Shakeela Cake-ela!

Posted on October 4th, 2015

This is one amazing cake! I had lots of late raspberries, so these became the key ingredients when I was asked to make a birthday cake by my friend Fiona Shakeela – an amazing lady and herbalist who runs the Cancerucan support network for people with cancer, as a survivor herself of childhood leukaemia and advanced cancer in adulthood – The love just flowed for her at the party, and the cake tries to embody that, with Etherium Pink for those fluffy pink feelings, and lots of cacao for that heart-warming oxytocin effect….  No cashews in this one, as they are fungal which can be bad for cancer sufferers, and no sugar (I did use some natural agave syrup for sweetener, but you can use your optimal sweetener of choice, such as stevia, coconut syrup, Yacon syrup, Xylitol, honey…)

So here you go:

Shakeela Cake

Base:

• ¼ cup carob powder
• 2cups almonds
• 3-5 dates (stoned)
• ¼ tsp salt
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract or powder, or some ground up pods

Grind up the almonds with the carob powder and salt (and vanilla pod if you are using one) in a high speed food processor. Add in the dates one by one, then the melted coconut oil and vanilla extract, if using. It should create a crumbly slightly sticky mass, which you press into the base of your oiled tin. Check the taste. Cover and pop in the freezer to set.

Filling:

• 2 ripe avocados (I have also used 2 ripe bananas instead)
• Juice of a lime
• 2 tbs of melted coconut oil
• ½ cup of melted cacao oil
• ½ cup raw cacao powder
• 1 tsp Etherium Pink
• Pinch of salt
• 1 tbsp lucuma
• ½ Cup of raspberries to blend in, ½ cup to chop and mix in by hand
• Sweetener to taste

Melt the cacao butter in a bain marie, or a bowl placed over boiling water in a small saucepan. Also melt the coconut oil, separately (it melts faster) and does not need to be kept on the heat. Do not allow either to get too hot. Meanwhile, blend the avocados or bananas with the lime juice. Add in the dry ingredients. Then add the melted oils. Finally add ½ cup of raspberries and briefly blend. Check and add your sweetener to taste. Finally stir in the chopped raspberries. Remove the tin from the freezer and pour the filling over the base evenly. Return to the freezer to set.

Topping:

• 1 cup raspberries
• ½ cup of soaked and blended almonds and shelled hemp seeds
• 3 tbs melted coconut oil
• More raspberries to decorate and perhaps cacao nibs, flowers, bee pollen, birthday candles ….

Melt the coconut oil. Blend the soaked nuts and seeds – about 50:50 or you could use another combination, but almonds work well with the base, and the hemp seeds add flavour and a creamy texture. Add in the raspberries, and finally the coconut oil. The latter will set in the fridge and help hold this creamy mixture together. Take out the tin and pour the topping over the chocolate layer, and replace to set in the freezer. You can store this in the freezer for a week or more, and just take out to defrost in the fridge a few hours before the cake is served. Decorate, light the candles (try a Showstopper candle as pictured!) and present to the birthday girl!!

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