Strawberry & Lemon Cake Hack
CRACKING THE CAKE HACK
It’s been about 10 years since I had any desire to bake. Took me to walk down the isle to think it was a good idea…till I burnt every single attempt…10 years on and I still don’t see the point in setting the smoke alarm off.
Shame, because I love a good cake. Being an activate woman, trainer, health advocate, writer and mum I so need my down time in front of a good book and some yummy cake but given I live a much healthy life now and I have a feisty toddler to attend to each day SUGAR IS MY ENEMY!
I’ve heard of raw cakes but left it to just spending $9 dollars or some ridiculous price to enjoy my sugar free, gluten free and lovely made cake. Until now!
I could say this took me hours of research and there was some grand party I was planning so the pressure was on but the truth be told I just happen to see some unsalted nuts on sale and brought an assortment.
Before I go into the recipe I must confess I was happily dragged to a friend of a friends birthday party where the house was on fire with vegan, vegetarian, hippy, drop dead gorgeous health advocate trainers and nutrition nerds. Of course in fashion the birthday cake was a mouth watering Lemon Cheesecake that I downed so fast I managed to steal some from my friends plate next to me, it was THAT good.
The good looking gem next to me happen to be the brilliant brain behind the cake but turns out she just used a recipe from The Rawtarians site. All I remembered was it had macadamia nuts in it and i was completely in foodgasm heaven as soon as the first spoonful had a chance to soak into my taste buds.
Yes, I know you want the recipe! Below is my version, using a variety of The Rawtarian’s recipes I pulled of the most SENSATIONAL cake of all time. My dad LOVED it (he only lives off coffee and sugar) my mum LOVED it (she has a broken arm at the moment so was pretty chuffed I delivered soup, slow cooked beef and cake!) and my son (the mini eating hulk) couldn’t get enough!
Strawberry & Lemon Cake Hack
1. Ingredients Crust (BASE)
1 1/2 cups macadamia nuts
1/2 cup dates
1/4 cup coconut flour
1 pinch sea salt
2. Ingredients Cheese Cake (MIDDLE)
1.5 cups of cashews
2 tbs of lemon rind
3 tbs of lemon juice
3 tbs of honey ( I used Manuka +5 honey as thats all i had)
3 tbs of Organic Coconut Oil
1 tsp of Vanilla extract
sml amount of water
3. Ingredients Fruit (TOP)
2 Cups of frozen Strawberries
1 tbs of lemon rind
1/2 cup of dates (preservative & additive free)
Method BASE, cheese cake MIDDLE & Fruit TOP
- In a blender combine *all the ingredients together, leaving a little crunch if possible *EACH SECTION OF THE CAKE BLENDED SEPARATELY!
- Add the layers with 10 minutes of freezing in between. This gives you time to get measuring and blending on each layer.
- Once the Fruit TOP layer is added, complete with some frozen berries or whatever you like and then freeze for about 5-6 hours.
- This will (apparently) keep in the fridge for a week or so. Once word spread around the family it only lasted 3 days in our home!
Did you create this recipe? Please share your pictures and any unique changes/tips you may of made.
There are so many inspirational ideas and recipes on The Rawtarian’s Kitchen website too. Laura-Jane truly rocks!INSTAGRAM
False Expectations Appearing Real