Raw Orange and Coconut Cream Cake
With Spring and Easter approaching, a couple of days ago I made a cake inspired by possibly the number one food reminding me of Easter (except for chocolate obviously) and is extremely typical to eat in Norway these holidays. I’ve never been a huge fan of oranges until last year or so, when I rediscovered my love for this simple yet so delicious fruit. Towards the end of last year I’d have oranges for breakfast and lunch almost every day for a few days- I was so addicted. I find oranges extremely versatile, and pair beautifully with say chocolate, coconut or berries. In this recipe I’ve used fresh orange juice and zest, as well as a few drops of orange essential oil to really bring out the flavour. I found some absolutely stunning red oranges at the store last week, and decid d to use these for decoration.
I brought this cake to a family gathering, to get feedback from some of my quite possibly strictest reviewers. Despite haveing just had a big dinner, I think almost everyone had a second slice. So this cake has been tried and tested and according to my aunt it was one of her favourite cakes of mine so far. ❤️
2 cups coconut flakes
2 cups pitted soft dates
0.5 tsp vanilla powder
0.5 tsp cinnamon
a large pinch of sea salt
Orange cream filling:
1 cup raw cashews, soaked for 2-4 hours
1 cup coconut milk (full fat)
4 tbsp cashew butter or light almond butter
2/3 cup melted coconut oil
2/3 cup light maple syrup or agave
Juice and zest of half an orange
2 tbsp lemon juice
3-4 drops orange essential oil (optional)
1/3 tsp vanilla powder
1/3 tsp salt
For decoration: 2 blood/red oranges or regular oranges thinly sliced + 2 tbsp liquid sweetener to drizzle
1. Place all ingredients for the crust in a food processor, and process until everything sticks well together.
2. Line a medium sized cake tin. Press the crust out in the tin using your hands. Even out with the backside of a spoon and then set aside.
3. Add cashews, coconut milk, orange juice and sweetener to a high speed blender. Blend for a few minutes until you have a thick and completely smooth batter. Add in the remaining ingredients and blend again until everything is well mixed and smooth.
4. Pour the filling on top of the cake crust and spread out evenly. Place the cake in the freezer to set for at least 4 hours. Once set, remove the cake from the tin while its still frozen. Decorate with orange slices and drizzle over some more maple syrup/agave or even honey.
The cake can be served both frozen and completely thawed. Keeps for a few days in the refrigerator, or at least for a month in the freezer.