Creating beautiful cakes and original cake decorations is such fun! It’s my time to play, be creative and give a gift of love to my family or friends.
The good news is that any cake can be transformed (even a plain cake you buy at a supermarket!) by using fresh fruits, nuts and seeds. All decorations must be edible and delicious, of course:)
Here’s the cake I made recently to inspire you! I used almonds, pumpkin seeds, goji berries and raspberries.
To get you started I have also included my 2 favourite gluten free healthy cake recipes.
BANANA ALMOND CAKE
1 1/2 cup almond meal
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp Celtic sea salt
4 eggs (room temperature)
1/3 cup olive oil
2-3 ripe bananas, mashed
1/2 cup honey
1 tbsp vanilla extract
1 tsp of lemon juice
Preheat the oven to 180C. Grease the bottom and sides of the medium size cake tin and place baking paper into the bottom of the tin.
Place almond meal, coconut flower and salt in a large mixing bowl and mix the ingredients together to combine them evenly.
In a different bowl, beat the eggs until light and fluffy, add olive oil, honey, banana mash, vanilla and lemon juice. Mix well in a food processor or hand mixer. Add this mix to the first one and blend for around 2 minutes in a food processor.
Pour the batter into the prepared cake tin and bake for approximately 30 minutes or until an inserted skewer comes out clean. Cool well before decorating.
RAW BLUEBERRY ‘NO CHEESECAKE’
For the base
2 1/2 cups organic almonds
2 1/2 cups organic medjool dates (approximately 15)
2 x 20ml tablespoons organic coconut oil
good pinch of Celtic or Himalayan salt
For the filling
3 cups raw organic cashews (soaked overnight, then rinsed and strained)
juice of 1 whole large lemon or 5 limes
5 x 20 ml tablespoons coconut oil
1 teaspoons vanilla powder or liquid extract
2 x 20 ml tablespoons honey, maple syrup or rice malt syrup
2 cups organic frozen blueberries
To make the base, add the base ingredients into a food processor and pulse until the mixture comes together. Press the mixture firmly into a 20 cm diameter springform cake dish.
Transfer to the freezer whilst making the filling [note – I halved the recipe and used a smaller springform tin (it’s pretty versatile). I also lined the tin with cling film for easy removal.]
To make the filling, add the filling ingredients except the blueberries to a high speed blender and blend until you get a velvety smooth consistency. Thermomix or Vitamix works best but food processor is OK, too.
Remove 3/4 of the filling and pour it over the base. Set aside in the freezer.
Put the blueberries into the remaining 1/4 of the filling and blitz until smooth. Pour over the second layer of the cake. Freeze until set.
Take the cake out of form the for about 2 hours before decorating to allow it to soften.
Source: http://www.rfhb.com.au/blog/holistic-lifestylers-raw-blueberry-no-cheesecake [1]
Be creative and enjoy making beautiful cakes and eating them as well!
Do you have photos of beautiful cakes? Please post them in comments for us to enjoy them, too.
Good health and blessings
[2]Joanna Sochan
Wholistic Health and Lifestyle Therapist
Natural and Lifestyle Solutions for Abundant Health and Wellbeing
Additional resources
- Almond and mandarin cake recipe – gluten free and delicious [3]
- Cake decorations: Joanna’s pieces of art cookies [4]
- Homemade 24-hour SCD yoghurt recipes [5]
- GAPS desserts: simple and easy recipes with tips [6]
- Frozen papaya and yoghurt dessert [7]
Joanna Sochan is a Natural Therapist and founder of Naturimedica Wholistic Wellcare. She has a passion for helping clients transform their lives by becoming healthy and well naturally. Joanna has 12+ years experience in clinical practice and has special interest in solving complex cases, gut health, food sensitivities, hormone imbalances, autoimmune disorders and weight loss. She helps clients individually (mostly online) Australia-wide and also offers online therapeutic programs, eCourses and self-help eBooks. View full bio [8].