Rainbow Easter Cake

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Talinegabriel

RAINBOW EASTER CAKE

20 SERVES, R, VGN, DF, RSF, GF, 45 MINS

What’s a celebration without cake? The flavours, the colours, the textures – there isn’t just one reason but a whole bunch of reasons why this vibrant Easter themed should be on your Easter hit list. I normally use fruit when I make fruity cheesecakes, but for this special one, I use fruit powder. I came across blue spirulina and strawberry powder at my local health food store and have been in love ever since. Made from pure organic ingredients, they give a punchy vibrant taste to the cashew cream and create a knockout colour that can only be seen to be believed. What’s a celebration without cake? The flavours, the colours, the textures - there isn’t just one reason but a whole bunch of reasons why this vibrant Easter themed should be on your Easter hit list. I normally use fruit when I make fruity cheesecakes, but for this special one, I use fruit powder. I came across blue spirulina and strawberry powder at my local health food store and have been in love ever since. Made from pure organic ingredients, they give a punchy vibrant taste to the cashew cream and create a knockout colour that can only be seen to be believed.

Can’t wait for you to try this one!

TIP: This is a large size cake intended for a celebration. You can use a smaller tin and reduce the quantity of the ingredients if you wish.

subheading: Base:

1 cup (120g) walnuts

1 ½ cups (40g) coconut, shredded

1 cup (150g) cashews

¼ cup (60ml) rice malt syrup

½ tsp matcha powder

⅛ tsp salt

subheading: Vanilla Layer:

4 cups (600g) cashews (soaked for 4 hours)

1 cup (240ml) coconut oil

1 ¼ cup (300ml) rice malt syrup

1 ½ cup (360ml) coconut milk / non dairy milk

1 cup (240ml) filtered water (or non dairy milk)

1 tsp vanilla powder

⅛ tsp salt

subheading: Blue Layer:

4 cups (600g) cashews (soaked for 4 hours)

1 cup (240ml) coconut oil

1 ¼ cup (300ml) rice malt syrup

1 ½ cup (360ml) coconut milk / non dairy milk

1 cup 1 tbsp (240ml) filtered water (or non-dairy milk)

½ to 1 tsp blue spirulina powder*

⅛ tsp salt

subheading: Pink Layer:

4 cups (600g) cashews (soaked for 4 hours)

1 cup (240ml) coconut oil

1 ¼ cup (300ml) rice malt syrup

1 ½ cup (360ml) coconut milk / non dairy milk

1 cup 2tbsp (240ml) filtered water (or non dairy milk)

2 tbsp strawberry powder**

⅛ tsp salt

subheading: Dreamy Coconut Balls (to go on top cake):

½ cup (75g) cashews

1 ½ (120g) cups desiccated coconut

3 tbsp coconut cream

1 cup (80g) desiccated coconut

1 cup (60g) shredded coconut

3 tbsp coconut oil

3 tbsp rice malt syrup

¼ to ½ tsp blue spirulina

¼ to ½ tsp matcha powder

½ to 1 tsp strawberry powder

subheading: DECORATION:

½ cup vanilla / blue and and pink layer mixture

2 to 3 tbsp coconut, desiccated

subheading: 4 chocolate stars (optional):

Dark Chocolate Stars

½ cup coconut oil, melted

½ cup cacao powder

2 tbsp maple syrup

Creamy Tahini Stars

1 cup tahini

¼ cup coconut oil, melted

¼ cup (60ml) rice malt syrup

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