Raw Mulberry Cake

Print

It's my son's birthday tomorrow so naturally I'm making him a cake, and naturally I want it to be as healthy as possible.  Here's a delicious, superfood loaded, gluten free and refined sugar free cake recipe with two different types of frosting to play around with.  It's probably more like a slice but if I say it's cake, then it's cake!

Needed:

  • Thermomix (this recipe may work with other food processors but may take longer to make)
  • Spatula
  • Cake Tin (mine was a 19cm round tin with a removable base)
  • Baking Paper and scissors
  • Spoon
  • Scales and bowl if you don't have a Thermomix
  • Space in your freezer

Ingredients for Cake:

Method:

  1. Remover the base of the cake tin and cut a piece of baking paper slightly bigger than it sit it on top of the base
  2. Grab the barrel of the cake tin and close it over your baking paper and base, leaving you a nicely lined cake tin (don't worry about the sides)
  3. Cut the baking paper around the tin leaving about 2cm all round on the outside
  4. Place all ingredients except for the water in Thermomix and turn on until all ingredients are ground finely (TM Sp 8 30 secs)
  5. Take lid off and scrape down sides then add your water
  6. Turn on again and mix until it all becomes a little sticky (TM Sp4 15 secs - scrape sides - Sp4 15 secs again)
  7. Pour mix into your cake tin and flatten with a spoon
  8. Place in the freezer until you're ready for the frosting
  9. Repeat all again if making a second cake (one cake yields 8 small slices)

Ingredients for chocolate frosting:

Method:

  1. Place your avocado and cacao in your machine and mix until smooth (TM Sp4 20 secs)
  2. Add your honey and mix again (TM Sp4 20 secs) - you want to make sure it's all really smooth
  3. Pour onto your cake and spread as evenly as possible with your spoon
  4. Store in the freezer until hard (about 2 hours) 

Ingredients for banana frosting

  • 100g white dried mulberries
  • 10g chia seeds
  • 5g maca powder
  • 1 banana (roughly 150g)

Method:

  1. Place your mulberries, chia seeds and maca in your machine and process until all ingredients are smooth (TM Sp7 30secs)
  2. Scrape down sides then add your banana and process again until smooth (TM Sp5 20 secs)
  3. Pour frosting onto your second cake and freeze until hard (at least 2 hours)
  4. Once both cakes are frozen, cut each one into 8 pieces and alternate pieces from each cake on a plate to make the wedged effect
  5. Take out from freezer about 30 mins before serving or pop into your fridge at the start of your party to make sure you don't forget and it should be perfect by the time you serve cake.
  6. Enjoy!

Variation:

You can also serve this with cream and fresh fruit on top for something different.  The mulberry cake base is also great for raw cheese cakes or as a nutrient dense energy bar on it's own.