Strawberry and Vanilla swirled cake (vegan, raw, gluten & grain free)
Ingredients for the crust:
1 cup of coconut chips
1/2 cup of sunflower seeds
1/2 cup of cashews
1 Tbl of vanilla
1/2 cup of coconut sugar
1/2 cup of coconut oil
1/4 cup of cacao butter
Line a 8” round cake tin with plastic wrap.
Place the dried ingredients in a food processor and process until fine.
Add the oil and butter and blend until the dough sticks together.
Press into the tin and set in the fridge while you make the filling.
Ingredients for the filling:
3/4 cup of melted cacao butter
1/2 cup of melted coconut oil
1/2 cup of water (warm or room temperature)
2 C of soaked cashews
3/4 cup of powdered xylitol or coconut sugar (with xylitol it will be completely white, with coconut sugar more of a beige colour)
1 tsp of vanilla extract
1/4 tsp of salt
1 Tbl of lemon juice
Pour the liquid ingredients in a blender first and then add the rest of the ingredients.
Blend until smooth and creamy.
Take out half of the filling and transfer to a bowl.
Add 1/2 cup of dried strawberry powder, 1 Tbl of beetroot powder and 1 tsp of strawberry extract to the blender and blend again until smooth. Can add frozen or fresh strawberries too but I would add more coconut oil or cacao butter (about 1/4 cup) to make sure the strawberry filling won’t be too liquid.
Pour into a second bowl.
Alternate a tablespoon of each filling on the crust until it’s all covered.
Then with a long chopstick swirl around in a circular motion.
Set in the freezer for about an hour before taking the cake out to slice and enjoy!
To decorate, you can make extra filling to set in the fridge and pipe on top.