Dani Venn’s raw rainbow ice cream cake


This amazing cake by ex-Masterchef Dani Venn was originally created with the intention of it being a healthy alternative to a traditional ice cream cake for kids. One that isn’t loaded with the refined sugars, fake colourings, emulsifiers and palm oils. Even through this cake doesn’t contain any of these things and all the colourings used are completely natural, it does contain cashew nuts which Dani has since discovered her daughter is allergic to. So whilst this might be healthy alternative to most, sadly it isn’t for little Harlow. But I hope that you can enjoy this cake for her with your tree nut allergy free friends and family, because it is rather pretty, and healthy!

Ingredients:

Base:
20 Medjool dates, pitted
2 cups almonds
Pinch of sea salt
8 cups raw cashews, soaked overnight or for at least 4 hours
3/4 cup lemon juice
2 ½ cups melted coconut oil
1 ½ cups coconut cream, thickened part only – from chilled coconut cans
1 cup pure maple syrup
2 teaspoons vanilla powder or 2 vanilla beans, seeds scraped

Layer One: 2 cups frozen raspberries
Layer Two: 10g matcha (green tea) powder OR 2 ripe avocados, pit removed, flesh scooped out
Layer Three: 2 cups frozen blueberries
Layer Four: 2 teaspoons saffron threads (soaked in ½ cup extra coconut milk) or saffron powder

Method:

To make the cake base, using a high-powered food processor blitz almonds into almond meal, remove and set aside. Then blitz dates until sticky and smooth, add back in the almond meal and pinch of salt and pulse until the mixture comes together and you could roll into a smooth ball. Add extra dates if too dry or nuts if the mix is too wet. Press firmly into the base of your cake pan and store in the fridge.

I like to make one big batch of creamy cashew and coconut mixture then divide the mix into four batches, which I then spike with various colours and flavours. So to make the cake, ensure that your cashews have been soaking for at least 4 but ideally 8 hours or overnight, drain them and add to your food processor.. depending on the size of your food processor you might have to do this in two batches.

Add lemon juice, coconut oil, coconut cream, maple syrup, vanilla bean and a pinch of salt to the processor and blitz on high until smooth and creamy. Scrape down the sides of the bowl if needed. Divide this mixture into four batches.

For the first layer, raspberry, return your creamy cashew mix back to the food processor, add in your frozen raspberries and blitz till smooth and pink. You can choose to add more raspberries if you’d like a more vibrant colour. Pour the mix into your prepared cake tin and set in the freezer.

To make the second layer, repeat the above process but use matcha powder or avocados. Once the raspberry layer is firm, you can add the second layer.

To make the third layer, repeat the above process but use frozen blueberries. Once the green layer is firm, you can add the third layer.

To make the fourth layer, you will need to steep the saffron threads (if using) into warm coconut milk – just use the excess you will have after scooping the thickened part of the coconut cream out of the can. Allow to steep for 15 minutes before adding to the cashew mixture. Alternatively you could use saffron powder. Repeat the same process as above and once the blueberry layer is firm you can add the last layer.

Vanilla Bliss Balls to decorate:

1 cup almonds
1 cup fresh medjool dates
1 teaspoon vanilla powder or 1 vanilla bean, seeds scraped
2 cups desiccated coconut

For the world’s simplest bliss balls (you can trick them up with other things if you’d like but they still taste great!) blitz together dates, almond meal, vanilla and salt, roll into balls and then roll into desiccated coconut. Keep in the fridge until you are ready to decorate your cake.

Find more fabulous recipes from Dani Venn at thewholeheartedcook.com

  • May 31, 2017