It was my Birthday a couple of weeks ago and the only downside of being the cook in the house, is that I usually make my own Birthday cake! It's not all bad though, it gives me a chance to experiment, and create new recipes which I might not have made otherwise. This year I made the prettiest little rainbow cake, a total retro looking masterpiece (gotta love that retro vibe) which also happened to be packed with super-foods. A pretty cake, that is pretty good for you!
When I was sent some fruit powders from Indigo Herbs to test and review, I just knew that they'd be perfect in my rainbow cake. The powders are really vibrant and packed full of nutrients. For this cake I used the beetroot, acai berry and banana powders. I use beetroot powder at home a lot. It's really amazing the energy boost it can give when added to smoothies and hot chocolate elixirs; it can be pretty powerful stuff! Acai berry is a deep purple fruit that is native to central and south America and is said to have the highest antioxidant levels of all the berries. Again, it can easily be added to smoothies and is great added to desserts for an antioxidant boost. The banana powder was totally new to me and this cake was my first recipe creation with it. I love discovering new ingredients! It worked so well, that I plan to make a raw banoffee pie using it. This banana powder is packed with fibre and is a great way to boost your daily intake. I can imagine that it tastes absolutely amazing stirred into porridge for breakfast, I will be trying that out soon. As always with Indigo Herbs, the products are amazing, this company constantly impresses me with their commitment to quality.
I had wanted to make a healthy version of a rainbow cake for the past year (I am the author of 'How to Eat a Rainbow') so it seemed an obvious challenge!), so my birthday was the perfect opportunity. My original vision was to have five coloured layers, but with friends coming over and a photographer coming to shoot the cake, time was of the essence, so I settled on four, which still looks impressive. When I make this again, I'll go for the full five layers, and perhaps darken the green layer a little more with a 1/4 tsp barley-grass powder.
At this point I must say that I cannot take all the credit for this cake. See, I saw a post from the lovely Emily from This Rawsome Vegan Life, for a marshmallow cream cake. Her lovely layer cake looked so beautiful, and the texture she described as being like marshmallows which really got me curious! Her secret was adding in some chia seeds to the mixture, which I thought was a fabulous idea. Emily stirred hers in at the end, but I chose to go ahead and see what happened if I blended them up with the rest of my usual cheesecake ingredients. The result was more silky than marshmallowy, but that is totally ok with me, it was amazing, much lighter than the regular cashew cheesecake texture. It was positively melt in your mouth in fact. So thank you Emily for the inspiration!
This isn't a quick cake to put together. Each layer needs different ingredients blended up, and has to be set for 20 minutes in the freezer before adding the next layer, so it takes some effort to create. I promise though, that it really is worth it, just look at how beautiful this cake turned out. I decorated the top, rainbow style, with a sprinkle of dried edible flower petals. I used marigold, cornflower and tiny rose petals, and they really made it look that bit extra special. I have to give a massive shout out to my lovely friend Emma for taking the pictures for me. Since my camera broke quite a ways back, Emma has been helping me out by photographing my creations. She is a true artist and a lovely person that I'm lucky to call a friend. So thank you Emma, and thank you to Emma's dog, Kiki, for photobombing our shoot (how precious is this dog!)
Raw Rainbow Cheesecake
Ingredients for the base:
1 cup of dates (use medjool or delcect noir as they are stickier)
1/2 cup crispy sprouted buckwheat groats*
Pinch of sea salt
Ingredients for the main filling:
250g (2 cups) cashews, soaked overnight and drained
1/2 cup melted coconut oil
Juice of 1/2 lemon
1/2 cup almond milk
2 heaped tbsp chia seeds
1 tbsp lecithin (optional, adds to the silkiness)
1/2 cup coconut nectar, maple syrup or agave
Layer 1 (green) ingredients:
Juice and zest of 1 lime
Flesh of 1/2 avocado
1/2 tsp matcha tea powder
1/4 tsp barleygrass powder (optional- to make the green stronger)
Layer 2 (yellow) ingredients:
1 tbsp banana powder
1/4 tsp turmeric
2 tbsp almond milk
1/4 cup diced butternut squash
Layer 3 (red) ingredients:
2 tbsp beetroot powder
1 tbsp almond milk
Layer 4 (purple) ingredients:
1/2 cup of bluberries
2 tsp acai berry powder
To make the base:
Simply blitz the ingredients together in a food processor until they make a dough. Press this into a 16cm/6" deep lose bottom or springform tin. Set aside.
To assemble the cake:
Blend up all the ingredients for the main filling until creamy and smooth. You'll need a high powdered blender for this, like the Enpee. Divide the mixture between 4 bowls, as evenly as possible, but don't stress it too much, it doesn't need to be exact!
Next, blend up one of the bowls of the main filling, with the layer 1 ingredients until well mixed and smooth. Pour over the base and give the tin a little tap to ensure the layer is spread nice and evenly. Pop it into the freezer for 20 minutes.
When nicely chilled, blend another bowl of main filling ingredients with the layer 2 ingredients. And repeat as above. Follow the same steps for each of the bowls of main filling and the layer ingredients until you have filled the cake tin with all four layers. Pop it into the freezer for around 4-5 hours to set.
Remove from the freezer 20 minutes before you wish to serve it, so it is easy to remove from the tin. It should still cut easily and not be too frozen, but you can leave it out a little longer if you prefer to get that silky texture. I left mine out for 40 minutes and it was deliciously silky and not at all frozen.
*Crispy sprouted buckwheat available from the health shop chain 'Graptree' or you can find online.
Photos taken by Emma Lou Cowell.