Every single year my friend Bea bakes a vegan birthday cake for me and also one for my husband’s birthday. Every single time a different one. Every single time her cakes are not only super-tasty, all vegan and organic, but they always are true eye candies. I even have created a Facebook album just for all her creations.
This year’s cake was especially pretty with it’s blueberries, coconut topping – and a filling of avocado, peanuts and raspberries.
Bea’s Birthday Cake for Daniela – 2017
Ingredients for a 24 cm springform
260 gram dried apricots
260 gram dates ( best are medjool dates)
40 gram coconut oil
200 gram ground hazelnuts
60 gram ground walnuts
4 ripe avocados
2 tablespoon lemon juice
120 gram crunchy peanut butter
6 tablespoon coconut sirup (or agave sirup)
10 gram raw cocoa powder ( you also can use regular cocoa powder)
15 gramm chopped raw cocoa beans
200 gram fresh raspberries
80 gram chopped hazelnuts
2-3 tablespoon grated coconut flakes
For the cake base chop the apricots and dates. Carefully melt the coconut oil. Using your high speed mixer, blend them together with the nuts. Put the mixture into the springform and press on.
For the cream, half the avocado, remove the core, spoon out the pulp. In your mixer puree the avocado pulp with lemon juice, peanut butter, coconut sirup, powdered and cocoa beans and the raspberries until you get a fine cream, add the chopped cocoa beans. Put the cream on top of the cake base. Add the toppings – chopped hazelnuts, blueberries and grated coconut flakes and let cool in your fridge for at least 2 hours.
Yummy!! With such great friends, getting old is just a piece of cake:)