Home Dessert Raw Vegan Neapolitan Cake Recipe

Raw Vegan Neapolitan Cake Recipe

7 min read
23
0
11



This Raw Vegan Neapolitan Cake is really great. A perfect chocolaty crust, chocolaty smooth layer, strawberry and vanilla layers follow after.. and topped with some cocoa nibs which bring a nice texture and taste to the final cake. You don’t have to follow a raw or vegan diet, paleo or gluten free to enjoy this cake, this Neapolitan cake is simply a decadent, delightful dessert that everybody is going to love.

Ingredients:

Makes one 6 inch round cake, about 8-10 servings

Crust
1 cup ground almonds
1/2 cup dates, pitted
1/4 cup cocoa powder
1 tbsp coconut oil

Filling – Vanilla base
1 1/2 cups (240g) raw cashews, soaked in water 4-6 hours then drained
1/2 cup liquid sweetener of your choice (maple syrup, agave nectar, raw honey if not vegan)
5 tbsp lemon juice (juice of 1 large lemon)
1/2 cup coconut oil, melted
1 tbsp pure vanilla extract
pinch of salt

Additional Ingredients for Chocolate Layer
1/4 cup cocoa powder
1 tbsp liquid sweetener of your choice
1 tbsp coconut oil, melted

Additional Ingredients for Strawberry Layer
1 cup frozen strawberries

Directions

1. Prepare the crust: Place dates, ground almonds, cocoa powder in the bowl of a food processor and blend until crumbs form. Add coconut oil and process some more until the mixture is well combined and stick together when squeezed between your fingers.

2. Press well the crust mixture into the bottom of a 6 inch springform pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside while you prepare the filling.

3. Prepare the vanilla base: Add all ingredients for vanilla base, presoaked cashews, lemon juice, liquid sweetener, melted coconut oil, vanilla extract and salt into the bowl of a blender and process until creamy and smooth.

4. Remove one third of the mixture into a bowl for the vanilla layer, and another third of the mixture for the strawberry layer, in another bowl.

5. Add the additional ingredients for the chocolate layer over the remained cashew mixture into the blender and process until smooth and creamy. Pour the chocolate mixture evenly over the crust using a rubber spatula to spread it out. Place in the freezer for 15 minutes to set before adding the next layer.

6. Meanwhile rinse the blender and prepare the strawberry layer. Add the vanilla base mixture from one of the bowls that were set aside into the blender, add frozen strawberries and blend until smooth and creamy. Remove the pan from the freezer and gently pour the strawberry layer evenly over the chocolate layer. Freeze for another 15 minutes or until set before adding the next layer.

7. Remove the pan from the freezer and gently pour the remaining third of vanilla base from the bowl that was set aside over the strawberry layer. Smooth out evenly again using a rubber spatula.layer. Place in the freezer to firm up for 15 minutes while you prepare the chocolate glaze if desired. If not just let it freeze for at least 2 or 3 hours. I let it overnight.

8. If you want to decorate the cake with some chocolate start preparing the chocolate topping by combining the ingredients into a bowl. Cut the corner of a small plastic bag making a 1/8 inch or even smaller hole, and place the mixture into the bag. Remove the pan from the freezer and create a chocolate spiral or drizzle it anyway you desire over the cake. Place in the freezer until ready to serve.

9. Store the cake in the freezer, but leave it out for 15 minutes to thaw out before serving. Decorate the cake edges with cocoa nibs for a wonderful look and texture.

For the full recipe check my blog:
http://www.homecookingadventure.com/recipes/raw-vegan-neapolitan-cake

Follow me:
FACEBOOK: https://www.facebook.com/homecookingadventure
INSTAGRAM: http://instagram.com/homecookingadventure
PINTEREST: http://www.pinterest.com/homecookingadv/
WEBSITE:http://www.homecookingadventure.com/
GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes

Load More Related Articles
Load More In Dessert

23 Comments

  1. Beyza Aydın

    March 11, 2019 at 7:55 am

    Amazing!! 😍

    Reply

  2. Jaclene Nicole

    March 11, 2019 at 7:55 am

    Why not mix all three colors, the best of all words, veganized of course…. Such a fancy slice of heaven…

    Reply

  3. vgy when

    March 11, 2019 at 7:55 am

    I just finished this recipe at home and it taste delicious, everyone loved it! Mine was a little bit thinner because it didn't have enough almonds and cashews and had to improve with peanuts, but delicious nonetheless!

    Reply

  4. Belinda Sanchez

    March 11, 2019 at 7:55 am

    I love your carrot cake:-)

    Reply

  5. Vegan Chat

    March 11, 2019 at 7:55 am

    Beautiful

    Reply

  6. Maira brener

    March 11, 2019 at 7:55 am

    Hi if The same if i use sugar instead of honey; maple syrup? That are liquid

    Reply

  7. yourtub

    March 11, 2019 at 7:55 am

    id use coconut juice and the fat from coconut milk

    Reply

  8. Simone D

    March 11, 2019 at 7:55 am

    What song is it?

    Reply

  9. Veganmischka

    March 11, 2019 at 7:55 am

    I looove this recipe! I thought about making this for a birthday party …but I have a question: do these raw cakes melt if they're out of the fridge for a while?

    Reply

  10. ayesha cool

    March 11, 2019 at 7:55 am

    Can i use honey instead of maple syrup???

    Reply

  11. Yap Eujuan

    March 11, 2019 at 7:55 am

    For the crust, can I just use liquid coconut oil instead of the solid one? Does it affect anything at all?

    Please do respond to me, thank youuuuu and appreciate! 😃

    Reply

  12. Hardee Quinn

    March 11, 2019 at 7:55 am

    0:24 Peekaboo

    Reply

  13. Nana Sara من

    March 11, 2019 at 7:55 am

    i am a beautiful person.

    Reply

  14. Julie Pie

    March 11, 2019 at 7:55 am

    more vegan cakes! :3

    Reply

  15. Naomi Haugh324

    March 11, 2019 at 7:55 am

    looks good!

    Reply

  16. Cristian Boichuk

    March 11, 2019 at 7:55 am

    genial!!! lo voy hacer. <3

    Reply

  17. snow rose -14

    March 11, 2019 at 7:55 am

    you are the best

    Reply

  18. Karas103

    March 11, 2019 at 7:55 am

    It looks tasty

    Reply

  19. The Vegan Doll

    March 11, 2019 at 7:55 am

    Love your recipe! I just made one too. Would love to know what you think! Your chocolate crust was a great idea!

    Reply

  20. nshake007

    March 11, 2019 at 7:55 am

    I made this today. It was delicious. I would just recommend that you make it at least 6 hours before your event to let it freeze nicely, otherwise it may turn into a little mess. Also, I would reduce the amount of lemon juice to maybe about 8 tbsp, unless you are going for a lemon tart flavor. I generally like cakes to be sweet. But, still, I loved it. I also doubled the recipe and used a regular deep ovan dish and lined it with parchment paper. Then I pulled it out (since I did not have the right size spring-form pan). It worked like a charm. Thanks for the recipe. My favorite part was the strawberry cream portion.

    Reply

  21. aaqila daughtervy

    March 11, 2019 at 7:55 am

    my new favorite channel! subscribed 🙂

    Reply

  22. Bunny Star

    March 11, 2019 at 7:55 am

    I sometimes feel that raw vegan cakes always somehow turn out to be small and expensive af

    Reply

  23. janet thompson

    March 11, 2019 at 7:55 am

    I would love to make this for a friend, but she is allergic to nuts.  What would you suggest to supplement for the cashews (and possibly the coconut oil)?  Thank you!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also

Popovers with Gruyère and Black Pepper | Easy Appetizer or Side Vegetarian Recipe

These popovers with gruyère cheese and black pepper is the perfect appetizer or side for a…