Raw Fig, Cherry, Lavender and Honey Cake

Fig Cherry Lavender Cake

Guest Recipe by Lauren of Ascension Kitchen

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Lauren GlucinaLauren is a Holistic Health Coach, Raw Chef and student of Herbal Medicine. She teaches the healing powers of high-vibrational, plant based foods, combined with a healthy dose of self love, and creative stress management techniques. Lauren is also creator of the popular app, Green Smoothies by Ascension Kitchen. If you haven’t already you must check out Lauren’s ‘The Ultimate Raw Dessert eBook here. 

Raw Fig, Cherry, Lavender and Honey Cake

Cherries and figs are two of my favourite Summer foods. I found a gorgeous bunch of deep violet lavender at the markets one weekend so was inspired to add a bit to this cake. This is a colourful and tasty festive treat, and using a little coconut meat in the recipe in place of some of the cashews makes it a bit lighter.

Raw. Vegetarian. Dairy Free. Gluten Free. Grain Free. Refined Sugar Free.

Fills an 8 inch cake pan

Base Ingredients

2 cups macadamia nuts (or 2 cups cashew nuts)
1 cup desiccated coconut
¼ cup date paste
2 pinches fine Himalayan rock salt
½ teaspoon vanilla paste (or ½ vanilla bean, scrapped)

Base Method

  1. Process the nuts very, very quickly, just to break them down a little
  2. Add the rest of the ingredients and process till a nice dough forms
  3. Press the mixture firmly into the base of an 8inch cake tin lined with baking paper, use the back of a spoon to flatten the surface.
  4. Set aside.

Filling Ingredients

1½ cups cashews soaked overnight
1½ cups young coconut meat (this will be about two coconut’s worth)
¾ cup nut milk
½ cup raw, mild honey (or ½ cup maple syrup)
½ cup coconut oil
¼ cup lemon juice
1 tablespoon organic dried lavender
1 tablespoon vanilla paste (or 3 vanilla beans, scrapped)
2 pinches Himalayan rock salt
2 tablespoons psyllium husk
Additional water to assist the blending if needed (perhaps a few tablespoons)
1 cup red cherries, pitted
3 large plump, fresh figs

Filling Method

  1. Blend the cashews, coconut meat, milk, honey, coconut oil, lemon juice, lavender, salt and vanilla paste till smooth. You may like to do this in two batches, for ease of blending.
  2. Now add the psyllium husk and blend again. Transfer to a large mixing bowl.
  3. In a food processor, quickly blitz the cherries and figs, then fold this through the rest of the filling.
  4. Pour the filling over the base of the cake and set in the freezer (up to three hours).
  5. Transfer to the fridge to soften a little before serving.


Fig Cherry Lavender Cake

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