Cream filling: 1 cup cashew nuts, soaked for 30 mins & rinsed ½ cup oat milk or coconut milk or 1:1 2-3 tbsp juice from a lemon 4 tbsp coconut oil, melted 4 tbsp coconut syrup or some liquid stevia ½ tsp vanilla powder or 1 tsp vanilla extract pinch of sea salt
Mocha filling: ½ cup cashew nuts, soaked for 30 mins & rinsed ½ cup almond meal 4 tbsp raw cocoa powder ¼ cup coffee (I used Lost Leaf espresso blend by Keakoffee through Slurp) ¼ cup oat milk or coconut milk or 1:1 4 tbsp coconut syrup or some liquid stevia 1 tsp gingerbread spice mix 4 tbsp coconut oil, melted pinch of sea salt + 1 tbsp rum, if desired
Tin size: 15 x 15 cm
Place all the ingredients of the cream filling into a blender and blend until smooth. Taste and add some of the spices or sweetener, if desired. Pour into a bowl. Place then all the ingredients of the mocha filling into the blender & blend until smooth. Taste and add some of the spices or sweetener, if desired. Pour the mocha filling into a cake tin covered with parchment paper. Pour the cream filling on top. Sprinkle some cocoa powder on top and freeze until solid. Take out of the freezer, let thaw for 15 mins & enjoy!
Crust: 1 ¼ cup almonds 6 fresh dates, pitted 1 tbsp almond butter 1 tbsp coconut butter/coconut manna, melted (or coconut oil, melted) pinch of sea salt ½ tsp cardamom
Base: 2 cups cashew nuts, soaked for 1 hour & rinsed ½ cup full-fat coconut milk juices from half a lemon 1 tsp pure vanilla extract (or ½ tsp vanilla powder) ½ cup coconut oil, melted (prefer neutral taste) ¼ cup maple syrup
Cacao filling: Half of the base filling + 3 tbsp raw cacao powder + ½ cup Yosa Cocoa Oat Drink (or ½ cup oat milk and 1 tbsp more raw cacao powder)
Berry filling: Half of the base filling + ¼ cup raspberries (and/or blueberries) + 4 tbsp Yosa Oat Snack Forest Berries (or ¼ cup more berries)
Place a piece of parchment paper onto the bottom of the can tin. Place almonds into a blender. Blend until fine crust. Add the rest of the ingredients. Blend until moldable dough. Separate about ½ cup of the mixture into a bowl. Press the rest of the dough firmly onto the bottom of the cake tin. Roll the dough you separated into small balls.
Place all the base filling ingredients in a blender. Blend until as smooth as possible. The mixture will remain quite crumbly at this point. Separate half of the mixture into a bowl. Place the cacao filling ingredients into the blender. Blend with the remaining base mixture until smooth. Pour the mixture into the cake tin. Freezer for 30 mins. Wash the blender, pour in the remaining base mixture and add in the berry filling ingredients. Blend until smooth. Spoon the pink filling on top of the cacao layer. Freeze until solid. Decorate with the truffles you’ve made. Let thaw for about 30-45 mins. Enjoy!
Crust: ½ cup pecan nuts ½ cup almonds 7 fresh dates, pitted ½ tsp cardamom pinch of sea salt
Filling: 2 cups cashews, soaked for 1 hour and then rinsed juices from half a lemon ½ cup coconut oil, melted (with neutral taste) ½ cup coconut syrup ⅓ cup oat milk +2 tbsp instant coffee & 3 tbsp raw cocoa powder
On top: Raw cocoa fudges or raw chocolate
Pan diameter: 18 cm / 7 inches
Place a piece of parchment paper in the bottom of a cake pan. Place the almonds & nuts into a blender and blend until crust. Add dates, cardamom and salt and blend until moldable dough. Press the dough firmly into the bottom of the cake pan.
Place all the filling ingredients (except instant coffee & raw cocoa powder) into a blender and blend until smooth. Add some oat milk, if needed, to get a smooth texture, still keeping it as thick as possible. Pour half of the mixture into the cake pan and smooth out the surface. Add coffee & cocoa powder to the blender and blend with the remaining mixture. Taste and add some of the spices, if needed. Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the two fillings. Place the cake pan into the freezer for about 3 hours or until the cake is solid. Remove the cake from the pan and place it on a serving dish. Let thaw for a moment. Serve & enjoy!
1 cup almonds ½ cup pecan nuts 4 tbsp raw cocoa powder 5 tbsp coconut oil, melted 1 tbsp almond butter 1 dropperful liquid stevia (or 2 tbsp organic honey or maple syrup) pinch sea salt
3 cups raw cashew nuts, soaked for 1-5 hours, then rinsed 1 cup strawberries (fresh or frozen & thawed) ½ cup coconut oil, melted ½ cup full-fat coconut milk 3 tbsp juice from a lemon 2 dropperfuls liquid stevia (or 4 tbsp organic honey or maple syrup) ½ tsp vanilla powder
Can tin: approx. 23 x 23 cm / 9 x 9 inches
Cover a cake tin with baking paper. Place the almonds and pecans into a high-speed blender or food processor. Blend until fine crust. Add the rest of the crust ingredients and blend until well combined. Press firmly into the cake tin.
Place all the filling ingredients into a high-speed blender or food processor and blend until smooth. Add a bit more liquid, if needed, so that you get the mixture super smooth, still keeping it as thick as possible. You may have to scrape down the sides occasionally. Taste and add some sweetness, if desired. Pour on top of the crust and smooth out the surface with a spoon. Freeze for 2 hours or until solid. Let thaw for 30 mins before serving. Top with LOADS of fresh berries, the more the merrier.
⠀ Gingerbread dough (Used my GF & V gingerbread dough from my Dreamy Season ebook but any gingerbread dough will do)⠀
1 ½ cup cashew nuts, soaked for 30 mins & rinsed⠀ 1 cup full fat coconut milk⠀ 5 tbsp raw organic honey or maple syrup⠀ 1 tsp vanilla extract⠀ ½ cup mild flavor coconut oil, melted⠀ ⅓ cup cranberries⠀
for example gingerbread crumble & cranberries
Tin: 20 cm / 8 inches⠀
Crease a cake tin with coconut oil. Place a piece of parchment paper onto the bottom of the tin and also slices on the sides. Roll the gingerbread dough into a thin round plate and place it into a tin. Press and mold the sides gently so that the sides are about the same height. Bake for about 10 mins in 175C /350F. Leave a bit soft.⠀
Place all the ingredients, except cranberries in a blender. Blend until smooth. Pour about 1⁄3 of the mixture into the cake tin. Place cranberries into the blender. Blend with the remaining mixture. Spoon the pink filling on top of the white layer. Freeze for 2 hours or until the cake is totally solid. Take out of the freezer and decorate.
1 cup almonds 7 fresh dates, pitted ½ tsp ground cardamom tiny pinch of sea salt
3 cups cashew nuts, soaked for 1 hour 5-10 tbsp full-fat coconut milk, kept in the fridge (the white thick paste) juices from half a lemon ⅓ cup coconut syrup 1 cup coconut oil, melted 2 tsp vanilla extract
⅓ cup blackberries ⅓ cup raspberries ½ cup blackberries for the decoration
Cake tin diameter: 16-18 cm / 6-7 inches
Prepare the crust and place the almonds in a blender and blend until fine crust. Add dates and salt and blend until moldable dough. Cover the bottom of the can tin with a piece of parchment paper so that the cake is easier to remove later. Press the dough into the bottom of the cake tin. Prepare the filling.
Place the cashews, coconut milk, lemon juice, syrup, coconut oil and vanilla in a blender and blend until a very smooth mixture. Add a little bit of liquid, if needed, so that you get a smooth texture with no crumbs, but keep the mixture as thick as possible. Taste and add more sweetener, if you like. Pour half of the mixture into the cake tin and smooth out the surface with a spoon. Drop a handful of blackberries or raspberries here and there into the mixture. Place the raspberries into the blender and blend with the remaining mixture until smooth. Spoon the pink mixture on top of the white layer into the cake tin. Smooth out the surface with a spoon. Freeze for 2 hours or until solid. Take out of the freezer & remove from the cake tin when frozen. Let thaw for about 30-60 minutes before serving. Top with berries, pumpkin seeds/pistachios & coconut whipped cream drops.
1 big sweet potato, peeled & steamed (or 1 ½ cup sweet potato puree)
½ cup coconut milk (kept in the fridge)
¼ cup coconut oil, melted (preferably mild taste)
2 ripe bananas, cut to pieces
5-8 tbsp maple syrup or some stevia
1 ½ – 2 tsp gingerbread spice mix (or 1 tsp ceylon cinnamon, ½ tsp ground ginger, ½ tsp ground cardamom)
2 tablespoons almond butter, if you like
Dish size: 15 x 15 cm / 6 inches
Place the oast or nuts into a blender and blend until crust. Pour the crust into a bowl and stir in maple syrup, coconut oil and salt. The mixture should be now easily moldable so that you can create a ball from it. Cover a dish with a parchment paper and press the dough onto the bottom of the dish.
Place the sweet potato cubes, coconut milk (the white thick paste) and coconut oil into the blender and blend until smooth. Add the rest of the ingredients into a blender and blend until smooth. Taste and add some of the spices or sweetness, if desired. Pour the mixture into the dish on top of the base crust. Freeze for a few hours until solid. Take pour of the freezer and let thaw for 15 minutes before serving.
Well hello, babes! Finally it’s happening, updated Vanelja.com has opened its doors and welcomes you to take a tour. Though it took quite some time to get this open, it has been heart-warming to notice how many of you regularly uses the recipes on my site, as I have got tons of messages from people asking when all the material will be returning. So sorry you’ve had to wait for them, but happy to know you’ve missed my treats!
And now when the new site is open I’m also beyond excited to launch my brand new grocery: Blueberry Dream Cake by Vanelja. It is a treat that I absolutely ah-dore and I’m just so super duper happy to start offering my all time favorite raw cake to people. I get asked almost weekly if I do catering or if I take orders for my dream cakes, and now I can finally say YES!
And this one is truly a raw cake of my dreams. If I should pick only one sweet treat to consume for the rest of my life, it would be my Blueberry Dream Cake, most def, no doubt about it. It has such a mouth-watering taste with the pecan based crust with a hint of cardamom and the rich blueberry filling. The texture is creamy and fluffy yet the cake is very fresh because of the white layer with some hints of lemon in it. I honestly start salivating even now when describing it to you, haha. And what’s lovely about this Blueberry Dream Cake is that there is no coconut flavor that pushes through, which I feel is a problem in many raw cakes.
I’ve made my Blueberry Dream Cake in collab with Green Street, a big-hearted Helsinki-based provider for raw cakes and other healthy food. The cake will be out very soon, at 15th of May to be exact, and you’ll be able to buy it from certain retailers, supermarkets and cafés in Helsinki and Stockholm. Gonna list down all the retailers here on my site soon! And if you want to have a whole cake, preordering is open NOW and the first deliveries start 15th of May. If you have some parties coming up this spring and summer, like graduation parties, family get-togethers, brunches for friends etc. you can preorder the cake HERE. It is a great thing to serve for a big bunch of people as it is vegan, gluten free and naturally sweetened, so it fits to most diets and most occasions. I prefer it as a weekend brekkie, as it is perfect for cozy slow mornings.
The decoration of these photos are not included in the cake, but it has a beautiful pattern on the surface (which you can see here) so it can be served as it is, or you can finish it for example with some blueberries or edible flowers.
At the moment the availability of my Blueberry Dream Cake is limited only to Helsinki, Finland and Stockholm, but hopefully we’ll get the cake to wider reach too. Again, gonna be updating the retailers here on my site. And if you have a café and you’d think my Blueberry Dream Cake could match your selection, throw me a message!
But in the meantime, let me know how you like my cake and my new site! There are still some new features on their way + one surprise gift for you coming before the summer, so stay tuned – especially on Vanelja’s Instagram, as that is the place where I holler most often about my moves.