The main thing that puts me off buying or baking cakes is the leftovers. Tasty, tempting, sweet leftovers that haunt me continuously until I end up eating every crumb in the cake tin. But only because I have to – just to get rid of it all. I’m selfless like that.
Then I discovered the joys of the tiny cake. It’s a 5 inch cake that is big enough to feed most families, but not so big that it will consume your every thought until you give in and consume every last bite of it. If you have children who are of cake-eating age, it also means you don’t have to make up excuses as to why they can’t have the leftovers when they ask for them.
This blueberry and chia seed cashew cake is also raw vegan, which means it is loaded with wholesome ingredients, making it kind of nutritious. Just another reason to give it a go. Here’s the recipe…
Ingredients:
Crust:
- 8 pitted dates
- 1/2 cup ground flaxseeds
- 2 tablespoons chia seeds
Filling:
- 6 oz cashews
- 2 tablespoons coconut cream
- 3 tablespoons coconut oil
- 3 tablespoons pure maple syrup
- 1/2 cup blueberries
Method:
- Soak the cashews for at least 6 hours.
- Pit and chop the dates for the crust, then blend until a ball forms around the edge of the blender.
- In a bowl, combine the processed dates, flax meal and chia seeds. Knead well with your hands.
- Press the mixture by hand into a lightly oiled 5 inch spring form pan (or a regular cake pan that is lined with parchment paper), then put in the fridge.
- To prepare the filling, blend the soaked cashews, coconut cream, melted coconut oil, maple syrup and blueberries.
- Spoon the filling onto the crust and place in the freezer for at least 4 hours.
- You can decorate the cake with edible flowers after it’s frozen.
- Let it sit at room temperature for 10 minutes before serving.
Images and recipe via Super Healthy Kids
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