About the Recipe
This rich satisfying raw vegan Victoria sponge, is such a treat.
Ingredients
Victoria sponge cake
300g of peeled and chopped sweet ripe mango
1/2 a cup of cashews then freshly ground
1/2 a cup of almonds then freshly ground
1 tbs of pysillium husk
Strawberry cream frosting
1/2 a cup of soaked cashews
1/2 a cup of dried raw coconut flesh
2 large strawberries
topping
3 large quartered strawberries
Preparation
Step 1 Make sponge cake by putting all of the ingredients into a high powered blender and blend until a thick smooth moist dough consistancy.
Step 2 Remove mixture from blender and put into a dehyrator worthy cake mold of 4.5inch diameter.
Step 3 Place into a dehydrator for 26 hours at 110f.
Step 4 After 12 hours dehydration gently remove cake from the mould and turn.
Step 5 After 20 hours dehydration halve the sponge cake horizontally and return to the dehydrator for the remainer of the dehydration time.
Step 6 Make the strawberry cream frosting by putting the soaked cashews, dates, and coconut flesh into a high powered blender and blend until thick and smooth.
Step 7 Then add the strawberries and blend them into the frosting by pulsing to maintain alittle texture from the strawberries.
Step 8 Smooth the frosting about 2cm thick onto the top of the bottom tier of the cake.
Step 9 Place the top teir on top firmly.
Step 10 Smooth the remainder of the frosting on the top of the cake and top with the quartered stawberries as desired.
Step 11 Transfer victoria sponge to a serving dish,
Step 12 Serve and enjoy.
Chef's Tips
For this recipe you will need a dehydrator.
For this recipe you will need a 4.5inch diameter circular dehydrator worthy cake mold.
For this recipe you will need a high powered blender.