When I was little, whenever my Mom would make desserts that were usually just plain vanilla flavored, she would add a bit of almond as well, making them all the more fragrant. Especially in things like cakes or frosting. It was not a proper birthday cake without almond and vanilla. So now, as an adult, when I think of my Mom's favorite flavors, almond always makes the top of the list.
So this year for Mother's day I thought I would add a bit of almond to the cake I was making, since it makes me think of Mom. A few years ago, I made a blueberry almond lavender layer cake for Mother's day and I thought this year I would make a raw version of it...but better.
That was a vegan layer cake with more cake than filling but the cake I was making this year would have more creamy filling than cake. I did start off with a layer of vanilla almond cake, but I then topped it off with a layer of blueberry and lavender creams, almond cream and fresh blueberries. It was heavenly!
A beautiful cake, inspired by my beautiful Mother! I am so thankful to have her in my life. She is a best friend, a recipe tester and critic, and someone I look up to. I owe a lot to her, and I could not ask for a better Mom! I hope you all had a wonderful Mother's day!
Raw Blueberry Almond Lavender Cake
Makes one 6 inch cake
Cake:
1 cup raw almond meal
2 cups raw
coconut flour
1/4 tsp sea salt
2 tsp pure vanilla extract
1 tsp pure almond extract
12 medjool dates, pitted
2 cups coconut meat*
1/4 cup coconut water
2 Tbsp raw coconut nectar
Cream topping:
2 cups raw cashew pieces (preferably soaked overnight)
2 cups fresh young coconut meat (or 1 3/4 cups soaked cashews if coconut meat is unavailable)
1/2 cup coconut water
1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of a vanilla bean
1/2 cup raw coconut oil (warmed to liquid)
1 tsp pure almond extract
1 Tbsp dried lavender flowers
2 drops du Terra lavender essential oil (optional)
1/2 cup organic blueberries
blueberries for topping the cake
Combine almond flour, coconut flour, sea salt, in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut and coconut water, and nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated. Place the batter on a teflex lined dehydrator sheet, in slightly larger than a 6 inch circle and dehydrate for about 8 hours, until dried but still moist in the center. Once dried, trim into a 6 inch circle, place in the bottom of a 6 inch springform pan (greased with coconut oil), and set aside.
To make the cream topping, combine the cashews, coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth. Add the coconut oil with the processor running to incorporate it completely. Once blended, divide the cream mixture into 3 bowls. Whisk1 tsp almond extract into the first and set aside in the freezer. Allow the almond cream to set in the freezer for about 45 minutes or until the consistency of whipped cream. To the second bowl, add the lavender and lavender oil, as well as the natural purple food coloring and stir well. Add the third bowl to the food processor along with 1/2 cup berries and process until smooth and well blended. place back into the bowl.
To assemble the cake, pour the blueberry cream over it and smooth it out to the sides. Pour the lavender cream over that, and smooth the top to the sides. Place in the freezer and allow to set until firm, about 3 hours or so.
Once set, place the almond cream in a pastry bag and pipe decoratively around the sides and the top of the cake (I tinted half of mine purple with more blueberries). Fill in the top of the cake with blueberries. Serve! Store the cake in the fridge.
*If you cannot get fresh coconut meat, soak 2 cups dried coconut for 4 hours then drain. Continue with the cake recipe.
