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Last week we celebrated both my birthday anniversary and our eight’s wedding anniversary 🙂 Wow.. I can’t believe how fast years can fly. For our wedding anniversary I really wanted to make a cake, a really special one, something I’ve never done before. I’ve always wanted to try a raw vegan cake, and found this anniversary a perfect time for it, so here I am , sharing with you this amazing recipe for Raw Vegan Neapolitan Cake.
As for my birthday I received my best gift ever, my husband surprised me and didn’t tell me till the last moment that I was about to experience my first skydiving.. it was totally out of order and definitely took me out of the routine. Taking my adventure out from the kitchen to a different new area, will definitely be a memorable experience for my entire life… I hope will do this again sometime.
This Raw Vegan Neapolitan Cake turned out really great. I’ve made it already for two times in no more than a week.. is that good. 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. It looks so good with all these layers and tastes absolutely divine.
There are some popular trends in diet right now, like being vegetarian, raw-vegan, paleo, gluten-free … I don’t want to consider myself in any of these categories. I don’t eat meat very often, and when I do it’s mostly organic poultry and fish, but don’t want to ever become a vegetarian. We all eat raw or vegan dishes sometimes, but wouldn’t like to restrict myself to only raw or vegan dishes. And this can apply to gluten free or paleo recipes as well.
I simply like good food and this cake is simply good, no matter the category is included. You don’t have to follow a raw or vegan diet, paleo or gluten free to enjoy this cake, though for those concerned this cake can be included in all of these diets. This Raw Vegan Neapolitan cake is simply a decadent delightful dessert that everybody is going to love.
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Recipe slighted adapted after Gluten-Free Vegan Love
Raw Vegan Neapolitan Cake
5 from 1 vote
This Raw Vegan Neapolitan cake with a perfect chocolaty crust, chocolaty smooth layer, strawberry and vanilla layers follow after and topped with cocoa nibs is an amazing treat perfect for any occasion.
Servings 8 servings
Prep Time 1 hour hr
Total Time 1 hour hr
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Ingredients
Crust
- 1 cup ground almonds
- 1/2 cup dates , pitted
- 1/4 cup cocoa powder
- 1 tbsp coconut oil
Filling - Vanilla base
- 1 ½ cup (240g) raw cashews , soaked in water 4-6 hours then drained
- 1/2 cup liquid sweetener of your choice (maple syrup, agave nectar)
- 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
Chocolate Topping, optional
- 1 tbsp coconut oil
- 2 tbsp cocoa powder
- 1 tbsp liquid sweetener of your choice
- 1/2 tsp pure vanilla extract
- pinch of salt
Garnish, optional
- cocoa nibs
Instructions
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.
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.
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.
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.
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.
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.
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. 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.
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.
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.
Video
Nutrition
Serving: 1gCalories: 401kcalCarbohydrates: 33.3gProtein: 6.4gFat: 30.1gSaturated Fat: 15.7gSugar: 20.1g
Calories: 401kcal
Course: Dessert
Cuisine: American
Keyword: gluten free cake, Neapolitan cake, paleo cake, raw vegan cake, raw vegan Neapolitan cake, strawberry raw vegan cake
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.