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Spumoni Christmas Gateau

 

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It's that most wonderfully festive time of the year!  When decadent, richly hued Italian Spumoni cakes layered with pistachio cream, chocolate-hazelnut and cherry ice-cream step out dripping in ganache and festooned like royalty in crisp wafer crowns!  Let me tell you, I felt like royalty simply having this gorgeousness lighting up my table…  so beautiful it was difficult to slice into.  However, once past it's exquisite beauty, a creamy slab of this luscious Spumoni Christmas Gateau is a divine flavor celebration fit for holiday Kings and Queens!  Heavenly layers of pistachio cream, chocolate-hazelnut and cherry ice-cream studded with candied fruit, chopped pistachios & hazelnuts galore luxuriously dazzle the tastebuds in ultimate comfort and joy!

 

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High Vibe Living Foods like this Italian Spumoni Christmas Gateau are the most gorgeous and delicious on the planet… and they leave us looking and feeling the same way!  Italian Spumoni Christmas Gateau is a truly spectacular way to celebrate the Season with amazing raw food deliciousness that doesn't weigh us down but lifts us up… in Peace, Joy and Happiness!

 

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Raw Vegan Spumoni Christmas Gateau w Chocolate Ganache

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This is my submission to Ren Behan at Simple & In Season and Jacqueline at Tinned Tomatoes for No Croutons Required Festive Photos and Bookmarked Recipes. Check them out!  

 

Recipe for Raw Vegan Spumoni Christmas Gateau (Serves 6)

Ingredients

PISTACHIO CREAM

  • 1/2 cup fresh young thai coconut meat (or sub soaked cashews)
  • 2 super ripe bananas
  • 1/2 cup pistachios, separated into 1/4 c & 1/4 c halved or coarsly chopped
  • 4 drops edible grade lemon essential oil (or sub fresh lemon juice)
  • 1/2 t vanilla powder
  • pinch of celtic salt
  • stevia to taste

CHOCOLATE-HAZELNUT CREAM

  • 1/2 cup fresh young thai coconut meat or 1/2 cup soaked cashews
  • 2 super ripe bananas
  • 1/3 cup carob powder (or sub cacao or a combo)
  • 1/2 t ceylon cinnamon
  • 1/2 t vanilla powder
  • 1/2 t celtic salt
  • stevia to taste
  • 2 T + 1/4 cup hazelnuts, coarsly chopped

CHERRY CREAM

  • 2/3 cup fresh young thai coconut meat or sub soaked cashews
  • 2 super ripe bananas
  • 2 1/2 T cherry juice concentrate or to taste
  • 1/2 t vanilla powder
  • stevia to taste
  • pinch of celtic salt
  • 1/3 cup dried, apple-juice sweetened cherries, lightly chopped as in halved – leaving several whole. 

CHOCOLATE GANACHE

  • 1/4 c extra virgin coconut oil, melted
  • 1/4 cup carob or cacao
  • 2 T almond butter

Method

PISTACHIO CREAM

  1. Blend all the ingredients in a Vitamix, except the extra 1/4 cup chopped pistachios, until ultra creamy. Taste to adjust flavors as needed. 
  2. Stir in the chopped pistachios.  
  3. Pour into the bottom of a 6 x 3" removable bottom cake pan and put into the freezer until set. 

CHOCOLATE-HAZELNUT CREAM

  1. Blend all ingredients in Vitamix, except the extra 1/4 cup chopped hazelnuts, until ultra smooth and creamy. Taste to adjust flavors as needed.
  2. Stir in chopped hazelnuts.
  3. Pour onto 1st layer once it is set.  Place back into freezer to allow 2nd layer to set as well.

CHERRY CREAM

  1. Blend all ingredients in Vitamix, except extra 1/3 cup dried cherries.
  2. Stir in dried cherries.
  3. Pour onto 1st two layers once they're totally set. Place back in freezer to allow 3rd layer to set. 

RAW VEGAN CHOCOLATE GANACHE

  1. Whisk together all ingredients until smooth and creamy.  
  2. Drizzle over cake once it has set. Add decorative toppings at this point so they'll stick.  Pop back into the freezer.

RAW VEGAN SPUMONI CHRISTMAS CAKE ASSEMBLY

  1. Well, it's practically finished!  However, feel free to add your own special touch as I did, with raw vegan chocolate wafers, dried rose buds, chocolate shavings, a few more chopped pistachios & raw coconut. 
  2. Allow the cake to thaw for 45 minutes – hour (or longer just keep an eye on it as we don't want it to totally melt) prior to serving to maximize creaminess.

Enjoy a large slice of high vibe luxurious Christmas indulgence under the light of the tree!

  

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan & Raw version?  Share it below for a chance to have me recreate it for you!

  

Be sure to follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

 

All Love,

Juliane

 

Thank you for visiting 🙂 

Comment, Like, Subscribe & Share!  

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Raw Vegan Carrot Cake w Lemon Cashew Cream Cheese Frosting

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An amazing slice of Raw Vegan Carrot Cake w Lemon Cashew "Cream Cheese" Frosting

 

This insanely delicious and beautiful raw vegan Carrot Cake with Lemony Cashew Cream Cheese Frosting is hands down The BEST cake I've ever had… ever, ever, ever!  Layers of incredibly fresh, moist, gorgeous cake tucked between the dreamiest, luscious, lemon cashew cream cheese frosting.  Sweet decadence that tastes like food fit for the Gods.  The stuff dreams and Birthday's are made of… 

 

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Raw Carrot Cake w Lemony Cashew Cream Cheese Frosting topped with zest, pistachios, flaked coconut & edible rose petals

 

Proving once again, we literally can have our (carrot) cake and eat it too… no sacrifices to our tastebuds, health or beauty here!  Nope!  We get to enjoy outrageous flavor, high vibrational health and beauty boosting rawsomeness galore.

Yes, we can have it all!

 

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Please enjoy this little slice of heaven.  I made a smaller 6 inch cake with a glass dish I had in the cupboard.  I simply lined it with saran wrap, let the cake set, then lifted it out with it's saran handles.  Alternatively, one could use a 6 inch removable bottom cake pan or free form the layers by hand.  If you want to make a larger cake just double the recipe.  I topped my carrot cake with a sprinkling of large flaked dried coconut, chopped lime green pistachios, the candied zest* of a lemon and an orange, and lastly, some edible dried rose petals from the very last rose of the season in our garden.

 

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This is my submission to Tinned Tomatoes & Fuss Free Flavours Bookmarked Recipes Challenge and to Ren Behan's & Feedingboys' Simple and in Season.

 

Raw and loaded with vitamins, minerals, and enzymes, this Carrot Cake with Lemon Chream Cheese Frosting is full of life!

Enjoy!

 

Recipe for Raw Vegan Carrot Cake with Lemon Cashew Cream Cheese Frosting 

Serves 4 or 6 smaller pieces. This is a nutritionally dense recipe & a small piece is very satisfying) 

Ingredients

Lemon Cashew "Cream Cheese" Frosting

NOTE: Below is a double frosting recipe since it would be a crime to run out of frosting mid-cake prep… + I love the extra in breakfast parfaits, as smoothie topping & as a divine mousse. However, feel free to cut this recipe in half if you wish.

  • 2 cups cashews (soaked overnight, well rinsed & drained to remove enzyme inhibitors)
  • 1/2 lemon peeled, seeded 
  • 1/2 tsp vanilla powder
  • 2 Tbsp coconut nectar or to taste (or sub stevia)
  • pinch of celtic salt
  • coconut water as needed (or sub water)

Carrot Cake

  • 4 or 5 large carrots peeled & chunked (I used 4 this time cause I forgot the 5th in the strainer basket)
  • 1/2 lemon peeled & seeded
  • 2 cups pitted dates
  • 1/2 cup dried apricots (or substitute another 1/2 cup pitted dates)
  • 1 pinky fresh ginger
  • 2 Tbsp coconut nectar (or sub raw honey or maple syrup)
  • 1 tsp cinnamon
  • 1/2 tsp vanilla powder
  • pinch of celtic salt
  • Optional Cake Toppings: Sprouted nuts like pecans, walnuts, pistachios, dried fruit, candied citrus zest*, flaked raw coconut… its up to your imagination!

  Method 

**NOTE: You can (& should) make this cake a day or two in advance as the flavors meld & become even more fantastic with each additional day.

  1. Blend all the frosting ingredients together in a high speed blender such as a Vitamix to create a thick, smooth "cream cheese" frosting, adding only as much liquid as necessary. Pop it in the fridge while making the cake.
  2. Add all the Carrot Cake ingredients into a large food processor and pulse til fully incorporated and sticking together.  
  3. Press half the mixture into a 6" wide by 3" deep dish (ideally, use a removable bottom cake pan, I happened to have a 6" x 3" glass dish which I lined with saran).
  4. Spread a thick layer of cream cheese frosting over the first cake layer and pop the whole thing into the freezer to set for an hour.
  5. Add the second half of cake mixture pressing gently on top. Place cake back in freezer for an hour or overnight.
  6. Remove the cake from the pan or dish and place on top of your cake plate (if using my saran method, simply lift out using the saran handles)
  7. Frost the entire cake and decorate with your choice of toppings.

  

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan or Raw version?  Share it below for a chance to have me recreate it for you!

 

Be sure to follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

All Love,

Juliane

 

Thank you for visiting 🙂

 

Comment, Like, Subscribe & Share! 

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