I know this raw vegan recipe, from my new book The Happy Cookbook, sounds like it should be a cocktail not a cake. But think about it – pineapple, coconut and vanilla. That flavour combo alone is awesome, plus it’s creamy but has punch. It’s the perfect treat. Good luck not eating all of the creamy cake mix before it goes onto the cake base!
Raw piña colada cake
80 g (1⁄2 cup) macadamia nuts, soaked for at least 1 hour, then rinsed
125 g (1⁄2 cup) almond butter
45 g (1⁄2 cup) desiccated coconut
Pinch of salt flakes
10 medjool dates, pitted
320 g (2 cups) macadamia nuts, soaked for at least
1 hour, then rinsed
310 g (1 cup) cashews, soaked for 2–6 hours or overnight, then rinsed
125ml (11⁄2 cups) coconut water
125 ml (1⁄2 cup) maple syrup (or coconut nectar)
125 ml (1⁄2 cup) coconut oil, melted
1 vanilla pod, split and scraped (or a pinch of vanilla powder or a dash of vanilla extract)
160 g (1 cup) chopped fresh pineapple (use the core too – it’s full of goodness)
80 g (1⁄2 cup) chopped fresh pineapple
4 medjool dates, pitted
- Grease a 20 cm springform cake tin with coconut oil.
- Put the base ingredients into a food processor and process until the mixture holds together really well. Then press the base into the bottom of the cake tin. Put the base in the freezer to firm up while you make the creamy filling.
- For the filling, put the macadamias, cashews, coconut water, maple syrup, coconut oil, vanilla and pineapple in a food processor and whizz it until it’s smooth and creamy and has a consistent colour. Pour the mixture over the base.
- Make the swirl by whizzing the pineapple and dates together. Drizzle the swirl over the top in a spiral from the inside out, then use a knife to make pretty patterns. Pop the piña colada cake in the fridge for about 4 hours to set – then enjoy!
The Happy Cookbook by Lola Berry (Plum; $34.99) is out now.