Immunity Layer Cake

RAW VEGAN “IMMUNITY” LAYER CAKE

New era desserts… desserts that heal the body and make the “inner child” happy too. My son Henry and I made this together, he wanted carrot cake, but of course, we don’t usually eat regular carrot cake and we don’t have the things in our home to make it. So I thought we’d get creative. What I love about this recipe is that it’s really loaded with healthy vegetables and fruit. We ate it for breakfast 3 days in a row! It does have three layers, but it doesn’t take too long to make.

Bee pollen, while not technically vegan, is an incredible superfood. I use it for b vitamins, immune system boost and allergies. It’s important to find local organic pollen, and look for sources that are kind to the bees, do your research. I buy locally.

Prep time: 
Total time: 
Serves: 8 slices
 
Ingredients
  • CRUST
  • 1 cup macadamia nuts
  • 1 cup hazelnuts
  • 1 tablespoon raw honey or 5 dates
  • ½ teaspoon vanilla bean
  • ¼ teaspoon salt
  • ½ cup coconut oil
  • 
MIDDLE
  • 2 carrots, shredded
  • ¼ beet, shredded
  • 1 banana
  • 1 apple shredded
  • 2 cups cashew (soaked)
  • 1 cup coconut oil
  • 1 tablespoon cinnamon
  • ½ teaspoon scraped vanilla bean
  • 1 tablespoon bee pollen
  • ¼ cup raw honey
  • 1 teaspoon salt
  • 

TOP
  • 1 cup coconut oil
  • 1 cup cashew
  • ¼ cup water (more as needed)
  • ¼ cup raw honey
  • 2 tablespoons bee pollen
Instructions
  1. In your food processor combine macadamia nuts, hazelnuts, raw honey or dates, vanilla bean, salt and coconut oil. Pulse until cookie dough consistency forms.
  2. Wrap a 9-inch springform pan with saran wrap and then press the crust into the bottom and even onto the sides if you like.
  3. For the filling, combing a shredded carrots, shredded beats, apple, banana, cashews, coconut oil, cinnamon, vanilla bean, bee pollen, salt and raw honey in your vitamin. Blend until it's just creamy enough, not overly blended, there should be a bit of texture still.
  4. Pour into the crust and place in the freezer.
  5. For the topping, blend coconut oil, cashews, water and raw honey on high in the vitamix. Blend until very creamy and then pour onto cake.
  6. To swirl, take a tooth pick and make a looping motion all around the cake. Top with bee pollen.
  7. Set in the freezer for at leas 4 hours

 

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