Raw Cherry Buckwheat Cake

Let me tell you, I was incredibly skeptical about this cake. Blogger from the Rawsome Vegan Life started the trend to use buckwheat flour in raw desserts; I think many are shocked by thinking of eating raw buckwheat flour, but why? It’s a nutritional flour that is not necessary to be baked. So in this cake it has his very own place, the bottom is completely buckwheat and cashews. The upper layer minimizes the harshness of buckwheat and gives you that smoothie like refreshed feeling. It’s really a great cake, with my philosophy of no gluten/refined sugar or dairy.

Base

1 cup almonds
½ cup linseeds
1 ½ cup dates (soaked for 20 min)

Buckwheat Cream

2 cups cashews (soaked overnight)
1 cup buckwheat flour
3 Tbsp vanilla
3 Tbsp lemon juice
1 cup coconut milk
1/3 cup coconut oil
¼ cup coconut sugar or any sweetener

Cherry Cream

3 cups frozen dark cherries
½ cup dates
2 Tbsp psyillium husk (if you don’t have it use 1/3 cup of coconut oil)
1 cup coconut milk

Forsting

(not raw, optional)

First make the base. Blend your lindseeds and almonds into flour. Than add your dates and blend or process until you have a very sticky mixture. Press into your cake tin and leave aside.

For the buckwheat cream simply add all your ingredients into the blender and blend until you get a smooth thick mixture. Pour it over your base and refrigerate while you do the cherry layer.

For the cherry layer add your cherries, dates and coconut milk and blend until smooth. Right at the end add the psyllium husk and blend again. Pour over the buckwheat layer. Freeze or refrigerate overnight.

The chocolate frosting was made by this recipe.