I was working on the idea for this SCD Birthday Cake for a long time. Inspiration for this recipe comes from Almost Chocolate Brownies which are ultimately inspired by Marilyn’s Chocolate Cake. I have adapted and changed the recipe quite a bit after much experimentation. Chocolate isn’t allowable on SCD, I hear you say! That’s true. Cocoa powder and cacao are not SCD-legal. Cacao butter however, which is just the fat from the cacao plant is legal. This has opened up a whole world of new dessert possibilities to me. You’ll see if you have a quick look around my food blog…
|Prep Time||30 minutes|
|Cook Time||1 hour + freezing time|
- 22 Medjool dates, halved and pitted and soaked for 30 minutes
- 2 cups Almond butter
- 1 1/2 cups Cacao butter
- 2/3 cup Coconut oil, (plus extra for greasing)
- 2 teaspoons Bicarbonate of soda
- 6 Free range eggs
- 1/4 teaspoon Sea salt
- 4 teaspoons Vanilla extract* (no added sugar)
- 3 cups Raw cashews, soaked overnight
- 3 cups Fresh raspberries (plus extra for decorating)
- 1/2 can Coconut milk* (no additives, just coconut and water)
- 2 teaspoons Vanilla extract* (no added sugar)
- 1/4 cup Raw honey
- 3 Frozen bananas
- Pinch of sea salt
For the two cake layers:
For the cashew cream frosting:
- Preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4.
- While the dates are soaking, prepare the other ingredients. Beat the eggs. Melt the cacao butter and coconut oil in a heatproof bowl over a pot of hot water on the stove.
- Drain the dates and blend in a powerful blender to a smooth consistency. Add the eggs, almond butter, vanilla, salt and bicarbonate of soda. Blend until well combined. Add the cacao butter and coconut oil and mix again.
- Grease two springform cake tins very well with coconut oil. Pour the mixture into both cake tins dividing it evenly among them.
- Bake for 35 minutes until a toothpick inserted comes out clean. You need to watch them carefully as they dry out completely if they are left in too long. Allow them to cool for 10 minutes in the tins before releasing them and allowing them to cool completely on a wire rack.
- Once the cakes are cool to room temperature, prepare the frosting. Drain the cashews and add to the blender. Blend until completely smooth.
- Next add the coconut milk, vanilla extract, honey, raspberries, frozen bananas and pinch of salt. Blend until well combined.
- To assemble the cake take a large plate and place on cake on it. Cover it generously with frosting.
- Add the next cake and cover with frosting again. Cover the whole outside of the cake with frosting using a spatula or knife, whichever you find easiest.
- Be prepared - this is a messy job! Try to make the frosting as smooth as possible around the cake.
- Cover the cake loosely in cling film (this prevents freezer burn) and freeze for at least two hours. The longer the better. Just remember to take the cake out of the freezer at least 20 minutes before serving. Serving with some extra raspberries on top if desired. Keep leftovers in the freezer for a few months.