingredients together. Meanwhile blend the carrots, dates, juice of lemon and water in a high speed blender. Add the liquid to the dry mixture and mix until all the ingredients are well combined. The texture should be like of a play dough. Press gently into the baking mould - the dough when spread  evenly should be around 1 cm high. Bake at 180C for 20 min or until golden. Once ready, remove the cake base from the mould and let it cool completely.

Meanwhile start preparing the cream by blending all the ingredients in a high speed blender until silky smooth. Put in the fridge.

Once the cake base has cooled completely, the texture will be like of a chewy cookie. To provide more moisture and to add a note of  a beautiful fresh flavour, you just need to prepare a base spread  by  blending an apple in a high speed blender until it reaches the texture of the apple sauce. Spread the blend on the base evenly and leave it for 10-15 min - to allow the cake to soak the moisture in.

Now you can start building the cake. You will need a big mug or glass to cut the cake into 4 round shapes. Spread each layer with the cream and add blueberries and/or raspberries on top, repeat 3 times. Spread the cream evenly also on the sides, decorate with lots of berries or any other topping of your choice. 

Enjoy!

Much love,

Inga