8 Feb 2015

MARSHMALLOW CREAM CAKE


This was a delicious accident. I meant for this to be your run-of-the-mill raw vegan cream cake (which sounds like an oxymoron... shh), but I wanted to add a bit more substance to it without adding a bunch more heaviness, so I chose to throw in some chia seeds. I figured they could multi-task and work to thicken up the batter too, since chia seeds plump up with liquids and make a kinda superfood pudding. Well, thank goodness I did. When I took the cake out of the freezer, sliced myself a piece and tasted it - I was pleasantly surprised by the texture. It's light and fluffy just like marshmallows! Not nearly as sweet, because I prefer to leave my desserts au natural and not add too much sweetness (even though my sweeteners are pretty au natural themselves), but I immediately thought: I can call this bad boy a marshmallow cake!

I made this to serve at my [third] vegan potluck tonight last night. I'm in Vancouver, Canada and I hope you are too so you can make it out and we can chill together and share a piece o' dis. If you aren't in my corner of the globe, you can still try this cake though. It's because of this magical thing called the internet. Get the recipe below, or continue reading my words for a sec.

There are three layers to this thing. They all have a base of cashews, lemon juice, coconut oil and coconut sugar. The first layer has mint and spirulina added, the second layer has some vanilla and extra cashews, and the top is coloured with fresh beets. The crust is mainly quinoa flour. This cake is SUPER GOOD for you {body, mind and soul}. As usual, if you don't have all the exact ingredients I list, I give you about a billion substitution options. This would be excellent drizzled in raw chocolate sauce. But then again, wouldn't everything? 

Example: "Jack, come over here. I wanna drizzle you in chocolate sauce."
See? 


MARSHMALLOW CREAM CAKE
Serves: 8-12 

Crust:
1 cup dry quinoa
1/4 cup melted coconut oil
1/4 cup coconut sugar 

Mint layer:
1 cup raw cashews, soaked in water for 3 hours then rinsed
1/2 cup water
1 tablespoon lemon juice
1/6 cup coconut sugar 
1/6 cup fresh mint leaves
1-2 teaspoons spirulina powder, as desired
1 tablespoon coconut oil
2 tablespoon chia seeds

Vanilla layer:
1 1/6 cups raw cashews, soaked in water for 3 hours then rinsed
1/2 cup water
1 tablespoon lemon juice
1/6 cup coconut sugar 
1 tablespoon coconut oil
2 tablespoon chia seeds
1 teaspoon vanilla extract 

Pink layer:
1 cup raw cashews, soaked in water for 3 hours then rinsed
1/2 cup water
1 tablespoon lemon juice
1/6 cup coconut sugar 
1 tablespoon coconut oil
2 tablespoon chia seeds
1/4 cup red beet, peeled and sliced thinly

To make the crust: rinse the quinoa for a minute under cold water. Grind the quinoa into very fine flour in a high speed blender, then in a bowl, mix together the flour with the coco oil and sugar until you get a dough-like mixture. Press into the bottom of a cake pan. I used an adjustable cake pan set to around 7 inches across. Put in the fridge. 

To make each layer: simply blend all the ingredients - except the chia seeds - in each list together until smooth, then stir in the chia seeds at the end. The texture before adding the chia seeds should be like yogurt. If any of them are too thick, add 1 or 2 more tablespoons of water. If too thin, add more cashews or coconut oil. Pour in the green layer over your crust, then white, then pink. I sprinkled mine with white sesame seeds and more chia seeds. 

Keep the cake in the fridge for 24 hours so the flavours can get to know each other. It's easiest to slice when it's been in the freezer for about 40 minutes before cutting. 

SUBSTITUTIONS: You can use rolled oats or buckwheat groats instead of quinoa. Use any other nut instead of cashews, but they should be raw and preferably organic. Use coconut butter or cocoa butter instead of coconut oil. Use date paste or any other natural sweetener instead of coconut sugar. Use berries instead of beet. 

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29 comments:

  1. Another great cream cake flavor! I love the flavors you used to add color--natural colors are always the best :)

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  2. Where do you buy your cashews in Vancouver? The last time I priced them, a cake like this would probably be close to $40!

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    1. $40 sounds about right. Lots of pricey ingredients here, especially if everything is organic.

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  3. I just made this with pistachios and pecans as the base and frozen cherries made it an awesome purple colour! Can't wait for the chia seeds to soak in so I can try it!

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  4. This cake! I WISH I was in Vancouver, however I would probably still the entire thing and run away with it! I loved marshmallows as a kid, but now I can't bring myself anywhere near them. That texture though, I could use a little in my life. Beautiful; Enjoy Van xx

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  5. WOW! So so so pretty! I wish i'd be that creative and skilled at baking ♥
    **Maisy

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  6. This cake looks awesome, but so expensive!

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  7. I've been a silent reader of your blog till now.But this cake looks so delicious,I had to write something here!I've learned so much about raw foods from this amazing blog of yours :)
    Keep posting yummy recipes Emily!
    I'll keep reading! :)

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  8. Hey all, for the peeps who think this cake is pricey: yes, raw organic cashews cost more than white flour but you pay for what you get. I wish the food system was different but in our lifetime, unfortunately it can and often does cost more to eat well. Having said that, PLEASE note my "substitutions" which I add to my recipes these days, wherein I explain you can swap most of the ingredients for other stuff. Thank you for commenting. x

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  9. wow I'm on a really restrictive anti-candida diet but this looks like something I could eat! Thank you will have to try it very soon :)

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  10. Seriously Emily, your blog is incredible. Everything is so beautiful and delicious! Thank you for showing how creative and amazing vegan cooking can be! xo

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  11. I totally get what you're saying about the taste buds! :P I didn't use to be a fan of veggies at all, but after trying out a load of amazing vegan recipes, my taste really changed. Now I like stuff I never used to like, but I know it's healthy and cruelty-free, so it tastes much better :D

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  12. ooohh the flavours sound so great, and the colours are just incredible!

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  13. * ps so true - paying more for nutritious, good quality food is so worth it.... it's probably where most of my money goes!

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  14. Just when I thought you couldn't get any cooler, you produce that cake (and sound track)
    xx

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  15. I love your posts and always look forward to a new or re-created recipe. This one had me LOL! But, since I had to give up chocolate I have made my "chocolate" sauces from carob powder soaked in raw, organic Agave nectar. Keep up the good work and thanks.

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  16. Mmmmmm looks super �� yummy �� ��!!!
    I'll try this recipe next week!! Can't wait!!
    Demaupin@hotmail.co.uk

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  17. OMG! This cake is simply amazing!! I really need to try this! xo Jenny

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  18. Woow this looks incredible!!!

    https://aspoonfulofnature.wordpress.com/

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  19. Yup this cake totally rocked. Good job. Nice potluck!

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  20. This looks so amazing Em. It's pricey to make because it's full of nutrients. Think how much we spend on supplements / gym memberships / medicines...if we just spend more on nutritious foods, the other costs would be negated!

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  21. I am getting married in april and would love it if you could make a cake for me.. where do i find you? contact you?

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  22. What I great recipe! I just came here by accident and love it. I see a lot of raw recipes for cakes and almost every one uses some kind of nuts for the crust or cream. I eat very healthy because of some food allergies and the worse one I have is a not allergy. Is there a way to replace to cashews in this recipe that you know of??? Thanks a lot!

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  23. Hey Emily, thank you for this lovely recipe, i made it two days ago and enjoyed it with my mum yesterday. It´s so delicious and i love the flavour combination. Also the consistency of the cream is amazing! And i made the crust with puffed amaranth and rice and cacao butter, which worked really well!
    Cheers from Vienna
    Julia

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  24. I made the crust with oats and made blueberry, green tea, and mango-saffron layers. I have to say the consistency of mine didn't turn out quite the same...it was a bit gritty and didn't remind me of marshmallows. Very tasty though!

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  25. Ok, I just had another slice and NOW it tastes like marshmallows! :D Guess I just had to wait 48 hours instead of 24.

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