Recipe: Vanilla Chocolate Swirl Cake
I’ve always been a lover of desserts and I love that you can make so many amazing things from just a few ingredients. I think desserts are definitely one of my favourite things to make and I love seeing the satisfaction of non raw foodies tuck into a cheesecake or a biscuit with simultaneous surprise and delight!
There are a number of ways to make cheesecake and I am going to share with you the recipe for the above cake which is the easiest way. The picture below is my Strawberry Cheesecake which is slightly more involved as I used a recipe of Cashew Cheese which needs to sit for 24 hours. I’ll blog about making cheese soon as it’s something I want to practice a little more but I’m having great fun making cheese, kefir (OMG I made the most amazing Ginger Ale Kefir today), as well as Blackberry Kefir and Kombucha.
So for the Vanilla Choc Swirlcake:
- 1 cup almonds
- 1/2 cup raisins
- 1/4 cup melted coconut oil
- 1 1/2 cups cashews
- 1 cup water
- 1/2 cup agave nectar
- 1 tsp vanilla extract (I use pure vanilla extract from www.vanillabazaar.com not the alcohol stuff from the supermarket)
- 2 tablespoons lucuma
- Pinch salt
- 1/2 tsp ground cinnamon
- 1/2 cup coconut oil (coconut butter melted)
- 2 tbl cacao powder
Combine the almonds and raisins and process to break down but leaving textured and slightly chunky. Add in the coconut oil and process to incorporate. Press down into a spring form pan and place in the freezer to set.
Combine the first 7 ingredients ingredients in a high-speed blender and process until smooth. Add in the coconut oil and process to incorporate. Take the base from the freezer and over it, pour the filling, except for 1 cup of it, into the pan. Add the cacao powder to the remaining 1 cup of filling and mix to incorporate. Drop spoonfuls onto the white filling and with the pointy end of a spoon, swirl it around to decorate. Place in the freezer to set and keep stored frozen.