Here it is, the cake you’ve all been waiting for! It’s another divine and delicious creation by the one and only Amy Lyons of Fragrant Vanilla Cake!
I love desserts and Amy has such a remarkable way of creating beautifully presentable desserts that are not only pleasing to the eyes but consists of ingredients I would never think twice about using in desserts to begin with! Beets and buckwheat, I know, who would’ve thought? But don’t get discouraged with these ingredients, this cake is absolutely delicious!
My daughter specifically requested this raw cake for her 13th birthday despite already receiving multiple cakes (from multiple family members) to celebrate the occasion.
She loves homemade desserts but lately she’s been enjoying the variety of raw dessert creations we’ve been experimenting with at home. She actually enjoys raw desserts more than baked desserts and I can totally understand why. 😛
This particular cake was selected by her from Amy’s blog because she loves pomegranates. It was a lot of work to make this particular cake since I decided to use real young coconuts. But it was totally worth using fresh coconut meat and fresh coconut water which I’m sure made a significant difference in regards to taste.
The end result? A smooth, creamy, delightful flavor of rose and tangy pomegranates. You’re palate will absolutely love you for this one! 😛
Raw Rose Pomegranate Dream Cake
Makes one 6 inch cake
- 1/2 cup raw sprouted buckwheat groats, dried in the dehydrator (see instructions below on how to do this)
- 3/4 cup dried finely shredded coconut
- 1/4 cup ground flaxseed
- 1/8 teaspoon sea salt
- 1/2 tsp cardamom
- 2/3 cup soft medjool dates, pitted and chopped
- 3 cups young coconut meat (I got 2 1/2 cups from 2 young coconuts. Use 3 coconuts if you can)
- 1 cup chopped raw red beets
- 1/2 cup coconut water (you can get this from the young coconut)
- 1/2 cup raw agave nectar (or any other preferred sweetener)
- 1/2 teaspoon sea salt
- 1 Tbsp pure vanilla extract
- 1/8 teaspoon of ground vanilla bean
- 1 1/2 tsp rosewater
- 1/2 cup plus 3 Tbsp raw coconut butter (warmed to liquid)
- 1 1/2 cups pomegranate seeds (divided)
First, you will need to sprout the raw buckwheat. Do not use roasted buckwheat groats, these will not sprout! It will take approximately two days to yield sprouted buckwheat groats as pictured below (for further instructions on how to sprout buckwheat, read How to Sprout and Use Buckwheat Groats).
Next, dehydrate the buckwheat groats for approximately 6 hours at 115 degrees or until completely dry. Once this step is complete, you’re all set to go with your cake! 😀
Lightly coat a 6 inch spring form removable bottom pan with coconut oil.
To prepare the crust, process the buckwheat, coconut, flax seeds, cardamom, and sea salt in a food processor until it is fine like crumbs.
Add the dates and process again until the mixture holds together when squeezed between your fingers (if not holding together, add more dates).
Firmly press the crust into the bottom of the prepared pan and set aside.
To make the filling, in a food processor, combine the coconut meat, beets, coconut water, agave nectar, sea salt, vanilla extract, grounded vanilla, and rosewater and blend until the contents are smooth and creamy.
Add the coconut butter and process for another minute or so until well blended.
To assemble the cake, pour half the filling over the crust and then sprinkle with a cup of the pomegranate seeds.
Pour the remaining filling on top of the pomegranate seeds and then place the cake in the freezer to firm up for about 4 hours or until set.
Garnish the top of the cake with the remaining pomegranate seeds and enjoy! Store any remaining cake (if you have any left that is) in the fridge.
Fragrant Vanilla Cake, http://fragrantvanillacake.blogspot.com/2013/12/raw-rose-pomegranate-dream-cake.html