This post is also available in: French
This one is for all the recent graduates. Congratulations, it’s quite an accomplishment, what you did! We have our own grad in the family this year. My older daughter just completed four tough years at design school, and I wanted to make something very special to celebrate.
I often get asked about making a raw cake. Not a cheesecake or tart, but a proper layered Cake, capital C and all. This was just the occasion to tackle that.
Daisies have been blooming everywhere recently. Their yellow, festive middles, surrounded by a crown of delicate white petals always put the biggest smile on my face. I got the idea to use the daisy as a decorative element for the cake, as a symbol of spring and the newest of beginnings.
We’ve got five berry-filled layers of the gentlest texture, cloud-like and airy on your tongue. Then the whole blueberries interject with bursts of cooling freshness.
Paloma was completely enamored with the coconut daisies when I was making them, following along with the whole process, eager to have a taste. Lately, she has been taking much interest in the kitchen, and of course that warms my heart. Paloma made her own mini daisy cake and ate it, too.
Recently, we had the honor of contributing a recipe to a sweet little cookbook called Frugally Delicious. The book focuses on delicious cooking on a budget and is full of tasty recipes from many wonderful blogger contributors. It is honest, beautiful in its simplicity, and full of variety in the recipe index. Hop over to the book’s site to learn more.
We are giving away one copy of Frugally Delicious. Simply leave a comment to this post between now and Sunday, June 17th at 12pm EST to enter the giveaway.
Wild Blueberry Daisy Cake
(makes one 2 level round cake, first level – 6″ diameter x 4″ height, second – 3″ x 2″)
Cake Batter
12 ounces soft dates – chopped
1/4 plus 1 tablespoon coconut oil- melted
1 tablespoon vanilla extract
pinch of salt
4 cups plain almond pulp left from making almond milk
1 1/2 cup fresh blueberries
1-2 tablespoons freshly squeezed lemon juice
In a food processor, blend the chopped dates into a paste, add little bit of water if needed. Don’t worry if the paste is not completely smooth. Add coconut oil, vanilla, and salt. Continue mixing. Add the almond pulp, blueberries, lemon juice, and mix well to incorporate. Do it in two batches, if your food processor can’t handle the whole amount. You should end up with soft and light to touch cake batter. If your almond pulp is too wet, add a little more of it to your batter. If too dry, add some blueberries, or a splash of almond milk.
Blueberry Frosting
3 cups cashews – soaked for 2 hours
3 cups almond milk
1/2 cup light agave syrup
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons vanilla extract or seeds of 1 vanilla bean
small pinch of salt
wild blueberry powder (optional) – to taste
1 1/4 cup coconut oil – melted
1 cup fresh blueberries
In a high speed blender, combine all the ingredients with the exception of blueberry powder, coconut oil, and blueberries until very smooth. If using, start adding the blueberry powder, to achieve the desired shade of purple. You can also use fresh blueberries to add taste and colour instead. Add the coconut oil at the end to emulsify. Reserve about 2 1/2 cups of for frosting the cake. Transfer the rest to a bowl and mix in the fresh blueberries.
Assembly
Separate the cake batter into four parts – three even ones and one for the small second level of the cake. If using a springform, lightly grease it with coconut oil. If using a cake pan without a removable bottom, line it with plastic or cake wrap. Spread one portion in the bottom of the pan in an even, flat layer. Top with a thick layer of frosting with the fresh blueberries. Put in the freezer for 1-2 hours, or until the cream is firm. Spread another layer of cake batter on top of the cream, following with the second layer of cream. Freeze for another 1-2 hours and finish with the last layer of cake batter. Put the cake in the freezer for 30 minutes before removing from the pan.
For the small second level, repeat the same steps, with only one frosting layer in between two layers of batter.
Frost the large cake first with the reserved frosting. Arrange the small cake on top and frost it. Arrange the daisies on top of the frosting. Keep refrigerated.
Coconut Daisies
These flowers were made by blending the meat of a young Thai coconut with a small amount of coconut water in a high speed blender. I didn’t measure the precise amounts, just eyeballed them. Then, I added dried shredded coconut and some agave and blended until I achieved a smooth, thick mixture. Then spread the mixture on Teflex-covered dehydrator trays, dried for an hour or until the surface became dry and I could cut out the flowers with a cookie cutter. After cutting, I left them in the dehydrator for another couple hours, until completely dry and easily separated. Towards the end of the dehydration time, I squeezed some fresh mango puree in the center of each flower, using a piping bag.
Sociology in Kentucky says
I just love that Paloma made her own cake! And it is cute, too!
Thank you for the recipe!
Kimberly.Oakes says
I need that cake in my life right now.
Renee Castro says
That is the absolute most beautiful cake Ive ever seen. Im def. going to have to make one :) Thank you!!!
Rebecca says
That cake has been made marvelously! Amazing work :)
Carson says
I am definitely going to try making a similar cake this summer! Thank you for the inspiration =)
Alexine Thompson-de Benoit says
I am completely in love with your blog! As I venture into my humble blogging adventure and dream of hosting organic, whole food, raw dinners for my friends, or creating cooking classes or retreats focused around real foods, I find myself so inspired and intrigued by what you do. I would love to find out more. Do you do this for fun, or is this your job? Do you cater? Either way, each post amazes me by it’s esthetics, and this one is no exception. Absolutely beautiful and appetizing cake!
eatingforhealing.blogspot.com
celia says
Golubka, This is incredible!!! You astonish me every time you create a new post on this blog. You are so inspiring. Thank you for such a beautiful post, it made my day great :)
Amber Shea @Almost Vegan says
I’d love to win that book!
bitt says
what a masterpiece!
Ashley Bechtold says
Wow, so beautiful and simple. I love your recipes and how creative they all are!
Domestic Diva says
This cake is now on my to do list — it looks SO yummy.
Thanks for the chance on the cookbook, too.
Zhenya says
You did an absolute brilliant job!!! I was fortunate to try this cake!!! Heavenly tasty! Gorgeous! And Super Healthy!!! Thank you Anya for sharing your endless talent with us!!!
Molly says
OMGsh! This not only is beautiful but looks delicious! Your food pictures are absolute eye candy.
Bibbi green says
Bet it tastes as wonderful as it looks. Awesome colors and the ingredients sound very intriguing. Paloma looks as cute as ever!
moonsword says
ohgoodgolly that is the most squealingly delightful cake! I think it would be perfect for Fourth of July too, with little red/white/blue rockets instead of flowers. Thank you for sharing!
AnnaNova says
i discovered your blog recently and have been enjoying it a lot. what an awesome cake! thanks for the inspiration!
Neysa says
Exactly what I was looking for! Love love love this. Will go well next to the chocolate persimmon tart!
glutenfreehappytummy.com says
how gorgeous!! that is such a beautiful cake! thanks for sharing!
Samantha says
I never thought a raw CAKE could be possible! You keep blowing my mind… :)
Joanna DeVoe says
You’ve got to be kidding me… How? HOW, I say, do you keep coming up with these beautiful creations??? You are a food genius!
Anonymous says
Golubka, That cake is fabulous! I cant wait to try it! I have made many a raw torte and cheesecake, but am ready to try the almond based creations! Thank you! I would love to win that lovely little book!
Susanne Alexander says
I am soooo making this tomorrow!! Simply beautiful :-) Thank you!
Lara says
<3<3<3 I love it!!!!!
Food And Fashion says
It’s such a romantical cake, I love the fact it seems to come from a bakery/pâtisserie while it’s actually raw and healthy.
It just looks gorgeous!
Kate says
Oh this looks tasty. But I’ll definitely try to make the recipe for the chocolate-raspberry dessert you once posted!
Zulejka says
The cake looks stunning! Such a lovely combination of colours, and the daisies come out wonderful! Congrats to the graduatee and Paloma, too:)
aaanjaaa says
The cake is so cute! And I love your blog, it’s so inspiring!
Barbara says
Marvelous! Amazing work!!
Anonymous says
This is mind blowing…
Jaimee says
The cake is beautiful. I would also love the book. Thanks for the giveaway.
ReneeDinCT says
WOW ! so beautiful and so very tempting!!!
Fabulous giveaway too! :) *crosses fingers*
Anya says
What a beautiful cake for a great occasion! Congratulations to your older daughter.
SneakyLemon says
This is amazing! I’m completely astounded that it stays up like that without baking. How long would it keep for?
janet @ the taste space says
I honestly hopped here thinking this was a baked cake, but you proved me wrong! How wonderful!! :)
Emma says
What a gorgeous cake. Packed full of delicious, healthy things too. The idea for the “frugal book” sounds fabulous. Always looking to save a few pennies whilst still eating well. I’d love the chance to win a copy :)
Pam says
Looks so beautiful and delish! Congrats to your daughter and your
lil one is as cute as a daisy! :)
Staci A says
The recipe sounds delicious and the cake is gorgeous! Congrats to your daughter!
Katie M. says
What a great recipe! And the cake is gorgeous.
Sweet Faery says
This is beautifully done. Congratulations to your daughter, and a big thank you for always taking the time to post my translations!
I am really curious about that book, and I would love see how it is, it sounds like a great idea… Haven’t you ever thought of trying to publish your own raw cookbook?
Liz S says
This looks wonderful!!
Anonymous says
Once again a stunning piece of edible art. You are an inspiration in our house.
Tuuli says
That is the cutest cake ever!
Lucy says
I love how you placed the upper tier to the side instead of the traditional middle of the bottom tier…your pictures and articles feed my creativity, thank you!
juliaelmer at hotmail dot com says
Two comments:
1 – I can’t believe those flower decorations made with coconut. Beautiful and very clever!
2 – The cookbook looks beautiful. I love the hand drawings on the cover! I checked out the list of contributors, and the only blogs I already follow are yours and Sprouted Kitchen. I’ll have to check out some of the others now!
foodiebefit.com says
Beautiful cake, very unique colors!
Jennifer says
A raw cake! This blows my mind!!! SO awesome.
Denisa says
WHAT AN ART! Beautiful ~ Thank you for sharing the recipe with us and making me slabber over my keyboard ;-)
Dina says
This is incredible! Thank you for always being so inspirational!!
Tara says
I am really surprised by how “easy” this seems. All obtainable ingredients, and I do believe a disastrous unbaker like myself could possibly pull this off. Absolutely beautiful, as always. Congrats to your daughter. And please allow me to reiterate the fact that your blog is AMAZING!!!
RecipeNewZ says
I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).
I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.
It’s called RecipeNewZ (with Z) – http://recipenewz.com
I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)
Sharanya says
What a gorgeous cake and I love ur little ones cake so cute.U are truly artistic..
Kristy says
Oh my gosh! How breathtaking is that cake! And it looks delicious to boot! I don’t know how I’ve never found your blog until now, but I am so glad I did. You are amazing!
Fontrella Cole says
Wow! this looks delicious, I will have to try this recipe along with others. I need to order this cookbook as well. Thanks for sharing.
Lisa is Raw on $10 a Day (or less!) says
wow, this is beautiful!
Angie says
Beautiful! A work of art indeed :)
Angie says
Beautiful! A work of art indeed :)
Madzik says
Simply AMAZING! Thank You :)
Olya says
You are an artist, not a cook!
You are creating an exhibition not a food blog or cookbook )
Nancy says
Wow. What an impressive cake. My blueberries are starting to ripen in the garden, so I will have to give this a try. Thanks.
Sunflower says
That looks so good >.< But wow, that's a lot of almond pulp! Haha
A says
oh my! beautiful colors.
Lauren says
This looks amazing and sounds so do-able! Thank you for your inspiration!
Melissa says
I can’t wait to try this recipe. I love all your posts and gorgeous photos. Thanks so much for the inspiration and eye candy!!
Sophie says
What a cake! Beautiful, yummy-looking and healthy! I gotta start making some almond milk…
Fredrika says
HOLY HEAVEN!!! This will be the cake of the party this coming weekend! Daisy is the name of a rescued dog in Bali who never until now has seen the outside of a cage in her four years of life. Daisy, this one is for you! For love, life and health! Thank you Russian Doves for your beautiful and (most importantly!) healthy inspiration!
cow in the dunes says
Wow! What a stunningly beautiful cake! Thank you so much for sharing!
Ian says
I would love to win that cookbook! My cooking has been getting really boring and also more and more expensive. I need some input to change that up a bit.
Jennifer and Jaclyn @ sketch-free vegan says
those coconut daisies are so adorable!! love it ;)
Kim A says
Those daisies are so adorable! Such a beautiful cake!
Katrina says
super cute and now I am hungry!
ykatrina at hotmail dot com
Becky says
That is such a pretty cake :)
charlotte abbey says
Another beautiful and delicious recipe from the Golubka blog. You have formed the creation of raw food into something beautiful and unique, and because of this blog and its yummy raw recipes, i now have a passion for raw cooking (or shall we say creating? hehe). Thankyou for your yummy, love filled recipes and god bless you all! x
Tanya says
Absolutely gorgeous
gabi says
It looks beautiful&delicious…
a masterpiece !
gabi says
WOW! Looks absolutely delicious!!
Kate W. says
I need this now!
Brittany Milstein says
amazing!! if it didn’t look so delicious it would be the prettiest, coolest centrepiece going around!! raw food art for the win :)
April says
You do amazing things with raw food! I love your pictures and what you come up with!
Margaret says
That cake is incredible! You are so talented and inspiring. Thank you for sharing it with the world :)
Have a wonderful day!
Mom on a mission says
I was just introduced to your blog- and I have to say I am absolutely thrilled!! Darling cake- I will be trying it and many other recipes very soon! Thank you for sharing your gift!!
Alejandra says
Hi, I think this is the first time I comment but I really want to say how much your site inspires me, not only lifestyle speaking but creatively. All the things you do while eating raw are fantastic, like this cake. I mean, wow, such a beautiful cake decorated also in a raw way without fondant? Amazing! I wish I could eat more raw foods, but unfortunately getting access to a lot of the ingredients you use is quite difficult, not only because they’re not sold where I live, but because of how expensive they are. Though, I adapt your recipes to the ingredients I have at hand. I’m about to start a small, little, little healthy cake bussiness so I can pay my school exchange next year, and sites like yours are what inspire and make me have confidence that I can succeed in starting my bussiness. Thank you very much for your recipes and the inspiration :D Love from Mexico <3
jeriray says
I definitely want to make this recipe, I’m always looking for ideas to use almond or nut pulp. Love your blog!
Rebecca Leffler says
Gorgeous!! I’m booking you for my wedding! (Still looking for the groom, but at least I have the cake? ;) )
Golubka says
Thanks so much for all your comments, everyone! Wish I could send a book to each of you :)
Alexine, your ideas sound amazing! Food blogging is not my day job, although I would love for it to be :) I don’t cater, but sometimes host small gatherings or cook for friends’ events.
Celia, thank you, that’s amazing to hear!
Joanna, you’re too sweet, thank you!
SneakyLemon, we kept it for about five days and it held up pretty well.
Geraldine, we cannot say that it never crossed our minds ;)
Olya, you’re too generous, thank you :)
Nancy, this would be amazing with your OWN blueberries, wow!
Charlotte, that’s great to hear!
Alejandra, thanks for your comment. And best of luck with your cake business!
Rebecca, as long as you have the cake, the groom will come :)
Wilhelmina Wilson says
whow this looks amazing, why am i not supriced? its like finding a little treasure in my e-mail box every time you have posted something and can’t wait to make it. I will make this one for my little sister who has had a rough time it will make both of us smile!!!
thank you so much, your beautifull recipes brought tears to my eyes today, please don’t ever stop!!
many thanks and love
Wilhelmina Wilson
laurelvb says
As wonderful as your cake looks, I think I like Paloma’s better. Apparently you’ve got another designer in the family.
Anonymous says
What a breathtakingly gorgeous cake! Wow!
Brian says
It’s too bad I’m late for your giveaway. Nonetheless, this cake is unbelievable.
Yanina says
This book sounds interesting and the cake looks so tempting.
Amanda says
Congratulations to your daughter! Love the cake.
Anonymous says
Just wow!!!
Hannah says
Oh, yum! I nearly licked my computer screen!
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Pritha Canuto says
I love your blog, so many inspiring ideas! i was inspired by this one in particular and modified it to make a non-raw almond cake in the oven for a Birthday. I used blanched almod flower that i had on hand instead of the almond milk leftovers and added soaked chia and baking soda. it turned out great!! its being devoured as i type. Thanks for the inspiration!
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nice pics