This is the cake Judith made for Mia’s third birthday. It was gooood! Even our cooked- food friends loved it…enough to eat seconds (and thirds) and ask for the recipe. We considered becoming ‘raw veganic cake-ists’ so we could have this all day every day, but remembered in time that we recently decided to decrease our fat intake. Darn it!

So here goes…

Cake Layers:
3 c fresh or dried coconut, ground into flour or fine meal with blender
Set aside in a mixing bowl.

1 c soaked almonds
1 c soaked sultanas
2 soaked dates
½ tsp vanilla

Add to mixing bowl and knead with the ground coconut.
Separate the dough into 3 parts, and shape into 3 circles with same-ish diameter. How thick you make them is up to you, it’ll obviously affect the width of the diameter. For us, it works best to size them according to the plate we want to put the finished cake on ;-), which results in cake layers that are each roughly 1 cm thick.

Filling/ Topping:
1 c blueberries
1 c soaked sultanas
1 c soaked almonds
2 Tbs extra virgin coconut oil (make sure it’s pleasant smelling/tasting, i.e. not rancid)

Blend until smooth. Layer with cake, beginning with cake on the bottom and finishing with filling/topping. Leave enough filling to plaster all around the sides too!

Then finish the whole thing off with some icing:

3 Tbs extra virgin coconut oil
½ c soaked dates
2 Tbs cacao

Blend until smooth, then pour or smear on the top of the birthday cake.

Instead of making a round cake, try other shapes (Judith likes making hearts). Just shape the cake layers accordingly.
You can also replace the blueberries with strawberries, raspberries, cherries or blackberries. For Mia’s second birthday Judith used raspberries and replaced part of the almonds and coconut with hazelnuts and walnuts… soooo delicious.