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Raw Rainbow Raz Zebra B-Day Cake Batter Cheesecake (w/ a Rainbow Mirror Glaze) (Vegan, P, GF, FS)

My birthday cake 2023 is here! Even though my birthday was a few months ago :P I finally perfected the recipe, and got the chance to post it. FYI: in the title above "P" stands for Paleo, "GF" stands for gluten-free, and "FS" stands for fruit-sweetened. The filling for this cake is velvety, sweet, fruity, a lil tangy, date-sweetened and is honestly incredibly delicious. I'd almost liken the filling to frozen yogurt in flavor. PLUS it's rainbow! And layered with a zebra effect. The crust is purple and tastes like birthday cake batter and the ball of raw edible birthday cake batter covered w/ DIY "sprinkles" atop each slice is the icing (or should I say "cake batter"?) on the cake. And the (optional) mirror glaze is über sweet and simply delectable. This colorful treat is a flavor bomb in your mouth, is incredibly silky, is healthy, and has all the colors of the rainbow in vibrant hues. Time to indulge in a colorful dessert!





The next raw cake recipe is here (woot woot)! This time around it's a vibrant raw cake with all the rainbow vibes. Aesthetics? Check. Flavorful? Check. Texture? Check. Healthy? Check. Don't take my word for it, try the recipe and see for yourself!


Of course, if you don't want to have to make ALL the 7 different colors of filling for this cake, you can simply omit the colors, and your cake will be a single light pink color naturally. Likewise, if you don't want to color the crust purple, you can leave out the purple sweet potato powder and it will be a natural beige (it will still turn out really pretty along w/ the pink filling. I've tried it this way and it looks elegant). And if you don't want to make the rainbow mirror glaze (esp. since it's not fruit-sweetened), you don't have to. It's mainly to add an extra pop of color to the cake. If you don't want the balls of edible birthday cake batter on top of your cheesecake, you don't have to make those either (again, they're more for appearance and the cake will taste great w/o them).





So this cake is a big success for multiple reasons (aside from looking and tasting great). The first reason: remember my No-Bake Matcha Cookies and Cream Cake and my Raw Date-Sweetened "Nutella" Chessboard Cake? The fillings for both of these cakes made A LOT of noise when blending because I used whole dates in those fillings, and whole dates are, well, fibrous and thick and can make a blender get stuck mid-blending. BUT with this Raw Rainbow Raz Zebra Cake recipe I used date sugar (essentially whole dried and ground dates that retain all the nutrients of the whole fruit including fiber) and it wasn't any louder than blending a smoothie! So, I managed to make an entirely fruit-sweetened raw cake that doesn't make a lot of noise when blending!


My second success: I made a mirror glaze for this recipe, and (I think) I am the first person to make a vegan and refined sugar free mirror glaze. There are many conventional mirror glaze recipes online loaded with sugar and dairy. There a few vegan mirror glaze recipes out there, but they typically use artificial food dye and ALWAYS have sugar. But, I've pioneered the way with a clean-eating mirror glaze that is 100% vegan, refined sugar free, naturally colored, and paleo (and is as easy as making in the microwave!), so you don't have to be without this wonderful decoration.





Doesn't this cake look so different in different lighting and w/ different toppings?


Like this post and in the comments add: 1. What's your favorite colorful dessert? and 2. What's another rainbow dessert you want to see on The Dimpled Date?





This raw cheesecake is 100% raw, vegan, paleo, and fruit-sweetened (minus the mirror glaze which isn't raw or fruit-sweetened). And it is all naturally colored with vibrant superfood powders and natural/vegan food dyes.


An important note: for the filling DO NOT use a darker, more robust date sugar brand name. What I mean by this is no two brands of date sugar are alike and can have drastically different flavors, colors, and sweetness (some erring on molasses-flavored). You want to avoid a brand name that makes a darker color date sugar with a more robust flavor (such as Now Foods's Date Sugar), and instead you want to use a brand name that makes a lighter color date sugar with a lighter and more mild/clean taste (such as Date Lady's Date Sugar). Using a more robust date sugar will leave this cake with a weird flavor and make the filling too dark of a color.






This raw raspberry cake is so good that even my sister who technically can't eat it on her diet indulged in it and loved it! It's something you've just gotta try, and it would make for an excellent (raw) birthday cake, a cake for a party, or for when you're having family/friends over.


Wanna hear 5 Dimpled Date treats that I was planning on posting or that are already posted and that are gonna get a re-mix (literally)? Read on!


5 Dimpled Date recipes I want to re-mix (redo and improve upon and/or change the recipe) are:


  1. Unicorn Pop-Tarts

  2. Matcha Orange Rose Cupcakes

  3. Mexican Chocolate Succulent Cupcakes (w/ a Horchata Buttercream)

  4. "The Stella" and "The Colbie" drinks

  5. Raw Unicorn Zebra Cheesecake

These recipes will be remixed soon and are headed to The Dimpled Date!


See the two middle pictures below? That's what the run off of the various color mirror glazes look like after being poured over this cake. The leftovers that drip off create a beautiful spectrum of colors that looks like a work of art. And don't worry! All the excess mirror glaze was used for another dessert, so there was no waste!






For the sake of actually getting this recipe posted, I will be skipping the "Substitutions" section because this cake has too many different parts and writing out the substitution for every single ingredient (like I always do) would take a long time.






"Future Recipes Sneak Peek"


It's time for a once-every-three-posts sneak preview of new recipes I have in the works or that are headed to The Dimpled Date soon. 3 recipes that I've perfected are:


  1. Watermelon Granita/Italian Ice (3 ingredient!)

  2. Raspberry Lemon Balm Energy Balls

  3. Peaches N Cream Ice Cream

2 bonus recipes:


4. Date-Sweetened Matcha Dalgona (w/ Matcha Syrup)

5. Vegan Coffee & Cookies Affogato


This is a fun recipe, and I can't wait to show you what I have in store with my next recipes!


In the meantime,


Enjoy! <3

-K.



Raw Rainbow Raz Zebra B-Day Cake Batter Cheesecake (w/ a Rainbow Mirror Glaze) (Raw, Vegan, Paleo, Gluten-Free, Fruit-Sweetened, 100% Naturally Colored)


Soak Time: overnight

Prep Time: 24 hours (for fermenting cashew cream) PLUS 1 hour 30 minutes (incl. to make garnishes)

Cook Time: 1 minute 30 seconds (for the optional mirror glaze)

Chill Time: 8 hours or (pref.) overnight

Total Time: at least 24 hours PLUS 2 overnights (I know this sounds daunting, but it's mainly soaking, fermenting, and chilling time)

Servings: one 6" round cake


Ingredients (for the crust):


-3/4 cup // 100 grams dates, soaked in hot water 20 min

-1 cup // 140 grams raw unsalted cashews, dry

-3 Tbsp coconut oil, melted

-1/2 tsp vanilla extract

-1/2 tsp almond extract

-1/4 tsp natural raspberry extract (optional)

-pinch sea salt

-2 tsp purple sweet potato powder OR enough natural/vegan purple food dye to color (optional)


Ingredients (for the raspberry cheesecake filling base):


-150 grams fermented cashew cream (280 grams // 2 cups raw unsalted cashews, soaked overnight, blended w/ 1/4 cup water and 1 vegan probiotic capsule like Acidophilus, wrapped in cheesecloth and fermented in a warm spot like a dehydrator set to 95 degrees F or slightly lower for at least 24 hours, checking every 12 hrs until desired flavor is reached. DO NOT ferment for longer than 48 hours. See note below for more important info.)*

-100 grams raspberry purée, deseeded (from 200 grams raspberries, measured first, then puréed. To deseed: push raspberry purée thru a fine strainer/sieve)

-50 ml coconut oil, melted

-80 grams coconut butter (AKA "coconut manna"), softened

-35 grams cacao butter, melted

-95 ml // 7 Tbsp strong raspberry leaf tea

-115 grams date sugar (a lighter variety, like Date Lady brand name)

-2 tsp almond extract

-2 tsp vanilla extract


For coloring the filling rainbow (optional):


-1 tsp dragon fruit powder OR natural/vegan pink or red food dye (pink/red)

-natural/vegan orange food dye (orange)

-natural/vegan yellow food dye (yellow)

-3/4 tsp pure matcha PLUS a pinch green spirulina OR natural/vegan green food dye (green)

-enough blue spirulina to color (start w/ 1/8 tsp and add more a pinch at a time) OR natural/vegan blue food dye (blue)

-enough purple sweet potato powder PLUS a little bit of blue spirulina to color (start w/ 1/4 tsp purple sweet potato powder and add more 1/8 tsp at a time) OR natural/vegan purple food dye (purple)


Ingredients (for the optional rainbow mirror glaze):


-3/4 cup maple sugar OR coconut sugar

-6 Tbsp filtered water

-1/3 cup full-fat coconut milk, stirred

-1 tsp agar agar powder, bloomed in 1/4 cup water (bloom = allow the agar to absorb in water)

-1 cup my Silky Smooth White Chocolate (in this recipe, just omit the purple color) OR your vegan white chocolate chips of choice (refined sugar free as needed)

-natural/vegan food dye, to color (e.g. natural pink food dye for pink, natural orange food dye for orange, natural yellow food dye for yellow, etc.)


Ingredients (for the optional edible birthday cake batter garnish):


-1 cup superfine blanched almond flour

-1 cup dates, soaked in hot water for 5-15 min

-1/2 cup unsweetened cashew butter (can sub almond butter, sunflower seed butter, OR nut/seed butter of choice)

-1/4 cup coconut butter, softened

-1/4 cup unsweetened plant milk of choice

-1 tsp vanilla extract

-1 tsp almond extract

-1/2 tsp natural raspberry extract (optional, for raspberry flavored cake batter)

-pinch sea salt

-hempseed + water + superfood powder(s) of your choice (optional, to make DIY colorful sprinkles)


Directions:


1. Ensure you've soaked the raw cashews for the fermented cashew cream overnight. Once the cashews are soaked, rinse them well and add to a high-speed blender (like a Vitamix) or a food processor with 1/4 cup water and 1 vegan probiotic capsule (such as Acidophilus). Blend well until mostly combined (it will be thick, but it doesn't have to be 100% blended). If the mixture gets stuck in the Vitamix, let it breath by "opening the blades" by scraping out the cashew cream from under the blades with a spatula. You should hear a puff of air that sounds like an exhale. Continue blending and opening the blade as needed until the mixture is mostly combined. Transfer the cashew cream to (at least) a double layer of cheesecloth and wrap the cheesecloth around it. If it feels like the cream is leaking through too much, add another layer of cheesecloth. Tie off with twine and leave in a mildly warm spot for at least 24 hours to ferment, checking every 12 hours to taste and see how it's coming along (I like to stick mine on a dehydrator screen and pop it in my dehydrator set at 95 degrees F [or whatever the lowest heat setting is] and I usually let mine ferment for 24 to 28 hours. Ferment until you're satisfied with the flavor, but DO NOT ferment for longer than 48 hours. Bad bacteria can start to grow after the 48-hour mark). Once your fermented cashew cream is ready, make the cake immediately. If you can't make it right away, transfer the cream to an airtight container and refrigerate immediately until you can make it, but don't wait longer than 2 days to make it. Alternately, you could try non-fermented cashew cream which simply requires soaking the raw cashews overnight and then blending into a cream with more water.


2. Prepare one 6" round cake ring by placing it on a cake board or a medium/large flat cutting board lined with parchment/wax paper, and cutting a piece of acetate strip the length of the circumference of the cake ring and slipping that inside the cake ring so it nestles up against the inner walls of the ring. A little overlap of acetate strip is fine. The acetate strip is completely optional but it gives your cake those really crisp, clean edges. Also *technically* a 6" round springform pan would work, but the edges of the cake will be uneven, not sharp, and likely cracked or sloppy. But if presentation isn't an issue, go with a springform if that's all you have. Make sure you've soaked the dates and melted the coconut oil for the crust. Ensure you've deseeded the raspberry purée, have melted the coconut oil, coconut butter, and cacao butter, and have steeped the raspberry leaf tea for the filling.


3. Make the crust: add the cashews, sea salt, and (optional) purple sweet potato powder to a food processor and blend thoroughly until combined. Add the soaked & drained dates, melted coconut oil, vanilla, almond extract, and raspberry extract to the food processor and blend until combined, 1 minute, or until the mixture gets stuck. Turn off the food processor, remove the blade, and mix the crust by hand. Spread out the crust into your prepared cake ring into a single even layer and place in the freezer while working on the filling.


4. Make the filling: add all filling base ingredients EXCEPT the coconut oil, coconut butter, and cacao butter (so add the fermented cashew cream, deseeded raspberry purée, raspberry leaf tea, date sugar, almond extract, and vanilla) to a high-speed blender like a Vitamix or the cleaned food processor and blend on high until smooth and creamy, scraping down the sides and re-blending as necessary (notice how it's much more quiet w/ date sugar, compared to my raw cake recipes w/ whole dates!). Also IMPORTANT: you have to measure out the fermented cashew cream, don't use all of it in the cake because you will have leftovers. The leftovers can be used in a dip, in a baked good or other raw dessert, or can be used as a cream-cheese-like spread on top of bagels/toast! Add the melted coconut oil, softened coconut butter, and melted cacao butter to the filling by drizzling them through the tamper hole (or feeder tube hole for a food processor) into the the other ingredients while the Vitamix/food processor is turned on on a low speed. Once incorporated, turn the speed to high for 10 to 15 seconds, then turn off.


5. Color the filling (optional): Divide the filling base evenly between 6 bowls and color each one a different color, stirring in the color thoroughly into each with a spoon until desired color is reached (color one pink/red, one orange, one yellow, one green, one blue, and one purple).


6. Layer the fillings: grab your cake pan with the crust. Have all 6 bowls of different color fillings ready. Using 2 Tbsp of each color filling at a time, start by scooping and pouring the pink or red filling layer overtop of the crust in the center of the 6" pan. Tap it a little to help it spread out a bit. Overtop of this layer, pour 2 Tbsp of the orange filling layer. Overtop of that layer, pour 2 Tbsp of the yellow filling layer. Over that, pour 2 Tbsp of the green filling layer. On top of that, pour 2 Tbsp of the blue filling layer. And overtop of that pour 2 Tbsp of the purple filling layer. Repeat this process of alternating between the fillings in this color order, starting with pink again after purple until there's none of the fillings left. Your goal is to almost create concentric circles of the different colors of filling, pouring one on top of another from the center of the pan. By layering the fillings in this way, the resulting cake will have a rainbow zebra pattern in the cross-section when cut into. Tap the pan lightly a few times to release air bubbles.


7. Carefully transfer the cake to the freezer to chill for at least 8 hours or (pref.) overnight. Make sure you've made a batch of my Silky Smooth White Chocolate, or simply use your store-bought vegan white chocolate chips of choice for the mirror glaze you'll be making tomorrow (if you want to make it). Follow the directions in this recipe for how to make my Silky Smooth White Chocolate.


8. The next day, optionally make the raw edible birthday cake batter garnish: add all birthday cake batter ingredients EXCEPT the hempseed, water, and superfood powders to a food processor and blend until a thick dough forms. Chill the dough as needed until firm enough to roll into balls. While the dough is chilling, combine the hempseed with a tiny sprinkle of water and enough of your colorful superfood powder(s) of choice to color the hempseed and make them into sprinkles (i.e. use dragon fruit powder for pink, a pinch of turmeric for yellow, matcha for green, blue spirulina for blue, etc.). You can either make one color of DIY sprinkles, or various colored sprinkles, it's whatever you want. All you have to do is stir together these ingredients in a small bowl, and they're ready! Once the cake batter is firm enough, using a 1.5-Tbsp cookie scoop or 1-Tbsp measuring spoon, scoop up a chunk of the batter and roll it between the palms of your hands into a ball. Roll in the sprinkles of your choice. Place on a lined plate. Repeat with the rest of the cake batter. Refrigerate until ready to decorate the cake.


9. Once the cake is set, remove from the freezer and unmold the cake: lift the cake off of the cake board/cutting board and dislodge the cake from the cake ring (either by pushing up from the bottom of the crust or using a protein powder container or another comparable object with a round lid, placing the cake on top of the container and holding onto the outside of the cake ring, pushing the ring down to release the ring from the cake. Or you might get lucky and the ring slips right off). Peel off the parchment/wax paper from the bottom of the crust and place the cake on a plate if using the mirror glaze later or a serving plate/cake board. Lastly, peel off the acetate strip and discard the acetate strip. If using a springform pan, simply release the latch to unmold the cake. Allow the cake to defrost in the fridge for about 3 to 4 hours (3 hours if decorating with mirror glaze). It's important to allow it to defrost, so that when you cut into it you get that beautiful zebra stripe pattern without ruining it and without cracks. It's important to defrost it in the fridge rather than at room temp because defrosting at room temp can cause uneven defrosting (the outside of the cake may be defrosted but the inside will likely still be frozen or semi-frozen). That being said, once you've enjoyed the cake and cut it into slices as leftovers, the slices can always be defrosted at room temp from the freezer (although, even w/ slices, it's still advisable to defrost in the fridge for the perfect texture). Defrosting the cake in the fridge is also crucial for easy cutting.


10. Optionally make the rainbow mirror glaze decoration for the cake: bloom the agar agar powder in the water. Add maple sugar/coconut sugar, water, and coconut milk to a large microwave-safe bowl. Heat for 90 seconds in the microwave on high. Stir well. Add the bloomed agar and stir well again. Melt my Silky Smooth White Chocolate or your vegan white chocolate of choice in the microwave or a double boiler and add it to the agar/maple sugar/coconut milk mixture. Stir well. Strain if desired to reduce any graininess. Divide the mirror glaze evenly between 6 bowls or however many depending on how many different-colored mirror glazes you want. Color each bowl with a different color natural food dye (pink/red, orange, yellow, green, blue, purple), stirring well to incorporate the color into each bowl. Set aside.


11. For decorating with the (optional) mirror glaze: place the defrosted cake onto a wire rack placed on top of an old baking sheet. Stir each of the mirror glazes, and spoon a little of each on top of the cake. Layer the glazes by pouring one on top of the other. Let the excess drip off the cake and onto the baking sheet below (you can recycle this excess mirror glaze for baked & frosted cakes, truffles, or many different kinds of desserts). You can add drips, streaks, or blobs of color with the mirror glazes on top, whatever's your pleasure! Tilt the wire rack very carefully to help spread and layer the colors. Have fun layering, and enjoy the cake at this beautiful stage! Once you're satisfied with how it looks (or once you've gone through all the mirror glazes), this step is done. Do not chill yet.


12. If decorating with the (optional) raw birthday cake batter balls, place them on top of the cake (whether it has a mirror glaze or not), preferably around the outer edge of the top of the cake, with a little space between them. You'll have leftover cake batter balls.


13. Take pictures and serve! Serve with a rainbow paradise cocktail, a raspberry iced latte, a vegan rainbow milkshake, or serve on its own. Serve and enjoy!


Store leftovers in the fridge for 3 to 4 days, or as individual slices in an airtight container in the freezer for up to 1 month. Note that the mirror glaze consistency and appearance will change in both the fridge and freezer, but it is still fresh! If defrosting from the freezer, defrost in the fridge first, or defrost at room temp for 15 to 30 minutes if a clean cut isn't necessary.


NOTES:


*Instead of the fermented cashew cream, you could try regular plain cashew cream (soaked raw cashews + water, there are many recipes online) OR possibly plain vegan cream cheese (HOWEVER: please note I haven't tried this recipe with vegan cream cheese and can't guarantee the same results, but it might work). Also please note: you'll have leftovers of the fermented cashew cream that can be used in savory recipes or other desserts, but keep the leftovers in an airtight container and refrigerated and use within 2 days.


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