Vanilla-Coconut “White Cake” and Vanilla-Rose “Buttercream” Frosting (Recipe!)

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Here it is, at last – the recipe for the RAW VEGAN cake I created as an entry to Born This Way Foundation’s Kindness & Bravery Cake Contest! I didn’t make it into the semi-finals, but I’m still blown away at how much support and love I’ve gotten for this cake.

This was my very first attempt at a raw vegan cake, my first time EVER making frosting, and my first time decorating a cake! All in all, I’m pretty proud of myself 🙂

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 Make frostings before making cake so that it has time to chill in fridge while cake is being made; both can also be chilled overnight.

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Generosity Green Frosting:

  • 3/4 cup raw sunflower seeds, soaked at least 2 hours and rinsed
  • 6 TBSP pure maple syrup (or raw local honey, or raw agave nectar)
  • 3/4 cup water
  • 1 1/2 tsp quality rosewater
  • 2 1/4 TBSP pure vanilla extract
  • 6 TBSP (3/8 cup) raw coconut butter, softened
  • 1 TBSP raw sunflower lecithin
  • 3/4 tsp spirulina powder
  • 1/8 tsp sea salt (Pink Himalayan salt preferred)

Place ingredients in blender in following order: water, maple syrup or other sweetener, vanilla & rosewater, salt, sunflower seeds, spirulina. Blend until very smooth and creamy.

With vortex running in blender, drizzle in coconut butter & lecithin; blend just until incorporated (do not over-blend).

Frosting will be very pourable – let chill in fridge 2-4 hours before frosting cake (it can also be chilled cautiously in the freezer). Just before frosting the cake, remove frosting from fridge and allow to sit at room temp just until spreadable.

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Kindness Pink Frosting:

  • 1/2 cup raw sunflower seeds, soaked at least 2 hours and rinsed
  • 4 TBSP pure maple syrup (or raw local honey, or raw agave nectar)
  • 1/2 cup water
  • 1/2 TBSP quality rosewater
  • 1 TBSP pure vanilla extract
  • 1/4 cup raw coconut butter, softened
  • 1/2 TBSP raw sunflower lecithin
  • 1/2 small beet, grated
  • Pinch sea salt (Pink Himalayan salt preferred)

Place ingredients in blender in following order: water, beet, maple syrup or other sweetener, vanilla & rosewater, salt, sunflower seeds. Blend until very smooth and creamy and no grittiness remains.

With vortex running in blender, drizzle in coconut butter & lecithin; blend just until incorporated (do not over-blend).

Frosting will be very pourable – let chill in fridge 2-4 hours before frosting cake (it can also be chilled cautiously in the freezer). Just before frosting the cake, remove frosting from fridge and allow to sit at room temp just until spreadable.

 

THERE WILL BE MUCH FROSTING LEFT OVER AFTER FROSTING THE CAKE! It makes an amazing fruit dip, and it seems to freeze well (though the texture changes from buttercream to old-fashioned frosting, but that’s okay with me).

 

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Raw Vegan Vanilla-Coconut Cake:

  • 1 cup raw sunflower seeds
  • 1 cup raw hazelnut meal (or any finely-ground raw nuts)
  • 1 cup dates, pitted & chopped, soaked just enough to soften
  • 1/2 cup raw, dried shredded coconut
  • Juice from 1/2 small lime
  • 1 TBSP pure vanilla extract
  • 1 TBSP water
  • 1/4 tsp sea salt (Pink Himalayan salt preferred)
  • 1/8 tsp ground cinnamon
  • 1/4 cup coconut oil, softened

Place sunflower seeds in food processor fitted with “S” blade; process until it becomes a fine, flour-like consistency. Add hazelnut meal & shredded coconut, process until all are well-combined and uniform (coconut shreds are quite fine).

Add dates, process again until well-incorporated. Add remaining ingredients, process until smooth and a “dough ball” starts forming in processor. Try not to over-process, there should still be some texture to it.

Press cake mixture into a small cake mold. Chill at least 1 hour before frosting (I prefer to put it in the freezer to make decorating cleaner and easier)

Frost with desired frosting. If desired, decorate with sliced strawberries, as I did. Chill 15-30 min to set frosting before serving.

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* This cake should be kept chilled until shortly before serving, it should not be left out at room temp for longer than 1-2 hours, as the frosting will start to become rather soft.

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Enjoy!

~Pax

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