Raw Vegan Charcoal Layered Cake with Butterscotch Cream Recipe
Tell us about your story, how long have you had your blog/business and what inspired you to start?
Shoku Iku is an organic raw food cafe based in Melbourne. But I have been running my blogging and catering business for several years before I opened the shop. My health journey started when I was pregnant with my baby 15 years ago. I studied the Macrobiotic lifestyle at the Kushi Institute in Japan, this inspired me to train as a holistic nutritionist which then opened up the world of raw and living foods.
Your favourite cooking/baking ingredient, and why it’s your favourite:
There are so many of my favourites and essential ingredients I use. But I love upgrading whatever I make and incoporating some amazing superfoods, tonic herbs medicinal mushrooms and sugar alternatives like monkfruit is my favourite way to use my creativity in the kitchen.
Your favourite Petite Ingredient flower, and why it’s your favourite:
I love Linaria. They are delicate and such a beautiful addition to my cakes.
Name something you can’t live without
Green juice. Medicinal mushrooms. Yoga. Quiet time to myself to recharge
The best thing about being a raw food blogger/shop owner
Being able to be creative and share my passion and love of this cuisine and lifestyle with the community. I also love collaborating with other small businesses that are doing some amazing things too!
Raw Vegan Charcoal Layered Cake with Butterscotch Cream
1 cup almond pulp (left over from making your almond milk)
1 1/2 cup almond, soaked, drained and rinsed
1/4 cup dessicated coconut
1/8 cup flax meal, reshly grounded if possible
1/4 cup lakanto (I used @shokuiku lakanto but you can use your prefered sugar powder)
2 tbs charcoal powder (I used @shokuiku hemp charcoal but you can use your prefered charcoal)
1 cup tigernut milk (or your prefered plant based milk)
meat of 2 fresh coconut
1/6 cup lakanto
1 tsp lucuma
2 tbs coconut butter
pinch of salt
6 drops medicine flower butterscotch extract (optional)
1 tsp sunflower lecithin (optional)
1/2 cup coconut oil, softened
Combine all the sponge layer ingredients together in a food processor and process until dough like. Add a small amount of water if needed. Do not over process.
Take 1/2 of the mixture and press it onto a base of cheesecake mould.
Blend all the cream ingredients except coconut oil in a blender and blend till smooth. Add the coconut oil and mix throughly.
Pour a litte less of the 1/2 of the mixture and pour onto the first layer.
let it firm up.
Press the rest of the sponge layer onto the cream layer and finish with some cream layer. Leave enough cream to decorate the side of the cake.
let the cake set completely in the fridge over night.
Take out the cake and frost the side of the cake with the left over cream.
Thank-you Yoko Inoue for this amazing recipe! Find out more about Yoko Inoue and Shoku Iku: