True friends bake cakes:)

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

IMG_6416

Ingredients for a 24 cm springform

Cake base

260 gram dried apricots

260 gram dates ( best are medjool dates)

40 gram coconut oil

200 gram ground hazelnuts

60 gram ground walnuts

Cream

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

Topping

80 gram chopped hazelnuts

200g blueberries

2-3 tablespoon grated coconut flakes

Preparation

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:)

 

 

 

 

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