Our talented friend Pip made this yummy raw-vegan cake for Brioni’s birthday on the weekend. She let 7yo Brioni taste-test every step of the recipe, and it was a real hit with her (and the other children too!), although it’s sugar-free, gluten-free, dairy-free and made with whole foods.

Raw vegan blueberry-chocolate cream cake, August 2013

(Modified from this recipe.)

Bottom layer crust

1 cup raw almonds or pecans, soaked 2 hours, rinsed
1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut cream filling

2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted pitted dates
½ tsp vanilla extract or caviar scraped from 1 bean
Frozen blueberries until desired colour is reached
Blend ingredients until creamy. Set aside and refrigerate.

Top chocolate layer

1 cup coconut cream, (refrigerate can of cream first and scoop off 1 cup of cream from the top, leaving the water below)
3 Tbsp coconut oil
½ cup raw cacao powder
6 pitted dates
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.


1 cup assorted berries – blackberries, blueberries, mandarin segments — as per request


1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side.
2. Arrange fresh blueberries around the perimeter. Use a little coconut oil to help them stick.
3. Pour in and spread the coconut cream filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.