RAW VEGAN SUPERFOOD CAKE for SUPER MARIO BROTHERS BIRTHDAY 💚🎈🎂💔

Greetings my Friends!

My beloved grandsons Felipe and Nicholas turned 6 on April 1st! We had little party on Friday with couple of their friends and big party in indoor playground with 17 friends Saturday.

I was in charge of the smaller cake for Friday party, because these two friends were not able to attend the big party on Saturday. I didn't attend neither, because I knew that will be a ZOO, lol. But it was lots of fun for the kids. I just spoke to my daughter and she said everything was great!

Anyway, the theme of the party was of course Super Mario! My grandsons and their friends are big Super Mario gamers so everything has to be red and green. Well I did my best creating cake fitting this theme, but the red is not quite red. However, the main thing was taste which turned out delicious and everybody loved it.

By the way, credit for this photo goes to a family friend
Happy Days Photography Day To She did a photoshoot for the boys BD this year and many times before. She truly does a wonderful job everytime!

RAW VEGAN SUPERFOOD CAKE RECIPE
Raw Vegan Superfood Cake is refreshing combination of fruit and nutty flavours that melt in your mouth. This cake is obviously super healthy as well, therefore can be eaten for breakfast.
Raw Vegan - Gluten Free - Refined Sugar Free

Prep Time 20 mins
Active Time 40 mins
Resting Time hrs
Total Time 9 hrs
Course: Dessert
Cuisine: American, Raw vegan, Vegan

Yield: 12

Author: Lena Novak - Lena’s Vegan Living

Equipment
• Food processor, 7inch diam cake spring pan, parchment paper, brush, piping bag, surgical gloves, chopstick.

Materials
• CRUST
• 1 1/2 cup of pitted Medjool dates soaked for 15 minutes and drained
• ¼ cup of raw coconut oil melted above the steam in double boiler pot
• 2 tsp pure vanilla extract
• ¼ cup of raw almonds
• ¼ cup of Brazilian nuts
• ¼ cup of pecans
• ¼ cup of raw sunflower seeds
• Pinch of Himalayan pink salt
• GREEN LAYER
• 1 1/2 cup of raw cashews soaked for 6 hours and rinsed
• ¼ cup canned coconut cream
• ¼ cup of coconut water
• 1/3 cup Maple syrup
• 1/4 raw coconut oil melted above the steam in double boiler
• 1 tbsp green spirulina powder
• 1 cup fully ripe mango cubed
• Pinch of Himalayan pink salt
• RED LAYER
• 1 1/2 cup of raw cashews soaked for 6 hours and rinsed
• ¼ cup canned coconut cream
• 1/2 cup of coconut water
• 1/3 cup Maple syrup
• 1/4 raw coconut oil melted above the steam in double boiler
• 1/4 cup strawberry powder
• ¼ cup raspberry powder
• 1 tbsp beet powder
• Pinch of Himalayan pink salt

Instructions
Blend all ingredients in a food processor by pressing pulse button until you get semi smooth texture.

Blend all until smooth.

Brush bottom of the cake pan with little bit of oil; cut a circle out of parchment paper and apply on the bottom. The oil will help the paper to stick to the bottom.

Transfer the mixture onto your working surface and create long enough shape into a ball.

While wearing surgical gloves, place the ball in the centre and start pressing down with your fingers until you reach edges. Use your fingers to smooth out the details.

Place it in the refrigerator for couple hours.

When ready, pour slowly red mixture into half of your cake pan and green mixture into the other half.

Let it settle, by shaking the pan lightly side to side and tapping until flat.

By using chopstick, create swirly pattern.

Place in the freezer for minimum 4 hours, or over night. Place the remaining cream into refrigerator.

Before decorating, leave it outside on your working surface for about 15 to 30min then carefully remove from the pan.

Fill your piping bag with half red and half green cream. Make sue you do some testing on a parchment paper or plate, making sure the colors are coming out evenly.

After you are happy with the decorating, place back into the freezer or refrigerator.

Notes:
To defrost this cake before serving, it is best to leave it in the refrigerator or in a cool room overnight. It can last up to 5 days if refrigerated and sealed container. If in a freezer, it can last up to 2 months.
Raspberry powder available on Amazon
Strawberry powder available on Amazon
Beet root powder available on Amazon
Spirulina Powder available on Amazon

I also made Mini Raw Cake from leftover cream, but for some reason it turned out more pink. I have no idea why, but it was delicious I ate it myself, lol. I took the photo mainly to show you how it look inside, because I couldn't cut the big cake, since I had to bring it to the party in one piece, obviously!

Thank you for visiting and I wish you a wonderful week 💖🌞💖

You can also find me at Lena's Vegan Living.ca