At last, I get to write to you about my new favourite cake! I’ve developed this Wellcake recipe for Terranova, and during the beginning of the year it’s turned into one of my favourites. It’s not only delicious, but also easy to take to any party (I’ve made it for a few parties myself), and it holds together wonderfully. This cake is actually only almost a raw cake, as I’ve used gelatine to bring some more traditional cheesecake feel and texture into it. Using gelatine of course takes the otherwise raw cake out of the raw food category, so I’ve been calling it a semi-raw cake.

One of the cake’s secret ingredients is the Terranova ’Living Wellbeing Super Blend’. This product contains nutrients, fatty acids, and proteins especially good for the wellbeing of both our skin and body. The powder has been composed to have its ingredients work in a healthy synergy with each other: together these ingredients help support general health and wellbeing, provide energy, and support the vitality of the skin tissue.

The Wellcake is thus a wonderful cake that is not only delicious, but also nutritious, high with good-quality energy, and great food to support our general wellbeing. The ’Living Wellbeing Super Blend’ is of course recommended to be consumed on a daily basis in order to prompt its positive effects – enjoying it in the form of a piece of cake isn’t such a bad option to enjoy one’s daily dose of wellbeing, I’d say! Honey and the cake’s sweet bottom crust form a wonderful balance to the tang of the lemon, and coconut cream gives a lovely touch of creaminess to this version of a ’cheese cake’.

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Wellcake

(about 8–10 portions)

Bottom crust:
2,5 dl dried dates
1 dl rolled oats (gluten-free)
1 dl coconut flakes
1 Tbsp virgin coconut oil
a pinch of salt

Filling:
250 g coconut cream (in a carton, stored in the cold)
0,5 dl cacao butter
2 Tsp Terranova Living Wellbeing Super Blend powder
2 Tbsp honey
1 banana
2 organic lemons
0,5 Tsp vanilla powder
1 Tbsp gelatine powder

Decoration: coconut sugar, coconut flakes

1. Prepare the crust: Chop the dates smaller, and put all the ingredients in the blender. Blend it all together until the dough starts to form. The dough is supposed to be easily mouldable. Line a cake mould (diameter ca. 16 cm) with removable sides with a baking sheet and grease it with virgin coconut oil. Spread the dough evenly onto the bottom of the tin and place it into the refrigerator while you prepare the filling.

2. Without shaking the package before, cut the corner of the coconut cream carton, and pour away the fluid that has separated in the cold. Spoon out the congealed cream from the carton into the blender.

3. Melt the cacao butter in a warm water bath. Add the melted cacao butter, the juice of one lemon, and its finely grated zest, the banana, honey, vanilla, and the ’Living Wellbeing’ powder into the blender. Mix until smooth.

4. Mix the gelatine powder into the juice of the other lemon. Heat about 3 tablespoons of water to boil, and add it into the lemon and gelatine powder mix. Stir well until the liquids are evenly mixed. Add the mixture into the coconut filling mixing it gently and thoroughly into the filling.

5. Pour the filling on top of the crust, and then move the cake to set in the cold for about six hours (be sure to check before serving that the cake has firmed thoroughly, inside out) or over night. Decorate the cake right before serving, store in the fridge.

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The cake is super easy to prepare the evening before a party or an event, so on the actual serving day you won’t need to be fussing over the dessert in addition to all the rest of the things – just remember to take the cake out just a bit before serving and remove from the cake mould. A little tip: you can heat the sides of the cake mould with warm water to help remove the cake from the sides.

Wishing you delightful (semi-)raw cake moments,

xxx

The recipe was created for Terranova.