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Healthy berry-lemon cream cake

Updated: Apr 15

This is a cake I made for my son's 16th birthday this summer, inspired by Dr. Mark Hyman recipe. If you are looking for a healthy cake to make for a special occasion for your family or friends, you love berries, you love nuts and lemon, then this is a recipe to try.


Healthy berry-lemon cream cake recipe


Healthy berry-lemon cream cake


Ingredients


Crusts ingredients

  • 2 cups raw walnuts

  • 1/2 cup raw almonds

  • 1 cup Medjool dates, pitted and chopped

  • 3 tbsp melted extra-virgin coconut oil

  • Pinch of sea salt


White cream filling

  • 3 1/2 cups raw cashews, soaked in water for 3 hours of overnight

  • 3/4 cup freshly squeezed lemon juice

  • 1/2 cup canned coconut milk (these are good options to buy in Estonia: Maya Gold, Rapunzel)

  • 1/2 cup coconut sugar

  • 2 1/2 tsp vanilla extract


Pink filling

  • 2 tbsp canned coconut milk

  • 1tbsp melted extra-virgin coconut oil

  • 3/4 cup fresh or frozen raspberries


For garnish fresh of frozen raspberries and blueberries. If you have fresh ecological lavenders, add couple of springs for garnish.



Instructions

Line the bottom of a 23cm (9-inch) springform pan with parchment paper.


For the crust blend first the walnuts, almonds in a food processor. Then add the pitted and chopped dates, coconut oil and sea salt. Blend the mixture until it's finely crumbed. You should be able to press the mixture without it crumbing- if it does add another pitted date to the mixture. Press the mixture evenly into the bottom of the springform pan.


For the white filling drain the cashews and rinse well with cold water. Combine the cashews, freshly squeezed lemon juice, coconut milk, coconut oil, coconut sugar, vanilla extract in a blender. Blend until smooth.


Scoop 2 1/2 cups of the filling into the crust in the pan and spread evenly. Leave the extra filling in the blender for the pink filling. Place the pan with crust and white filling in the freezer for 10 minutes.


For the pink filling mix the coconut milk, extra-virgin coconut oil, raspberries to the white cream filling that was left in the blender. Blend well.


Take the white cream filling with the crust out from the freezer and pour the pink filling on top of the white layer. Spread the mixture evenly. Put the cake back into the freezer for 2 hours.


Take the cake out, garnish with berries and lavender. Serve in 5 to 10 minutes having allowed the cake to thaw a bit.


Enjoy with family or friends!









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