Lime & Coconut Spirulina Cake By Panacea's Pantry

This amazing superfood layered cake is a real showstopper, with a creamy texture, tangy flavour and densely packed with nutrients that will keep you and your guests healthy! 



Jade & Kath, over to you: 

We are so excited to share this recipe with you - a creamy, tangy and delicious nutrient-packed raw cake that'll please any crowd. The vibrant colours are a mixture of a few of our favourite superfoods - Organic Burst Spirulina, Wheatgrass and avocado - and really increase the vitamins, minerals and healthy fats, while being subtle enough to not interrupt the cake's main flavours. 

Ingredients:

Base

• 1 cup almonds
• 2 cups shredded coconut
• Pinch himalayan sea salt 
• 1/2 cup rice malt syrup
• 2 tbsp cacao

Lime Layer

• 1 cup raw cashews, soaked for a minimum of 4 hours
• 1/4 cup rice malt syrup
• 1 small avocado
• 1/3 cup lemon juice + 2 tsp lemon zest
• 1-2 tsp Organic Burst Wheatgrass powder
• 3 lime extract drops (optional)
• 1/4 cup coconut cream
• 2 1/2 Tbsp coconut oil, melted
• Pinch himalayan sea salt

Coconut layer

• 1 cup cashews, soaked
• 1/4 cup rice malt syrup
• 1/2 cup coconut cream
• 1/2-1 tsp vanilla extract
• 1/4 coconut oil, melted
• 1/2 tsp Organic Burst Spirulina powder

Method:

1. Pulse all the base ingredients in a high speed food processor until combined, press into chosen tin & set aside in the freezer.
2. Move on to the next layer: Drain & rinse soaked cashews. Melt the coconut oil & set aside to cool. Combine all the ingredients in a food processor & pulse until well combined, including the melted coconut oil. Once combined pour the mixture onto the base & set aside in the freezer.
3. For the coconut layer: Drain & rinse the soaked cashews. Melt the coconut oil & set aside to cool. Blend all the ingredients except for the spirulina but including the melted coconut oil & pulse until combined.
4. Separate half of the mixture & set aside in a bowl. Add the spirulina to the mixture in the blender & pulse to combine. Combine the two mixtures, mixing only slightly (this gives the cake a marbled effect) and pour on top of the lime layer, set in the freezer.
5. Enjoy this cake at room temp- left out of the freezer for at least 25-30 minutes.