skin loving cake

Crave something sweet? 

Even if you don't, just take a look at this beautiful cake, and I'm sure you'll change your mind!

vegan raw cake slices

Photo by courtesy of Nickol H.

And as I much I would love to say "I made it"... I didn't, lol. 

This beauty is a creation of my dear friend, Nickol, who is a brilliant self-taught vegan chef. She always inspires me to cook more and experiment with ingredients. 

So when I saw this mouth-watering masterpiece of cake, I couldn't resist but get the work and try to replicate it.

Did I achieve the same look? 

Cake for healthy skin

Not even close. 

Was the cake delicious?

Yes, yes, and yes! Even my cat is saying yes!

So, thank you, Nickol for the inspiration! I will now share this mouth-watering skin-loving cake recipe further. 

What's special about this cake?

This is not an old-school cake that spikes your blood sugar through the ceiling... Only to come crashing down an hour later, leaving you exhausted, full of empty calories.

This is the "modern" way of making cakes. Healthy cakes. Full of skin loving nutrients — while still tasting heavenly. 

There is admittedly one downside to these cakes.

They can be rather expensive.

So if you're on a tight budget, this cake may have to wait a little bit. However, if you want a delicious, healthy and (different) cake than you're used to, then take a sneak peak at the ingredients to see if these skin benefits are something you'd love: 

Ingredients and skin benefits

Traditional cakes are without a doubt delicious, easy to make and cheap. They’re also void of any nutrients, stuffed with white sugar, white flour and nothing but a sweet-tasting calorie bomb. 

This modern cake recipe requires a little more effort, it does cost more but also brimming with health-giving nutrients, no added sugars — and can be indulged in good conscience. 

Cashews

cashew for glowing skin

These delicious nuts are packed with minerals like magnesium, zinc, iron and phosphorous, which makes them a perfect addition for improving your skin.

Almonds

almonds for glowing skin

The Egyptian Queen, Cleopatra, who was famous for her beautiful skin, hair and body, is also said to have included almonds in both her diet and skin care regime. Almonds are rich in proteins, magnesium, fibre, omega-3 and omega-6 fatty acids, vitamin E, potassium, zinc, calcium which helps cell renewal and skin nourishment. 

Buckwheat

buckwheat for glowing skin

Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb, which means it's gluten-free.

Dates

dates for glowing skin

Especially popular in the middle-eastern cuisine, dates have been used for thousands of years. It's a great source of vitamin C and D which will help you keep your skin smooth. *Dates is a solid choice for anti-oxidants that serves as a trusted anti-aging side-kick

Raw Cocoa powder

cocoa powder for glowing skin

Introduced to Europe by Spanish conquerors in the 16th century, cocoa quickly became popular as a health-promoting medicine. 

Cocoa polyphenols have been found to provide significant benefits for your skin. Long-term ingestion of cocoa has been shown to contribute to sun protection, skin blood circulation and improve the surface texture and hydration of your skin.

Blueberries

Blueberries for glowing skin

Rich in vitamin C which helps form collagen. Our skin relies on vitamin C as an essential nutrient, and works to help prevent skin damage caused by the sun, pollution, and smoke. Vitamin C may also improve collagen’s ability to smooth wrinkles and enhance overall skin texture.

Rasberries

rasberries for glowing skin

High in antioxidants, which can help reduce signs of aging by fighting free radicals in your body. Raspberries are also high vitamin C, which is necessary for healthy skin.

Preparation

First things first. If you've got a man, I suggest you send him out to hunt — for flowers. They're not for eating (don't tell him that) but will serve as decoration. Remember, we eat with our eyes as much as our mouths.

Sweet daisies. Solid picking, Paw! P.S. Don't eat the flowers unless you are certain they are eatable. Mine weren't

Next, send him off with this shopping list while you enjoy a hydrating face mask. Or if you want it done right, shop the ingredients yourself. He may forget something.

Shopping list

  • 3 cups of cashews
  • ¾ cup of raw almonds
  • ¾ cup of coconut flakes
  • 1/3 cup buckwheat
  • 1 cup soft dates
  • 14 tbsp maple syrup (or almost 1 cup)
  • 3/4 cup cocoa butter
  • A pinch of salt
  • 1/4 raw cocoa powder (unsweetened) 
  • 3 cans full-fat coconut milk (we're going to use only the thick part of each can)
  • 3 tbsp vanilla extract
  • 1/2 cup blueberries
  • 1/2 cup raspberries 
  • 2 tbsp lemon juice

PRO TIP: 

The day before making the cake, place your cans of coconut milk upside down in the fridge overnight (this will help the cream separate from the liquid). Open the can, while upside down, pour out the watery liquid and scoop out the coconut cream which you will use for making this cake. We are only going to use the thick part of each of the coconut milk cans. Save the liquid part for your next curry dish or simply add it to your smoothies. 

Whipping up the cake

Got all your ingredients? If so, then let's start making the cake:

Base/crust of the cake

  • ¾ cup of raw almonds
  • ¾ cup of coconut flakes
  • 1/3 cup buckwheat (soaked)
  • ¾ cup soft dates
  • 3 tbsp maple syrup

* How to soak buckwheat:

Wash the buckwheat well under running water and remove any bad pieces. Place the washed buckwheat in a bowl and soak in water for 6-8 hours. Rinse well under running water and let them dry them until they're completely dry.

Optional: Add a tablespoon of organic apple cider vinegar. This helps further break down phytic acid which impairs the absorption of minerals.

* How to prepare the base of the cake:

Put almonds and coconut flakes in a food processor. Blend until you have fine crumbs. Then add the remaining ingredients and blend again until everything comes together in a bowl. Form into a 21 cm or 8-inch springform cake pan (press it firmly using the bottom of a glass). Place in the freezer for 30 minutes to an hour, or until firm. Rinse your food processor.

Vegan cake with cashews and fruits

Photo by courtesy of Nickol H.

Chocolate layer

  • 1 cup cashews soaked, for 4 hours
  • ¼ cup maple syrup
  • pinch of salt
  • ¼ cup cocoa butter
  • ¼ cup raw cocoa powder
  • 1/3 cup full-fat coconut milk (only the thick part)
  • 1 ½ tbsps vanilla extract

*Method of preparation

Start by melting your cocoa butter. Simmer a couple inches of water in a pot and place the bowl over (but not touching) the water. Place the cocoa butter into the bowl. Stir occasionally while the butter is melting. When butter is liquid, remove the bowl from set aside. 

Add the cashews, salt, maple syrup, cocoa, coconut milk (only the thick part) and vanilla extract to the food processor and blend at high speed for 2 minutes or blend until creamy. Add the melted cocoa butter, stirring for another 1 minute. Add your chocolate layer to your cake pan and freeze for about 2 hours, or until completely solid. Rinse your food processor.

Blueberry layer

Note: This is the original recipe. As you can see on the pictures though, instead of blueberry layer, both Nickol and I have chosen to make a vanilla one instead . It's the same as the blueberry one minus the blueberries, plus extra vanilla extract. 

  • 1 cup cashews, soaked for 4 hours
  • 1/3 cup pure maple syrup
  • ¼ cup of cocoa butter
  • 1/2 cup blueberries
  • 1/3 cup full-fat coconut milk (only the thick part)
  • 1 ½ tbsps vanilla extract

    *Method of preparation

Again, start by melting your cocoa butter. 

Then add the cashew, maple syrup, blueberries, full-fat coconut milk and vanilla extract to the food processor and blend until you have a smooth mixture. Add the melted cocoa butter, stirring for another 1 minute. Pour over the chocolate layer. Make sure the chocolate layer is actually very solid before adding the blueberry layer. Place again in the freezer for about 2 hours or until the mixture is completely set..

Raspberry-lemon layer

  • 1 cup cashews, soaked for 4 hours
  • ¼ cup maple syrup
  • 1/4 cup cocoa butter, grated
  • 1/2 cup raspberries
  • 1/4 cup full-fat coconut milk
  • 2 tbsps lemon juice

*Method of preparation

You know the drill now--we need to melt the cocoa butter before blending the layer ingredients in the blender.

When your cocoa butter is melted, add the cashews, maple syrup, raspberries, full-fat coconut milk and lemon juice to the food processor and blend on high speed until very smooth. Add the melted cocoa butter and stir it in well. Pour in on the (solid and frozen) raspberry layer. Place it back in the freezer for 2 hours or overnight before serving.

Serving

When the cake is all set, it's time to decorate it.

Important! Before you start decorating: Transfer the cake from the freezer to the refrigerator one day before decorating/serving.

It can take about 8 hours for the cake to thaw completely in the refrigerator.

Once the cake is thawed, you can remove it carefully from cake form. I decide to keep mine in the form because one of the layers has liquified too much. Decorate it with fresh blueberries, strawberries, flowers and anything else you like. Enjoy! 

Vegan cake decorated with fruits and flowers

Photo by courtesy of Nickol H.

Result

My cake doesn't take the beauty trophy of the year, but the taste? YUMMY!

Cake for healthy skin

About the author 

Valeria

Valeria Dzhodzheva is the author, full-time acne coach, and content professor for Pretty Blooming. In 2016, Valeria completed her Master of Science (MS) in cold Denmark, and uses her newly gained skill set to translate acne research into plain English. She has a baby on its way, and that makes her cat Snow jealous.

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