Special days call for a special cake and this cake right here is one of a kind! As you might already know, the typical rainbow cake is not raw, or healthy. I had previously loaded on fruits two weeks ago from the fish market and thought why not make the healthier version of the rainbow cake. So this version is raw, gluten-free, vegan, (African) paleo-friendly and super healthy. This cake is made primarily out of fruit and the crust out of a variety of nuts, so you can guess it is sweet, creamy and nutty and the perfect treat for any (birthday) occasion that everyone including yourself would enjoy. If you are keen on having a normal cake for your special occasion, you can try my signature plantain cake or this plantain hibiscus flower (zobo/sorelle) cake which pairs well with any of these healthy homemade lemonades.
Knowing how to combine foods are as important as portion control or exercise for a healthy lifestyle. When we combine foods properly, we nourish our bodies with the essential nutrients it needs to stay healthy. In this rainbow cake, I combined fruits which in vitamins, minerals and antioxidants and nuts which are nutritional powerhouses, rich in protein, fiber, calcium, and other nutrients, as well as a healthy dose of mono- and polyunsaturated oils which are great energy-boosting, crunchy and flavorful additions to light dishes.
For this recipe, you will need a food processor, preferably a Vitamix and an 8-9″ pie pan of any shape. This cake is made in 4 colored layers but first, let’s go ahead and make the crust. I used peanuts, almonds, cashew nuts, and pine nuts. The fruits I used are mangos, pawpaw, persimmon, strawberries, and blueberries. I flavored it all with a dash of nutmeg and a hint of vanilla. Let’s get right to it, shall we?
Try this recipe and let me know how it goes in the comment area below. Don’t forget to tag me on Instagram and Facebook because I love to see your food photos. Subscribe to my YouTube channel for lots more recipes just like this and tons of tips, tricks and shortcuts to encourage a healthier lifestyle and great health from heritage.
- cup Almonds
- 1 cup Peanuts (unsalted)
- 1 cup Tigernuts
- 1 cup Cashew nuts
- 1 cup Medjool dates (fresh)
- 1/2 ripe Papaya
- 1 tsp. Cinnamon
- 3 Mangos
- 4 Persimmons
- 5 Bananas (frozen)
- 500g Strawberries
- 250g Blueberries
- 200g Raspberries
- 1 cup unsweetened Coconut Milk
- 1/2 tsp. grated Nutmeg
- 1/2 Vanilla Bean
- Wash strawberries, blueberries and raspberries and strain to allow excess water to drip off.
- If your medjool dates have seeds, remove the seed and the skin and set aside.
- Peel and slice pawpaw, mangos and persimmons seperately.
- Blend pawpaw seperately and set aside, then blend mangos and persimmon and also set aside.
- Slice strawberries into deserved shapes and set aside.
- Next, blend bananas together with cashew nuts adding coconut milk. Make sure you donot add a lot of coconut milk. You want to have a thick and creamy banana consistency.
- If you do not have a vitamix food processor, soak almonds in water for 2 hours prior to cake preparation. Combine all nuts (except cashew nuts) and medjool dates in a food processor with cloves, cinanmon and nutmeg and coarsely blend if you love chewing on coarsely blended nuts. If not blend nuts into a fine paste. If need be add coconut milk while blending. This will depend on the strength of the food processor you are using. But again, you want to make sure your nutty crust is thick and creamy not watery.
- Now spread your banana blend on top of the strawberries and then smoothen the top.
- Next, spread the mango and persimmon paste and then the pawpaw paste.
- When you are done, cover the top layer with blueberries and raspberries.
- Refrigerate your cake in a deep freezer for about 4 hours . Cut and serve. Enjoy!
- You can absolutely use any of your favorite fruits and nuts for this recipe.
Happy and healthy cooking xoxo