Flower Power Cake Recipe

Flower Power Cake 
Here at Pangea, we’re exploring self-loving rituals like meditating, practicing yoga, setting intentions, and recounting what we’re grateful for. Many cultures celebrate food with rituals. Some people recite prayers before eating, some cultures encourage slurping soup to show their gratitude, and certain young children even like to throw their spaghetti across the room.
“A party without cake is just a meeting.” -Julia Child
This month, I encourage you to find any reason to celebrate. If someone you love is having a birthday, you can make this raw, vegan and superfood-filled cake to celebrate them. If there aren’t any birthdays on the horizon, celebrate for no other reason than being grateful to be alive. Enjoy!
Crust Ingredients:
1 1/2 cups almonds,
1/2 cup sunflower seeds
2 tbsp hemp seeds
12 fresh, pitted medjool dates
2 tbsp virgin coconut oil
1 tsp sea salt
Filling Ingredients:
1 ½ cups raw cashews, soaked for at least 2 hours, longer if you have the time
2 organic lemons, juice & zest
1 tsp ground vanilla powder or 1/2 a vanilla pod
1/3 cup coconut oil, melted
1/3 cup honey or agave nectar
1 tbsp rosehip powder (optional)
Topping Ingredients:
2 medium size pomegranates, extract seeds
1/3 cup frozen raspberries
1/2 lime, juice
Decoration Ingredients:
Organic & edible fresh wildflowers! The edible flowers we used include: viola-type flowers, calendula, roses, rosehip, dandelions, carnations, lavender, cornflowers, pea flowers, day lilies, chamomile and many more! Be sure to research which wildflowers are present and edible in your area by searching your town’s name and “edible wildflowers.” Then embark on one of the best smelling scavenger hunts ever!

Making the crust:
Grind nuts and seeds in a blender or a food processor for about a minute. Add dates, coconut oil and sea salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch, non-stick spring form. Store in the fridge while you make the filling. Clean blender or food processor well.

Making the filling:

Warm coconut oil and honey in a small saucepan on low heat until liquified. Whisk to combine. Place soaked cashews, lemon juice and zest, vanilla, coconut oil, honey and rosehip in blender or food processor and blend on high until very smooth (this may take a couple minutes, so be patient). Pour the topping on top of the cashew filling, and place the cake back in the freezer for about 30 minutes.

Making the topping:

Place pomegranate seeds, raspberries and lime juice in a blender or food processor and blend until smooth. Pour the topping on top of the cashew filling, place the cake back in the freezer for about 30 minutes.

Serving the cake:
Remove from freezer 30 minutes before eating. Decorate the cakewith fresh organic wildflowers. Run a smooth, sharp knife under hot water and cut into slices.

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