Bounty Cake

I have a little confession to make - I’m Andreea Matei, and I’m unapologetically fond of sweets. I enjoy whipping up more desserts than I can personally indulge in. Luckily, it gives me the perfect excuse to have friends over or share my sweet creations when visiting them!

The Recipe

The Bounty Cake sums up an indulgent yet nutritious raw vegan dessert crafted from wholesome, unprocessed ingredients.

A raw vegan cake is a type of dessert crafted without traditional baking methods. Instead of relying on heat, the ingredients of a raw vegan cake are mixed and assembled without exposure to heat. The defining characteristics of a raw vegan cake include:

Raw Ingredients: Raw vegan cakes feature uncooked components, such as nuts, seeds, fruits, and natural sweeteners like dates and maple syrup.

No Heat Processing: The preparation of raw vegan cakes deliberately avoids conventional cooking techniques like baking or stove-top methods. Instead, it embraces raw food methods like blending, soaking, and dehydrating.

Nutrient-Rich Profile: Raw vegan cakes are recognized for retaining a higher nutritional profile, as the ingredients remain unexposed to the elevated temperatures that often lead to nutrient loss during conventional cooking.

Emphasis on Whole and Unprocessed Foods: The focus lies in incorporating whole, unprocessed ingredients.

Main Ingredients

We kept the ingredients list as light as possible so that anyone can craft this delicious cake stress-free.

The crust comes together by mixing sweet and sticky dates with nuts, coconut oil, coconut flakes, and cocoa powder. When the nuts are processed in the food processor, they release their natural oils, resulting in the dough coming together nicely. The unmistakable flavor of a Bounty bar already emerges from the crust, just wait to see the coconut cream layer!

The foundation of the coconut cream layer is equally straightforward. Primary ingredients include soaked cashews and coconut milk, staples commonly found in raw vegan cakes. To elevate sweetness, we embrace a more indulgent addition, the condensed coconut milk. Condensed coconut milk has a sweet and creamy profile similar to traditional condensed milk, with the added tropical richness of coconut, offering a versatile and uniquely flavored ingredient.

Now, let’s delve into Agar Agar.

Agar agar is a plant-based gelling agent derived from seaweed, and it’s commonly used in cakes as a vegan-friendly substitute for gelatin. Its job is to help set and firm up the fillings. Notably flavorless, it won’t interfere with the taste of the cake. This makes it suitable for a wide range of cake flavors.

Ways to Enjoy

This cake is a fantastic option for occasions like birthdays, winter holidays, baby showers and more. It’s versatile and a crowd-pleaser! The recipe is straightforward and it features a lineup of wholesome and delicious ingredients.

Preparation time 20 min
Cooking time 2 min
This recipe keeps for 5 days

Ingredients (10 servings)

Chocolate Layer

• 100 g Chocolate, dark, 60-69% (any chocolate)
• 6 tbsp Oat milk (or coconut milk)

Coconut Cream Layer

• 200 g Cashews
• 2 cup Coconut milk, canned (full fat)
• 200 g Condensed Coconut Milk
• 3 tsp Agar Agar Powder
• 1/2 cup Water

Crust

• 1,5 cup pieces or chips Walnuts
• 1 cup Coconut, shredded
• 4 tbsp cocoa powder
• 4 tbsp Coconut oil
• 100 g Dates, medjool

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Instructions

1. Soak the Cashews
   Place the cashews in a bowl and cover them with boiling water. Let them soak for at least 15 minutes.
2. Prepare the Crust Dough
   Blend the nuts, shredded coconut, cocoa powder, coconut oil, and dates until a crumbly dough forms.
3. Assemble the Crust
   Press the crust dough into a springform pan lined with parchment paper (measuring around 23 cm, 9 inch). Place it in the refrigerator while preparing the next layer.
4. Prepare the Coconut Cream Layer
   Blend the soaked cashews, coconut milk, and condensed coconut milk in a blender or food processor until smooth. This may take longer with a food processor but aim for a creamy consistency.
5. Prepare Agar Agar Mixture
   In a small saucepan, combine agar agar powder and water. Bring it to a boil and simmer for 2 minutes, stirring frequently. Immediately add this mixture back to the blender with the cream layer. Blend for an additional 10-20 seconds until well combined.
6. Pour Cream Layer
   Pour the cream layer onto the chilled crust right away. Return to the fridge to set.
7. Prepare the Chocolate Layer
   Place the chopped chocolate and plant-based milk in a heatproof bowl over simmering water. Stir the mixture constantly until the chocolate melts completely and combines smoothly with the milk, creating a glossy consistency. Let it cool slightly.
8. Pour the chocolate over the cream layer and use a spoon to spread it evenly. Optionally, decorate with coconut flakes as desired.
9. Refrigerate the cake for a few hours or overnight until completely set.
10. To Serve
    Once set, remove the cheesecake from the fridge, slice, and serve.
11. Refrigerate for Up to 5 Days
    Store any leftovers covered in the fridge for up to 5 days.

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Nutrition

One serving contains 513 calories, 9 grams of protein, 49 grams of fat, and 38 grams of carbohydrates.

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