Is it spring break where you are? Because I’ve got just the thing for
you if it is… Blue surf cake. Also known as Ocean cake, Tidal Wave
cake, Cloud cake, Beach cake. Maybe it could even be Galaxy cake…!
By Audrey, Unconventional Baker
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But before I proceed to talking about the blue here, let me just say that you can still make this yummy, ice cream-like, dairy-free raw cake any day minus the blue element. The blues in this cake don’t affect the flavor, just the aesthetic… blue adds an interesting touch, especially if you’re looking to create “surfy” vibes, ocean roars, fluffy clouds, or galaxies galore ;)
Blue Surf Cake
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But before I proceed to talking about the blue here, let me just say that you can still make this yummy, ice cream-like, dairy-free raw cake any day minus the blue element. The blues in this cake don’t affect the flavor, just the aesthetic… blue adds an interesting touch, especially if you’re looking to create “surfy” vibes, ocean roars, fluffy clouds, or galaxies galore ;)
Blue Surf Cake
- Prep time: 25 mins
- Cook/Chill Time: 6 hours
- Ready In: 6 hours 25 mins
- Makes: 5" cake
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Ingredients
Crust:
- ½ cup raw cashews
- 3 soft medjool dates, pitted
- 1 tbsp maple syrup
Filling:
- ¾ cup raw cashews, pre-soaked & strained (*see notes below)
- ⅓ cup coconut cream from a can of full fat milk that's been chilled overnight in the fridge
- 3-4 tbsp maple syrup (to taste)
- ½ tsp raw ground vanilla bean (or contents of half a fresh vanilla bean pod)
- ½ tsp salt
- 1¼ tsp blue butterfly pea tea powder for color
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Instructions
- Process all crust ingredients in a food processor. Transfer into a 5" springform pan and press down into an even flat crust. Freeze while working on next step.
- Add all filling ingredients, BUT ONLY ¼ tsp blue butterfly tea powder, to a power blender and blend into a smooth creamy consistency. Remove a third of this mixture and pour it into the springform pan over the crust, trying to keep it mostly to one side (let's say keep it to the right).
- Add in ½ a tsp more blue butterfly tea powder to the remaining mixture in the blender and blend once again to combine. Transfer half this mixture into the springform pan, placing it mostly into the center, or slightly to the left side.
- Add another ½ tsp blue pea powder to the remaining mixture in the blender and blend to combine. Transfer this mixture into the pan, pouring it mostly to the left. Now use a skewer or a small spoon to lightly swirl the mixtures together. I used a circular motion and went mostly around the edges of the pan to create the sea wave effect. Feel free to improvise -- just don't over-mix or the different layers will merge into one color.
- Freeze for 6 hours or overnight. Keep frozen until serving time. Slice and enjoy! Keep any leftovers frozen.
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Notes
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.
For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above).
Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
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