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Raw Goji Maca Cake [Vegan, Gluten-Free]

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As the name suggests, one of the cake’s main ingredients is goji berries. You may have heard about their claimed health benefits, but is there any proof? Recent studies have suggested that goji berries are high in an antioxidant called zeaxanthin, which can help with eye health by maintaining healthy cells. Another study conducted in 2008 showed that when eaten daily for 14 days, goji berries significantly improved general well-being, neurologic/psychologic performance and digestive function in almost all participants. Cool stuff!

Raw Goji Maca Cake [Vegan, Gluten-Free]

Serves

8-10

Ingredients

Crust:

  • 3 Tablespoons raw cacao powder (not cocoa powder)
  • 1⅓ cup walnuts
  • 1 Tablespoon cacao nibs
  • 1 Tablespoon agave syrup
  • 3-4 medjool dates
  • ½ teaspoon himalayan salt

Filling:

  • 1⅓ cup cashews
  • 1 can organic full fat coconut milk
  • 2 vanilla bean pods, scraped or 2 teaspoons vanilla extract
  • 2 Tablespoons gelatinized maca powder
  • 2 teaspoons agave syrup
  • ⅓ cup goji berries

Glaze:

  • 7-8 medjool dates
  • 1-2 teaspoons cacao nibs
  • 2 teaspoons agave syrup
  • juice of half lemon
  • 2 Tablespoons goji berries

Chocolate drizzle (optional, not raw):

  • ⅓ cup melted coconut oil
  • 1 Tablespoon dark chocolate chips

Preparation

  1. For the crust, place walnuts into food processor and process until fine crumb is achieved. Add the other ingredients and process until dough is sticky. Place the dough in a 9 inch springform pan and press down until even. Place the pan in the fridge while you prepare the filling.
  2. For the filling, soak the cashews for 4-5 hours. Rinse and add all ingredients except for goji berries into a blender and blend until creamy. Once done, add the goji berries and mix well. Pour the mixture into the pan and freeze for 2 hours.
  3. For the glaze, add all ingredients except for cacao nibs to food processor and process until smooth and creamy. Spread glaze on top of cake evenly, then sprinkle goji berries and cacao nibs.
  4. For the chocolate drizzle, heat the coconut oil on low-med heat and add chocolate chips. Stir until melted. Let cool for 20 min, then drizzle on top of cake. Freeze cake completely (2-3 hours).
  5. Before eating the cake, take it out of the freezer and let sit in fridge for a couple of hours. Or for the fast track, take out of freezer and let sit on counter for about 30-40 min before slicing and eating.

Notes

Adapted from SuperFresh's Cafe Raw Vanilla Maca Rose Pie With Goji Creme

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AUTHOR & RECIPE DETAILS


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Simple, vibrant whole foods plant-based recipes.

Alena Grahn is the founder of Red Nail Green Veggies blog, which celebrates whole, plant-based foods. The recipes you will find here are simple, fun, and most importantly full of nutrients that will have you feeling and looking your best! Alena is a newly married 20- something living in NYC and documenting culinary adventures in her teeny tiny Manhattan kitchen.


 

 

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