Tuesday, December 10, 2013

Christmas Layer Cake

 Oh!!! this cake is soooo good! It's a bit of work but well worth the effort. So good I am going to make it again. This one got devoured. I'm going to hide it in the freezer so that I have them for Christmas.

Christmas Layer Cake
Makes 1 large or 2 small cakes


Fruit Mince

1 cup sultanas
1 cup pitted dates – chopped
1 cup dried figs – stem removed and diced
1 tsp vanilla powder
1 tsp ground cinnamon
½ tsp special mixed spice
2 chai tea bags – make up with ½ cup water
1 tsp orange zest – make sure it’s organic
1 tsp lemon zest – organic
2 tbs maple syrup, agave, raw honey or coconut syrup


1 cup active almonds – ground fine (normal is ok)
75 ml sunflower seeds – ground fine
50 ml chia – ground fine


Add all ingredients minus the tea bags to a large mixing bowl with a lid and soak for at least 24hrs. Stir occasionally and inhale the beautiful aroma.. J
After 24 hrs add the almond meal, chia and sunflower seeds and stir to combine. Let sit for 10 minutes to thicken, then press into a paper lined removable bottom (cheesecake pan) to shape. Gently remove then place onto the mesh sheet of a dehydrator tray, remove the paper from the sides leaving the bottom piece attached. Dehydrate on 45-55oc for 24 hours then remove the paper from the bottom and cut in half with a serrated knife. Discard the bottom piece of paper. Place back into the dehydrator and dehydrate at the same temp for another 24 hours. Let cool before adding the frosting. I refrigerated mine overnight.


¾ cup raw cashews – soaked 3hrs then rinsed and drained
4 tbs light agave or light coloured raw honey
½ cup shaved cacao butter
½ cup dried coconut
¼ cup coconut oil


Extra dried coconut
1 tbs Cranberries
1 tbs Pistachios
1 tbs Pepitas
1 tbs Goji berries


Add all ingredients to a high speed blender and blend until smooth. This takes a while as you want the frosting to be as smooth as possible. You will need to use the tamper or a spatula to redistribute the mix to get it turning through the blades. Once it is ready take the cakes out of the fridge and place the bottom layer onto your serving plate. Spoon a few tablespoon into the center then spread it in an circle just short of the edges of the cake then place the top layer over it and gently push it down until the frosting just reaches the edge of the cake. Continue to frost the top and side with the back of a knife or a small spatula. I used my vitamix spatula which is a nice size for this small cake.
Sprinkle with extra dried coconut, it’s a little bit challenging getting it onto the sides and if anyone has a special trick to do it that doesn’t make the cake fall off the plate please share.. J For the top I chopped up some pistachios, cranberries, pepitas and goji berries for Christmas color, mix them up then sprinkle them on top. Place into the fridge so that the frosting can set.


1.      It’s not essential that you dehydrate the cakes but it does give a good consistency and the edges are a bit drier. If you choose not to dehydrate or you don't have one then add 1 tbs coconut flour or ground chia.
2.      You will want to try and use the lightest coloured sweetener that you can so that the frosting is not too dark. If you can’t get a really light one all is not lost as the coconut sprinkled on at the end helps to lighten it up.
3.      There is enough frosting to completely cover one cake and the second I just put it in the center and the top. If you are doing a large cake you will have just enough to cover the whole cake.
4.      I have placed one into the freezer so I can use it for Christmas.

I hope you have a go at this because it really is worth it...


If you wish to purchase a good quality dehydrator here is a link to Raw Pleasure which is where I get my appliances and specialised ingredients from.

Dehydrators both the Sedona and the Excalibur are great. I've had both and they are real workhorses that have never let me down, easy to use and reliable.

Food Here's a link to the vanilla powder, raw cacao butter, goji berries, coconut oil, really raw cashews and chia.

They also do a flat rate $10 shipping within Australia.

I am not an affiliate with Raw Pleasure. I just know that there products are good quality, their service is great and I supply them with recipes for the newsletters.. Jen is one of my closest friends.. I also know the frustration of not being able to purchase specialised ingredients. :-) 

1 comment:

  1. Perfect cake ! Thank you for sharing !
    Happy Holidays :)



I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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