Hi There!

Welcome

I'm Mikhaela.

I quit sugar four years ago when I was pregnant with my first son. It was making me fat, sick, lethargic... miserable. It was hard, but I got there. The reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.

xx

Raw Coconut and Strawberry Cake with Kiwifruit jam - Super easy and very impressive

Raw Coconut and Strawberry Cake with Kiwifruit jam - Super easy and very impressive

This is a delicious and wonderfully impressive cake. If having friends over or even wondering what to make for a birthday, this will knock your socks off. It is creamy but light and delightful with the subtlety of lemon and coconut.

I played around with it for a while to get the consistency right. I added minimal maple syrup because even though I'm not using refined sugar, I really don't want to use a lot of other sugars either. If you have more of a sweet tooth than me, taste the filling before you pour and add a little more maple syrup/rice malt syrup. The kiwifruit jam is summery and just perfect to balance the creaminess of the filling.

This will be Alberts birthday cake. As he loves blueberries, I may use them instead of strawberries.... That is what I love using fruit to sweeten. You can use the same base and then add a different fruit depending what is in season.  wholah .. it's a diff cake.

This cake is simple, it will however take a little time from start to finish as you need to place in the freezer in between layers. Please allow at least 2 hours in the freezer before you serve. You could easily make this the day before you need it. 

Raw Coconut and Strawberry Cake with Kiwifruit jam

Base

  • 1 cup raw almonds
  • 1 cup dessicated coconut
  • 8 medjool dates, pitted
  • pinch sea salt
  • zest of one lemon
  • 2 tbs lemon juice
  • 1/4 cup natural peanut butter (100% peanuts with no additions)

Filling

  • 3 cups raw cashews (soaked for 8 hours in water)
  • 1/2 cup maple syrup
  • 1/4 cup natural peanut butter (100% peanuts with no additions)
  • 1 cup almond milk
  • 1/2 cup natural oats
  • 1/4 cup coconut oil
  • 1 cup organic coconut cream
  • seeds of one vanilla bean (or 1 tbs vanilla extract)
  • zest of two lemons
  • 2 cups of strawberries washed and sliced

Kiwifruit Jam

  • 3 kiwifruit, peeled and cut in quarters
  • juice of one lemon
  • 2 tbs maple syrup
  • 1/4 cup chia seeds
  • 1/2 cup dessicated coconut

 

For the base:

1. Line a round cake tin with baking paper. Bottom and Sides. Get the paper to stick to the tin with a little coconut oil.

2. In a food processor, blend almonds for 20 seconds. Now add all other base ingredients and pulverise until the mixture is holding together. (45 seconds)

3. Press base into the tin using wet hands and ensure it is compact and even. Place in the freezer.

 

Kiwifruit Jam:

In you food processor, blend all ingredients until jam consistency. Pour out into a container and place in the fridge with a lid. (This can be made ahead of time. Just ensure it has at least 30 minutes in the fridge for the chia seeds to plump up and thicken)

 

For the filling:

1. Add all ingredients EXCEPT THE STRAWBERRIES to your food processor and blend on high until it appears like cream. This could take over 2 minutes.

2. Fold the strawberries in to the filling gently. Now take base out of the freezer and pour HALF the filling in. Use a spatula to gently spread evenly. (you don't want to mash up the strawberries) Set the cake back in the freezer for 30 minutes.

3. Take cake out and pour the Kiwifruit Jam over the top. Again, use spatula to spread evenly. Set back in freezer for 30 minutes.

4. Now pour the remaining filling on top of the kiwifruit jam. Smoothing well so the top is even and flat. Cover the cake and set back in the freezer for a minimum of two hours before serving.

 

 

Decorate with lemon rind and garden flowers. Allow to thaw for 5 minutes before cutting.

Keep in freezer for 5 days. If it lasts that long.

Mikhaela X

 

FOOD IS FUEL... and there is good fuel and bad fuel

Four Ingredient Pasta - Bacon, Garlic, Tomatoes and Walnuts

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