Sweden's beloved cake gets a raw makeover! A princess cake is a Swedish dessert consisting of a layer of sponge cake, a layer of pastry cream or custard, and a thick layer of whipped cream all surrounded by a layer of green marzipan. This sponge cake in this raw version is light and fluffy, made from coconut and almond flour and is covered with sweet strawberry chia jam, a layer of vanilla custard, whipped coconut cream, and raw marzipan.
This Recipe is : Dairy FreeGluten-free RecipesGrain Free RecipesRaw VeganSoy FreeVeganWheat Free
1 14-ounce can coconut cream, chilled in the refrigerator overnight
1/4 teaspoon vanilla extract
1/4 teaspoon agave nectar
1 cup cashews, soaked overnight
1 teaspoon vanilla extract
4 tablespoons agave nectar
3 tablespoons water
3 tablespoons coconut oil
8 ounces strawberries (defrosted if frozen)
3 tablespoons chia seeds
1 cup almond flour
1/2 cup coconut flour
2 tablespoons agave nectar
1/4 teaspoon vanilla extract
A pinch of cardamom
7 tablespoons agave nectar
1 small handful of spinach
A pinch of spirulina
A pinch of turmeric
1 cup almond flour
1/2 cup coconut flour
This cake is made upside down in a small 6-inch bowl to give it its round shape. When finished, turn it with the flat side down on a serving plate and cover it with the raw marzipan. Use plastic wrap in the bowl to make it easy to take out the cake after freezing.
Start by blending the agave, spinach, spirulina, and turmeric in a high-speed blender until you have a smooth green sauce. Add almond flour slowly while blending. When the paste is too thick to blend, move it to a bowl and work the dough with your hands while adding the coconut flour until you get a very firm dough with marzipan texture. When it’s done, set aside for later.
10 minutes before making the coconut cream, put a metal mixing bowl and whisk or electric beater (the metal whisks only) in the freezer. This will help the coconut cream whip up.
Grab the can of chilled coconut cream, discarding the water, if there is any. Add the coconut cream into a medium bowl. With a whisk or electric beater, whip the cream until smooth and fluffy.
Add the whipped coconut cream as your first layer in the bowl with plastic wrap. Let the coconut cream rest in the freezer until you have made the strawberry jam.
Take a fork and mash the defrosted strawberries. When you only have very small chunks of strawberries left, add the chia seeds and stir for a minute or two, let the jam set in the refrigerator for 15 minutes.
Add a thin layer of jam on top of the coconut cream layer. Set aside in the freezer.
Blend all ingredients in a high-speed blender and add the coconut oil at the end.
Add a layer of vanilla custard on top of the chia jam layer. Let the cake set in the freezer for at least 2 1/2 hours.
Blend all sponge cake ingredients in a food processor. Add the sponge cake on top of the frozen vanilla custard layer, making sure that it’s firm and frozen all the way through. Flip the cake upside down and place it on a serving plate.
Take the marzipan, move it to a flat surface covered with baking paper, and place another piece of baking paper on top.
Roll the dough flat with a rolling pin and place it over the whole cake. Cut the edges and make it look as smooth as possible.
Powder the cake with some coconut flour and serve.
Almond FlourCoconut Flour