It’s my birthday. I’ll eat the whole cake if I want to.
No, I won’t. I wouldn’t want to ruin my birthday by eating way more than I need. Stuffing my body and weighing me down. I’m going to need all my energy for this day. What’s a birthday without dance sessions anyways.
Besides dancing, I’m going to need my energy today for the goals I set for myself today. Be productive and have fun. Sure, I can take this day off from everything and just chill in bed, watch Netflix, and just relax. Sure, that sounds great, but to be honest; I’ve noticed that the days I spend doing that (watching Netflix and being lazy) don’t really make me happy. I’m happiest when I’m productive and active. But of course, you can’t always be productive, you gotta find some time for those lazy days.
On my birthday, I wanted to go camping in the desert so bad. I thought it is impossible since my Dad’s car isn’t suitable for driving in the desert, plus he works on Tuesdays. I also didn’t know anyone who was planning on camping. I gave up the idea and decided to be really productive today. Until my second aunt told everyone they should go camping with them on Tuesday. Tuesday, this Tuesday? That’s my birthday. I thought to myself in disbelief. Funny how things work out sometimes. So now I’ve got too many plans for this day and I’m going to get them all done. You don’t get this birthday energy every day!
I made this cake yesterday right before my dentist appointment. I got so goddamn close to missing my appointment for this cake. Thankfully I didn’t, but even if I did. I would’ve been worth it. Yes, that’s how good this cake is. This cake is so good it was almost impossible to take pictures of it without eating it at the same time.
If you’re thinking about getting me a present then get me an apron. I stained my sweatshirt, leggings, and even my socks trying to cut up this cake and eating it at the same time because it’s irresistible.
I know it’s January and it’s cold in most parts of the world, but this kind of cake and ice cream cakes are my favorite. It’s not my fault I was born in a cold month. If it’s cold where you live. Cozy up with some sweats, make ginger tea, get lots of blankets and enjoy this cake by the fire.
This raw cake is the best I’ve made so far. The top cacao, date, caramel layer is so sweet and very creamy. It melts in your mouth like magic (I don’t know how else to describe it) the cashew cream is solid with some spice in it. It’s not very sweet; making a perfect balance between it and the top layer. The base adds a crunch to the cake; thanks to the buckwheat groats. Oh, and don’t forget the toppings! Cacao nibs are a must.
Raw Layered Birthday Cake
- 2 cups almonds (preferably sprouted)
- 1/2 cup rolled oats
- 1/2 cup buckwheat groats
- dash of cinnamon
- 12 Ajwa dates or Medjool pitted
- 1.2 cups cashews soaked for 4 hrs
- 3/4 cups almond milk
- cinnamon, cardamom, and ginger to taste (go easy on the ginger though)
- 2 tbsp maple syrup
Cacao Caramel Layer
- 21 sukkari dates or any medium sized dates
- 1/2 cup almond milk + 2 tbsp if needed
- 2 tbsp cacao powder
- cacao nibs for a little crunch and/or shredded coconut. Get creative here!
- In a food processor, grind the almonds. Then add the remaining ingredients for the base. Mix until a sticky dough consistency is formed
- In a glass dishware or a cake pan with a removable bottom. Add the base and even it out with a spoon. Place in the freezer
- In a high-speed blender. Start making the cashew cream by draining the cashews. Adding them with the milk, spices, and maple syrup. If you don’t have a strong blender, then I suggest adding the cashews a little at a time. Blend until a very creamy and smooth texture is formed.
- Get the pan out of the freezer and layer with the cashew cream then back in the freezer.
- In the same blender (no need to clean it) Add the ingredients for the cacao caramel layer. Blend until very smooth. This might take a while. Be patient; it’s worth it.
- Layer on top and place in the freezer for a few minutes, then top with your choice of toppings!
- Freeze for about 4 hours and let it sit out for about 15 minutes before serving.