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Plant Based Summer Ombre Cake

plant-based vegan summer cake recipe

This was actually my birthday cake! I used a small cake tin about 12cm in diameter but there were both filling and crust left so I think this recipe will cover a full sized cake tin. When I create vegan and plant based recipes like this, I always add ingredients until I think it tastes good and has the right texture. I actually think you should do the same because we all have different taste buds :). here comes the recipe:

Ingredients

Bottom:
- ½ cup almonds and/or walnuts
- ½ cup shredded coconut
- 10 soft dates
- 2tbsp cacao powder
- 1tbsp melted coconut oil

Filling:
- 2 cups soaked cashew nuts (soak overnight or boil for 30 min)
- ½ cup coconut cream (full fat)
- 1/3 cup melted coconut oil
- 3tbsp agave syrup
- 2tbsp lemon juice
-2tsp pure vanilla powder
- To first layer: ½ cup fresh raspberries
- To second layer: ½ cup pomegranate seeds + splash of red beetroot juice
- To top layer: ¼ cup coconut cream (full fat) + splash of beetroot juice

Topping:
- Full fat coconut cream
- Strawberries
- Coconut flakes
Chocolate sauce:
- 1/3 cup melted coconut oil
- 1/3 cup cacao powder
- 2tbsp agave syrup to taste

Instructions

Cake Bottom:
- Put all of the bottom ingredients in a food processor and pulse until crumble and sticky. Press the crust in a cake tin and place it in the fridge while you prepare the filling.
Filling:
- In a food processor, mix cashews & coconut oil until completely smooth. This can take a while but hang on!
- Add the lemon juice, agave syrup, vanilla and coconut cream. Blend until well combined. Now divide the filling in 3 different bowls. 
First layer:
- Pour the filling from one bowl into the food processor again together with the raspberries (you can add as many raspberries as you want if the colour/taste is not quite there). Then pour it over the bottom crust and put in freezer for at least 10minutes.
Second layer:
- Take a second bowl and pour this filling into the food processor together with the pomegranate seeds and blend!
- Add a splash of red beetroot juice or more depending on what colour you want. Pour the filling over the first layer and put it back into the freezer for about 10 minutes.
Top layer: 
- Take the last bowl and blend it together with the coconut cream in the food processor. Add just a little red beetroot juice until you have a light pink colour. Pour it over the second layer and put the cake back into the freezer. 
- Let the cake stay in the freezer until set (takes about 3 hours). When you are ready to serve, it’s time to do the topping.

Topping:
Chocolate sauce:

- Combine the melted coconut oil, cacao powder and agave syrup. Take the cake out of the freezer and pour the chocolate over the cake (the chocolate will harden quite fast).
- Slowly pour the coconut cream over the cake (it will harden but not as fast as the chocolate) 
- Top the cake with some strawberries and coconut flakes! Don't forget to use a sharp knife for perfect cuts :) Enjoy! (it's worth the work)