This is another delicious raw vegan cake that I made with cultured macadamia nut cheese. I used different spices and a home-made oleo saccharum to create a rather complex flavor. To make the cake a little healthier, I used macadamia nuts and xylitol. Xylitol is known not to cause drastic blood glucose spikes. It is as sweet as sugar. You can use it to replace sugar in your recipes in proportion 1:1 which means 1cup of xylitol will provide as much sweetness as 1 cup of sugar.
Macadamia nuts are high in tocotrienols, protein, fiber and monounsaturated fatty acids (MUFAs). MUFAs may help the body increase insulin sensitivity and regulate cholesterol levels, especially the LDL type. The high fiber content may also help with glycemic management of type 2 diabetes and improve digestion and overall gut health.
I used wild blueberries or bilberries (Vaccinium myrtillus) and wild blueberry superfood powder. These small berries are high in the antioxidant anthocyanin that is believed to help the body fight the damage caused by free radicals thus helping you to stay healthy in quite an enjoyable way.
In this beautiful cake I decided to use raw cacao butter rather than coconut oil. I don't mind the slight chocolate flavor and the cake stays in shape longer when out of fridge on a warm summer day. Still, since it is a fully raw cake, keep it chilled. You don't want it to melt out of shape or get spoiled.
Also, I decided to use freshly ground flax seeds and cocoa butter to hold the crust together. You may want to use medjool dates or other dried fruit, I leave it to you, but for me the omega-3 rich seeds are a better choice.
Please, remember that you are working with raw ingredients. You may have to adjust the measurements as you go.
I used a 5.5 inch (14 cm) springform cake pan and the amounts of ingredients used were just perfect. No leftovers, no waste.
Ingredients:
for the cheese
- 1 1/2 cup raw macadamia nuts soaked in purified water overnight
- 1/4 cup purified water (add more if needed)
- 1/2 tsp probiotic powder
for the crust
- 2/3 cup raw macadamia nuts
- 2 Tbsp freshly ground golden flax seeds
- 2 Tbsp unrefined granulated coconut blossom sugar
- 1 tsp wild blueberry powder
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 Tbsp vanilla extract
- 2 Tbsp melted cacao butter
- pinch Celtic sea salt
for the filling
- cultured cheese made out of 1 1/2 cups of raw macadamia nuts (about 2 cups)
- 1/4 cup granulated xylitol
- 1/4 cup freshly made creamy macadamia nut milk (use 1:1 nuts to water to make the cream)
- 3-4 Tbsp wild blueberry powder
- 1 tsp vanilla extract, add more if needed
- 1/4 tsp ground cardamom
- pinch ground cloves
- 1/4 tsp Celtic sea salt to bring out the taste and balance the flavors
- 2 tsp oleo saccharum or freshly pressed lemon juice
- 1/3 cup melted cacao butter
for the blueberry jelly
- 1 cup wild blueberries (fresh or frozen and thawed)
- 1 Tbsp granulated coconut blossom sugar
- 2 Tbsp granulated xylitol
- 1 tsp ground cloves
- 1/2 tsp ground cardamom
- pinch Celtic sea salt
for the garnish
- edible flowers
Method:
- To make the cheese blend the soaked, rinsed and drained macadamia nuts with 1/4 cup of water. You can use food processor or a blender. Blend until you have a fairly smooth mass. Add the probiotic powder and blend again for a few seconds. You can use the content of 2 probiotic capsules but make sure they are completely free of additives and flowing agents such as magnesium stearate.
- Transfer the macadamia nut mass into a clean bowl and press down nicely. Cover the fresh cheese with a parchment to prevent any unsightly dry "skin" from forming on the surface. Cover the bowl with a clean tea towel and place it on the countertop away from the direct sun. Allow the cheese to culture for at least 12 hours. The warmer your kitchen the faster the process. When ready, the cultured cheese should have a slightly acidic healthy, smell and tiny bubbles that show the fermentation process underway. It should not smell spoiled, just slightly sour like yogurt.
- While your macadamia nut cheese is fermenting, prepare your wild blueberry jelly. In a small flat dish mix the berries with coconut sugar and spices. Slightly press the berries with a fork to extract some juice. Place the bowl in a dehydrator and dehydrate at 115°F (46°C) for 12 hours. Most of the liquid should evaporate at this time and you should have a nice, slightly gooey consistency. Dehydrate for a bit longer if necessary.
- Once the cheese has cultured to your satisfaction, gather all the ingredients and start with the crust. In a food processor or a blender, pulse blend the macadamia nuts. Add the ground flax seeds, coconut blossom sugar, blueberry powder, spices and vanilla extract, and blend for a few minutes. Add the melted cacao butter and blend until the mass begins to stick together. Add salt and blend again for a few seconds. Adjust the taste as needed.
- Transfer the mass to your sprinform cake pan, spread it evenly with a spatula and press down. Place the pan in the fridge to chill while you move on to the next step.
- In a food processor or a blender whiz the cultured cheese with xylitol. Add blueberry powder, nut milk, vanilla extract and salt, and blend well. Add spices, salt and oleo saccharum or lemon juice, and blend again. Add the melted cacao butter and blend again until all ingredients are well combined. You should have a smooth, creamy consistency. Adjust the taste as needed.
- Transfer the cheese filling into the springform cake pan and spread it evenly. Tap the cake pan a few times on the countertop to remove the air pockets. Place the wild blueberry jelly in the middle of the cake and press it down with a spatula until it is completely buried in the cheese. Tap the cake pan against the countertop a few times. Smooth out the surface with a bent icing knife (an offset spatula). Place the cake in the fridge for two to three hours and allow it to set. You may want to cover the cake with a beeswax sheet or sticky wrap to prevent any flavor from the fridge to mingle with the flavors of your cake. You can put the whole cake pan in a large Ziplock bag. This works perfectly.
- When you are ready to serve the cake, take it out of the fridge and cut into wedges using a very sharp knife. Garnish with edible flowers and serve right away. Enjoy in good company!
Tip: Allow the cake to sit in the fridge overnight, if possible. This will help the flavor to develop fully. Also, if you do not have a dehydrator to make the blueberry jelly, put the dish with blueberries in a larger, dipper dish and use the lowest possible temperature of your oven. Leave the oven door slightly open. The liquid will evaporate but you will have to check on the berries from time to time and give them a good stir with a spoon. Monitor the temperature if possible. You can, of course, make this cake without blueberry jelly but the jelly brings the gustatory experience into the next level.
In radiant health, passionately raw - Dominique
*Information in this article is for educational purposes only. It is not meant to diagnose, treat or cure a disease.
Dominique Allmon©2024