Raw Vegan Charcoal Layered Cake with Butterscotch Cream

Raw Vegan Charcoal Layered Cake with Butterscotch Cream

This amazing recipe is courtesy of Yoko Inoue
www.shokuikuaustralia.com 
@shokuiku. 

Sponge layer:

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)

Butterscotch cream

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 

Instructions

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. 

Decorate with Petite Ingredient edible flowers